Roasted Spaghetti Squash
Vegan or Vegetarian; Serves 4
1 spaghetti squash
4 Tbs. olive oil (divided)
3 Tbs. lemon juice
1/4 cup parsley, chopped
1 Tbs. Parmesan cheese; or nutritional yeast
salt and red pepper flakes to taste
1. Heat oven to 425 degrees F. Drizzle 1 halved, seeded spaghetti squash with 1 Tbs. olive oil. Roast until tender, about 40 minutes.
2. Once cool, scrape flesh with a fork and toss with 3 Tbs. olive oil, lemon juice, parsley and Parmesan cheese or nutritional yeast. Season with salt and red pepper flakes to taste. Serve and enjoy!
Per Serving: 200 cal.; 15 grams fat (3 grams sat. fat); 0 mg chol.; 16 grams carbs.; 130 mg. sod.; 2 grams prot.; 3 grams fiber
Found: Whole Living October 2011
RecipesUS
Showing posts with label Spaghetti Squash. Show all posts
Showing posts with label Spaghetti Squash. Show all posts
Friday, May 25, 2012
Thursday, May 24, 2012
Spaghetti Squash with Orange Gremolata
Spaghetti Squash with Orange Gremolata
Serves 4; Vegan; 30 minutes or fewer; Gluten Free
In light of fall being here, I found some great recipes for the varieties of squash... Here is one of them. For a show stopper, I use the squash as the serving dish....
Gremolata, an Italian condiment made from lemon zest, parsley, and garlic gets a sweet-and-sour makeover here with orange zest and balsamic vinegar.
1/4 cup finely chopped red onion
1/4 cup balsamic vinegar
1 large spaghetti squash (3 1/2 lb.)
1/3 cup finely chopped parsley leaves
2 tablespoons olive oil
2 cloves of garlic, minced (2 teaspoons)
1 teaspoon brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon salt
1/3 cup roasted, unsalted pistachios, shelled and chopped
1.) Toss red onion and balsamic vinegar in a small bowl. Let stand 10 minutes.
2.) Pierce spaghetti squash in several places with a sharp knife. Microwave 7 minutes on high power. Turn, and microwave 7 to 9 minutes more, or until squash gives sightly when pressed. (Cooking time will vary according to your microwave's wattage.) Cool 10 minutes.
3.) Whisk parsley, olive oil, garlic, brown sugar, orange zest, and salt into balsamic vinegar mixture.
4.) Half squash lengthwise carefully (it will give off steam), and remove seeds. Scrape flesh with a fork into a large bowl. Combine with parsley mixture and chopped pistachios. Season with salt and pepper.
Per serving: 212 cal.; 4 grams of prot.; 12.5 grams total fat (1.5 grams sat. fat); 24 grams of carbs.; 0 mg chol.; 488 mg sod.; 5 grams of fiber; 11 grams of sugars.
Found in Vegetarian Times-November/December 2008
Serves 4; Vegan; 30 minutes or fewer; Gluten Free
In light of fall being here, I found some great recipes for the varieties of squash... Here is one of them. For a show stopper, I use the squash as the serving dish....
Gremolata, an Italian condiment made from lemon zest, parsley, and garlic gets a sweet-and-sour makeover here with orange zest and balsamic vinegar.
1/4 cup finely chopped red onion
1/4 cup balsamic vinegar
1 large spaghetti squash (3 1/2 lb.)
1/3 cup finely chopped parsley leaves
2 tablespoons olive oil
2 cloves of garlic, minced (2 teaspoons)
1 teaspoon brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon salt
1/3 cup roasted, unsalted pistachios, shelled and chopped
1.) Toss red onion and balsamic vinegar in a small bowl. Let stand 10 minutes.
2.) Pierce spaghetti squash in several places with a sharp knife. Microwave 7 minutes on high power. Turn, and microwave 7 to 9 minutes more, or until squash gives sightly when pressed. (Cooking time will vary according to your microwave's wattage.) Cool 10 minutes.
