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1 large spaghetti squash (2 small spaghetti squash can be subbed per 1 large)
1 Tbsp oil
1 pinch sea salt
Preheat oven to 400 degrees F and line a large rimmed baking sheet or baking dish with parchment paper or foil.

Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way to do this is inserting the very tip of a very sharp large knife into the side of the squash (lengthwise) and push it all the way through to the other side. Then rock the knife back and forth to cut one half all the way through, then repeat on the other side.

Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts.

Brush the interior with oil and sprinkle with a little salt. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.

Note: For a more moist squash, omit the oil and instead add just enough water to cover the bottom of your baking sheet or baking dish and bake at 400 degrees F (204 C) until a knife easily pierces the exterior – about 35-45 minutes.

Once slightly cool, flip squash flesh-side up and use a fork to scrape out the strings. You can now use your spaghetti squash with any recipe you’d like.

 

 

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Thanksgiving Recipes

 

Fresh Cranberry Sauce with Orange and Lemon  Zest

  • One 12-ounce bag fresh cranberries, cleaned

  • 1 3/4 cups sugar

  • 1 Granny Smith apple, peeled, cored and chopped

  • Grated zest and juice of 1 orange

  • Grated zest and juice of 1 lemon

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.

 

Roasted Rosemary Potatoes

·       2 lb. potatoes, halved or quartered if large

·       2 tbsp. extra-virgin olive oil

·       4 cloves garlic, minced

·       2 tbsp. freshly chopped rosemary

·       kosher salt

·       Freshly ground black pepper

·       Fresh rosemary sprigs, for serving

Preheat oven to 400º. Add potatoes to baking sheet. Toss with olive oil, garlic, and rosemary and season generously with salt and pepper. Roast until crispy, stirring occasionally, 1 hour to 1 hour 15 minutes. Add more rosemary sprigs for serving.

 

Holiday Roasted Vegetables

·       3/4 lb. Brussels sprouts, trimmed and halved

·       2 large carrots, peeled and sliced into 1/2” pieces

·       extra-virgin olive oil

·       1 tbsp. balsamic vinegar

·       1 tsp. chopped rosemary leaves

·       1 tsp. chopped thyme leaves

·       1/2 c. toasted pecans

·       1/2 c. dried cranberries

Preheat oven to 400 degrees F.

Scatter vegetables on a large sheet pan. Toss with enough olive oil to coat each piece, then toss with balsamic vinegar. Season with salt and pepper. Scatter herbs around the pan. Bake for 20-25 minutes, until the vegetable are tender, shaking the pan halfway through.

Before serving, toss roasted vegetables with pecan and cranberries.

 

Caramelized Onions Stuffing with Apples and Sage

  • 3 tbsp. olive oil

  • 1 loaf country bread

  • 2 large onions

  • kosher salt

  • Pepper

  • 3 stalk celery

  • 2 medium parsnips or turnips

  • 2 clove garlic

  • 1 c. chopped fresh flat-leaf parsley

  • ¼ c. chopped fresh sage

  • 3½ c. low-sodium chicken broth

  • 2 crisp red apples

  • 3 large eggs

Heat oven to 375 degrees F. Oil a 3-quart baking dish. Place the bread on a rimmed baking sheet and bake until dry and beginning to turn golden brown, 20 to 25 minutes. Transfer to a large bowl.

Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add the onions, season with 3/4 teaspoon salt and 1/2 teaspoon pepper, and cook, covered, stirring occasionally, for 10 minutes.

Add the celery and parsnips and cook, uncovered, stirring occasionally, until the vegetables are tender and the onions are beginning to brown, 8 to 10 minutes more.

Stir in the garlic and cook for 1 minute. Add the parsley and sage and cook, stirring, for 1 minute more; remove from heat.

Pour the broth over the toasted bread and toss until nearly absorbed. Add the vegetable mixture and the apples and mix to combine. Fold in the egg, then transfer the mixture to the prepared baking dish. Cover loosely with oiled foil and bake for 25 minutes. Uncover and bake until golden brown, 15 to 20 minutes more.

