Meatless Monday | Roasted Spaghetti Squash

Last week we received a spaghetti squash in our FullCircle delivery.  I realized that I have only shared the experience once before, and that was without a recipe.  We are big fans of this mysterious squash that resembles spaghetti once it is cooked, but knew very little about it.  After doing some poking around we found out just how good it is for you.  It is loaded with folic acid, potassium, vitamin A and is low in calories.  Will definitely be adding it to the weekly menu more often.

Don’t let the thought of cooking squash intimidate you.  Cooking spaghetti squash is very simple.  Basically, I cut off both ends, then cut the squash in half  lengthwise.  Scoop out what seeds are in the middle of the squash.  I have found that there usually are not many.  Then I drizzle with some olive oil  and sprinkle with salt and pepper.  I just put both halves on a cookie sheet and roast them until they are lightly caramelized (adding more flavor).  Some cooks like to put the squash into a baking pan with water, we prefer the flavor of the caramelized squash over steamed.  After roasting, you will run a fork over the cooked flesh and it will break apart into noodle like strands.  The flavor is very mild and any sauce will work perfectly with it.  We tend to enjoy it simply with a drizzle of olive oil and fresh herbs or fresh tomato sauce.

Surprise your family with something fun and new for dinner.  You still have time to run out to pick up one for dinner tonight.

 

More Spaghetti Squash Recipes

Spaghetti Squash with Maple Syrup and Shallots – Pioneer Woman

Moroccan Inspired Spaghetti Squash – Smitten Kitchen

Spaghetti Squash with Mushrooms – Shutterbean

Spaghetti Squash with Spinach, Feta and White Beans – Cooking Canuck

 

 

 

 

 

 

Comments

  1. All you need is a fork? If I had known this I would have started making this ages ago! I had it once and assumed you needed some fancy tool or veggie cutter… this is great news!

  2. We absolutely love spaghetti squash! It’s such a simple and delicious meal. Also good with meatballs if you’re just looking to cut carbs, and not worried about the meat.

  3. Yum! I love spaghetti squash. Great fall recipe.

  4. Hooray for Meatless Monday! That looks delicious. I would be delighted if you shared this with Midnight Maniac Meatless Mondays. It is a great place to get inspiration for other meatless dishes as well. Hope to see you there!

    ♥ Rebecca Jean
    Midnight Maniac

Trackbacks

  1. […] This recipe definitely was spiked by our love of meatballs.  One of the things I really like about making meatballs is that the recipes tend to make more than enough for two people so I can tuck some away in the freezer for when we come home hungry from a business trip or just do not feel like cooking.  As well they are great for feeding a crowd, especially this chicken parmesan version.  I loaded this recipe with fresh herbs, which helps keep meaty dishes on the lower calorie train but still full of flavor while enhancing the natural meat flavors.  I added a little panko only to help bind everything together, as well is served as the breaded crumbs that would usually be on that slice of eggplant or chicken cutlet.  The fun part of these meatballs are the little cheese surprise in the middle, gooey, cheesy goodness, that is only a bite!  All that is left is some of your favorite tomato sauce and a bowl of pasta or in our case roasted spaghetti squash. […]

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