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Parmesan Garlic Spaghetti Squash

From your share:
2 lb Spaghetti Squash

From your kitchen:
2 T Olive Oil
2 Cups button mushrooms,
chopped bite size
2 cloves of garlic finely chopped
1/4 c parmesan cheese grated

From your garden:
Handful of flat leaf parsley finely chopped
1 Tablespoon fresh thyme

Preheat the oven to 380, In a large pan or deep skillet, add the olive oil, garlic and thyme. Cook for 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown (about 7-8 minutes). Turn off the heat and set aside.

Put the spaghetti squash on a baking tray and pierce the skin a few time using a knife. Bake for about 1 hour, until squash can be pierced with a knife.
Take squash out of the oven and let cool to room temperature. Cut in half and get rid of the seeds. Use a fork to scrape the squash into strings.
Add squash to the skillet (or pan), turn the heat to high and quickly fry with mushrooms. Sprinkle parmesan while sautéing for a minute.



Spaghetti Squash with Chicken, Mushrooms and Spinach

1 (3.5-pound) spaghetti squash
1 tablespoon olive oil, divided
2 slices center-cut bacon, chopped
1 pound chicken breast, cut into bite size pieces
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1.5 cups chopped onion
3 garlic cloves, minced
1 Poblano pepper
8 ounces sliced Crimini mushrooms
1 teaspoon Italian Seasoning
1/2 cup dry white wine
2 tablespoons tomato paste
1/4 cup julienne sun-dried tomatoes, packed without oil
1 1/4 cup fat-free, less-sodium chicken broth
6 ounces fresh spinach, chopped
1/2 cup grated fresh Parmigiano-Reggiano cheese, divided

Preheat broiler.

Cut poblano in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop.

Reduce oven temperature to 400 °.

Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13×9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.

Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan. Cool and crumble. Increase heat to medium-high; sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to drippings in pan and cook 4 minutes; remove from pan.

Heat remaining 11/2 teaspoons oil over medium-high heat. Add onion to pan and cook 3 minutes or until soft, stirring frequently. Add remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, reserved bacon, Poblano, garlic and Italian seasoning to pan; cook 1 minute. Stir in mushrooms and cook 4 minutes or until softened, stirring occasionally. Add wine to pan and cook 3 minutes or until liquid evaporates, stirring occasionally. Add tomato paste and cook 1 minute stirring constantly. Add reserved chicken, chicken broth, tomatoes, and spinach to pan. Cook 2 minutes or until spinach wilts, stirring constantly; stir in 1/4 cup cheese. Place about 1 cup squash on each of 6 plates; top each serving with about 1 cup chicken mixture and 2 teaspoons remaining cheese.







Crispy Crepes with Spaghetti Squash and Sage

Crispy Crepes filled with Roasted Spaghetti Squash, Sage, parmesan topped with béchamel and sautéed mushrooms. A delicious vegetarian main course.

1 smallish spaghetti squash (about 3 pounds)
2 tablespoons olive oil
Kosher salt to taste
black pepper to taste
⅛ teaspoon white pepper
½ teaspoon fresh grated nutmeg ( or pre-ground)
1 T chopped fresh sage leaves
1 C chopped and sautéed onions ( optional)
1/2 cup grated Parmigiano-Reggiano or Romano cheese
1 tsp maple syrup ( or brown sugar)
8 oz mushrooms- quartered
1- 2 T butter
Béchamel Sauce
4 tablespoons unsalted butter (1/2 stick)
1/4 cup minced shallots (optional)
1/4 cup all-purpose flour
2 cups whole milk
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Crepes – makes 8
2 large eggs
½ cup milk
½ cup water
1 cup flour
2 tablespoons melted butter
¼ tsp kosher salt
Butter, for coating the pan

1. Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50-60 minutes.

2. Make the crepes. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.  Heat a lightly oiled or buttered 8 inch frying pan over medium high heat. Pour or scoop the batter onto the pan using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside.

3. Sauté the mushrooms in 1-2 T butter until golden and tender and season with salt and pepper and 1 T fresh sage. Set aside.