 

Cauliflower Stuffing

  • 4 tbsp. butter

  • 1 onion, chopped

  • 2 large carrots, peeled and chopped

  • 2 celery stalks, chopped or thinly sliced

  • 1 small head cauliflower, chopped

  • 1 c. chopped mushrooms

  • kosher salt

  • Freshly ground black pepper

  • 1/4 c. chopped fresh parsley

  • 2 tbsp. chopped fresh rosemary

  • 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)

  • 1/2 c. vegetable or chicken broth

In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.

Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.

Serve

Four Cheese Spaghetti Squash

  • 4 spaghetti squash, halved

·       1/4 c. extra-virgin olive oil

·       kosher salt

·       Freshly ground black pepper

·       3 tbsp. butter

·       3 cloves garlic, minced

·       3 tbsp. All-purpose flour

·       1/2 c. milk

·       1/2 c. low-sodium chicken broth

·       1/2 c. shredded mozzarella

·       1/2 c. shredded Parmesan

·       1/3 c. shredded provolone

·       1/3 c. shredded fontina

·       Chopped fresh parsley, for garnish

Preheat oven to 400°. On a large rimmed baking sheet, brush squash (cut side up) with olive oil and season generously with salt and pepper. Bake until tender, 45 minutes.

Heat broiler.

Make sauce: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then stir in flour and whisk until golden, 2 minutes. Stir in milk and broth and whisk until combined, then stir in cheese, reserving 1/2 cup for topping. Whisk constantly until creamy.

Scoop out spaghetti squash from skin and add to skillet. Stir until completely combined, then return to squash boats.

Top with remaining cheese and broil until golden.

Garnish with parsley and serve.

 

 

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Spaghetti Squash with Turkey Meatballs

  • 1 spaghetti squash (about 3 pounds), halved lengthwise
  • Coarse salt and freshly ground pepper
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons chopped fresh oregano
  • 1/2 ounce grated Parmesan cheese (3 tablespoons)
  • 1 tablespoon dried breadcrumbs
  • 8 ounces lean ground turkey
  • 8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut 1/4 inch thick (about 3 cups)
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 4 ounces baby spinach (about 5 cups), washed well

Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.

Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.

Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.

Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.

Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.

 

Roasted Garlic Spaghetti Squash Lasagna Boats

  • 4-6 small spaghetti squash halved lengthwise and seeds scooped out
  • 1 tablespoon olive oil
  • 1 head garlic
  • 1 pound spicy Italian chicken sausage or 1 pound ground chicken or half ground chicken half sausage
  • 4 ounces pancetta finely chopped
  • 1/2 a sweet onion finely chopped
  • 1 bay leaf
  • 1 teaspoon fresh thyme 1/2 teaspoon dried
  • 1 teaspoon fresh sage 1/2 teaspoon dried
  • 1 tablespoon fresh basil 2 teaspoons dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup water
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/4 cup milk I used 2%
  • 1/8 teaspoon nutmeg
  • 3/4 cup provolone cheese shredded
  • 1 cup shredded mozzarella cheese
  • fried sage or fresh basil for garnish

 

Preheat the oven to 400 degrees F.

Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil. Roast in a baking dish for 45 minutes, or until golden brown and soft. Allow to cool and then squeeze garlic out of the paper skin into a small bowl and mash well with a fork, set aside.

At the same time roast the squash. Slice the squash lengthwise and rub a drizzle of oil all over the cut side of both squash halves and sprinkle with salt and pepper.

Place cut side down on a baking sheet and bake about 30 to 45 minutes, or until the squash is just tender enough to scrape into strands. You want it to be barely tender, it will continue cooking later. Remove from the oven and scrape the squash into strands.

Reduce the oven to 350 degrees F.

