INGREDIENTS
1 spaghetti squash, halved lengthwise and seeded
2 Tbsp extra virgin olive oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta
3 Tbsp sliced black olives
2 Tbsp chopped fresh basil
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated 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.
In the meantime, heat oil 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. Remove from heat.
Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands. Place this spaghetti in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Showing posts with label spaghetti squash. Show all posts
Showing posts with label spaghetti squash. Show all posts
Thursday, January 20, 2011
Sunday, November 1, 2009
Spaghetti Squash Basics
If you've never tried any spaghetti squash recipes or cooked with spaghetti squash at all, here's what you need to know:
Its mild, slightly nutty taste works well with just about any recipe you might make using regular spaghetti noodles. Kids seem most fond of simple olive oil or butter with their favourite cheese or salt and pepper. Traditional red sauce works well too.
Make sure the squash is cooked until it easily gives under pressure (using an oven mitt) or is easy to pierce with a regular fork (not just a knife). If it's undercooked at all, the strands won't separate and the taste won't be pleasing.
There's also an orange variety of spaghetti squash, known as "Orangetti", that's a little sweeter than its yellow counterpart. It can be cooked the same way.
Spaghetti squash is a dieter's dream: It has no fat and is extremely low in calories - only 25 in a 1/2 cup serving.
Most spaghetti squash recipes can be served inside the squash shell for extra pizazz. Once you've removed the squash "pasta" strands, just mix them with the remaining ingredients and place them back into the empty shells.
COOKING METHODS
Baking Method:
You can bake it whole or cut it in half lengthwise. If you keep it whole, just make sure to pierce a few holes with a large knife, skewer or an ice pick to allow steam to escape. If you prefer to cut the squash before baking, just halve it and scoop out the seeds and fibres. It's still a good idea to pierce a few holes near the ends.
Then, place the whole squash or two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish (water's not necessary when whole but it doesn't seem to hurt either).
Bake at 350 degrees about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.
Once the squash is cooked and cooled for 10 to 15 minutes, if it hasn't already been cut, halve the squash and scoop out the seeds and fibres with a spoon. You can discard these unless you want to save the seeds to bake for a tasty treat, similar to pumpkin seeds, later.
Then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands. Serve immediately or reheat later by either steaming or microwaving.
Microwave Method:
Cut squash in half and scoop out the seeds and fibres with a spoon. When microwaving, it's especially important to pierce a few holes in the squash skin with a large knife, skewer, or an ice pick to allow steam to escape.
Place squash halves, cut side up, in a large microwave safe dish with 1/4 cup water. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape.
Microwave on high power for 10 to 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let stand for a minute or two.
Using a fork, scrape the pasta-like insides out onto a service plate or bowl.
Boiling Method:
Cut squash in half and scoop out the seeds and fibres with a spoon.
Place squash halves, cut side down, in a large pot. Add water to fill pot to about 2 inches.
Pierce the shell a few times with a large knife, skewer, or an ice pick to allow steam to escape.
Bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain.
Using a fork, scrape the pasta-like insides out onto a service plate or bowl.
Its mild, slightly nutty taste works well with just about any recipe you might make using regular spaghetti noodles. Kids seem most fond of simple olive oil or butter with their favourite cheese or salt and pepper. Traditional red sauce works well too.
Make sure the squash is cooked until it easily gives under pressure (using an oven mitt) or is easy to pierce with a regular fork (not just a knife). If it's undercooked at all, the strands won't separate and the taste won't be pleasing.
There's also an orange variety of spaghetti squash, known as "Orangetti", that's a little sweeter than its yellow counterpart. It can be cooked the same way.
Spaghetti squash is a dieter's dream: It has no fat and is extremely low in calories - only 25 in a 1/2 cup serving.
Most spaghetti squash recipes can be served inside the squash shell for extra pizazz. Once you've removed the squash "pasta" strands, just mix them with the remaining ingredients and place them back into the empty shells.
COOKING METHODS
Baking Method:
You can bake it whole or cut it in half lengthwise. If you keep it whole, just make sure to pierce a few holes with a large knife, skewer or an ice pick to allow steam to escape. If you prefer to cut the squash before baking, just halve it and scoop out the seeds and fibres. It's still a good idea to pierce a few holes near the ends.
Then, place the whole squash or two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish (water's not necessary when whole but it doesn't seem to hurt either).
