Posts Tagged ‘spaghetti squash’

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Spaghetti Squash Genovese

October 28, 2014

There is a delightful Italian recipe called Spaghetti Genovese, I never quite understood pasta and potatoes in the same dish, but being the pesto lover that I am, I never questioned it too far. To cut down the carb content it only made sense to use spaghetti squash, and size down the potatoes to those creamy flavorful minis. A must try adaption of an classic Italian favorite.

1 small spaghetti squash, roasted

12-15 small red, yellow and purple potatoes (usually called tri color, in a mesh  bag)

1/3 lb. fresh green beans

1/2 C. pesto ( made with fresh spinach tonight)

3-4 T. freshly grated parmesan

Prepare pesto.(I substituted spinach for kale- no need to salt and macerate spinach)

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Roast the squash. Cut potatoes in half.  Cut off tips of  green beans, and cut them in half  as welI .

I boiled the green beans and potatoes together,in a small amount of water, until fork tender.

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Drain well. Strand the squash and mix with the potatoes and beans.

Toss with pesto. Grate cheese over top and serve immediately.

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Tamed Tuna Casserole

March 10, 2014

I  know, I know…you’re turning up your nose. No one “loves” tuna casserole, in addition to the fact that it is loaded with  fat and carbs. I encourage you to try this version.. just once.. I guarantee you will put it into your menu cycle.  With Meatless Mondays, Lent, and the cost of meat soaring, now is the perfect time to try this. Using half spaghetti squash and half pasta you are cutting your carbs significantly. Because the  spaghetti squash brings a creamy texture to the dish, you can also cut down on fat from added  cheeses and milk.. No flour-y roux in this either. And if you “really” can’t stand tuna, cooked chicken is  always a viable alternative. The end result was such a hit I do not  have step by step pics,  but thought it was  worth sharing.

1/2 lb. angel hair or spaghetti, cooked and drained

1/2 roasted spaghetti squash, made into strands (directions here)

1 large can solid white albacore tuna, in water

1 C. Ricotta cheese

1/2 C. Cheddar, Monterey Jack or Mozzarella cheese

1/3 C milk (I used 2%, fat free  would work as would cream)

1/4 C. Parmesan cheese, freshly grated (any salty dry cheese will work )

1 t. Old Bay

1 t. dried dill

1 t. pepper

1 T. butter

1/4 C. bread crumbs or panko

A sprinkle  more of  Old Bay, and dill for the top

Combine ricotta, milk , Parmesan and seasonings. Prepare pasta and drain. Mix with strands of spaghetti squash.While pasta and squash  are still hot, mix in ricotta until it is evenly distributed throughout.

Add the tuna, and break the chunks up so it is also evenly distributed  throughout the pasta and squash. Pour into a 9×9 pan.

Optional: Dot with  a little butter and sprinkle bread crumbs or panko on top.

Pre heat  350 degree oven. Bake 40 minutes until brown and bubbly.

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Served with some asparagus on top, this looks like a gourmet dish!

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I made this tonight with a few tweaks.. added some peas and carrots, a little more spaghetti squash and some Whites Only eggs..I didn’t think I could improve on this but it was even better than the other times I made it. Topped tonight with  scallion greens, red pepper flakes and sriracha on the side…

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Spaghetti Squash Casserole

September 2, 2012

One of my top ten favorite veggies! It is still fascinating to me how the flesh of this delight separates into long golden strands. You can use this in the same manner you would “real” spaghetti,without having to worry about gluten or carbs.I love it with a light red sauce,a group of sauted veggies,or all by itself! Though not sweet like butternut, spaghetti squash does have a slight buttery taste.I don’t add a lot of seasoning to this dish, so that the natural flavors shine through.This time I have combined it with some other favorites and baked it,making a perfect one dish entree’.A great choice  for a weekday meat free meal.