While the squash bakes make the sauce. In a large skillet, cook 1 tablespoon of olive oil and the pancetta over medium heat, stirring, until the pancetta is lightly browned, about 5 minutes. Add the onion, bay leaf, thyme and sage and cook, stirring until the veggies are softened, about 5 minutes. Push to the veggies to the side of the pan. Increase the heat to medium-high. Add 1 tablespoon olive oil to the center of the pan and crumble in the chicken sausage and cook without stirring for 3 minutes. Break up the meat and continue to cook, stirring occasionally until well browned, about 3 minutes.

Add the tomatoes, basil and 1 cup water to the skillet. Simmer, stirring occasionally until thickened, about 15-20 minutes. Once the sauce has thicken a bit, discard the bay leaf and season with salt and pepper. Remove from the heat and stir in the mashed garlic.

Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the milk in a steady stream and simmer for 2 minutes, whisking throughout. Remove from the heat, stir in all of the provolone and season with nutmeg, salt and pepper. Let cool, stirring occasionally to prevent a skin from forming.

To assemble the boats, remove a little of the squash strands from each boat. Then place a layer of the meat sauce on top of the remaining strands, then a layer of the cheese sauce, then layer the removed squash strands on top of the cheese and divide the remaining meat sauce among the boats. Lastly, top with the remaining cheese sauce and shredded mozzarella cheese. Place the squash on a baking sheet and bake for 20-30 minutes at 350, or until the squash are warm throughout and the cheese is browning. Remove from the oven and let sit 5 minutes. Garnish with fresh sage, fried sage or basil.

 

Southwest Stuffed Spaghetti Squash

  • 1 spaghetti squash
  • 2 Tbs. extra-virgin olive oil
  • 1/2 red onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, minced (leave seeds in for more heat)
  • 1 red bell pepper, chopped
  • 1 Tbs. ground cumin
  • 1 Tbs. Mexican oregano
  • 1 Tbs. chili powder
  • 1 can black beans (drained and rinsed)
  • 1 cup frozen corn, thawed
  • coarse salt and freshly ground pepper
  • 1/2 cup freshly torn cilantro, plus more for garnish
  • 1 lime
  • 1 cup grated cheddar cheese

 

Preheat oven to 375. Roast squash on a baking sheet for 50 minutes. Let cool another 30 minutes, then cut in half. Spoon out the seeds, then using a fork, scrape up the flesh, making the “spaghetti.” Isn’t that cute?

Heat oil in a medium skillet. Add the onion, garlic, jalapeno pepper and red bell pepper. Saute 2 minutes. Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper. Saute another minute. Add the beans, corn and cilantro. Stir to combine. Squeeze in the lime juice and give one last stir.

Add in half the “spaghetti” to the bean mixture and stir to combine. Taste and season accordingly. I probably tossed in a little more salt at this point.

Switch oven to broil.

Stuff each squash half with the mixture and top with grated cheese.

Stick it back under the broiler until the cheese melts and gets all brown and bubbly, baby.

Garnish with a little bit of cilantro

 

 

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Roasted Spaghetti Squash with Mushrooms, Spinach and Parmesan

 

  • 1 medium spaghetti squash (about 2 pounds)
  • 1 tablespoon olive oil, plus additional for drizzling on squash
  • 1 teaspoon kosher salt, divided
  • 16 ounces sliced cremini, shitake and white button mushrooms
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh thyme or 1 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 cup minced fresh parsley, plus additional for serving as desired
  • 3 cups fresh spinach, roughly chopped
  • 4 ounces freshly grated Parmesan, plus additional for serving as desired

Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.

 

Halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, sprinkle the insides of each half with 1/4 teaspoon kosher salt, then place cut sides down on the prepared baking sheet. Bake the squash until fork tender, about 25 minutes. Let rest for 10-15 minutes, until cool enough to handle, then shred in insides into strands with a fork. Set aside.

