Best 3 Another Spagetti Squash Recipe Scd Recipes
Spaghetti squash is a unique and delicious vegetable that can be used to create a variety of healthy and satisfying dishes. It is a good source of fiber, vitamin C, and potassium, and it is also low in calories and carbohydrates. Spaghetti squash can be roasted, steamed, or microwaved, and it can be served with a variety of sauces and toppings.
This article features three delicious spaghetti squash recipes that are perfect for a weeknight meal or a special occasion. The first recipe is for a simple roasted spaghetti squash with garlic and olive oil. The second recipe is for a more flavorful spaghetti squash dish with a tomato sauce and Parmesan cheese. The third recipe is for a unique and creative spaghetti squash dish with a pesto sauce and roasted vegetables.
All three of these recipes are easy to make and can be tailored to your own taste preferences. Whether you are looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, you are sure to find a spaghetti squash recipe in this article that you will love.
ANOTHER SPAGETTI SQUASH RECIPE (SCD)
Posted on SCDRecipe.com, a collection of recipes intended to help people with inflammatory bowel disease, IBS, Crohn's, colitis, diverticulitis, SIBO, autism, and/or ADHD. All recipes adhere to the Specific Carbohydrate Diet as described in Elaine Gottschall's book Breaking the Vicious Cycle.
Provided by susan 9
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Take the spaghetti squash and cut it into two halves length-wise.
- Clean the seeds out of both halves. (I put one half in the fridge for another day.).
- Place a teaspoon full of butter in both ends of the hollowed out area where the seeds used to be.
- Cube tomato and lay into seed area.
- Dice Spanish onion and lay it over the tomatoes.
- Add a small amount of chopped green bell peppers, and/or some fresh chopped celery.
- Add salt and pepper to taste, or your favorite spices.
- Place in a micro wave proof dish and cover.
- Cook at with medium heat for 12 to 15 min--until a fork penetrates the squash easily.
BAKED SPAGHETTI SQUASH
Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.
Provided by Ali Slagle
Categories dinner, for two, vegetables, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
- Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.
SPAGHETTI SQUASH I
The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.
Provided by Bob Cody
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
- Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 12.8 g, Cholesterol 16.7 mg, Fat 9.8 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 268.8 mg, Sugar 2.7 g
Tips:
- Choose spaghetti squash that are firm and have a deep yellow color.
- To easily cut spaghetti squash, use a sharp knife to slice it in half lengthwise.
- Scoop out the seeds and stringy pulp from the spaghetti squash.
- Drizzle olive oil on the spaghetti squash and season with salt and pepper before roasting.
- Roast the spaghetti squash until it is tender and easily pierced with a fork.
- Use a fork to scrape the spaghetti squash into long, thin strands.
- Spaghetti squash can be served with a variety of sauces, including tomato sauce, pesto, or Alfredo sauce.
- Leftover spaghetti squash can be stored in the refrigerator for up to 3 days.
Conclusion:
Spaghetti squash is a delicious and versatile vegetable that can be used in a variety of dishes. It is a good source of fiber, vitamin C, and potassium. Spaghetti squash is also a low-calorie and low-carb food, making it a good choice for people who are watching their weight or following a special diet.
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