Posts Tagged ‘spaghetti squash’

  1. spaghetti squash black bean mexican bowl

    March 12, 2016 by Angie

    I made this Mexican-style dish from Kalyn’s Kitchen recently. It’s a hot black bean mixture with avocado salsa served over roasted spaghetti squash strands. Robbie and I both loved it. We ate it all.

    avocadoy beany goodness

    My spaghetti squash wasn’t very large so the ratio of black beans/salsa to spaghetti squash is a little off. The deliciousness was unaffected.

    spaghetti squash underneath

    There it is! Spaghetti squash peeking out from underneath all the beans and veggies.

    I followed her recipe pretty closely. The changes I made were I only halved the spaghetti squash instead of quartering it. It wasn’t big enough to require quartering and I really struggle to cut through them. I don’t have Vege-Sal so I used salt, as suggested. I skipped the green chiles and the green tabasco sauce. I don’t keep those things on hand and we don’t really like them anyway. The dish is very flavorful. I didn’t miss the things I omitted. Kalyn’s Kitchen did it again with a great, healthy recipe!

    bowl!
    Mmm, limey avocado.


  2. spaghetti squash “lasagna”

    February 12, 2016 by Angie

    I’m really into spaghetti squash lately. I found this recipe from UpRoot Kitchen and made it with a couple of changes. Robbie even liked it. I want to eat delicious cheesy, saucy, spaghetti squash everyday so this recipe is a major winner in my book.

    a "slice" of spaghetti squash lasagna

    Look at that – mmmmmmm.

    My Changes:

    I omitted the egg, grape tomatoes, and crushed red pepper. Recipes with ricotta love to tell you to throw an egg in there. I just don’t and there are no consequences, as far as I can tell. The grape tomatoes and crushed red pepper were less “omitted” and more “forgotten in hunger”. I used a block of part skim Mozzarella instead of the shredded variety. I like that I can cut or peel off small pieces which melt beautifully.


    the whole lasagna

     Melty Mozzarella pieces

    side view

    Here’s a view from the side right out of the oven!


  3. twice baked spinach spaghetti squash

    September 29, 2015 by Angie

    I cooked and ate spaghetti squash for the first time last week. I’ve never met a squash I didn’t like so I’m not surprised that I really loved this. I used this twice baked kale spaghetti squash recipe from Food52 as a guide.

    a savory bite

    Serves two people as an entree.

    Ingredients

    1 medium spaghetti squash
    olive oil
    salt and pepper, to taste
    minced garlic, about a teaspoon
    yellow onion, diced
    a bag of fresh spinach, stems removed
    1/2 to 1 cup shredded mozzarella cheese
    1/4 to 1/2 cup shredded parmesan cheese
    red pepper flakes, to taste

    twice baked spaghetti squash

    Directions

    1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
    2. Wash the spaghetti squash and then cut the top off of it so you can put it down without it rolling all over the place.
    3. Use your most serious knife to cut the spaghetti squash in half lengthwise.
    4. Scoop the seeds and pulpy stuff out of each half. Try to leave the part under that intact.
    5. Drizzle olive oil over the insides of the squash. Sprinkle with salt and pepper. Place the squash halves facedown on the parchment-lined baking sheet. Bake for about 45 minutes until the inside of the squash has softened and there are some browning, crystalizing parts.
    6. While the squash is baking, chop the yellow onion. De-stem the spinach leaves.
    7. Heat a pan with some olive oil in it. Add the chopped onions and minced garlic. Sauté until the onions are softened. Add the spinach leaves and cook until they have wilted. Set the vegetable mixture aside.
    8. When the squash looks ready, take it out of the oven, but leave the oven on. Heck, crank it up to 425 degrees.
    9. Using a spoon, scrape out the insides of the squash halves. It will look like spaghetti!
    10. Transfer the spaghetti looking insides and the vegetable mixture to a large bowl.
    11. Add the mozzarella and parmesan cheeses. Sprinkle with salt and pepper and red pepper flakes to taste. Stir to combine.
    12. Spoon the mixture back into the squash shell halves. Sprinkle the tops with a little more parmesan cheese. Bake for about 15 minutes on 425 or until the cheese is melted and starts to brown a little.

    they are twins!