Archive for the 'Spaghetti Squash' Category

Twice-Baked Spaguetti Squash

Monday, October 19th, 2015

Adapted from completelydelicious.com

1 spaghetti squash, cut in half lengthwise and seeds removed

2 tablespoons butter

1 onion, finely chopped

1 tablespoons all-purpose flour

1 teaspoon mustard powder

1 cup milk

2 cups sharp cheddar cheese, shredded

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/2 cup bread crumbs

 

Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Place spaghetti squash on parchment, cut side-up and sprinkle with salt. Cover with foil and bake until fork tender, about 1 hour.

Let spaghetti squash sit a few minutes until cool enough to handle, then shred flesh with a fork. Transfer squash flesh to a large bowl and set aside. Reduce oven temperature to 350 degrees F.

In a large skillet, melt 1 tablespoon of the butter. Add the onion and cool until translucent, about 5 minutes. Add flour and mustard powder and stir with a whisk until it makes a thick paste. Slowly pour the milk into the pan while whisking constantly. Bring to a boil, then cook for a few minutes until thickened, stirring frequently. Add the cheddar cheese, salt and pepper and stir until smooth.

Pour the cheese mixture into the large bowl with the spaghetti squash and toss until combined. Divide evenly into the 2 empty squash halves.

Melt the remaining butter. Add the bread crumbs and stir until all the bread crumbs are moistened. Sprinkle on top of the spaghetti squash.

Bake until filling is bubbling and topping is browned, about 30 minutes. Serve immediately

 

Spaghetti Squash Pad-Thai

Monday, January 13th, 2014

Sara Jones, Tucson CSA

This is a great idea from one of our volunteers. While the texture of spaghetti squash is not really spaghetti-ish, it is quite similar to Thai rice noodles. In this recipe the squash actually makes a decent stand in for noodles. Add sautéed greens to the dish if you like.

1/2 medium spaghetti squash, cooked and separated into strands
2 eggs, beaten
2 cloves garlic, minced
1/2 medium onion, thinly sliced
1 large handful bean sprouts
1 tablespoon oil
2 tablespoons fish sauce, plus a scant tablespoon soy sauce (use all soy sauce if you don’t have fish sauce)
2 tablespoons lime juice (plus extra for garnish)
1-2 tablespoons brown sugar
1 tablespoon chile sauce
1/2 cup dry roasted peanuts, finely chopped
Cilantro, for garnish

Mix together lime juice, fish sauce, soy sauce, sugar and chile sauce and half of peanuts. Stir fry bean sprouts, onion and garlic in hot oil for a minute or two. Move to the side of the pan and pour in beaten eggs. Wait until mostly set and then stir, to scramble. Add about half of the lime juice mixture to pan and once it begins to bubble add squash. Toss gently to coat. Taste for seasoning, adding more of the liquid mixture as needed. Serve immediately, garnished with extra peanuts, lime wedges and cilantro.

Turkey Basil Stuffed Spaghetti Squash with Tomato-Basil Marinara (Dairy/Gluten/Grain Free)

Thursday, November 14th, 2013

From http://www.nourishingnantucket.com/focus-on-local-turkey-basil-stuffed-spaghetti-squash-with-tomato-basil-marinara. Submitted by Ian McCollum, edited by Tucson CSA

Serves: 2 people

1 small spaghetti squash

1/2 pound ground turkey

1/4 cup + 2 tablespoons coconut cream

1 cup (packed) kale, chopped

1/2 cup basil, finely chopped

1 tablespoon dried oregano

2 teaspoons sea salt, divided

1 teaspoon fresh ground black pepper, divided

1 large can diced tomatoes or 4 tomatoes, chopped

1 shallot, roughly chopped

6 cloves garlic, crushed

1. Pre-heat the oven to 375F.

2. Slice spaghetti squash in half lenghtwise and remove the seeds with a large spoon. Then evenly prick the skin side several times with a fork. Place them skin side up in a deep casserole dish and fill with 2 cups of water. Cover with a lid or foil and place in the oven to bake for 30 minutes or until the flesh easily begins to separate into strings with a fork

3. Meanwhile, in a medium bowl combine the ground turkey, 1/4 cup coconut cream, baby kale, 1/4 cup basil, dried oregano, 1 teaspoon sea salt, and 1/2 teaspoon black pepper.

4. In a small food processor or blender, combine the chopped shallot and garlic and process until finely chopped.

5. Remove half of the shallot and garlic mixture and mix well with the turkey mixture using your hands to make sure everything is evenly distributed. Set aside.

6. Add the diced tomatoes to the food processor and blend with the remaining shallots and garlic until it is an even, but slightly chunky consistency.

