These 2 recipes with spaghetti squash will make you forget you’re eating a vegetable instead of pasta. Trust me…I am the Pasta Lover Queen and if I say this is a good substitute, you can take that to the bank. Make that the First National Calorie & Carb Savings Bank!
For anyone unfamiliar with spaghetti squash, it is generally available year round though it’s supposedly at its peak in the fall. While it doesn’t have a distinct taste, it does have texture and, therefore, can be subsituted for pasta, rice or other starches. Somewhat like tofu, it takes on the flavor of what you mix it with. It also somewhat reminds me of the experience you have if you ever ordered a combo plate of ribs and chicken at a barbeque place? Didn’t the chicken and ribs taste exactly the same? What about breading and frying? You basically taste the breading and frying. This is not that different, only healthier. It’s all about the preparation.
1/2 spaghetti squash (fork shredded)
handful or two of fresh spinach
a few calamata olives smashed and pitted
3 marinated artichoke hearts chopped
feta (small amount or to taste)
mozzarella (small amount or to taste)
Bake whole, microwave or boil till fork tender. Halve and remove seeds and then begin shredding process with a fork (making spaghetti). Toss with a drizzle olive oil and 1 teaspoon of Italian seasoning*. Layer half of the mixture into an oiled pan, top with spinach, artichokes, feta, top with remaining spaghetti squash, sliced tomatoes, olives and sprinkling of mozzarella. Bake at 350 for 20 minutes.
Serves 2 for dinner with a salad or other side, or 4 side dishes as a vegetable, or 1 hungry person (oops, did I say that?)
So we still have another half of the squash left and I just love this Spaghetti Trio. (I guess because it incorporates a little real pasta.)The Holy Trio: julienned zucchini, 1-2 ozs spaghetti per person, spaghetti squash. Boil spaghetti, drain and toss with spaghetti squash and zucchini in a skillet with sauce ingredients (below) to meld flavors.
The sauce: Mix olive oil, juice of a lemon, garlic, squeeze of tomato, anchovy, black olive pastes.
*Italian Seasoning: I’m loving this mixture of capers, olives and oregano that someone gave me as a gift.
Finishing Touch: Another sprinkle of Italian Seasoning, a dash of red pepper flakes, and grated Parmigiano Reggiano.
It’s a very versatile vegetable. Do you have any favorite recipes to share that include spaghetti squash?
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!