Spaghetti Squash Two Ways

18 Nov

If you’ve never tried spaghetti squash these are two great recipes to start with. These preparations are so ridiculously quick and easy you can make both in one night, no sweat. Plus they are both very satisfying meals that work great as lunch leftovers. Eating the cheesy spaghetti squash with artichoke hearts is like having a heaping bowl of mac and cheese. Except it’s actually good for you, and you can feel like an adult while you eat it.

From A Little Green Kitchen — I don’t think I’ve ever had spaghetti squash before; I definitely haven’t ever cooked it, but I’ve been wanting to for a long time. I really loved making pasta out of zucchini and summer squash — I was pretty impressed with how great it tasted — and it seemed to me like spaghetti squash could be prepared in the same kind of way for a seasonal fall/winter dish. I couldn’t prepare it just one way of course, so here are 2 different meals you can get out of one spaghetti squash.

First you have to roast your squash. I cut it in half, scooped out the seeds, brushed the halved with olive oil and seasoned them with salt and pepper, and then stuck them in the oven, cut side down, at 350 for about 45 minutes. Then let them cool and scoop out the insides. I used a half of the squash for each recipe.

Cheesy Spaghetti Squash with Artichoke Hearts
olive oil
1/4 cup chopped onion
2 cloves garlic, thinly sliced
1/2 roasted spaghetti squash
1 can of artichoke hearts, drained and cut into quarters
handful of shredded cheese
salt and pepper to taste

  1. Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent. Add the garlic and saute for a minute.
  2. Dump in the squash and the artichoke hearts and cook until heated through.
  3. Add the cheese and stir in until melted.

This was soooo good. My favorite of the 2 recipes. 

Spaghetti Squash with Turkey Meatballs
tomato sauce of your choice
Trader Joe’s turkey meatballs
1/2 roasted spaghetti squash
salt and pepper to taste
parmesan cheese

  1. Heat the meatballs in tomato sauce in a skillet.
  2. Add the squash. Season with salt and pepper. Top with parmesan cheese to serve.

Easy peasy.

One Response to “Spaghetti Squash Two Ways”

  1. towardshealthylife December 1, 2011 at 12:49 am #

    It looks delicious! Thanks for sharing the recipe.

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