Spaghetti Squash ……. with Salsa

I know it sounds crazy but I just couldn’t resist pairing two of my favorite foods.  It was amazing!

If you haven’t read about this in my earlier posts the best way to prepare a spaghetti squash is to bake it whole.  Pierce it a couple of times with a fork or knife and bake at 350 degrees for about 45 minutes to an hour.  Do this ahead of time; a day in advance, an hour in advance or whatever works for your time schedule.  Once cool enough to handle cut in half, remove seeds and then using a fork fluff  the “spaghetti” out of the shell.

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So on to the recipe.  In a large skillet heat up a bit of olive oil or butter.  Saute squash about 5 minutes to heat through.  Toss with your favorite homemade salsa. I used a simple tomato, onion, jalapeno, cilantro and lime juice version but you can use something like the salsa fresco recipe, the tomatillo salsa recipe or my roasted jalapeno salsa recipe.

If you need some ideas ~ Just click on the kind of salsa you’d like to try for a quick link to the recipe.

 

Enjoy ~ Kimberly

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Spaghetti Squash with lemon and goat cheese

I had half of a spaghetti squash that needed used so I decided to pair it with some goat cheese.  I really liked this combination.  I wish I could have gotten a better photograph but something about the shade of the squash seems to distort he color and I didn’t really have the time to find some better lights today.  Anyway, here is the recipe for today.

  • 1 1/2 cups spaghetti squash
  • 1 Tbs butter
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne pepper
  • juice of half a lemon
  • a bit of soft goat cheese

In skillet melt butter; add squash, garlic, salt, pepper, and cayenne.  Cook for about 4 minutes or until heated through.  Squeeze lemon juice on top and stir.  Serve with a little goat cheese stirred in just before serving.

Enjoy ~ Kimberly

Scalloped Spaghetti Squash

We were looking for a side dish for our ham tonight and thought we’d give our spaghetti squash a different  twist.  My pictures don’t do it justice; for some reason I have a hard time photographing things like this sometimes.  Anyway, just a quick post for the recipe today.

  • 1 1/2 cups spaghetti squash
  • 1/4 tsp salt
  • 1/8 tsp cayenne
  • 1/8 tsp garlic powder
  • 1/8 tsp pepper
  • 1/4 cup milk
  • 1/2 cup shredded cheddar

Prep spaghetti squash by baking to soften ~ we baked out whole for about 45 minutes at 350 degrees to soften; then cut in half and removed seeds before shredding with a fork.

In buttered baking dish spread spaghetti squash; sprinkle with salt, pepper, garlic, and cayenne.  Pour milk over top and spread with shredded cheese.  Bake at 350 degrees for about 30 minutes.

Enjoy ~ Kimberly

Spaghetti Squash and Toasted Garlic

I still had half of a spaghetti squash leftover from my post the other day and decided I should make a tasty side dish.  I went with butter and toasted garlic.  We really enjoyed it; the squash still had plenty of body to it and the garlic added a delicious touch. Very quick and easy to make; of course you will need the par-baked squash to get started.

Spaghetti Squash and Toasted Garlic

  • 1/2 spaghetti squash (about 1 1/2 cups)
  • 2 Tbs butter ~ divided
  • 1 large clove garlic ~ minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 dash cayenne pepper

Prep spaghetti squash.  In medium skillet melt 1 Tbs butter;  add garlic, salt, pepper, and cayenne. Simmer for  about 2 minutes until garlic is toasted.

Add squash and remaining butter and toss together.  Heat another minute until hot.

Enjoy ~ Kimberly

Scallops and Spaghetti Squash

I’ve been experimenting lately.  If you read my “apple crisp” post you will see that it isn’t always a success.  This time I had wonderful flavor but the final result didn’t have the eye appeal I was going for.  Tasty none-the-less and I will definitely do again with a couple of changes.  I believe I should have heated the prepared spaghetti squash in separate skillet and served the scallops over the top.  I didn’t take into account the amount of moisture still in the squash so my dish was a little wet.

