RECIPE'S

Spinach Pesto Over Spaghetti Squash Pasta

Stuffed Vegetable Spaghetti

Spaghetti Squash Gremolata

Ingredients:

Spaghetti Squash:

1 spaghetti squash, cut in half length-wise, seeds removed and reserved
2 Tbsp olive oil
Spinach Pesto:

2 cups packed fresh organic spinach leaves
2 cloves garlic
1/4 cup pine nuts, toasted (or substitute sunflower seeds)
2 tablespoons fresh lemon juice and 1 to 2 teaspoons grated lemon peel
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/3 cup Parmesan cheese, finely grated
Instructions:

First, begin cooking spaghetti squash: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash 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 until able to be easily handled. Once done, scrape the stringy pulp from the squash to form noodles with fork, and place in a medium bowl (~ 1 cup per serving).

Meanwhile, while squash is cooking, make pesto: Place spinach, garlic, pine nuts, lemon juice, and lemon peel in a food processor or blender, and process until coarsely chopped. Add 1/2 cup of the olive oil. Process until fully incorporated and smooth. If desired, add salt and pepper to taste. If serving immediately, add remaining oil and mix until smooth. Top with cheese. If allowing to set, refrigerate and add remaining oil and cheese when ready to serve. Or, if freezing, transfer to container and drizzle remaining oil over the top. Freeze for up to 3 months.

Put it together altogether: Place spaghetti squash in a bowl. Top with a protein source such as cooked chicken, baked organic tofu, quinoa, or mild-flavored beans or cooked lentils. Top with spinach pesto.

Ingredients:

2 small spaghetti squashes, about 1 1/2 pounds each
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Filling:

1 cup part-skim ricotta cheese (whole milk ricotta works too)
2 cups shredded mozzarella cheese, divided (about 8 ounces)
2 medium cloves garlic, minced (about 1 tablespoon)
2 tablespoons chopped fresh basil, plus more for garnish
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Breadcrumb topping

1/4 cup breadcrumbs
3 tablespoons grated Parmesan cheese
1 tablespoon olive oil

DIRECTIONS:

Preheat oven to 375 degrees Fahrenheit.
With a sharp, heavy chef's knife, carefully cut off just the very ends of the spaghetti squashes (so that they'll sit upright when filled). Cut spaghetti squash in half width wise, and scoop out seeds with a spoon. Discard seeds. Brush a little olive oil on the inside of each half and sprinkle with salt and pepper.
Place cut-side down on a baking sheet and bake for about 40 minutes, until tender enough to pierce easily with a fork.
Meanwhile, make the filling. In a medium bowl, stir together the ricotta cheese, 1 cup of the shredded mozzarella, garlic, basil, oregano, salt, and pepper.
Remove spaghetti squashes from the oven and, once cool enough to handle, use a fork to scrape the spaghetti-like strands of squash into a bowl. Return shells to baking sheet, this time upright.
Gently toss squash with a little drizzle of olive oil, a pinch of kosher salt, and a few turns of freshly ground black pepper.
Divide ricotta mixture between each squash - about 1/2 cup of cheese filling per squash. Pile each squash "cup" with the spaghetti squash, dividing evenly. Top each with the remaining shredded mozzarella cheese, about 1/4 cup per squash half.
In a small bowl, stir together the bread crumbs and Parmesan. Sprinkle over the top of each. Drizzle with olive oil.
Bake at 375 degrees Fahrenheit for about 30 minutes, until crumbs are golden brown and cheese is bubbly.
Top with basil leaves for garnish if desired and serve.

Make-ahead tips: these can be prepared and refrigerated up to the point of assembly (store empty squash cups, ricotta, and spaghetti squash strands in fridge). Then assemble and bake as directed. You can also assemble the cups and refrigerate them for up to 24 hours before baking - remove from refrigerator about 30 minutes before baking to allow them to return to room temperature for more even baking. I've also reheated baked cups both in the oven and in the microwave and they're still terrific.

For The Whole Family!!!

