Posts Tagged ‘Spaghetti Squash’

Chilled Spaghetti Squash Salad

Sunday, July 9th, 2017

Every time I make spaghetti squash in the oven, I have half left over. Since it is summer, I decided to try making a chilled salad the day after I cooked the squash and was delighted to find that I liked it.

Here are the health benefits of Spaghetti Squash taken directly from www.mercola.com, including the photo above. (The footnote info [4 & 5] can be found on the site and the links to folate, potassium and zinc also contain more info)

Spaghetti squash is also rich in the B vitamins riboflavin, niacin, and thiamin, which promote optimal cellular function.5Folate is also found in this bright-colored vegetable. Folate supports the formation and development of new cells and may help prevent birth defects, making this squash an ideal food for pregnant women. This nutrient can also help filter out homocysteine from your blood and promote cardiovascular health.

Potassium, a mineral that maintains proper muscle and nerve function, is also present in spaghetti squash, making it helpful for people with high blood pressure. Manganese, a mineral that assists in bone and tissue heath, metabolism, calcium absorption, and nerve function, is another key component.6 Spaghetti squash also contains the essential minerals calcium, iron, phosphorus, and zinc.

Another reason to consume spaghetti squash is for its omega-3 and omega-6 fats content. Omega-3 fats are associated with the prevention of inflammation, which may cause heart disease, arthritis, and certain types of cancer. On the other hand, omega-6 fats are linked to proper brain function. It is critical to maintain the ideal 1:1 ratio of these fats.

Below is my recipe and photo with added veggies that also boost its nutrition.

Utensils: Baking pan or steamer/pot, cutting board and knife, mixing bowl, serving dish
Prep Time: 15 minutes to make the salad
Cooking:  About 45 minutes to bake or steam the squash; no cooking for salad
Categories: Vegan, Gluten Free, No Sugar added

Ingredients

one-half medium-sized spaghetti squash (baked or steamed the day before)
1 1/2 cups sliced or minced (organic) veggies of your choice, such as:
radishes, leeks, yellow beet, microgreens, cucumber, carrot, avocado, etc.
fresh or dried herbs such as oregano, parsley, thyme, etc. to taste
1/2 cup sprouts or microgreens for garnish
2 T. olive oil and juice of half a lemon
salt & pepper to taste

Directions

  1. Bake or steam the squash for dinner and cut in half, reserving half to refrigerate.  (Top hot squash with your choice of topping. I use pesto,but many people use spaghetti sauce to make it more like real spaghetti.)
  2. Next day, remove squash from fridge and scrape out seeds. Using a fork, shred the squash into threads so they resemble noodles. Set aside.
  3. Mince or slice 1 1/2 cups of veggies of your choice and toss with herbs, olive oil, lemon juice, salt and pepper in a medium-sized bowl. (You can do the veggies first and then the squash.)
  4. Now you can either remove the threads of spaghetti squash into the bowl of veggies and toss well with dressed veggies and herbs OR add the dressed veggies to the spaghetti squash still in its shell and mix them together.
  5. Serve immediately in the shell or place back in fridge (covered) until ready to serve. If serving immeditately, top with sprouts or greens before serving. If not, wait until you are ready to serve to garnish with sprouts or microgreens.This should serve two people, unless it is your main dish. (I can eat the entire half as my dinner.)

Spaghetti Squash & Pesto

Monday, January 25th, 2010

Spaghetti squashis a great dish for those who don’t want the higher carbs of pasta, although this dish is an alternative to pasta rather than a substitute. Below is a thumbnail description from fabulous foods that sums up spaghetti squash. My only problem is that they are so large, I  can rarely use it up, so next time I will cut it in half and bake only half and save the other half for later in the week.

“Averaging from 4 to 8 pounds, the cylinder shaped spaghetti squash is generally available year-round with a peak season from early fall through winter. While a true spaghetti squash is pale ivory to pale yellow in color, in the early 1990’s, an orange spaghetti squash, known as “Orangetti” was developed and this is what is frequently found in today’s supermarkets. Higher in beta carotene, the orange variety is also bit sweeter than its paler counterpart, although both have a mild flavor that is easily enhanced by the food served with or on it. A dieter’s dream, a four-ounce serving of spaghetti squash has only 37 calories.” (Source: www.fabulousfoods.com)

Note: For more information with photos on how to cook and serve this lovely vegetable, go to http://homecooking.about.com and search for spaghetti squash. These directions are lifted from that site since I cut mine in half lengthwise with a sharp knife, placed it face down in veggie stock, and baked it until the inside was soft, adding more liquid as needed.

Utensils: Baking pan, sharp knife & cutting board, blender for pesto if making from scratch
Prep. Time: About 15 minutes (Add 10 minutes of making pesto.)
Cooking Time: about one hour
Category: Vegan, Gluten-Free

1. Prick the spaghetti squash all over with a skewer so it will not burst while baking.
2. Place whole squash in a shallow baking pan.
3. Bake in preheated 375 degrees F. oven for 1 hour.
4. When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife.
5. Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash.
6. Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.


Because cooked spaghetti squash is bland, it is usually served with a sauce or gravy, and I chose pesto. You can buy pesto in the store or whip up your own:

In the blender place about 1/2 cup olive oi, 1/4 c. pine nuts, a dash of sea salt, and one cup basil leaves that have been washed with stems removed. Blend until smooth. I don’t add cheese.

I used 3 tablespoons of pesto over 2 cups of cooked squash. Then I added some fresh red pepper for garnish.