Tag Archives: spaghetti squash recipes

Recipes, Vegetables & Salads

Summer’s End with Greek Style Spaghetti Squash

Luckily for us, summer’s end doesn’t mean the end of many of the vegetables we’ve enjoyed all summer, like broccoli, zucchini andbell peppers since so many of these are easily brought in from sunnier climates where they grow in the winter.  It does mark the start of the late fall vegetables, like pumpkins, acorn and butternut squashes, and spaghetti squash, when they will be more readily available.  In fact, some of you may have some growing in your garden.  Not so here, but the market had a steady supply of these through the summer and I hope to see more of the less common ones showing up soon.

For now, here’s a recipe that combines spaghetti squash with broccoli in a Greek-style dish.

Greek Style Spaghetti Squash

2 cups Spaghetti Squash, cooked
1 cup Broccoli, chopped and par-boiled
2 tablespoons Sour Cream
1 teaspoon Oregano, ground
1 teaspoon Lemon Juice, preferably freshly squeezed
1 cup Spinach, fresh and chopped
1/2 teaspoon Garlic, minced
1/2 teaspoon Pepper, black
1/2 teaspoon Parsley, dried or 1 tablespoon fresh
1/2 teaspoon Sea Salt
2 tablespoons Butter or Olive Oil

If you haven’t already cooked the spaghetti squash, do it before starting. You can cut it in half and bake in the oven, face down on a foil-covered baking sheet for 30 to 40 minutes at 350 degrees (F.) Or pierce the squash a few times with a knife, wrap in plastic wrap and microwave for about 5 minutes.   Cut the squash open and remove the seeds, then cut or pull the stands of squash away from the shell and separate into strands.

Cut broccoli into pieces. Bring a medium pot of water to a boil, then add the broccoli and cook for 1 minute once the water comes back to a boil. Drain in a colander to get as much water off as possible.

In a large skillet, add butter or olive oil and heat about 1 minute on medium high heat. Add garlic and saute a minute or two. Add the spaghetti squash and broccoli and cook, stirring a little, for about five minutes. Add the seasonings, lemon juice and sour cream and stir in, then add the spinach. Cook until the spinach wilts, then serve.

Makes 4 servings.

Nutrition Info:
Calories: 52.7 Fat: 1.7 g Net Carbs: 6.4 g Protein: 2.0 g

 

Recipes, Vegetables & Salads

Tomato Broccoli Spaghetti Squash Pie

So, what to do with the other half of the spaghetti squash that you cooked up? Make it into a tomato broccoli pie with the squash becoming the crust for it. Right now, fresh tomatoes are easy to get, but look for the vine ripened, firm ones. Check the local produce markets for the end of August crops. In my area, some of the summer plants are just really getting into full production.

This is a colorful and delicious dish that can easily become a main dish by adding bacon or diced chicken to it. Or serve it on the side with any grilled meat or fish. It goes with just about anything. I used a Mexican four cheese mix, which is what I had on hand, but I think it would really be great with a sharp cheddar.

Tomato Broccoli Squash Pie

2 cups Spaghetti Squash, cooked
2 Red Ripe Tomatoes, medium (about 2 1/2″ diameter)
1 cup Broccoli, chopped
2 tablespoons Carbquick or other low carb flour or thickener
1/2 cup Heavy Whipping Cream
1 teaspoon Garlic powder
1 teaspoon Lawry’s Seasoning Salt,
1 Egg
1 1/2 cups shredded Cheese (your preference)

Preheat oven to 350 degrees F.

In a small bowl, mix together the spaghetti squash, 1/2 cup of the cheese and the egg. Make sure to mix the egg completely into mixture. It is the binder that will hold this together. Spray a pie plate with cooking spray then spread the squash mixture over the pan and up the sides to form the crust. Put in the oven for 10 minutes to partially cook the crust.

Slice the tomatoes into 1/4 inch slices. Chop the broccoli into bite-sized pieces. Spread the broccoli over the squash crust evenly.

In a sauce pan, make the cheese sauce. Melt 1 tablespoon butter and add the flour and stir to mix to make a paste. Add the whipping cream, 1/4 cup of water, and garlic powder and stir well. Cook until it begins to thicken. Add the rest of the cheese and stir until it is melted and blended into the mixture.

Reserve about 1/4 cup of the cheese sauce for the top, then spoon the rest over the broccoli. (If you want to add bacon, you can break four to six slices of cooked bacon into pieces and spread them over the broccoli.) Layer the tomatoes over the top. Sprinkle a bit of salt and pepper to your preference on top of this. Dot with the reserved cheese sauce.

Bake for 30 minutes until the cheese is melted and starting to toast.

Makes yummy 6 servings.


Nutrition Info:
Calories: 219.5 Fat: 17 g Net Carbs: 7 g Protein: 9.3

Posted on 9/4/2013