1 1/2 -2 spaghetti squash- depending on size

1 C. canned artichokes,drained,rinsed and roughly chopped

1 C. sliced Crimini mushrooms

1/2 C. sun dried tomato,finely  chopped

1 sweet onion,medium diced

1 T.butter

1 T. olive oil ,plus a little to rub on squash before baking

1 egg

1 C. sour cream

1 C. sharp cheddar,shredded

Pre heat overn to 375.Cut squash in half.Scrape out the seeds. Coat lightly with olive oil.Sprinkle a bit of black pepper on top.Turn upside down on baking sheet and roast for approximately 30-40 minutes,or until a knife slides in easily.

While squash is roasting, prep and saute the vegetables in the butter and oil.Begin with the onions as they take the longest.Then add the sundried tomatoes, mushrooms, and lastly the artichokes. Saute for about 10 minutes,just until onions begin to get soft.

When squash is done,turn them (carefully!) over and allow to cool for about 10 minutes,if you value your fingers. Holding the squash in one hand, gently scrape the flesh with a fork.You should end up with roughly 5 cups.Whatever is left,can be frozen and used in soup.In my case it never makes it into the soup, and I have it later on in the week for lunch with some tuna and grated cheese on top.

In a bowl combine the egg,3/4 C. of the cheese, sour cream and squash. Add in the vegetables.

Put in a lightly buttered (no margarine!!) casserole dish.Give it a few shakes of pepper.

Bake for 30 -45 minutes. A lower sided casserole dish or pan will take less time to heat through than a higher sided one-I insert a knife and then touch the knife to see if is hot. Remove from the oven and top with the rest of the cheese.Bake for another 15 minutes, until the cheese has browned a bit.The crunch of the cheese makes a nice texture contrast to the spaghetti squash.

This is a meal for us,but it would make a wonderful side to any meat. Enjoy !

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Spaghetti Squash with Red Cherry Pepper Sauce

December 11, 2010

You have to try this! Spaghetti squash has to be one of the coolest vegetables.  It starts out looking like a butternut squash and the end result are slightly sweet strands of flesh, that hold their shape and stand up to rich tomato sauces. As filling as a dish of pasta, without the carb count!  This is a Rachael Ray-ish recipe with my adaptations.

  • 1 spaghetti squash
  • 2 T. olive oil
  • 1/2 C. Parmesean of Asiago,grated
  • 2 T. butter
  • 1 T. olive oil to rub on squash before putting in oven
  • 1/2 onion, large chop
  • 3-4 cloves garlic, diced
  • 1 large carrot, finely grated
  • 1 cherry pepper,diced finely seeds and veins removed for mild, left for hot
  • 1 28 oz. can whole or crushed tomatoes (as always I use what is in the pantry- this time it was crushed)
  • 1 C. vegetable broth
  • 1/2 C. red wine
  • 1 T. Italian seasoning

Split squash evenly in half. Scoop seeds out carefully. Lightly oil with a few drops of  olive oil. Roast skin side up in 400 degree oven, 45 minutes.

Heat  2 T. olive oil. Add onions,carrots,garlic, and chili pepper. Season with a bit of salt and pepper.Cook for 8- 10 minutes on low- medium heat.

Add wine first to deglaze. Add tomatoes. Pour broth into tomato can to “rinse” and pour into sauce.Crush or cut the tomatoes if you’ve used whole into chunks. Add seasoning, and simmer 30 minutes on low heat. Stir once or twice. Easy!

Gently shred squash into strands with a long tined fork.Leave skin intact as you are going to use it as your serving vessel! At this time you can add 1 T of butter per squash half, and a tablespoon or two of grated cheese (reserve some cheese to top). I think a bit of butter is enough, and just use all the cheese on top as this made the strands too sticky.

A heaping ladle of sauce over the strands, some grated cheese and you have a satisfying and different take on pasta. Feel free to have that bread since you are being carb conscious with your meal! A smaller squash would make an equally yummy side to chicken,or perhaps add cubes of cooked chicken over squash, and then topping with sauce and cheese!