A No-Recipe Spaghetti Squash Recipe

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You’ll notice I’m giving you rough measurements of each ingredient. This is a “no-recipe” recipe because it doesn’t need to be over-thought. It’s more about learning the method of roasting this truly versatile squash so you can play with the fillings in the future.

Spaghetti squash is great to have around when you know you can’t always plan ahead for weekly dinners. If you buy one and keep in the pantry or cupboard away from light, it can last a couple of weeks. Then, when we inevitably open the fridge to find nothing simple to make for dinner, the squash and a frozen bag of meatless chicken to the rescue! It is low carb, delicious, inexpensive, and healthy.

Whether you eat vegan, vegetarian, or meat, the fillings are endless with these “noodles” as a base. Go Thai with chicken and peanut sauce. If you want to stay vegan toss with a cashew “cheese” and veggies from your freezer. Or keep it simple with any dairy cheese you see in the fridge and a can of protein rich garbanzos. You can also dress it up with a homemade pesto and a bag of Gardein “Chicken” strips (without the sauce packet)! The options are endless once you learn the method to cook these beautiful beasts. Bottom line and most importantly, with one of these in your cupboard you can always have a dinner option at the ready.

I’ve come up with a simple, straight forward, systematic way of safely cutting this versatile veggie in two. Patience, a sharp tipped knife, and my method will help you avoid a brow of sweat & a garbage full of raw squash you couldn’t cut. Find my method here: How to Cut a Spaghetti Squash When You Have No Upper Body Strength

Busy parents, career professionals working long hours, and us with chronic illnesses have something in common: we have little time or energy to keep healthy eating at the forefront. Spaghetti Squash is so easy to “make ahead”. Roast the halves Sunday night, allow to cool, cover and refrigerate. Monday night pull them out, run a fork through them to get the noodles out, and toss in a pan with your fillings until warmed through. Dinner is done and another Meatless Monday marked down!

If you have any questions please feel free to ask below in the comments section.

If you’ve given this a shot, let me know how it went!


A No-Recipe Spaghetti Squash Recipe

Ingredients:

  • 1 spaghetti squash, washed and cut in half
  • Extra virgin olive oil
  • Salt & Pepper
  • half a yellow onion, sliced into very thin half circle slivers
  • 8 oz sliced baby portabella mushrooms
  • 2 tsp Marmite, or 2 tsp soy sauce
  • 1/4 cup goat cheese crumbles (omit if Vegan)
  • handful of spinach
  • aleppo pepper or crushed red pepper
  • a touch of garlic powder (NOT garlic salt)
  • fresh parlsey

Method:

Preheat your oven to 375º

Chainsaw… uh… I mean cut the squash in half

I’m not gonna lie, cutting a spaghetti squash in half for someone with small hands and the upper body strength of a toddler can be a challenge. Check out my method ↓

How to Cut a Spaghetti Squash When You Have No Upper Body Strength

  1. Once you’ve gotten the squash cut into two halves, take a bow! It’ll be worth it.

Roast the squash

  1. Using your hand or a spoon, scoop out all the slimy guts and seeds, separating the seeds if you want to roast them. See how below.
  2. On a foil lined sheet pan, place your squash cut sides up. Drizzle liberally with olive oil, focusing a bit more on the outer ring of flesh than on the hole in the middle. All the oil and juices will pool in the center, so you can go a bit easier with it there.
  3. Sprinkle with salt and pepper and roast until a fork can go into the ring of flesh as easily as say… a boiled potato. Remove from oven and allow to cool a few mins before you “spaghett-ify” it.
  4. Using a fork, “shred” the squash into spaghetti and set aside, reserving the shells.

Cook up some other stuff

  1. In a large pan over medium heat, heat up about 2 tsp of olive oil. Toss in your onions and mushrooms. Cook a few mins, or until they begin to soften.
  2. Add in the spinach, Marmite or soy sauce, pepper, and garlic powder. Cook everything down until is cooked. If the mushrooms seem like they still need a little salt add it now and cook another 30 seconds or so.
  3. Sprinkle in your chopped parsley and cook another minute.
  4. Dump on in all your spaghetti squash and toss.  Add about 2/3 of your goat cheese and combine all of it together. Once heated through, divide the mixture back among the two shells, top with the last bit of reserved goat cheese and serve!

Roasting those yummy seeds

Its ridiculously easy to do. Just rinse the seeds, dry them off, drizzle with olive oil, and roast at 350º until they’re golden brown. Pull them out of the oven and sprinkle with salt or your fave seasoning. I LOVE this Chicago Spice House’s Taylor St. Cheese Sprinkle. Keep them in an airtight container in the fridge and eat them within 3-4 days. They only last about 15 minutes in my house.

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