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients

1 medium to large spaghetti squash
2 tablespoons extra-virgin olive oil, plus some extra for drizzling at the end
1 teaspoon minced garlic, divided
3 ½ cups fresh tomatoes diced, or two 14.5-ounce cans diced tomatoes
¼ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons fresh parsley, chopped and divided
2 teaspoons lemon zest, divided
1 tablespoon fresh lemon juice
1 yellow tomato, chopped

Instructions

Preheat oven to 375 degrees.
Remove stem from the spaghetti squash and slice squash in half from top to bottom. Remove seeds and place squash cut side down on a parchment lined sheet pan. Bake for 45-60 minutes or until squash is able to pull away from sides in strands. The last 15 minutes is critical to get the texture just right. If you remove it too soon, the squash will not pull away from the skin. Too long and it will be overcooked . After 45 minutes, check for doneness and continue cooking as needed.
As the squash cooks, prepare the sauce. In a medium to large sauté pan, place two tablespoons of the oil and heat to medium hot over medium heat. Add half of the garlic and stir. Immediately add the red tomatoes, salt and pepper and stir. Bring to a simmer and cook for ten minutes or until slightly thick. Stir in half the parsley, half the lemon zest and all of the lemon juice.
In a small bowl, combine the other half of the garlic, the other half of the parsley and the other half of the lemon zest. Once mixed, set aside.
Once the squash is ready and you have pulled the flesh from the skin, place the cooked squash on a serving platter. Top with the tomato sauce mixture, then the parsley mixture (gremolata). Then top with the chopped yellow tomato. Finally finish with a drizzle of olive oil over the top and serve.

Weight watchers - Vegetable spaghetti and cheese recipe

Ingredients

1 medium sized spaghetti squash, cooked
1/4 cup whole wheat flour
1 tbsp light butter
1 cup extra sharp reduced fat cheddar cheese
1/3 cup fresh grated Parmesan cheese
1 cup fat free milk
1 cup fat free chicken broth
1/4 cup plain, non-fat Greek yogurt
Salt and pepper to taste

Instructions

Preheat oven to 375 degrees.
Spray a medium sized casserole dish with non-fat cooking spray and set aside.
In a medium sized sauce pan, melt butter and then whisk in flour. Reduce heat to medium, and stir constantly. Then pour in the milk and chicken broth and raise heat to medium high. Continue to whisk constantly until mixture begins to thicken, about 3-4 minutes.
Once sauce is thickened, remove from heat and stir in the cheddar and Parmesan cheese, stirring constantly until cheese is completely melted. Season cheese sauce with salt and pepper.
In a large bowl, place cooked spaghetti squash strands in it, and pour cheese sauce over top. Stir in Greek yogurt. Then pour into casserole dish and bake in oven for about 20 minutes, until squash is heated through and bubbly. Serve immediately.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 6

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 4 Points +

PER SERVING: 158 calories; 6g fat; 16g carbohydrates; 9g protein; 2.5g fiber

The vegetable spaghetti is very delicious with sardines. I gently reheated it in a pan with no extra oil as l added coconut oil last night. These are wild canned sardines and are very nice. I also have a red cabbage coleslaw with a dressing of extra virgin olive oil, organic apple cider vinegar, pink rock salt, ground black pepper and cumin. The pumpkin seeds on top of the sardines are activated. It was a stunning lunch and the spaghetti complimented the meal perfectly. By Carolyn from holistic wellness for life..

Vegetable Spaghetti with sardines.

Vegetable Spaghetti Pizza!

by holisticwellnessforlife

Vegetable spaghetti is a versatile, flavoursome and low carbohydrate food and in this recipe it is used as the main ingredient in the base of this delightful pizza. Gluten and dairy free, Paleo friendly, colourful and tasty. A meal to satisfy those who have been missing this traditional favourite.

If you are avoiding nightshades then leave the tomato paste off and use olive oil as the topping, leave off the capsicum and drizzle an egg over the top.

Ingredients: Base

1 whole baked Vegetable Spaghetti

1 cup of raw activated pumpkin seeds

1/2 red onion

1 tablespoon coconut oil

2 tablespoons coconut flour

Pink rock salt and black pepper

Method: Base

Cut the vegetable spaghetti lengthways in half using a serrated knife.

Bake in a 180 Degree Celsius oven until golden and soft.

Clean out the seeds and pulp with a spoon.

Drizzle with olive oil and sprinkle with pink rock salt and black pepper.

Scrape out the vegetable spaghetti with a fork.

Place in a sieve and squeeze the excess moisture out.

Place all of the base ingredients in the food processor with the vegetable spaghetti.

The mixture now looks like a dough.

Place a generous piece of baking paper over the pizza tray and carefully and evenly flatten out the mixture.

Bake the base in a 180 Degree Celsius oven for 10 minutes.

Cover the base with your favourite ingredients. Keep it simple so the weight of the ingredients doesn’t overwhelm the base

Colourful and delicious. A family favourite and no-one will guess what the base is made from!!!!