 

Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet over medium high. Add the mushrooms and sauté until golden brown, about 8 minutes. Add the garlic, thyme, remaining 1/2 teaspoon salt, and black pepper, then sauté until fragrant, about 1 additional minute. Add the chopped spinach by handfuls, allowing it to wilt, then adding more as it will fit into your skillet. Cook just until all of the spinach wilts, about 2 minutes.

Add the shredded squash to the skillet, then cook just until heated through, about 2 minutes. Taste and add additional salt and pepper as desired. Stir in the Parmesan and parsley. Serve warm, topped with additional parsley and Parmesan as desired.

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Asian Peanut Spaghetti Squash Stir-Fry

  • 1 large spaghetti Squash
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 1 lb. ground chicken
  • 1 (8oz.) package mushrooms, sliced
  • 1 large green pepper, seeds removed & thinly sliced
  • 1 red onion, cut in half & thinly sliced
  • ⅓ cup reduced sodium soy sauce (choose a gluten-free brand variety if you’re gluten-free)
  • 2 tablespoons peanut butter
  • 1 tablespoon lime juice
  • Dash ground ginger
  • Dash red pepper flakes
  • ½ cup fresh cilantro, chopped
  • ¼ cup peanuts, finely chopped

Cut squash in half lengthwise with a sharp knife. Remove seeds with spoon. Place squash, cut side down in a microwave safe pan. Add about ¼ cup of water to pan and cover pan with plastic wrap. Microwave on high for about 10-15 minutes or until squash is soft. Cool slightly. Using a fork, remove squash in long strands.

Meanwhile, place large skillet over medium-high heat. Add oil. Cook garlic and chicken, while crumbling chicken, for about 3-5 minutes or until chicken is about cooked through. Add mushrooms, green pepper, and onions to pan and cook another 4-6 minutes or until vegetables and meat are cooked through.

Add soy sauce, peanut butter, lime juice, ginger, and pepper to pan and stir to combine. Add squash and stir to coat. (if you don’t have enough room in your pan, combine in a large mixing bowl).

Top with cilantro and peanuts before serving.

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Roasted Shrimp and Parsley with Spaghetti Squash

  • 1 medium spaghetti squash (about 3 pounds), halved lengthwise
  • Coarse salt and ground pepper
  • 1-pound large shrimp, peeled and deveined
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 2 tablespoons fresh parsley, roughly chopped

Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.

Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.

Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.

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Roasted Spaghetti Squash with Herbs

  • 1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 tablespoon packed light-brown sugar
  • Coarse salt and freshly ground pepper
  • 1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup blanched hazelnuts (1 ounce), toasted and coarsely chopped

Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.

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Spaghetti Squash with Tomatoes, Basil and Parmesan

  • a 2-pound spaghetti squash, halved lengthwise, and the seeds discarded
  • 2 tablespoons olive oil
  • 1/4 cup shredded fresh basil leaves plus additional for garnish
  • 1/4 teaspoon dried oregano
  • 3 tablespoons freshly grated Parmesan
  • 1 cup thinly sliced or diced tomatoes or cherry tomatoes

In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.

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Baked Spaghetti Squash with Garlic and Butter

  • 1 small spaghetti squash (about 3-4 pounds)
  • 2 tablespoons butter
  • 2 cloves garlic, finely minced
  • 1/4 cup finely minced parsley (or basil)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup shredded parmesan cheese

Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seems difficult to scrape, return the squash to bake for an additional 10 minutes.

Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook 2 more minutes.

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Spaghetti Squash with Turkey Meatballs

  • 1 spaghetti squash (about 3 pounds), halved lengthwise
  • Coarse salt and freshly ground pepper
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons chopped fresh oregano
  • 1/2 ounce grated Parmesan cheese (3 tablespoons)
  • 1 tablespoon dried breadcrumbs
  • 8 ounces’ lean ground turkey
  • 8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut 1/4-inch-thick (about 3 cups)
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 4 ounces’ baby spinach (about 5 cups), washed well

Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.

Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.

Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.

Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute. Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.

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