Spaghetti Squash Archives - Decadently Fit

Tag: Spaghetti Squash

16
Jan
2015

Spicy Basil Spaghetti Squash with Sun-dried Tomato

categories: Gluten-Free, Low Carb, Main Dishes, Recipes, Side Dish, Uncategorized

There are times when cooking dinner is seriously the last thing I want to do at the end of a busy day. I would rather order a pizza and call it a day. Ultimately I always regret that decision for many reasons. First, because of the greasy s@#t storm it creates in my stomach. Second, because my body just does not do well with that amount of dairy consumed at one time. It’s a recipe for disaster. Pun intended. Last night I was scrambling for a dinner idea. I always keep whole wheat pasta and a jar of organic marinara sauce on hand for emergencies like this. Only problem is that whole wheat pasta, although great for the boys is not what I want at the end of the day. I prefer not to eat carbs at a time of day that I can’t burn them. After a quick scan I found a lonely spaghetti squash that was pleading for me to use it. Normally I would just prepare the spaghetti squash for me, the whole wheat noodles for the kids and use the same sauce for both. Only problem was that my back up jar had been partially used on tortilla pizzas a couple nights ago. There was only enough for my two crazies. So of course I gave them the sauce, the hangrys (hungry+angry=hangry) had already set in. What to do for me? Fortunately for myself and now beneficial to all of you, I am an advanced pantry recipe developer. Did you just raise your eye brows and wonder what the heck I was talking about? Basically, I can make something from nothing like nobody’s business. I attribute it to living on tight budgets for most of my life. It’s a great skill to possess.

Don’t worry though, as fancy as this recipe sounds, it sooooo simple to make. Keeping it inline with my new simpler philosophy. Either bake or microwave the divided squash, then pull the ‘noodles’ out. Heat the Luna Olivo Basil Olive Oil till shimmering and add a clove of garlic. Infuse the oil (just let the garlic sit in the hot oil) for a few minutes. Remove the garlic, add the tomatoes, squash, and red pepper. Add mozzarella on top. Done.

You can add chicken or italian sausage for more protein, at that moment I was fine with the mozzarella. It was quick, tasty, and healthy. When I made it I served it in the empty spaghetti squash shell, saving me any extra dishes. Serious bonus, considering I hate dishes. Simple. Healthy. Easy Clean up. Delicious. All good reasons to have this on standby for your next busy week night.

Disclosure: I was not compensated for any portion of this post. Luno Olivo sent me their delicious Basil infused Olive Oil. I would absolutely suggest purchasing any of their products. Superb quality, amazing flavor! Click here to purchase their products.

5.0 from 1 reviews

Spicy Basil Spaghetti Squash with Sun-dried Tomato

Author: Rebekah Gusman

Nutrition Information

Serves: 2 servings

Serving size: ½ of meal
Calories: 319

Fat: 17.6
Saturated fat: 7.1
Carbohydrates: 27.5
Sugar: 11.8
Sodium: 246
Fiber: 6.3
Protein: 13.1
Cholesterol: 40

Recipe type: Main Dish

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Simple weeknight healthy dish everyone should add into their rotation.

Ingredients

1 small spaghetti squash
1 whole garlic clove
½ tablespoon Luna Olivo Basil Olive Oil
¼ cup sun-dried tomatoes, not in oil
pinch of red pepper flakes
4 oz. of fresh mozzarella cheese
pinch of sea salt

Instructions

Prepare the spaghetti squash, one of two ways. 1. For microwave method: Split in half with a sharp knife. Place face down on a microwave safe plate. Pour ¼ cup of water on the bottom of the place and cover with plastic wrap. Microwave for 8 minutes. Let sit for 5 minutes. Remove from microwave with hot pads. With a fork pull the 'noodles' out of the squash. set aside. 2. For oven method: Split in half with sharp knife. Place face down on a foil covered baking sheet. Bake at 450 degrees for 30 -40 minutes until flesh can be pierced with a fork easily. Remove from oven and let cool till it is easy to handle. Remove 'noodles' from squash, set aside.
Add the olive oil into a hot large sauté pan. Put the clove of garlic in the pan and let the garlic infuse the oil by swirling it around the oil for 2 - 3 minutes. Remove the garlic.
Add the tomatoes and the red pepper flakes to the oil and sauté for 1 - 2 minutes.
Add the spaghetti squash to the pan. Saute for 2 minutes and add salt. Toss the squash with the ingredients, then remove to two separate plates.
Top each plate with half of mozzarella. Serve immediately.

24
Apr
2013

Spaghetti Squash Goat Cheese Bake

categories: Low Carb, Main Dishes, Side Dish

One of my favorite dishes growing up was made only for special occasions. Usually at Christmas, Thanksgiving and Easter. To do this day, I love cheesy potatoes. It consists of shredded potatoes covered in a sour cream, cream of chicken, and cheese mixture. I’m pretty sure most families have a version of this. So you most likely know how delicious it is, and how unhealthy it is.

Tonight I accidentally made this dish healthy. It was a happy accident leading to me rushing to my computer to blog about it.

For the first time, in who knows when, I was on my own for dinner. It was one of those nights where I really did not want to make dinner, especially not for one person. Then, out of the blue I was inspired by the spaghetti squash I bought yesterday. No one in my family likes spaghetti squash but me. Weirdos. So this was the perfect opportunity for me to make whatever I wanted. I was in uncharted territory. I had carte blance on this dish.