3.) Whisk parsley, olive oil, garlic, brown sugar, orange zest, and salt into balsamic vinegar mixture.
4.) Half squash lengthwise carefully (it will give off steam), and remove seeds. Scrape flesh with a fork into a large bowl. Combine with parsley mixture and chopped pistachios. Season with salt and pepper.
Per serving: 212 cal.; 4 grams of prot.; 12.5 grams total fat (1.5 grams sat. fat); 24 grams of carbs.; 0 mg chol.; 488 mg sod.; 5 grams of fiber; 11 grams of sugars.
Found in Vegetarian Times-November/December 2008
Friday, May 18, 2012
Spaghetti Squash with Sauce
Spaghetti Squash with Sauce
Cooked spaghetti squash has a thread-like texture, similar to spaghetti, but is much higher in fiber and anti-cancer compounds.
To add more color and more fiber add some chopped veggies to the sauce, I like to use what is in season.... Mushrooms, zucchini, and sweet red bell peppers are good choices!
Directions
Makes 6 servings
1 large spaghetti squash (about 3 cups cooked)
2 cups fat-free spaghetti sauce
2 tablespoons chopped fresh basil
2 tablespoons nutritional yeast or dairy-free (vegan) parmesan
cheese substitute (optional)
radishes for garnish (optional)
1.) Preheat oven to 350 F. Wash the outside of the squash and carefully puncture with a knife 5 times. Place on a baking sheet and bake 1 hour or until very tender when tested with a knife. Set aside to cool.
2.) Cut the cooked squash in half lengthwise and remove the seeds. Remove the spaghetti-like threads with a fork and place in a baking dish. Toss with spaghetti sauce. Cover lightly with aluminum foil. Return to the oven for 20 to 30 minutes or until well heated.
3.) Sprinkle with basil and nutritional yeast or vegan parmesan substitute, if using. Garnish with radishes if desired.
Nutrition Information
Per serving (1/6 of recipe): 48 calories; 0.3 g fat; 0.1 g saturated fat; 4.6% calories from fat; 0 mg cholesterol; 0.9 g protein; 11.7 g carbohydrate; 8.4 g sugar; 1.6 g fiber; 274 mg sodium; 25 mg calcium; 0.5 mg iron; 6 mg vitamin C; 205 mcg beta-carotene; 0.4 mg vitamin E
Found: The Cancer Project
Cooked spaghetti squash has a thread-like texture, similar to spaghetti, but is much higher in fiber and anti-cancer compounds.
To add more color and more fiber add some chopped veggies to the sauce, I like to use what is in season.... Mushrooms, zucchini, and sweet red bell peppers are good choices!
Directions
Makes 6 servings
1 large spaghetti squash (about 3 cups cooked)
2 cups fat-free spaghetti sauce
2 tablespoons chopped fresh basil
2 tablespoons nutritional yeast or dairy-free (vegan) parmesan
cheese substitute (optional)
radishes for garnish (optional)
1.) Preheat oven to 350 F. Wash the outside of the squash and carefully puncture with a knife 5 times. Place on a baking sheet and bake 1 hour or until very tender when tested with a knife. Set aside to cool.
2.) Cut the cooked squash in half lengthwise and remove the seeds. Remove the spaghetti-like threads with a fork and place in a baking dish. Toss with spaghetti sauce. Cover lightly with aluminum foil. Return to the oven for 20 to 30 minutes or until well heated.
3.) Sprinkle with basil and nutritional yeast or vegan parmesan substitute, if using. Garnish with radishes if desired.
Nutrition Information
Per serving (1/6 of recipe): 48 calories; 0.3 g fat; 0.1 g saturated fat; 4.6% calories from fat; 0 mg cholesterol; 0.9 g protein; 11.7 g carbohydrate; 8.4 g sugar; 1.6 g fiber; 274 mg sodium; 25 mg calcium; 0.5 mg iron; 6 mg vitamin C; 205 mcg beta-carotene; 0.4 mg vitamin E
Found: The Cancer Project
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