New Spaghetti Squash Recipe
I don’t stop being amazed from what nature offers us. For example, the spaghetti squash. This one is new to me. I met this vegetable several years ago, but I didn’t have it until a few months back. To me it looks like any other pumpkin or winter squash, maybe even a little boring at first compared to the others. I never reached out to buy it and cook it until friend made it for me.
There are two varieties of squashes, summer and winter. Though most of these are available year round, the peak season for summer squashes are April to September, and September to March for winter squashes. Summer squashes are tender with soft skin and are 100 percent edible, raw or cooked. Common ones include zucchini, yellow squash, and chayote. Believe it or not, cucumbers and melons are also part of the squash family. On the other hand, winter squashes are have a hard skin and can have a shelf life up to two months. They are always eaten cooked. Familiar winter squashes are acorn, butternut, pumpkins, and spaghetti.
Like almost any other winter squash, spaghetti squash is difficult to cut in half. It is extremely stubborn and feels almost solid, but what can be more simple than placing something in the oven and letting it do it’s magic? It also shows no sign of what it’s going to be like after it is cooked, but it will look similar to spaghetti when it is removed from the shell. Scraping out the flesh for the first time and seeing it come out in perfect strands is amazing and bizarre at the same time. Depending on the size of the squash, you’ll want to wait 10-20 minutes, before handling it. It holds a lot of heat.
This new spaghetti squash recipe is great as an entrée or as a side dish.
Spaghetti squash doesn’t pack a lot of vitamins, but it is a wonderful way to enliven the weekly menu. Also, if you are keeping count, it is a mere 31 calories per 1 cup or 101 grams. What? Why didn’t I hear of this before? It can be served like pasta with sauce, but don’t go into it thinking it tastes or has the same texture. It doesn’t. But tomato sauce, Alfredo sauce, or simply grated Parmigiano-Reggiano with extra-virgin olive oil, are few of the many ways you can serve this. I wanted to add more to this recipe, and topped it with coconut cream tomato sauce made with mushrooms, onions, some spices and called it a day!
If you need to limit your pasta intake spaghetti squash is low-carbohydrate, gluten-free alternative.
Its mild flavor makes it a great carrier for sauces, vegetables, or even chilled with vinaigrette. This new spaghetti squash recipe is sure to be a hit on your table.
- 1 small spaghetti squash
- 1 small onion
- 1-2 cloves garlic
- 2 cups mushrooms
- 1 large or 2 medium tomatoes
- 2 cups kale
- 1 sprig rosemary
- Salt and pepper to taste
- 1/2 can of coconut cream or coconut milk (not from the carton)
- Preheat the oven to 375
- Cut the spaghetti squash in half. Clean out the seeds with a spoon. Place it on parchment paper face down.
- With a knife poke small holes on top of the squash to release steam while cooking. Cook for about 40-50 minutes. Larger ones will require more time.
- When the squash is done, remove from oven and let it cool for 15-20 minutes.
- Preheat a skillet and sauté chopped onion in olive oil until golden.
- Add sliced mushrooms and rosemary. Cook until moisture has evaporated and mushrooms become golden brown.
- Add chopped tomatoes, cook for 3 minutes.
- Add finely chopped garlic, salt and pepper to taste.
- In about a minute add chopped kale. Cook until wilted, but not overcooked.
- Add coconut cream or coconut milk, cook until it absorbs into the mixture.
- Using a fork, scrape out the squash. It should come apart easily. If not, the squash is not fully cooked.
- Plate “spaghetti” into a bowl, top with tomato mushroom sauce and enjoy!