spaghetti squash

All posts tagged spaghetti squash

Spaghetti Squash Soup with Mushrooms

Published November 5, 2013 by jenmatteson

It’s squash week!  My last post was sausage and apple-stuffed acorn squash, and today’s gourd is spaghetti squash.  I think the spaghetti squash is a very under used version, and it might be because people don’t know what it is.  In case you don’t, here is what it looks like.

Spaghetti SquashRoasted Spaghetti Squash

 

 

 

 

 

 

Our most common use for spaghetti squash is usually in place of spaghetti.  The texture is similar, and it’s definitely lighter and healthier than pasta.  But this time, I made it for my girlfriend who was coming over on Halloween night.  I know…we’re crazy 😦  But, we did have a fantastic time passing out candy to the trick-or-treaters and wrapping up the night was Paranormal Activity 2.  She said it was fine to watch, however, she was then terrified part way through.

Spaghetti Squash Soup with Mushrooms

The recipe called for mixed wild mushrooms, such as king oyster and hen-of-the-woods.  However, my local store didn’t carry them, and I didn’t want to make a trip to Whole Foods, so I just used shitake mushrooms.  The soup turned out wonderful!  The mushrooms added a nice meaty texture, and the broth with the sage was bright and fresh.  Adding in the roasted squash just added more depth to the soup.  This is a great soup for entertaining, or even for a weeknight dinner on a cool winter night.

Spaghetti Squash Soup with Mushrooms

Spaghetti Squash Soup with Mushrooms

Source: Adapted from Food and Wine
Servings: 4-6

Ingredients:

1lb spaghetti squash, halved and seeds discarded
3 tbsp olive oil
kosher salt and fresh ground pepper
2 tbsp unsalted butter
1 medium onion, finely chopped
1 lb mushrooms (I used re-hydrated dried shitakes)
3 cloves garlic, finely chopped
2 quarts low-sodium chicken broth
1 sage sprig
1 cup penne pasta
1/4  cup freshly grated Parmigiano-Reggiano cheese, plus more for servings
2 tbsp snipped chives

Directions:

1. Preheat oven to 425 degrees.  Drizzle cut squash with olive oil and sprinkle generously with salt and pepper. Place the squash cut side down on a baking sheet (I like to add a small amount of water in my baking sheet), roast for 30 minutes, or until tender.  Once cooled slightly, use a fork to scrape the squash strands into bowls.  Cover and keep warm.

2. In a large pot, melt the butter in the remaining 2 tbsp of oil.  Add the onions and cook over moderate heat, stirring until golden, about 5 minutes.  Add the mushrooms and garlic and cook, stirring until the mushrooms are golden, about 7 minutes.  Add chicken broth and sage and season with salt and pepper  Bring to a boil and add the pasta, cooking until al dente, about 9 minutes.  Discard sage sprig and stir in 1/4 cup of the Parmigiano-Reggiano cheese.

3. Ladle soup over squash and garnish with chives and grated cheese.

Spaghetti Squash with Turkey Meatballs

Published April 28, 2012 by jenmatteson

Spaghetti squash is so yummy and is a wonderful substitute for pasta.  I’m sure there are many other uses for spaghetti squash, but I pretty much always use it in the place of pasta.  For this recipe, I used my leftover turkey meatballs from my Turkey Meatball Hoagie.  Of course you could do either one first, and maybe you’ll love that so much, you’ll want to use the leftovers for seconds.  But if you’re like me and like to change up leftovers, these two recipes are perfect for doing so.

Spaghetti Squash with Turkey Meatballs

Source: Pigzilla Original
Servings: 6

Ingredients:

1/2 lb extra lean ground turkey
1/2 lb spicy italian seasoned turkey sausage (if your store doesn’t have this, add your own seasonings), removed from casing
1/2 medium onion, chopped
1/4 cup cilantro, chopped fine
1/4 cup egg substitute or 1 egg
1/3 cup bread crumbs
olive oil
32 oz. marinara sauce
1 medium spaghetti squash
salt and pepper
parmesan cheese

Directions:

1. Preheat oven to 425 degrees.  Slice squash in half and scoop out seeds.  Drizzle squash with olive oil, salt and pepper.  Place insides facing down on a baking sheet.  Add water to the bottom of the baking sheet and bake until outside is soft to the touch, about 45 minutes.

2. While squash is cooking, in a large bowl, add ground turkey, sausage, onion, cilantro, egg substitute, and bread crumbs.  Mix lightly with hands until the ingredients are just combined.  Form mixture into meatballs about 1 1/2-inches in diameter and place on a large plate.

3.  In a deep skillet, heat olive oil over a medium high heat.  Add meatballs and brown, turning frequently, about 5 minutes.  Add marinara sauce to pan, reduce heat to a simmer, and cover.  Let meatballs simmer in the marinara sauce until meatballs are cooked through, about 35-40 minutes.

4.  Once squash is cooked, remove from oven, flip over so insides are facing up.  Let cool until you’re able to handle it, about 10 minutes.  Once squash is cooled, scoop insides into a large bowl with a fork.  Squash should come out in strings, resembling spaghetti.

5. Once meatballs are done, place on a mound of the spaghetti squash and top with parmesan cheese.

 
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