I grew up in an era when produce was available at the grocery store seasonally. How I loved the vegetables and fruits of spring and summer. When it came to fall and winter frozen vegetables became the norm. Now with so many vegetables available year round I admit that I stick with the familiar But no more. My mission is to learn how to make delicious side dishes using fall & winter vegetables starting with spaghetti squash.
Spaghetti squash is a yellow oval vegetable which when cooks has fleshy spaghetti-like strands. It can be used as a substitute for pasta. Loaded with vitamins C, A, Potassium and Calcium. It is also rich in the B vitamins riboflavin, niacin, and thiamine, which promote optimal cellular function.Spaghetti squash contains omega-3 and omega- 6 fatty acids to help prevent heart diseases, inflammation, arthritis and different types of cancers.
It is easy to make though it does take a while to cook. Once cooked you can use it in recipes for 2-3 days. Following directions from The Vegetable Butcher:
- Pre-heat the oven to 400 degrees.
- Place parchment paper on a rimmed baking sheet.
Cut the spaghetti squash in half and scoop out the seeds with a large spoon. Brush the halves with olive oil and season with salt and pepper.
4. Place the halves cut side down on the prepared baking sheet.
5. Place in the heated oven and cook for 45-50 minutes, until tender. Take out of the oven and cool to touch.
6. Use a fork to pull the strands from the skin.
Spaghetti Squash with Shrimp – recipe #1
This can be eaten as a side dish or a meal. I shelled 1/2 pound raw shrimp and seasoned them with Emeril seasoning. Melt 1 Tablespoon of butter in a skillet and cook shrimp until pink. Remove from the skillet and prepare the spaghetti squash.
1 Tablespoon butter
2 cloves garlic, chopped
1/4 cup finely chopped onion
Season with salt and pepper, dash of oregano, basil and rosemary
1/4 cup Parmesan cheese, shredded
Add 1 Tablespoon of butter to a skillet. Add 2 cloves of chopped garlic, finely chopped onion and saute for a few seconds.
Add 2 cups of spaghetti squash and oregano, rosemary and basil. Saute until warm.
Top with shredded Parmesan cheese.