Last week after we posted the summer squash recipes, the recipe assistants received a request from Gina for some spaghetti squash recipes. For those of you that may not know, spaghetti squash is an oblong cream to yellow colored squash. It is usually available year round in grocery stores. Spaghetti squash has a very mild flavor. The recipe assistants found three spaghetti squash recipes that look really good.
The first recipe is from Martha Stewart at http://www.marthastewart.com/recipe/spaghetti-squash-with-turkey-meatballs?backto=true&backtourl=/photogallery/spaghetti-squash-recipes#slide_4
Spaghetti Squash with Turkey Meatballs
- FOR THE SPAGHETTI SQUASH
- 2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- FOR THE SAUCE
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 2 cans (28 ounces each) crushed tomatoes with basil
- 1 teaspoon dried oregano
- Coarse salt and freshly ground black pepper
- FOR THE MEATBALLS
- 1/2 cup fresh breadcrumbs
- 1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
- 1/4 cup chopped fresh parsley
- 1 large clove garlic, finely chopped
- 1/4 cup milk
- 1 pound ground turkey
- 1 large egg
- 3/4 teaspoon coarse salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- To prepare the spaghetti squash, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.
- To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.
- Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.
- When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.
Another recipe that we found is also from Martha Stewart at http://www.marthastewart.com/recipe/sauteed-scallops-over-spaghetti-squash?backto=true&backtourl=/photogallery/spaghetti-squash-recipes#slide_7
Sauteed Scallops over Spaghetti Squash
- Two 1-pound spaghetti squash, cut in half lengthwise and seeded
- 2 tablespoons olive oil, plus more for baking pan
- 4 leeks, white and light-green parts only, thinly sliced lengthwise
- 2 medium shallots, peeled and thinly sliced lengthwise
- 1/4 cup all-purpose flour
- 10 large sea scallops, muscles removed, sliced in half
- Salt and freshly ground pepper
- 3/4 cup dry white wine (optional)
- 2 tablespoons unsalted butter, chilled and cut into small pieces
- 1 minced chive
- Heat oven to 375 degrees. Place squash, cut-sides down, on an oiled baking pan. Cook until easily pierced with a knife tip, about 45 minutes. Using a fork, separate the flesh into strands, and transfer to a bowl; cover.
- Heat 1 tablespoon oil in a saute pan over medium heat. Cook leeks and shallots, stirring, until crisp, about 10 minutes. Transfer to a plate.
- Place flour in a small bowl; dredge scallops. Return pan to heat; add remaining tablespoon oil. Cook half of scallops until golden, about 3 minutes per side. Season with salt and pepper. Cook remaining scallops.
- Increase heat to medium high; add wine or 3/4 cup water. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until liquid has reduced by half. Slowly whisk in the butter until sauce begins to thicken, about 2 minutes; season with salt and pepper.
- Divide the squash and the leek mixture among four dinner plates; top with scallops. Drizzle with sauce, and garnish with chives. Serve.
- 1 8-in spaghetti squash
- 1 cup chopped onion
- 2 medium cloves crushed garlic
- 2 fresh tomatoes (medium sized)
- 1/2 lb. fresh sliced mushrooms
- 1/2 tsp. oregano
- salt and pepper
- 1 cup cottage or ricotta cheese
- 1 cup grated mozzarella cheese
- 1/4 cup chopped parsley
- 1 tsp. basil
- dash of thyme
- 1 cup fine bread crumbs
- Butter for saute
- Parmesan cheese for the top
Preheat oven to 375 degrees. Slice the quash in half lengthwise and scoop out the seeds. Bake it face-down on a buttered tray at 375 degrees for about 30 minutes, or until easily pierced by a fork. Cool until handleable. Scoop out insides.
While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs. When onions are soft add chopped tomatoes. Cook until most of the liquid evaporates.
Combine all ingredients. Pour into buttered 2-quart casserole. Top with lots of grated parmesan cheese. Bake at 375 degrees, uncovered, about 40 minutes.
All of these recipes are very easy and should not take very long to prepare. If you are interested in more recipes, be sure and check out the Cooking Neighborhood in the library. And as always, let the recipe assistants assist you in your recipe needs. Happy cooking!!