Sick and tired of heavy pasta meals? But what else can you even cook in University? The answer is SPAGHETTI SQUASH! Spaghetti squash is pasta’s low-carb vegetable twin that’s packed with vitamins and can be substituted into almost any pasta recipe!
- You are eating a plate of all vegetables without even knowing it
- You can turn all your favourite pasta recipes into a healthier alternative for when your feeling extra #fitspo
Then the question is: what is one person going to do with an entire squash? Well, that’s why we have provided 4 easy and yummy recipes to get you started! (because weeks should only be 4 days long anyways)
First cook the squash:
Cut in half with a serrated knife and scoop out the guts. Place face down on a pan with a little bit of water in it. Roast for 30 – 45 mins (depending on the oven and size of squash) in the oven at 350. When it’s finished use a fork to separate spaghetti strands. Place some on your plate and some in your fridge for later!
Lemon Basil Spaghetti Squash:
This is the easiest recipe of them all and makes a great light meal, quick lunch or side!
- In a frying pan heat a little bit of coconut oil and fry mushrooms until cooked
- Add coconut to warm squash, drizzle lemon, add fresh basil and mix around
- Add mushrooms, a big handful of arugula and grated Parmesan and mix!
Spaghetti Squash Chow Mein:
A simple & healthier version to a Chinese classic!
- In a small bowl, whisk together soy sauce, garlic, maple syrup, ginger and white pepper; set aside.
- Use cheese grater to grate Brussels sprouts (or chop finely with knife), and cut kale and mushrooms into small pieces
- Heat olive oil or butter in pan, cook onions for about 2 mins, then add kale, mushrooms and Brussels sprouts
- Cook until everything is wilted, then add spaghetti squash and soy sauce mixture
Thai Peanut Sauce:
- 1/2 can (14 ounces) coconut milk
- 1/3 cup natural, unsweetened peanut butter (or nut butter)
- ¼ cup water
- 1 tablespoons soy sauce (substitute Tamari for gluten-free)
- 1 tablespoons rice vinegar
- 1 teaspoons sesame oil
- 1 teaspoons red curry paste
- 1 portion of your Spaghetti Squash
- Desired Veggies: Ex. snap peas, mushrooms, onions, spinach, eggplant, zucchini
- Crushed peanuts and cilantro for topping
- Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly.
- Take off heat to cool sauce.
- Heat a skillet over medium heat. Add minced garlic, chopped cilantro and ¼ cup of the peanut saucepan and combine. Add spaghetti squash and crushed peanuts, and veggies, stir to combine and cook until heated through (about 2 minutes).
- Plate and garnish with a little more crushed peanuts and chopped parsley. Serve right away.
Butternut Squash Mac & Cheese:
1 Serving of your spaghetti squash
1/4 small yellow onion
1/4 small butternut squash (4-5 cups cubed)
1 1/4 cups chicken or vegetable broth
3 tbsp milk
1/4 teaspoon salt
Cilantro for topping
Salt and pepper to taste
- In a pot on low heat cook onions until translucent (use some in sauce, and keep some for topping).
- Meanwhile, remove the skin and the seeds from the squash. Cut the flesh into small cubes.
- Bring the broth to a boil and add the squash. Cook for 5-7 minutes or until fork tender. Drain, reserving ½ cup broth, and transfer squash to the blender. Add the onions, milk, salt, and reserved broth and puree until completely smooth and creamy. This should yield about 1 cup sauce.
- Pour the pureed sauce over the cooked squash and add the shredded cheese. Stir to melt the cheese; add water or milk to adjust consistency as needed.
- Serve with extra onions parsley, salt, and pepper to taste.