Spaghetti Squash Recipes

Spaghetti squash is often treated in an Italian manner by adding tomato sauce or herbs,

but we love to experiment.

So we have a Thai version and some easy mac and cheese

It’s not a traditional pad thai by any means,

but it’s a lovely variation.

Enjoy!

Spaghetti Squash Mac an Cheese

What You Need

2 large spaghetti squash around 5 pounds

4 ounces Gruyere about 1.5 cups shredded; I also have used Jarlsberg, and

2 ounces of white cheddar. I use sharp cheddar

2 tablespoons Unsalted Butter

2 tablespoons cornstarch

2 cups Friendly Farms 2% milk

1½ teaspoons kosher salt, divided

¼ teaspoon ground nutmeg

Freshly ground black pepper

1 teaspoon white wine vinegar

dash of paprika, for garnish

Finely chopped Italian flat leaf parsley, for garnish

What To Do

Preheat the oven to 400F.

Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a

spoon and sprinkle the cut sides with olive oil. Place the squash cut

side down on a baking sheet and roast until tender and easily pierced with a knife,

about 30 to 45 minutes depending on the size of the squash (check at 30 minutes regardless).

When the squash is done, use a fork to carefully scrape out the flesh of each half

into “noodles”, taking care to keep the squash shell intact. Place the noodles in a

colander or strainer and drain for 10 minutes to remove the extra moisture. Save the

squash shells for serving.

In a medium saucepan, heat the butter over medium-low heat until melted. Add the

cornstarch and stir until smooth. Over medium heat, cook until the mixture turns a light,

golden sandy color, about 2 to 3 minutes.

Meanwhile, heat the milk until hot (microwave in a glass measuring cup, or heat in

another pan on the stove). Gradually add the hot milk to the butter mixture, whisking

continuously until very smooth. The first addition of milk will cause the mixture to become

chunky, keep whisking and adding milk until it becomes smooth. Bring to a boil and

cook 3 to 5 minutes until very thick, whisking frequently. Remove from the heat and s

tir in 1 teaspoon kosher salt, nutmeg and several grinds black pepper. Stir in 1⅓ cups

cheese until it melts, then add the white wine vinegar and remove from the heat.

Add the drained squash into the pan, then mix it with the cheese sauce and ½ teaspoon

kosher salt. Taste and add additional salt if desired depending on the size of the squash.

Pour the mixture back into the squash shells, dividing the mixture equally among the shells.

Sprinkle each squash with the remaining cheese, then with a dusting of paprika.

Bake until cheese melts, about 10 minutes.

To serve, sprinkle with chopped parsley and serve warm

Spaghetti Squash Pad Thai

What You Need

1 large spaghetti squash

Fresh ground black pepper

4 carrots

½ red pepper

4 cloves garlic

3 stalks celery

6 green onions

2 eggs

1 tablespoon miso paste

½ cup chopped fresh cilantro

3 tablespoons sweet chili sauce

3 tablespoons soy sauce

1 lime

Sriracha (optional)

2 tablespoons peanut oil

1 and ½ cup bean sprouts, divided

½ cup roasted salted peanuts, chopped

1 teaspoon sesame seeds

a small dash of sesame oil also as a garnish

What To Do

Preheat oven to 400°F.

Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a

spoon and sprinkle the cut sides with olive oil. Season with a dash of salt and freshly ground

black pepper. Place the squash cut side down on a baking sheet and roast until tender and

easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape

out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain

for 10 minutes to remove the extra moisture.

Meanwhile, peel and shred 3 carrots. Thinly slice ½ red pepper. Mince 4 cloves garlic.

Thinly slice 4 green onions. In a small bowl, beat together 2 eggs. Separately, thinly slice

1 green onion and chop ½ cup of fresh cilantro.

In another small bowl, mix together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce,

juice of ½ lime, and if desired, a few dashes of Sriracha.

When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over

medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds.

Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts,

and squash noodles. Add 3 pinches kosher salt and toss together. Pour on the sauce and stir to

combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.

Garnish with plenty of crushed peanuts, fresh bean sprouts, cilantro, and green onion

#Food

#Healthy

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