Spaghetti squash is a delicious addition to any meatless meal. It is fairly easy to make, and can be used in a variety of recipes, or as a healthy substitute for pasta. Cooked spaghetti squash flesh falls apart into ribbons, hence its name. They are low in calories, saturated fat and cholesterol, and are nutrient dense! (Good source of B vitamins, potassium, manganese, vitamin C and dietary fiber). (For a list of all nutrients see go here).
This recipe is a favorite, taken from an old copy of a Company’s Coming cookbook. (Vegetables, I believe was the title) It is easy to make ahead and store, reheating when needed. It will leave you satisfied, I promise!
Spaghetti Squash Supreme
WHAT YOU NEED:
Spaghetti Squash 3lbs (1.35 kg)
Broccoli flowerettes 2 cups (500 ml)
Zucchini cubes, unpeeled 1 cup (250 ml)
Sliced carrots 1 cup (250 ml)
Cherry tomatoes, halved 1 cup (250 mL)
Butter or margarine 2 tbsp (30 ml)
Chopped green onion ½ cup (125 ml)
WHAT YOU DO:
- Pierce skin of squash in 6 or 7 places. Set on oven rack and bake in 350⁰F (180⁰C) oven for 1 hour, until shell feels a bit soft. Remove from oven. Cool for 15 minutes. Cut in half lengthwise. Discard seeds. Using a fork, lift spaghetti strands with a scraping motion onto paper towels to drain.
- Cook broccoli and zucchini in salted water for 1 minute. Cool under cold running water. Drain.
- Cook carrot slices in salted water 5 to 6 minutes. Cool under cold running water. Drain. Add to broccoli and zucchini.
- Add cherry tomatoes to vegetables.
- Melt butter in frying pan. Add onion, salt and pepper. Saute until soft. Add squash strands and vegetables. Saute until heated through.
Add cheese. Toss together. Serves 6.
– CF ~ guest blogger