With only 4 ingredients, this dish is not only simple but delicious and satisfying. The question often asked is, does spaghetti squash really taste like spaghetti? Well, it is long and stringy like spaghetti pasta, but it is not made of flour, it is a vegetable so it has a very different taste and texture.
The flesh inside is solid when raw, but once cooked and roasted, the inside cavity flakes into long stringy strands, hence the name spaghetti squash.
I often prepare this spaghetti squash as a meal using the half squash as a vessel to fill with meat or sautéed vegetables but it also works well as a side dish.
The long strands could be wonderful prepared as a bed for grilled fish to sit upon – think salmon, sea bass or flounder. Yet another alternative, try the roasted spaghetti squash tossed with a bit of butter and any of the Glory Kitchen nut & spice mixes.
And finally, the most obvious way to utilize is to use it as the noodle instead of pasta and make a typical spaghetti dish with marinara sauce topped with fresh grated parmesan. Oh the possibilities.
Preheat oven to 450°. Slice spaghetti squash in half lengthwise and scoop out the seeds, cleaning out the inner cavity. Slicing a squash can be difficult, especially if it is a large one, so use a large chef's knife and work slowly & carefully. Using your hands, oil the entire inside cavity of the squash with a drizzle of olive oil. Place face up on a parchment lined (or foil) baking sheet. Season with salt and Umbria nut & spice mix. Bake in the oven for about 30-40 minutes or until the flesh is lightly browned and the squash strands flake easily with a fork. Remove from the oven and cool completely.
While the spaghetti squash is baking, arrange the tomatoes (can use grape tomatoes, cherry tomatoes, or heirloom) on a lined baking sheet and drizzle with olive oil. Season with a sprinkle of sea salt & Umbria nut & spice mix. Place in the same oven and roast about 15-25 minutes. Remove and cool.
In a large bowl, mix together spaghetti squash, tomatoes and cooked brown rice. Add fresh herbs (I used fresh oregano but basil, thyme, parsley or chives would also be great). Taste and add additional seasoning if needed. Top with a generous sprinkle of Umbria nut & spice mix and serve.
Notes
Spaghetti squash pairs beautifully with any of the Glory Kitchen nut & spice mixes. Often times I will simply toss it with browned butter, a sprinkle of salt and one of the nut & spice mixes... so yummy!
4 INGREDIENT SPAGHETTI SQUASH
With only 4 ingredients, this dish is not only simple but delicious and satisfying. The question often asked is, does spaghetti squash really taste like spaghetti? Well, it is long and stringy like spaghetti pasta, but it is not made of flour, it is a vegetable so it has a very different taste and texture.
The flesh inside is solid when raw, but once cooked and roasted, the inside cavity flakes into long stringy strands, hence the name spaghetti squash.
I often prepare this spaghetti squash as a meal using the half squash as a vessel to fill with meat or sautéed vegetables but it also works well as a side dish.
The long strands could be wonderful prepared as a bed for grilled fish to sit upon – think salmon, sea bass or flounder. Yet another alternative, try the roasted spaghetti squash tossed with a bit of butter and any of the Glory Kitchen nut & spice mixes.
And finally, the most obvious way to utilize is to use it as the noodle instead of pasta and make a typical spaghetti dish with marinara sauce topped with fresh grated parmesan. Oh the possibilities.
Margie Bruner
owner of Glory Kitchen
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4 servings
Ingredients
Instructions
Notes
Spaghetti squash pairs beautifully with any of the Glory Kitchen nut & spice mixes. Often times I will simply toss it with browned butter, a sprinkle of salt and one of the nut & spice mixes... so yummy!