• WEATHER ALERT Winter Weather Advisory

Recipes for Spaghetti Squash

January 3, 2010 8:31:39 AM PST
If one of your New Year's resolutions is to eat healthier then this may be a good time to get acquainted with spaghetti squash. Peapod's Tony Stallone stopped by to show us how easy and fun it is to add this vegetable to your diet.

Spaghetti Squash Primavera

1 spaghetti squash, halved lengthwise and seeded
2T vegetable oil or Butter
1 1 onion, small chopped
1 clove garlic, minced
1.5C Tomatoes chopped fresh or can
3/4C crumbled feta cheese
3T sliced black olives
2T chopped fresh basil

1. Place spaghetti squash cut side up on a baking sheet, and bake 40 to 50 minutes in the preheated 400 degree oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
2. Meanwhile, heat oil/butter in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
3. Use a fork to comb out the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, add feta cheese, olives, and basil. Serve warm. Salt and Pepper to taste.

Spaghetti Squash Rustico

1 spaghetti squash, halved lengthwise and seeded
2T Butter
1 clove garlic, minced
1.5C Tomatoes chopped fresh or can
2 Italian Sausages casing removed
1/2C Chicken low sodium Stock or Broth
2T chopped fresh basil
3/4C Parmesan Cheese grated

1. Place spaghetti squash cut side up on a baking sheet, and bake 40 to 50 minutes in a preheated 400 degree oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
2. Heat butter and garlic on med heat in a large pan or pot, add sausage and tomato, using a heavy spoon crumble sausage while cooking. Cook 6 to 8 minutes until sausage is cooked through. Add chicken broth and basil and reduce to low.
3. Use a fork to comb out the stringy pulp from the squash, add to pan or pot and heat through serve and top with Parmesan cheese. Salt and Pepper to taste.

Tricolor Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded
1T Olive Oil
1/2t Salt and Pepper
1/2C Parmesan Cheese grated and Mozzarella shredded mixed together
1/2C Pesto (homemade or store bought)
1/2C Marinara Sauce (homemade or store bought)

1. Place spaghetti squash cut side up on a baking sheet, and bake 40 to 50 minutes in a preheated 400 degree oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
2. Use a fork to comb out the stringy pulp from the squash, transfer pulp strands to a large bowl and fluff with fork to separate strands. Add olive oil and toss so that all strands are coated, salt and pepper to taste. Place squash in 8" baking dish, pressing on squash to flatten in single layer
3. Starting from left to right, spread the pesto over 1/3rd of the squash, then follow with the cheese blend over the next 3rd and finally the marinara sauce over the last 3rd. The idea is to form 3 vertical stripes, duplicating the green, whites and red bands on the Italian flag. Bake the squash until the cheese has melted and marinara sauce is bubbling at 350 degrees 10 to 15 minutes. Sever hot and bubbling.

 


Load Comments