7. Pour the tomato mixture into a small sauce pan and add the remaining 2 tablespoons of coconut cream, 1 teaspoon of sea salt, and 1/2 teaspoon black pepper and heat on medium and allow to reduce down, stirring occasionally, until very little liquid remains and it looks like a chunky tomato sauce. This can reduce on the stove as you prepare everything else. Once it is done reducing, simply turn off the heat or set it to warm while you finish.

8. Once the spaghetti squash is cooked, remove from the oven and turn the oven up to 400F.

9. Using a fork and a kitchen towel to hold the hot squash, scrap the center into the bowl with the turkey mixture as shown below. It will come out in short “spaghetti” strands. Be careful not to pierce the outside shell, leaving about 1/2″ of flesh still on the squash which you can get later when you’re eating.

10. Using your hands, mix the flesh of the squash with the turkey mixture until well and evenly incorporated and then evenly divide the mixture between the two squash halves and gently press the mixture into the bowl created by the squash.

11. Drain all but a thin layer of water from the baking dish you used for the squash and set the squash back into the dish with the filling side up this time. Bake at 400F for 20-25 minutes or until the turkey filling is entirely cooked through, You can either test this with a meat thermometer (you want it to read 165F or higher) or use a fork and poke around in the center of the filling to see if there are any pink pieces remaining.

12. Once the squash is done, set each half on a plate and serve with the hot marinara sauce drizzled over top of each. Enjoy!

Spaghetti Squash Coleslaw

Monday, November 11th, 2013

Sara Jones, Tucson CSA

How about using leftover, cooked Spaghetti Squash in a salad rather than a cooked dish? Because of its nice shredded texture, it works well in coleslaw recipes. Use it in your favorite coleslaw recipe or try this.

2 cups cooked spaghetti squash, strands teased apart
2 large handfuls arugula, cleaned and finely chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 cup toasted pecans, chopped
1/4 cup dried fruit, rehydrated for 15 minutes in warm water
1/4 crumbled blue cheese or goat cheese
Salt and pepper, to taste

Gently toss squash and arugula with oil, vinegar and a bit of salt and pepper. Top individual servings with a sprinkling of nuts, fruit and cheese.

Spaghetti Squash Soup

Monday, September 3rd, 2012

Paula Redinger, Tucson CSA

3-4 tablespoons butter
1/2 medium onion, minced
2 (or more) cloves garlic, minced
¼ cup rice (short grain, but long grain will work)
Chile/Paprika
1 lb cooked/chopped spaghetti squash
6 cups broth of your choice
Parmesan rind if there’s one in your fridge
2 eggs
1-2 tablespoons lemon juice
¼ – ½ cup chopped herb of your choice (I used chives)
Salt and pepper
Grated parmesan

Melt 3 tablespoonbutter in soup pot and sauté onions until soft.  Add garlic, cook for a few seconds, then rice and stir to coat with butter. Stir in chile powder or paprika as desired and cook briefly in butter, stirring.  Add spaghetti squash and sauté until excess liquid is reduced – until it begins to stick to pot. Add broth, parmesan rind if you have one. Bring to the boil, then reduce to a simmer.  Simmer uncovered for 20 minutes or so, until rice is cooked.

Beat eggs in a large heat proof bowl until frothy. Beat in lemon juice.  Take one ladle of soup (mostly broth, not too many vegetables) and slowly dribble into beaten eggs, whisking vigorously while doing so. Repeat once or twice more, then slowly pour the egg/broth mixture back into the soup pot while stirring the soup.  The soup should not be boiling vigorously when you do this. (This technique allows the eggs to give body to the soup, without scrambling in the hot broth.)

Correct seasoning with salt, pepper, additional chile, paprika, lemon as needed.  Tasting carefully here can make a big difference!  Stir in herbs. Stir in an additional lump of butter. Garnish individual servings with grated parmesan.

Indian Variation:  instead of paprika or chile, use generous amounts of curry powder, garam masala, or your own favorite Indian spice blend instead.  Substitute coconut milk for the eggs and omit the lemon juice.  (I haven’t actually tried this yet – let me know if you do!)

About Spaghetti Squash

Monday, March 5th, 2012

The spaghetti squash (Cucurbita pepo) is an oblong variety of winter squash. It is usually pale or dark yellow.  Its flesh is yellow or orange and its center contains many large seeds. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.

Spaghetti squash is a good alternative to pasta, potatoes, or rice. The cooked squash flesh shreds into threads like thin spaghetti or vermicelli, hence its name. It has a very mild flavor, and it is usually served with a sauce of some sort, such as a tomato sauce or a basil pesto sauce. It may also be enjoyed simply with salt and butter. The seeds can be roasted, similar to pumpkin seeds.

Spaghetti squash is low in calories yet contains many nutrients, including folic acid, potassium, and beta carotene.

