Spaghetti Squash Served Three Ways
October 20th, 2008
The aptly named Spaghetti Squash is one of the most versatile of winter squashes. Its buttery-yellow strands, while lacking in flavor, lend themselves to many preparations. Much like pasta, Spaghetti Squash lets its accompaniments steal the show. This is not to say that Spaghetti Squash is a substitute for pasta (regardless of what dieters and “healthy living” advocates may claim), but it does deserve recognition on the basis of its own merits.
In this post, there are three recipes that play on the Spaghetti Squash’s affinity for sauces. Spaghetti Squash with Tomato and Basil is straightforward red sauce, which can be made with fresh ingredients or pantry staples. Spaghetti Squash with Shrimp and Scallions is a light cream sauce, loaded with flavor and texture. And Spaghetti Squash with Herbs and Butter is a basic preparation of, well, Spaghetti Squash, Butter, and Herbs.
Serve any of these with bread and salad for a light dinner. As with pasta, allow ~1 cup per individual.
Spaghetti Squash with Tomato and Basil
Spaghetti Squash with Tomato and Basil
- 1 Spaghetti Squash, halved and seeded
- 1 cup water
- approximately 2 lbs tomatoes (chopped), or a 28-oz can of tomatoes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 3-4 cloves of garlic, minced
- 1/2 cup torn basil (or 1 Tablespoon dried basil)
Heat oven to 400 degrees F. Pour water into a roasting pan. Place the squash halves, cut side down, into the pan (slightly raised if possible). Cover tightly with aluminum foil. Bake approximately 45 minutes, until tender. After the squash cools slightly, take a fork and gently scoop out the flesh. It will come out in medium-length strands, resembling spaghetti.
Run chopped tomatoes, salt and pepper through a food processor, until few chunks remain. Meanwhile, heat the olive oil in a large skillet over medium heat. Add garlic. Cooked until fragrant, about 1 minute. Add the tomatoes. Stir until the sauce bubbles gently. Remove from heat. Add torn basil leaves. Stir the sauce into ~4 cups Spaghetti Squash. Garnish with basil, if desired.
Spaghetti Squash with Shrimp and Scallions
Spaghetti Squash with Shrimp and Scallions
- 1 Spaghetti Squash, halved and seeded
- 1 cup water
- 1 Tablespoons butter
- 4 scallions, chopped
- 2 Tablespoons flour
- 2 cups milk (not skim)
- ~20 frozen shrimp, thawed
Heat oven to 400 degrees F. Pour water into a roasting pan. Place the squash halves, cut side down, into the pan (slightly raised if possible). Cover tightly with aluminum foil. Bake approximately 45 minutes, until tender. After the squash cools slightly, take a fork and gently scoop out the flesh. It will come out in medium-length strands, resembling spaghetti.
Melt butter in a saucepan over medium-high heat. Add the onions, stirring until fragrant and the butter is lightly browned. Stir the flour into the butter and onions; allow to cook ~30 seconds. Stir milk into the pan. Lower heat to medium. Allow the sauce to boil gently until thickened. The sauce should be thicker than milk, thinner than a cream sauce. Add the thawed shrimp, allow to warm through. Stir the sauce into ~4 cups Spaghetti Squash.
Spaghetti Squash with Butter and Herbs
Spaghetti Squash with Butter and Herbs
- 1 Spaghetti Squash, halved and seeded
- 1 cup water
- 1/4 cup (4 Tablespoons) butter
- 1/2 cup chopped herbs (I used Italian Parsley and Basil, but any soft herbs will work)
- salt and pepper, to taste
- parmesan
Heat oven to 400 degrees F. Pour water into a roasting pan. Place the squash halves, cut side down, into the pan (slightly raised if possible). Cover tightly with aluminum foil. Bake approximately 45 minutes, until tender. After the squash cools slightly, take a fork and gently scoop out the flesh. It will come out in medium-length strands, resembling spaghetti.
Heat butter in saucepan over medium heat, until lightly browned and nutty. Remove from heat. Add herbs. Stir into ~4 cups Spaghetti Squash. Finish with a sprinkling of parmesan.