Posted at 09:27h
in
Recipes
by bloomingglenfarm
Well, maybe not 100 ways… but spaghetti squash is so incredibly easy to prepare and so versatile, I bet we could think of 100 ways pretty quickly! Spaghetti squash can be served as a simple side dish or as a flavorful full meal, and although I won’t list exactly 100 ways to eat it here, the preparation possibilities are truly endless.
Nutritionally speaking, spaghetti squash is most notable for its high fiber and vitamin C content. The heart- and belly-healthy fiber found in this squash not only promotes cardiovascular health, but also helps maintain blood sugar levels and keeps us feeling full longer. Vitamin C is a powerful antioxidant that plays a role in everything from boosting our immune systems to protecting our skin.
Use the basic roasted squash recipe below as a starting point, then try out the side or main dishes listed, or experiment by using your own favorite flavors.
Spaghetti Squash 100 Ways
Basic roasted spaghetti squash: Preheat over to 400-degrees. Cut squash in half, lengthwise. Scoop out the seeds with a spoon, being careful not to dig into the flesh of the squash. Place squash halves on a baking sheet or in a baking dish, cut side down. Put a little water on the pan, enough to just cover the cut ends of the squash. Bake for 30-45 minutes (smaller squash will cook more quickly), until squash is tender and a fork can easily pierce through the skin/peel and flesh. Remove the squash flesh by scraping a fork lengthwise across the inside of each half. Toss squash with a little oil or butter, salt and pepper.
You can also microwave spaghetti squash: Pierce squash all over with a fork or paring knife. Place in microwave and cook for 10-15 minutes, until squash is tender and a fork can easily pierce through the skin/peel and flesh.
As a simple side, toss above-cooked squash noodles with:
- Lemon zest and chopped fresh herbs
- Chopped tomatoes and garlic
- Tomato sauce and nutritional yeast or Parmesan cheese
- Capers, lemon, and parsley
- Butter and scallions
As a main dish:
Taco-style
Grapeseed oil
1/3 cup onions, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 cup black beans
1 cup tomatoes, chopped
1 cup peppers, chopped
1/2 cup tomatillos, chopped
Toppings: shredded lettuce, sour cream, salsa, crushed tortilla chips, shredded cheddar cheese
Method: Heat a large pot with oil, sauté onion, garlic, chili powder and beans until everything is tender and heated through. Add tomatoes, peppers, and tomatillos and cook ~5-7 minutes minutes, until peppers are just tender. Add squash and combine well. Serve immediately with toppings.
Buffalo and Blue Cheese
Grapeseed oil
1/3 cup green onions, chopped
2 cloves garlic, minced
1 cup chickpeas, or mock chicken, shredded or chopped
1 cup carrots, shredded
1 cup cabbage, shredded
1/2-1 cup wing sauce
Toppings: green onion, chopped celery, blue cheese crumbles
Method: Heat a large pot with oil, sauté onion, garlic, and chicken until everything is tender and heated through. Add carrots and cabbage and cook ~3-4 minutes, until crisp tender. Add squash and combine well. Toss with hot sauce, adjusting amount to desired spiciness. Serve immediately with toppings.
Pad Thai
Grapeseed oil
1/3 cup green onions, chopped
1 cup cubed tofu (baked tofu works great)
1 cup bean sprouts
1 cup carrots, shredded
Whisk together sauce ingredients:
3 tablespoons tamari sauce
3 tablespoons rice vinegar
3 tablespoons orange juice
3 tablespoons lime juice
2 tablespoons light brown sugar
3 clove garlic, minced
1/2 teaspoon red pepper flakes
Toppings: chopped green onions, chopped peanuts, sesame seeds, sriracha sauce
Method: Heat a large pot with oil, sauté onion and tofu cooked/heated through; cooking time depends on whether you’re using raw or baked tofu. Add sprouts, carrots, and half the sauce and cook ~3-4 minutes, until crisp tender. Add squash and remaining sauce and combine well. Cook for a few minutes over low-medium heat, allowing flavors to meld together. Serve immediately with toppings.
Post and photos by Mikaela D. Martin: Blooming Glen CSA member since 2005, board-certified health counselor, and co-founder of Guidance for Growing, an integrative wellness practice in Souderton. Read more about healthy eating and living on her site, http://guidanceforgrowing.com!
