A Week in Squash: 4 Foolproof Ways to Jazz up your Spaghetti Squash

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!

Spaghetti, squash, healthy, meals, vegetarian, clean eating

Meaning:

  1. You are eating a plate of all vegetables without even knowing it
  2. 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:

img_3769

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:

Chow mein, spaghetti squash, Chinese, soy sauce, mushrooms, kale, healthy, vegetarian

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
  • ENJOY

Thai Peanut Sauce:

Thai, peanut sauce, healthy, spaghetti squash, peanuts, zucchini, peas, cilantro, curry, vegetarian

  • 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
  1. 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.
  2. Take off heat to cool sauce.
  3. 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).
  4. Plate and garnish with a little more crushed peanuts and chopped parsley. Serve right away.

Butternut Squash Mac & Cheese:

healthy, spaghetti squash, onion, parmesean, mac and cheese, butternut squash

1 Serving of your spaghetti squash

Butter

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

Shredded cheese

Cilantro for topping

Salt and pepper to taste

  1. In a pot on low heat cook onions until translucent (use some in sauce, and keep some for topping).
  2. Meanwhile, remove the skin and the seeds from the squash. Cut the flesh into small cubes.
  3. 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.
  4. 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.
  5. Serve with extra onions parsley, salt, and pepper to taste.

 

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