Sun Dried Spaghetti Squash Stir Fry

Spaghetti Squash Stir Fry (serves 4-6)

Adapted from: http://rockmyvegansocks.vaskor.ca/

1 small/medium spaghetti squash

1 red pepper, chopped

1 small bunch of spinach, washed & roughly chopped

1 medium zucchini, chopped

6 sundried tomatoes

4 marinated artichoke hearts

1 tbsp of nutritional yeast

the juice of half a lime and pepper

Cut the spaghetti squash in half and cook it for about an hour at 350. Scrape out to awesome spaghetti-like strands. Add the other ingredients red pepper through artichoke hearts and stir to combine.  Sprinkle the nutritional yeast, pepper & lime juice on top. Saute until warm and serve.

 

**Please add more spinach if you prefer.  I always double what is recommended as spinach is the only food that becomes more nutritional with cooking.

***Optional to add some edamame as well.

Roasted Red Pepper Sauce Spaghetti

Ingredients

  • 1 medium spaghetti squash
  • 3 large or 4 small red bell peppers
  • 3 tablespoons olive oil
  • 1 large red onion, chopped
  • 3 cloves garlic, minced
  •  28 oz. can diced tomatoes – Use 7 large tomatos
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Pinch of red pepper flakes
  • Freshly ground black pepper
  • Fresh basil, for garnish (optional)

Instructions

Place red bell peppers on a baking sheet and put in oven under broiler on low. Roast for about 10 – 15 minutes, turning occasionally, until peppers are charred all over. Remove from oven remove seeds, and chop.

Preheat oven to 400°F. Cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts. Season with ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender, about 45-60 minutes.

To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more  pepper if needed.

Meanwhile, in a large saucepan, heat 1 tablespoon of water over medium heat. Add onion and sauté until softened and slightly caramelized, about 5-7 minutes. Season with a pinch of red pepper flakes. Add the garlic and cook for about 1 minute, stirring occasionally. Add in chopped roasted peppers, diced tomatoes, oregano, and basil. Season with  freshly ground black pepper. Simmer for about 10 minutes. Let cool a bit, then pour into a food processor or blender. Add a splash of water (as needed) and purée until smooth. Taste and see if it needs more seasonings. Once you are happy with the sauce, return it to the pan, and keep warm over low heat until ready to serve.

Spaghetti Squash with tomato sauce

Ingredients:

  • 2 1/4 pounds  ripe tomatoes
  • 1/4 cup fresh basil leaves
  • 1 tablespoon flat-leaf parsley
  • 1 tablespoon chopped garlic
  • 2 tablespoons coconut oil
  • Juice from 1 lemon
  • Freshly ground pepper
  • 1 spaghetti squash baked
Directions:

  1. Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil and lemon juice (or pulse ingredients, including oil, in a food processor to blend).
  2. Toss with spaghetti squash and serve with pepper to taste.

Menu 6/24/13-6/28/13 Pasta with Lemon, Spinach, Edamame and Toasted Almonds

 Pasta with Lemon, Spinach, Edamame & Toasted Almonds 

1  spaghetti squash prepared
Cauliflower sauce
8 ounces spinach
2 cups edamame
juice from 2 lemons
3/4 cup almonds, crushed and lightly toasted

Prepare spaghetti squash.  In a large bowl, stir pasta, cauliflower sauce and spinach until combined. Finally, stir in the edamame and squirt the lemon all over the finished dish.  On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds.

Spaghetti Squash with Black Beans (Mexican Style)

Spaghetti Squash with Black Beans (Mexican Style)

Ingredients:

  • 1 spaghetti squash
  • 2 Tbs. extra-virgin olive oil
  • 1/2 red onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, minced (leave seeds in for more heat)
  • 1 red bell pepper, chopped
  • 1 Tbs. ground cumin
  • 1 Tbs. Mexican oregano
  • 1 Tbs. chili powder
  • 1 can black beans (drained and rinsed)
  • 1 cup frozen corn, thawed
  • coarse salt and freshly ground pepper
  • 1/2 cup freshly torn cilantro, plus more for garnish
  • 1 lime

Directions:

  1. Preheat oven to 375°.
  2. Cut squash in half lengthwise.
  3. Roast squash on a baking sheet for 50 minutes. Let cool another 30 minutes, then cut in half. Spoon out the seeds, then using a fork, scrape up the flesh, making the “spaghetti.” Isn’t that cute?
  4. Heat oil in a medium skillet. Add the onion, garlic, jalapeno pepper and red bell pepper. Saute 2 minutes. Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper. Saute another minute. Add the beans, corn and cilantro. Stir to combine. Squeeze in the lime juice and give one last stir.
  5. Add in half the “spaghetti” to the bean mixture and stir to combine. Taste and season accordingly.

Serves: 2

Southwest Stuffed Spaghetti Squash

Southwest Stuffed Spaghetti Squash:

Ingredients:

  • 1 spaghetti squash
  • 2 Tbs. extra-virgin olive oil
  • 1/2 red onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, minced (leave seeds in for more heat)
  • 1 red bell pepper, chopped
  • 1 Tbs. ground cumin
  • 1 Tbs. Mexican oregano
  • 1 Tbs. chili powder
  • 1 can black beans (drained and rinsed)
  • 1 cup frozen corn, thawed
  • coarse salt and freshly ground pepper
  • 1/2 cup freshly torn cilantro, plus more for garnish
  • 1 lime

Directions:

  1. Preheat oven to 375°.
  2. Cut squash in half lengthwise.
  3. Roast squash on a baking sheet for 50 minutes. Let cool another 30 minutes, then cut in half. Spoon out the seeds, then using a fork, scrape up the flesh, making the “spaghetti.” Isn’t that cute?
  4. Heat oil in a medium skillet. Add the onion, garlic, jalapeno pepper and red bell pepper. Saute 2 minutes. Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper. Saute another minute. Add the beans, corn and cilantro. Stir to combine. Squeeze in the lime juice and give one last stir.
  5. Add in half the “spaghetti” to the bean mixture and stir to combine. Taste and season accordingly.

Serves: 2