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

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

Quick Beef Stir Fry with Fresh Vegetables

I had to hurry today to make lunch so I threw together a super quick stir fry.  Just over 15 minutes to get lunch on the table.  Not too bad if you ask me!  You will want a tender cut of beef; chicken or shrimp would work well too just adjust the cooking time as necessary.  I used a piece of beef tenderloin the butcher had marked down at the local grocery; not a cheap piece regular price so a rib eye or something of the sort would maybe be a good choice too depending on your budget.

Quick Beef Stir Fry with Fresh Vegetables

  • 3/4 cup long grain rice ~ I prefer jasmine or basmati
  • 1 1/2 cups water or broth
  • 1 Tbs olive oil
  • 6 o.z. mushrooms
  • 1 small onion
  • 1/4 tsp each salt, pepper, garlic powder and crushed red pepper
  • 1 zucchini
  • 1 summer squash
  • around a pound of beef
  • 1 – 2 Tbs soy sauce

Bring water to boil and add rice; reduce heat, cover, and simmer 15 minutes or as directed on package.  Meanwhile heat oil in large skillet.  Slice mushrooms and begin to sauté; add sliced onion and cook for about 5 minutes.

Add salt, peppers, and garlic powder; stir in sliced zucchini and squash and simmer about 4 minutes.

Push veggies to sides of pan and add beef and soy sauce; cook another 4 – 5 minutes or until desired doneness.  Rice should be done cooking now as well so stir in rice and serve.

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

Butternut Squash Soup

I’ve seen quite a few recipes for butternut squash soup. Most lean more towards the sweeter side; I opted to make a spicy version.  This did come out with quite a bit of heat.  I am sure my chicken stock already had a bit of a kick but the 1/4 tsp of cayenne packed the rest of the punch.  I would suggest leaving out the cayenne for the faint of heart or adding a dash at a time if you like a bit of zip. I will however post the recipe as I made it and let you decide how much heat you would like.

Spicy Butternut Squash Soup

  • 2 cups chicken stock
  • 2 cup butternut squash
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic
  • 1/4 tsp cayenne ~ adjust to your taste
  • 1 cup heavy cream
  • 1 tsp fresh parsley

Prep squash; peel and dice into small cubes.  (I posted yesterday an easy prep technique) Heat chicken stock over medium high to a simmer.  Add diced squash, salt, pepper, garlic, and cayenne.  Simmer about 10 – 15 minutes or until squash is very tender.

Add cream and parsley and heat through. I used my handheld blender to partially puree; I left some lumps of squash to add texture.

Enjoy ~ Kimberly

Butternut Squash ~ prep technique ~ easy to cut and peel

I decide there has to be an easier way to prep winter squash.  I mentioned in my spaghetti squash recipe that Charles had cooked it whole.  I got to thinking surely this concept would work to soften my butternut squash but without cooking the squash through.  I simply washed the squash and pierced with a sharp paring knife about 20 times all around (5 piercings up the length turning a quarter turn and repeating). I baked at 350 degrees for 30 minutes ~ I then removed from oven and allowed to rest for about 2 hours before I peeled and cut the squash.  I perhaps could have allowed less time to rest before peeling but I had errands to run so the 2 hours worked for me.

Cooking first made it cut like butter.  I was able to easily cut the squash into sections and peel in a snap.

The squash was still firm enough to use in any recipe; about the same texture as a raw potato.

I diced most of it and used about 1/2 for some butternut squash soup.  I haven’t made plans for the rest of it but I will definitely share the soup recipe in the next day or so!

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

Parmesan Roasted Acorn Squash

This is a quick, easy, and inexpensive way to add a new side dish to your menus.

A savory version of a sweet vegetable ~ seasonings can be adjusted to taste ~ Charles and I tend to like things on the spicy side so just omit the cayanne or black pepper if not to your liking add some of your favorite herb if desired.

I’ve posted below our recipe below ~ enjoy with a classic home cooked meal for a suprising hit

Parmesan Roasted Acorn Squash

  • 1 Small Acorn Squash – around 1 pound
  • 2 Tbs Olive Oil
  • 1/4 tsp Fine sea salt
  • 1/4 tsp Cayanne Pepper
  • 1/4 tsp Fresh Ground Black Pepper – more or less to taste
  • 1/4 tsp Garlic Powder
  • 1/8 C Freshly Grated Parmesan

Preheat oven to 400 degrees.  Wash outside of whole acorn squash.  Cut in half vertically from top to bottom and scoop seeds and stringy pulp from inside ~ a soup spoon works well for this. There is no need to peel the squash for this recipe ~ cut halves in approx. 3/8 in thick horizontal slices.  Spread out on cookie sheet drizzle with olive oil, salt, peppers, and garlic; toss to coat.  Spread pieces in single layer on cookie sheet and sprinkle with parmesan.  Bake for approx 25 minutes or until squash is tender and beginning to brown.  If desired broil for 3- 4 minutes about 4″ from broiler to crisp further.

I made this for lunch today with our  Ribeye Steak Salad ~ the two of us ate every bite!  Hope you enjoy too.