Pad Thai Spaghetti Squash

1 Spaghetti squash, (roasted in a 400 degree oven for 45 minutes with olive oil, salt and pepper) 

1/4 cups warm water

3 Tbsp soy sauce

2 Tbsp honey

2 Tbsp lime juice

1 Tbsp ginger

1 Tbsp sesame oil

1/2 cup peanut butter

 1 Tbsp garlic, minced

1 cup cucumber, chopped

1 cup carrots, grated

1/2 cup green onion, chopped

1 cup red bell pepper, chopped

1/2 cup cilantro, chopped

1/2 cup onions, chopped

1/2 cup peanuts

 

In a small bowl mix together sauce ingredients, water, soy sauce, honey, lime juice, ginger, sesame oil, peanut butter and garlic.  Set aside. Using a fork pull apart the spaghetti sauce from its shell and put in a large skillet.  Add cucumbers, carrot, green onions, red bell pepper, cilantro, onions and peanuts. Add sauce and serve. 

* can serve in empty spaghetti squash shells

Spaghetti Squash Primavera

1 spaghetti squash, roasted (400 degrees for 45 minutes, with olive oil, salt and pepper)

 1 Tbsp garlic, minced

1/2 cup onion, chopped

1 cup mushroom, chopped

1 cup broccoli, chopped

1 cup asparagus, chopped

1/2 cup yellow squash, chopped

1 tsp salt and pepper

1/2 cup cherry tomatoes

1/2 cup milk

1/4 cup Parmesan cheese

2 Tbsp lemon juice

 

Add all ingredients to a large skillet. Cook vegetables.  In a large bowl add vegetables and roasted spaghetti squash. Stir well and serve.

 

Garlic Spaghetti Squash with Meat Sauce and Tomato

 1 medium spaghetti squash (about 4 lbs)

1 lb lean ground beef (90% lean)

2 cups sliced fresh mushrooms

4 garlic cloves, minced, divided

4 plum tomatoes, chopped

2 cups pasta sauce

1/2 tsp pepper, divided

1 Tbsp olive oil

1/4 tsp salt

Grated Parmesan cheese

1.  Preheat oven to 375 degrees.  Cut squash lengthwise in half; remove and discard seeds.  Place squash in a 13x9 inch baking pan, cut side down; add 1/2 inch of hot water.  Bake, uncovered, 40 minutes.  Drain water from pan; turn squash cut side up.  Bake until squash is tender, 5-10 minutes longer.

2.  Meanwhile, in a large skillet, cook beef and mushrooms over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain.  Add half of the garlic; cook and stir 1 minute.  Stir in tomatoes, pasta sauce and 1/4 tsp pepper; bring to a boil.  Reduce heat; simmer, uncovered, 15-20 minutes.

3.  When squash is cool enough to handle, use a fork to separate strands.  In a large skillet, heat oil over medium heat.  Add remaining garlic; cook and stir 1 minute. Stir in squash, salt and remaining pepper; heat through.  Serve with meat sauce and cheese.

Lemon Butter Spaghetti Squash

1 spaghetti squash

2 Tbsp unsalted butter

1 Meyer lemon, juiced and zest freshly grated

1 garlic clove, finely minced

1/4 tsp freshly cracked black pepper

pinch of salt

2 Tbsp crumbled feta cheese

2 Tbsp sliced almonds, toasted 

2 Tbsp chopped fresh herbs, like parsley or basil 

1.  Preheat oven to 400 degrees.  Line a baking sheet with parchment or foil.

2.  Slice the spaghetti squash in half lengthwise, right down the center.  Scrape out the seeds and place it on a baking sheet.  Spritz or brush it with olive oil and sprinkle with salt and pepper.

3.  Roast the squash for 35-40 minutes, or until the strands easily scrape away from the sides.  

4.  Right before the squash is finished roasting, heat a skillet over medium-low heat and add the butter.  Once melted, stir in the garlic and cook for 30 seconds.  Stir in the lemon juice, zest and a sprinkle of salt and pepper.  Bring the mixture to a simmer then turn off the heat.

5.  Once the squash is all scraped from the skins, place it in a bowl or on a plate and gently toss with the lemon butter.  I kind of swirl it with my fork so most of the pieces get coated.  Sprinkle on the feta, almonds and herbs.  Serve immediately.

Spaghetti Squash Fritters

 3 cups cooked spaghetti squash 

3 eggs

3 Tbsp almond flour

1 oz low fat feta cheese

2 tsp fresh oregano, chopped

2 tsp chili flakes

1/2 tsp salt

1/2 tsp pepper

1 Tbsp olive oil

Start cooking spaghetti squash.  Cut in half length- wise cook for about 40 minutes to an hour in a 400 degree oven.  Check once in a while to see that the squash is soft but not too soft. If you cook the squash too long, it will be filled with water and you won't be able to get the spaghetti strands out. Remove the spaghetti- pulp with a fork.  Place in a container.  

In another mixing bowl, mix egg with flour, salt and pepper, to form a thick dough, if the dough is too liquid, add more flour. Add chili flakes, oregano, salt and pepper to squash, mix well.  Add egg/flour mixture.  Mix well and then add feta cheese.  Mix using tip of your fingers not to break the feta, you want to keep some chunks.

Heat olive oil in a pan, and spoon one large Tablespoon of the mixture in pan.  Cook on both sides, at medium/low heat. 

Spaghetti Squash Breakfast Casserole

 3 cups cooked spaghetti squash

1 lb raw ground turkey

6 eggs

1 cup shredded reduced fat cheese

2 cups chopped fresh bell peppers

1 cup chopped brown mushrooms

2 cups chopped kale

1 cup sliced cherry tomatoes, for topping

3/4 tsp salt

1 tsp pepper

1/4 cup chopped red onion

 

Cook the spaghetti squash in the oven or microwave.  Saute the onions, ground turkey, peppers until cooked and tender.  Set aside.

Pull apart the insides of the spaghetti squash with a fork Set aside.

Mix all ingredients together thoroughly.  Pour into a 8x8 or 9x9 baking dish.  Top with tomato slices.  Bake at 375 degrees for 1 hour.  The dish is ready when the center is firm and set.  Let cool for about 5 minutes and serve.

Makes 6 servings

Spaghetti Squash

 1 medium spaghetti squash

1 Tbsp olive oil

Kosher salt

black pepper

Preheat oven to 400 degrees.  Cut spaghetti squash in half lengthwise and scoop out seeds.  Drizzle with olive oil, and season with a generous amount of salt and pepper. Place cut side down on baking sheet and roast until flesh can easily be shread with a fork, 40 minutes.