Bake at 350 degrees about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.
Once the squash is cooked and cooled for 10 to 15 minutes, if it hasn't already been cut, halve the squash and scoop out the seeds and fibres with a spoon. You can discard these unless you want to save the seeds to bake for a tasty treat, similar to pumpkin seeds, later.
Then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands. Serve immediately or reheat later by either steaming or microwaving.
Microwave Method:
Cut squash in half and scoop out the seeds and fibres with a spoon. When microwaving, it's especially important to pierce a few holes in the squash skin with a large knife, skewer, or an ice pick to allow steam to escape.
Place squash halves, cut side up, in a large microwave safe dish with 1/4 cup water. Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape.
Microwave on high power for 10 to 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let stand for a minute or two.
Using a fork, scrape the pasta-like insides out onto a service plate or bowl.
Boiling Method:
Cut squash in half and scoop out the seeds and fibres with a spoon.
Place squash halves, cut side down, in a large pot. Add water to fill pot to about 2 inches.
Pierce the shell a few times with a large knife, skewer, or an ice pick to allow steam to escape.
Bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain.
Using a fork, scrape the pasta-like insides out onto a service plate or bowl.
Spaghetti Squash Hash Browns
INGREDIENTS
1 medium spaghetti squash
1/3 cups all-purpose flour or whole wheat flour
1/2 cup grated parmesan cheese
4 Tbsp butter or extra virgin olive oil
Sea salt and black pepper to taste
Sour cream garnish (optional)
DIRECTIONS
Cut the squash in half lengthwise and scoop out the seeds and fibres (the seeds can be saved to bake, similarly to pumpkin seeds). Place the two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish. Bake at 350 degrees for about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.
Allow squash to cool slightly, then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands.
Mix squash strands with flour and cheese.
Heat 1 tablespoon of butter or olive oil in a skillet over medium-high heat. Spoon 1/4 cup of squash mixture into skillet. Pat and press the squash mixture to form a thick "hash brown" cake. Cook until bottom is lightly browned. Turn hash brown over and cook the other side until lightly browned.
Continue with remaining squash mixture, adding butter or oil to the skillet as needed.
Sprinkle with salt and pepper to taste and serve with a dollop of sour cream if desired.
Serves 4 to 6.
1 medium spaghetti squash
1/3 cups all-purpose flour or whole wheat flour
1/2 cup grated parmesan cheese
4 Tbsp butter or extra virgin olive oil
Sea salt and black pepper to taste
Sour cream garnish (optional)
DIRECTIONS
Cut the squash in half lengthwise and scoop out the seeds and fibres (the seeds can be saved to bake, similarly to pumpkin seeds). Place the two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish. Bake at 350 degrees for about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.
Allow squash to cool slightly, then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands.
Mix squash strands with flour and cheese.
Heat 1 tablespoon of butter or olive oil in a skillet over medium-high heat. Spoon 1/4 cup of squash mixture into skillet. Pat and press the squash mixture to form a thick "hash brown" cake. Cook until bottom is lightly browned. Turn hash brown over and cook the other side until lightly browned.
Continue with remaining squash mixture, adding butter or oil to the skillet as needed.
Sprinkle with salt and pepper to taste and serve with a dollop of sour cream if desired.
Serves 4 to 6.
Thursday, November 27, 2008
Oranghetti Squash with Zucchini and Garlic
INGREDIENTS
1 Tbsp extra virgin olive oil or butter
3 cloves garlic, minced
1 cup grated zucchini
1 oranghetti (or spaghetti) squash
1/4 cup plain yogurt or sour cream (optional)
Sea salt and black pepper
1 Tbsp extra virgin olive oil or butter
3 cloves garlic, minced
1 cup grated zucchini
1 oranghetti (or spaghetti) squash
1/4 cup plain yogurt or sour cream (optional)
Sea salt and black pepper
DIRECTIONS
In small skillet, heat oil over medium-low heat; add garlic and grated zucchini and cook until tender, about 1 minute.
Cut squash lengthwise, remove seeds, and pierce skin with fork. Place cut side down in baking dish and bake at 350F/180C for 45 minutes. Turn and bake another 10 to 15 minutes or until skin is tender.
Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands into baking dish or serving bowl. Add garlic and zucchini mixture, yogurt (if using), salt, and pepper to taste; toss to mix.
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