I started pulling ingredients out of the fridge in a feverish pace. Goat cheese went flying onto the counter. Then turkey bacon followed in its path. I found a portion of a red onion and then went to town slicing and dicing. In the end I wound up with a casserole/bake.

While my experiment in solo cooking was bubbling and browning, I watched an entire t.v. show without being interrupted. Those with children can attest to how wonderful that 30 minutes was. No complaining about what I was watching, no asking me for anything, just the commentary of Joel McHale on the Soup. Ahhhhhh. I was so relaxed I almost fell asleep.

When it was time to try my new creation I jumped off the couch feeling refreshed, and pulled it out of the oven. I was really excited to try my dish. I cut a giant square all for myself. Grabbed a fork, plopped back on the couch and devoured my entire plate in a matter of minutes. Oh my goodness! Then I went back for more. I then licked my plate clean, since no one was here to witness it.

It tasted very similar to the cheesy potatoes I grew up on, with a fraction of the fat and zero carbs. If you have never tried spaghetti sqaush, this dish would be a great place to start. I have a feeling my husband and boys would approve too. I can’t wait for them to come home and try it.

Recipe

1 small spaghetti squash

4 pieces of turkey bacon, diced

1/4 of a red onion, diced

2 garlic cloves, minced

1 oz. goat cheese, crumbled

2 tablespoons cheddar cheese

1 egg

1/4 c. unsweetened almond milk

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 – 1 teaspoon tabasco (depending on how much spice you like)

2 tablespoons grated parmesean

Preheat the oven to 375 degrees.

Spray a 8×8 baking dish with olive oil.

Cut the spaghetti squash in half lengthwise. Place face down on a microwave safe plate with a small amount of water, cover with plastic wrap and cook for 8 minutes on high. (An alternative to a microwave would be place face down on a cookie sheet and bake for 40 – 90 minutes depending on the size). When spaghetti squash is cool enough to handle, take a fork and scrape out the strands of squash. Set aside.

Saute the bacon over medium high heat for 3-4 minutes. Add the red onion in and saute another 3- 4 minutes. Add in the garlic, saute for 1 minute. Remove from heat and mix in the spaghetti squash.

Whisk together the egg, cheeses, milk, salt and pepper, and tabasco. Add the milk mixture to the spaghetti squash and mix thoroughly. Pour into baking dish and evenly sprinkle the parmesan over the squash. Bake for 30 minutes, turning half way through, to bake evenly. Serve hot. Enjoy!

Servings: 8 • Size: 1/8 of casserole

Calories: 154 • Fat: 11g • Carb: 13 g • Fiber: 1 g • Protein: 5g •
Sugar: 0.3 g
Sodium: 790mg • Cholest: 57 mg

04
Mar
2013

Spaghetti Squash Lasagna

categories: Main Dishes

A horrible picture of this dish. I promise to update soon!

This recipe has a special place in my heart. I had been cooking healthy for about a year and just starting to make up my own recipes. I entered this and one other into the Aetna Healthy Food Fight Competition not expecting much. To my surprise both recipes were picked to compete. I had to pick one, so the spaghetti squash lasagna was it. Each of the 6 contestants had their own stage to prepare their dish in a 90 minute time frame. It was exciting and fun. Any nerves I had before hand were gone within minutes. While preparing my dish the audience was able to come up and ask questions. I had a great time answering them. The host would come by every now and then with a question or comment. In the end, I didn’t win. Another dish had better nutritional qualities (the biggest point scoring aspect).

I was invited to go to the finals in L.A. where Bobby Flay was one of the judges. Although I wish I could have competed there too, it was such a great experience.

I hope you enjoy my almost winning dish. The judges sure did! (Or so I’ve been told).

1 large spaghetti squash

1lb turkey italian sausage

1/4 cup chopped fresh basil

2 garlic cloves, minced

1 large red bell pepper, diced

1 red onion, diced

2 carrots, peeled and diced

1 jar marinara sauce

1 small container reduced fat ricotta cheese

1 cup colby jack, shredded

3/4 cup parmesan cheese finely grated

salt and white pepper to taste

garlic powder

1/2 tsp. red pepper flakes (optional)

Cut the spaghetti squash in half lengthwise (not an easy task). Scoop out the seeds and stringy flesh. Place cut side down in a microwave safe dish in about 1/2 cup salted water. Place plastic wrap tightly over the dish and microwave for 12 – 14 minutes. Set aside to cool.

Saute the peppers, onion, and carrots in 1 tablespoon olive oil over medium high heat. Cook till onions are translucent and peppers soften, carrots will still be firm. Add salt and pepper, and red pepper flakes to your taste. Stir well. Add garlic and cook for one minute, stirring often, do not let garlic burn. Take off heat. Take a fork starting at one end of the spaghetti squash pull all of the stands out and add to the vegetable mixture in your saute pan, mix well.

In a medium size bowl combine ricotta, 1 tsp. salt, 1/2 tsp. white pepper, 1/2 tsp garlic powder, basil, 1/4 cup parmesan cheese and 1 cup marinara sauce.

Spray a baking dish ( I used I size smaller than 9X13 and have no idea what the dimensions are) with cooking spray and add a small amount of marinara to the bottom, spread evenly. Cover the marinara with half of the spaghetti squash mixture, cover the spaghetti squash layer with half of the ricotta mixture. Sprinkle the ricotta with 1/2 of the colby/jack cheese. Repeat. Once the last layer of cheese is sprinkled use the remaining 1/2 cup of parmesan and sprinkle on top. Bake for 30 minutes. Let sit about 10 minutes before you serve. Enjoy!