When the pizza is cooked remove from the oven and slice using a pizza slicer. It will smell delicious. Serve on its own or with your favourite meat. You will be able to carefully pick this pizza up with your hand but l would eat it with a knife and fork.

Enjoy this delicious version of a gluten and dairy free pizza made with all natural ingredients.

Spaghetti Squash Gratin (no-added fat, dairy-free, gluten-free option, vegan recipe)

Spaghetti Squash and Tomato Bake

About 3 cups cooked spaghetti squash (1 medium one)

2 large garden tomatoes sliced

Kosher Salt

Garlic Powder, Onion Powder, Dried Basil, Dried Parsley for sprinkling

5oz of fancy shredded Mexican cheese blend (separated)

Fresh Basil for Garnish (optional)

Preheat the oven to 350 degrees.

Spray a 11 x 9 casserole dish with non-stick spray.

Spread about 1 cup of spaghetti squash on the bottom.

2. Top with a layer of sliced tomatoes. Sprinkle with kosher salt and spices.

3. Top with 1.5 oz of cheese.

Add another layer of squash, then tomatoes, spices and cheese. Top with a final layer of squash.

4. Top with the last 2 oz of cheese and sprinkle with the spices one last time.

5. Bake for 30 minutes uncovered.

6. Top with some fresh cut basil and cut into 6 serving sizes about 3×3 inches each

TRY THESE VEGETABLE SPAGHETTI CAKES.

Ingredients

1 small Vegetable spaghetti (about 2 to 2 1/2 pounds).
6 tablespoons olive oil.
1/4 cup cornstarch2 large eggs, lightly beaten.
3/4 teaspoon caraway seeds, toasted and lightly crushed.
3/4 teaspoon kosher salt, plus more as needed.
1/4 teaspoon freshly ground black pepper, plus more as needed.
3/4 cup sour cream.
4 teaspoons finely chopped chives.
2 teaspoons freshly squeezed lemon juice

Instructions.

1-Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork-tender, about 50 minutes to 1 hour.

2-Remove the squash from the oven and let sit at room temperature until cool enough to handle, at least 30 minutes. Meanwhile, reduce the oven temperature to 250°F. Set a wire rack over a baking sheet and set it aside.

3-Once the squash has cooled, scrape the flesh with a fork to make long strands and place the strands in a large bowl; discard the skin. (At this point the squash can be refrigerated for up to 1 day before proceeding with the rest of the recipe.) Add the cornstarch, eggs, caraway seeds, and measured salt and pepper and stir gently with a fork to combine.

4-Heat 2 tablespoons of the oil in a large frying pan over medium-high heat until shimmering. Using a 1/4-cup measuring cup and avoiding any liquid at the bottom of the bowl, scoop a level portion of the squash mixture and carefully drop it into the pan. Repeat to make 4 mounds. Using a flat spatula, gently flatten each mound to about 1/2 inch thick and 3 inches wide. Fry undisturbed, adjusting the heat as necessary, until the bottoms are browned and crispy, about 3 to 4 minutes. Flip and fry until browned and crispy, about 3 minutes more.

5-Transfer to the rack on the prepared baking sheet and place in the oven to keep warm. Add the

remaining 2 tablespoons of oil to the pan and fry the remaining squash mixture.

6-Place the sour cream, chives, and lemon juice in a small bowl, season with salt and pepper, and stir to combine. Serve the cakes immediately with a dollop of sour cream on top.

Serves 4

1 spaghetti squash

2 Tbsp garlic-infused olive oil

sea salt flakes and freshly-milled black pepper

100g hot cacciatori salami, finely sliced

4 cloves garlic, finely sliced

½ bunch thyme leaves

400g can chickpeas, drained

150g baby kale leaves

½ red onion, finely sliced

grilled flat bread and lemon wedges, to serve

1 Preheat oven to 180°C. Use a large sharp knife to split the squash lengthways, then scoop out the seeds. Arrange on an oven tray, then drizzle with garlic-infused olive oil and season generously with salt and pepper. Cover with foil and bake for 90 minutes.

2 Meanwhile, cut the salami into fine batons and sauté in a large frying pan for 5 minutes, until lightly crisp. Add the garlic and cook briefly, before stirring in the chickpeas. Cook for 2 minutes, then ad the kale and sauté gently until wilted.

3 Season the kale mixture with salt and pepper, then fold in the onion. Use a fork to fluff the spaghetti squash into its strings and mix in. Serve warm with grilled flatbread and lemon wedges.