Spaghetti Squash Recipes#

The spaghetti pasta is very healthy and varied. You can simply enjoy it with a little salt and pepper as a garnish, or sprinkle with melted butter or your favorite tomato sauce

Spaghetti squash is so versatile and easy to make! Enjoy it with salt and pepper as a side dish, drizzle it with butter and grated cheese, or top it with tomato sauce to replace your favorite spaghetti dish. Here is a basic recipe for roasted spaghetti squash.

INGREDIENTS

• 1 large ripe spaghetti squash
• salt and fresh pepper, to taste

INSTRUCTIONS

• Preheat oven to 350°F.
  
• Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.
  
• Place on a baking sheet, cut side up and sprinkle with salt and pepper.
  
• Bake at 350° about 1 hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes.
  
• Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
  
• Place in a serving dish and serve hot.
  

Serving: 1cup, Calories: 42kcal, Carbohydrates: 10g, Protein: 1g, Fat: 0.4g, Sodium: 28mg, Fiber: 2.2g, Sugar: 4g

KEYWORDS:baked spaghetti squash, easy spaghetti squash recipe, healthy spaghetti squash, how to cook spaghetti squash, roasted spaghetti squash

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#Squid and Fennel Pasta with Lemon and Herbs

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house

 

INGREDIENTS

• 5 tablespoons olive oil, divided

• 1 pound squid (bodies and tentacles), bodies sliced ¼ inch thick

• Kosher salt and freshly ground black pepper

• 1 large fennel bulb, thinly sliced lengthwise, plus 2 tablespoons fronds

• 2 garlic cloves, thinly sliced

• ¾ teaspoon crushed red pepper flakes

• ½ lemon, seeds removed, very thinly sliced, divided

• 12 ounces linguine or fettuccine

• ½ cup parsley leaves with tender stems  

RECIPE PREPARATION

• Heat 2 Tbsp. oil in a large skillet over high. Working in 2 batches, season squid with salt and pepper and cook, stirring often, until cooked through, about 3 minutes (don’t overcook or it’ll get rubbery). Transfer to a small bowl.

• Reduce heat to medium-high and heat 2 Tbsp. oil in skillet (no need to wipe out). Add fennel slices, season with salt and pepper, and cook, stirring occasionally, until golden brown and soft, 10–12 minutes (some nicely browned bits should be stuck to skillet). Add garlic, red pepper flakes, and half of lemon slices; cook, tossing occasionally, until garlic and lemon are soft, about 2 minutes.

• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 ½ cups pasta cooking liquid.

• Add pasta to skillet along with 1 cup cooking liquid. Toss, scraping up any browned bits; season with salt and pepper. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes. Add squid and give it all another toss to combine.

• Toss parsley, fennel fronds, remaining lemon slices, and remaining 1 Tbsp. oil in a small bowl; season with salt and pepper. Serve pasta topped with salad.

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Easy Plum-Fennel Salad with Honey-Ginger Dressing

Nutritional Content

HIDE NUTRITIONAL CONTENTCalories (kcal) 70 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 2 Total Sugars (g) 11 Protein (g) 1 Sodium (mg) 90

 

INGREDIENTS

• ¼ cup fresh orange juice

• 1 tablespoon white wine vinegar

• 2½ teaspoons honey

• 1½ teaspoons finely grated peeled ginger, divided

• Pinch of kosher salt

• 3 large red plums, cut into thin wedges

• ½ small fennel bulb, thinly sliced

• Olive oil, toasted sesame seeds, and fennel fronds (for serving)

RECIPE PREPARATION

• Whisk orange juice, vinegar, honey, 1 tsp. ginger, and salt in a medium bowl. Add plums and fennel to dressing; toss to coat. Cover and chill 30 minutes to allow fennel to soften and flavors to get to know one another.

• Toss remaining ½ tsp. ginger into fruit salad. Serve drizzled with oil and topped with sesame seeds and fennel fronds.

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easy Steamed Mussels with Fennel and Tarragon

De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well

 

INGREDIENTS

• 1 tablespoon olive oil

• 1 small fennel bulb, finely chopped

• 2 medium shallots, finely chopped

• 2 garlic cloves, finely chopped

• Kosher salt

• 2 pounds mussels, scrubbed, debearded

• 1 cup Italian beer

• 3 tablespoons unsalted butter, room temperature

• 2 tablespoons chopped tarragon

• Toasted slices of country-style bread (for serving)

•  

RECIPE PREPARATION

• Heat oil in a medium pot over medium-high. Add fennel and shallots and cook, stirring often, until fragrant and beginning to soften, about 2 minutes. Add garlic, season with salt, and cook, stirring constantly, until fragrant, about 1 minute.