4. Make the Béchamel Sauce. Melt butter in a small, heavy saucepan over medium heat until foaming. Add shallots (if using) and sauté 2 minutes. Do not let brown. Reduce heat to low, add flour, and whisk until smooth and raw taste is cooked off, about 1 minute. Gradually whisk in milk, starting with ½ cup, whisking well, then adding another half cup at a time until all is incorporated. Cook until just thickened, stirring often, about 10 minutes. Stir in nutmeg and salt. Season with ground white pepper.

5. Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 10 minutes. Scrape the flesh with a fork to make long strands; place in a bowl. You should have about 4 cups. If there is more, save the extra for another use.  Add nutmeg, maple syrup, white pepper, sage, sautéed onions (optional) and cheese and mix thoroughly, and taste for salt, adding more to taste.

6. Divide the squash filling among the crepes, and fold them over. (You could prepare ahead up to this point and refrigerate.) Heat  ½ T butter and ½ T canola oil in a pan or skillet and fry each stuffed crepe on both sides until golden and crispy, adding more butter if necessary, and placing in a warm oven until all are crisped. To plate, place two crispy crepes on top of each other and cut down the middle, so you have 4 pieces. Stack vertically on a plate and drizzle with béchamel sauce, top with sautéed mushrooms. Serve immediately.


by sylviafountaine- feasting at home blog February-8-2014




Spaghetti Squash Casserole with Spinach

1 medium spaghetti squash
1 tbsp. organic butter
1 cup sweet onion, chopped
½ cup red bell pepper, chopped
2-3 garlic cloves, minced
3 cups fresh baby spinach, chopped
½ cup plain Greek yogurt
1 egg
1 tsp crushed red pepper flakes
Salt and pepper to taste
2 cups spaghetti sauce
¾ cup mozzarella cheese, shredded
½ cup Parmesan cheese
½ cup seasoned bread crumbs


Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender.

Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, sauté for 4-5 minutes or until onions are translucent. Add chopped spinach and continue cooking another 2-3 minutes, or until spinach is cooked and wilted. Remove from heat.

Once squash is cooked and cooled, use a fork to shred flesh into large bowl. At this point, increase oven temperature to 400 degrees.

Add the egg, Greek yogurt, chili flakes and half of bread crumbs and Parmesan cheese. Season with salt and pepper and stir to combine.

Pour 1 cup spaghetti sauce into 2 quart baking dish. Next, spoon spaghetti squash mixture over sauce and spread evenly. Then layer sautéed veggies over squash, stirring just slightly to combine it with squash, add another cup of spaghetti sauce, spread evenly then top with remaining bread crumbs, Parmesan and ¾ cup mozzarella cheese.

Bake at 400 degrees for 20-25 minutes, or until lightly browned.

Top with additional red pepper flakes and Parmesan cheese if desired, then serve.




Vegan Moroccan-Spiced Spaghetti Squash

Serves 4
1 (3 1/2- to 4-pound) spaghetti squash
5 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1 1/2 teaspoons sea salt (or to taste)
3 tablespoons golden raisins
Half of a 15-oz can chickpeas, drained and rinsed
2 tablespoons chopped fresh cilantro

Preheat oven to 400°F. Cut the squash in half lengthwise. Scoop out the seeds (either discard or save to roast later). Brush the inside of the squash with a tablespoon of olive oil. Roast the halves face-down on a baking pan or sheet for 30-40 minutes, until the flesh of the squash is fork-tender and has separated into spaghetti-like strands.
While the squash cooks, heat the remaining oil in a small saucepan over medium heat. Add the garlic and cook until fragrant, about a minute. Stir in spices, salt, raisins, and chickpeas and remove from heat.

When the squash is done, remove from oven and let it sit for five minutes, or until it’s cool enough to handle. Using a fork, scrape the squash flesh out of its skin into a bowl, separating the strands as you go. Toss the squash with the spiced oil mixture and cilantro. Serve warm, over couscous or sautéed winter greens if you like. adapted from : Smitten Kitchen.




Greek Style Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

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