Scallops and Spaghetti Squash

  • 1/2 spaghetti squash (about 1 1/2 cups)
  • 1 pound scallops
  • 2 cloves garlic – minced
  • 2 Tbs butter
  • salt and pepper
  • a dash of cayenne if desired
  • a few parsley sprigs ~ chopped

First prepare the spaghetti squash.  I went with baking whole (pierce a few time with fork) for about 45 minutes.  I did this in advanced and refrigerated overnight before proceeding.  Once cooled cut in half and remove seeds; using fork remove squash from skin.

In non-stick skillet over medium high heat add scallops; season with salt and pepper and cayenne if using.  Cook for about 5 minutes until the moisture in the pan is starting to evaporate.  Add butter as this happens and stir in garlic.  I then added the squash and heated through about 3 – 4 more minutes.  Sprinkle with parsley and serve.

Like I mentioned above I think I should have heated the squash separately and drained instead of adding to scallop mixture; still quite delicious even if it wasn’t beautiful.

Enjoy ~ Kimberly

Simple Italian Parmesan Meatballs

I think it was a jar of grated Kraft parmesan that first inspired these meatballs.  The recipe has since evolved into an even more delicious meatball; the basic cheese, beef, egg combination can’t be beat. I like paring these with either spaghetti or making meatball subs.  They also are a nice gluten-free option if your diet requires; pair with spaghetti squash and enjoy!

Italian Parmesan Meatball

  • 1 pound ground beef
  • 1 egg
  • 1/2 cup fresh grated parmesan
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp italian herbs

Mix together all ingredients.  Form into desired size meatballs; I made about 12 – 15 meatballs and left them a bit flat since we will be having meatball subs for dinner tomorrow. Spread onto baking sheet and bake at 350 degrees for 20 – 30 minutes depending on size of meatballs.  Remove from baking sheet and add to pan of spaghetti sauce and continue heating through.  These are great to make ahead; in fact the flavor is even better the next day as the sauce has even more time to flavor the meatballs.

Enjoy ~ Kimberly

Augratin Spaghetti Squash

I love making new things with squash.  When one of our latest magazines came in it had a spaghetti squash gratin listed … so I did what any loving wife would do and left the magazine open to the page, left it out where Charles would see, and purchased a spaghetti squash.

He and I cook alike.  We find a recipe or picture we like (perhaps we even read the recipe) but after that all bets are off and the recipe takes on a new life.  So while I was at work today I left him to do the cooking. Baked chicken with augratin spaghetti squash and brussels sprouts.

To begin with the squash needs baked.  I’d always wrestled the with the squash to cut it in half, scooped out the seeds, and then baked.  Apparently if you pierce the skin several times and roast it whole for about 1 hour and 20 minutes at 375 degrees it works perfectly and cuts way easier.  Just flip over about half way through and allow to cool before cutting in half.  Remove the seeds and using a fork fluff the spaghetti like pulp. Here is the recipe for the squash Charles made today ~

Augratin Spaghetti Squash

  • 1 cup chicken broth
  • 1 cup milk
  • 1 Tbs butter
  • 2 cloves garlic
  • 1 1/2 Tbs flour
  • 1/4 cup milk
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp crushed red pepper
  • 1/4 tsp cayenne
  • 1/4 cup extra sharp cheddar
  • 1 Tbs parmesan ~ freshly grated
  • 1/4 cup bread crumbs

Combine the broth, cup of milk, butter, and garlic in sauce pan; heat through.  Shake together flour and 1/4 cup milk until smooth.  Add to sauce pan and simmer over medium heat stirring constantly until thickening begins.  Add remaining seasonings and cheeses; combine well.  Put prepared spaghetti squash into 2 quart buttered casserole and pour sauce over top.  Top with bread crumbs and bake for 20 minutes at 375 degrees.  Kick heat up to 425 degrees and bake an additional 5 minutes to further brown top if desired.

 

 

 

 

Enjoy ~ I know I did ~ Kimberly