• Add mussels and stir gently once or twice to coat with oil. Pour in beer and stir once more to coat. Cover pot and steam mussels, stirring halfway through, until they open, about 3 minutes. (Discard any mussels that do not open.) Add butter to pot and mix until butter is melted into pan sauce and mussels are coated.

• Transfer mussels and sauce to a serving bowl and top with tarragon. Serve with bread alongside for dipping.

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Easy Cromlet with Wilted Greens Fennel and Olive Salad

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal

INGREDIENTS

Yogurt Sauce

• ½ cup plain whole-milk yogurt

• 1 tablespoon fresh lemon juice

• 1 tablespoon olive oil

• 1 teaspoon honey

• Kosher salt, freshly ground pepper

Fennel and Olive Salad

• ½ small fennel bulb, very thinly sliced

• ⅓ cup torn pitted Castelvetrano olives

• 1 tablespoon olive oil

• 2 teaspoons fresh lemon juice

• 1 teaspoon honey

• Kosher salt, freshly ground pepper

•  

Cromlet and Assembly

• ¼ cup cashew, almond, or hazelnut milk or water

• ¼ cup chickpea flour

• 2 large eggs

• Seasoning mix of choice* (optional)

• Kosher salt, freshly ground pepper

• 3 tablespoons olive oil, divided

• 2 garlic cloves, thinly sliced

• ½ teaspoon grated peeled ginger

• 1 bunch small hardy greens (such as kale, Swiss chard, or collard), ribs and stems removed, leaves torn

• 1 lemon wedge

• 4 ounces maitake or oyster mushrooms, torn into large pieces

• 1–2 teaspoons tamari soy sauce

• Sesame seeds (for serving)

 

RECIPE PREPARATION

Yogurt Sauce

• Stir yogurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.

Fennel and Olive Salad

• Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.

Cromlet and Assembly

• Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12–15 minutes. Whisk in eggs; season with salt and pepper and seasoning mix of choice, if desired.

• Meanwhile, heat 1 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate.

• Wipe out skillet and heat 1 Tbsp. oil in skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate.

• Wipe out skillet and heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes.

• Serve cromlet in skillet or transfer to a plate. Top with wilted greens, mushrooms, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.

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Easy Shrimp Boil Pasta

 

INGREDIENTS

kosher salt

1 lb. tripoline pasta or fettuccine

1 tsp. extra-virgin olive oil

2 Andouille sausage links, cut into 1/4" slices

1 lb. medium shrimp, peeled and deveined

3 tbsp. unsalted butter

2 cloves garlic, minced

1 c. diced onion

2 tbsp. all-purpose flour

1 red bell pepper, diced

1 c. low-sodium chicken broth

1 c. half-and-half

4 tsp. Old Bay seasoning

1 c. corn kernels

1/4 c. Freshly Chopped Parsley

 

 

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
2. Meanwhile, in a large skillet over medium-high heat, warm oil and cook sausage until browned. Using a slotted spoon, transfer to a plate leaving remaining oil in the skillet. Cook shrimp until opaque, 5 minutes, then transfer to plate with sausage.
3. Return skillet to stove over medium heat. Melt butter and cook garlic and onion, 3 minutes. Add flour and whisk for 1 minute. While continuing to whisk, add bell pepper, broth, half-and-half, and Old Bay until smooth. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and parsley and stir until warmed.
4. Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.

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Healthy and Creamy Millet with Pumpkin and Sage

Try serving this creamy, naturally-gluten free millet dish at your next fall dinner

 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small white onion, medium dice
• 2 cloves garlic, minced
• 2 tablespoons fresh sage, minced
• 1 cup millet
• 1 cup dry white wine
• 4 cups vegetable stock
• 1 cup water
• 1 cup pumpkin puree
• 1/4 cup grated Parmigiano-Reggiano cheese
• 3 tablespoons unsalted butter
• Kosher salt
• Freshly ground pepper

 

How to Make It

Step 1   

Bring the vegetable stock and water to a simmer in a medium saucepan.

Step 2   

In large saucepan, sauté onion, garlic, and sage over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.

Step 3   

Add stock mixture to millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Halfway through adding the liquid, stir in pumpkin puree. Once the millet is al dente, remove from the heat and stir in butter and cheese. Season with salt and pepper and serve.

 

Notes

If eating a gluten-free diet, be sure to use gluten-free stock.

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