Like pumpkin and other winter squashes, spaghetti squash is best stored between 50 to 60 degrees, and will last up to six months this way. It will keep for about a month at room temperature.

How To Cook Spaghetti Squash

Baking: Pierce the squash several times with a fork and place in baking dish. Cook it in preheated 375F oven for approximately 1 hour or until flesh is tender. When a fork goes easily into the flesh, the squash is done.
Boiling: Cook it in a large pot of boiling water for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
Microwaving: Cut squash in half lengthwise and remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. When a fork goes easily into the flesh, the squash is done.  Add more cooking time if necessary.
Slow Cooker: Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the squash several times with a fork, add to slow cooker, cover and cook on low for 8 to 9 hours.

Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn’t already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands.

Savory Southwest Spaghetti Squash Kugel

Friday, January 15th, 2010

Amanda Shauger, Tucson CSA

Sara Jones inspired this recipe with her Spaghetti Squash Latkes.  There are actually a number of spaghetti squash recipes on line, but many are dessert recipes where spaghetti squash takes the place of noodles.  I decided to adapt a parve potato kugel recipe.  Latkes are made with a lot of oil to celebrate the miracle of the oil that kept the lamps fueled for 8 days.  Kugel is delicious when made with lots of schmaltz (chicken fat), melted butter or oil.

2 Spaghetti squash, cut in half, de-seeded and roasted cut side down in olive oil
9 Local organic free range eggs
4 roasted green chiles, peeled and de-seeded and chopped
1 large onion, chopped and sautéed in olive oil
1/2 cup olive oil- seriously
1/4 cup flour (I used wheat but you could use any flour.  Potato flour keeps it kosher for passover and gluten free.)
2 teaspoons aluminum free baking powder (Optional.  This is a modern adaptation so the kugel is lighter and rises more.)
1 teaspoons of salt

In a separate bowl, whisk eggs, oil and salt together.  Set aside.

When cool enough to handle, gently tease out the spaghetti squash fibers from the shell of the squash and place in large bowl.  Combine squash with onions, chiles, flour and baking powder.  Don’t mangle the spaghetti squash too much.

Thoroughly incorporate the egg mixture with the squash mixture.  Place in a greased 9″ x 13″ pan and bake in a pre-heated oven at 325 degrees for about an hour or until the top and sides are nice and golden brown and the inside is soft and moist.  Enjoy while steamy warm on a wintry night.  Reheat a bit for hearty breakfast.

Spaghetti Squash Latkes

Saturday, December 12th, 2009

Sara Jones, Tucson CSA

The strands of spaghetti squash are just like grated potatoes, and
their texture holds up nicely in these potato pancakes. Add a bit
of finely chopped greens to the mix, if you like.

1/2 of one small spaghetti squash, seeds removed and roasted
3 green onions or ½ yellow onion, chopped
1/2 cup finely chopped winter greens (optional)
2 eggs
1/4 cup flour
Salt and pepper to taste
Oil for pan frying

With a fork, scrape strands of squash out of skin into a medium
bowl. Mix with other vegetables. Stir in the two eggs, then add
the flour. Add a pinch of salt and pepper, to taste. To cook, heat
skillet over medium high heat and add enough oil to coat
bottom. When oil is hot, drop spoonfuls of mixture onto skillet
and press lightly to flatten. Cook for about three to four minutes
on each side, until golden brown. Remove to drain on paper
towel or newspaper and continue frying, adding more oil as
necessary, until finished. Top with your favorite garnish.

Spaghetti Squash at it’s sweet best

Monday, December 7th, 2009

Ms. Dallas Scott, Tucson CSA

You will need:

Spaghetti squash
A few tablespoons butter, or earth balance for dairy free
Cinnamon and/or ginger and nutmeg
Agave nectar or honey
water

Preheat oven to 350°F. Position a rack in the center.

Halve a spaghetti squash long ways and scoop out the insides. Place a cooling rack onto a baking sheet and place the squash cut side down onto it Open your oven and pull the rack out halfways, place the baking sheet with the squash on the rack then add a half inch of water to the pan. Push the rack back into the oven and bake about 1 hr or until a fork can easily pierce the flesh and the insides come out easily. They should be tender, but still hold their snap when you bite ‘em. Use a fork to scrape out strands of squash and toss immediately with butter, spices and sweetener. Serve warm.

Easy Spaghetti Squash

Tuesday, September 8th, 2009

Maggie Newman, Tucson CSA

Microwave spaghetti squash until it is soft and can be easily removed from shell.
Using forks, toss with a tablespoon or 2 of olive oil until strands are mostly unclumped.
While squash is still warm, add goat cheese, salt and pepper to taste, and toss until cheese gets creamy and blends into squash.
I used about half a log of the herb cheese for a 6 inch long squash, but I am guessing it would be good with any of the CSA cheese flavors.


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