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spaghetti squash
In Season: Spaghetti Squash
October 1st, 2008With more than 145 percent of the daily value of vitamin A per cup and loads of vitamin C, potassium, fiber, and manganese, this seasonal favorite should make frequent appearances at your fall table.
Spaghetti Squash Cucumber Salad
October 1st, 2008Unfeatured3 cups cooked spaghetti squash strands
2 cups cucumber, peeled, chopped, and seeded
2 cups diced tomatoes, seeded
1/2 cup red pepper, diced
1/4 cup red onion, thinly sliced
3 tablespoons rice vinegar
2 teaspoons olive oil
1/8 teaspoon black pepper
3/4 cup crumbled feta cheeseIn a large bowl, combine ingredients. Toss the salad with the dressing and then sprinkle on feta cheese.
Curried Squash And Veggie Casserole
October 1st, 2008Unfeatured1 spaghetti squash, cooked
2 cups broccoli florets, chopped and steamed
1 cup red bell pepper, chopped
1 cup low-fat sour cream
1/4 cup skim milk
1 tablespoon curry powder
1/2 cup shredded Parmesan cheese
1. In a bowl, combine spaghetti squash with broccoli florets, and red bell pepper.
2. Mix in sour cream, skim milk, curry powder, and Parmesan cheese, stirring well to coat.
3. Pour into a 9- by 13-inch casserole dish, and top with seasoned whole-wheat bread crumbs or prepared whole-grain stuffing (approximately 2 cups). Bake at 400 degrees for 30 minutes.
Frutied Squash Muffins
October 1st, 2008Unfeatured1 cup flour
1 cup whole-wheat flour
1/2 cup honey
1 1/2 teaspoons baking powder
1 tablespoon orange zest
1 teaspoon cinnamon
1 beaten egg
1/2 cup orange juice
2 tablespoons canola oil
1 cup spaghetti squash, cooked
3/4 cup chopped cranberries
3/4 cup raisins
1/2 cup chopped dates1. In a mixing bowl, combine flour, honey, baking powder, orange zest, and cinnamon.
2. Stir in egg, orange juice, canola oil, and spaghetti squash. Blend to form batter. Add chopped cranberries, raisins, and chopped dates.
3. Pour into prepared muffin tin, and bake at 350 degrees for 20 to 25 minutes.
Pork and Squash "Noodle" Soup
October 1st, 2008Unfeatured1/2 pound pork tenderloin, thinly sliced and browned
2 garlic cloves, minced
2 teaspoons dark sesame oil
1 tablespoon gingerroot, minced
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
1 teaspoon red pepper flakes
4 cups chicken broth.
2 cups spaghetti squash, cooked
1/4 cups green onions, sliced1. In a sauce or stock pan, brown pork tenderloin and minced garlic cloves in dark sesame oil.
2. Add minced gingerroot, low-sodium soy sauce, rice vinegar, red pepper flakes, and chicken broth. Stir in spaghetti squash and green onions. Bring to boil, reduce heat, and simmer until heated through.
