Herbed Spaghetti Squash – Emerill

I think that spaghetti squash is an illusion and the main reason, I make it is to see how close to spaghetti it looks.  You would think by now, I would be convinced as to its appearance.  I love to pull the shreds out although I hate getting the seeds from the squash shell.  Any tips on how to do this easily?

I don’t remember ever putting tomato sauce on spaghetti squash.  I can’t imagine it.  It doesn’t have the strength of real pasta and I think, it would be a wishy washy second to spaghetti.  Make it with some vegetables or in this case, herbs, and then it is magical.  I think of spaghetti squash dishes as subtle food.

Herbed Spaghetti Squash – adapted from Emerill

Ingredients

• 1 small spaghetti squash, about 2 1/4 pounds
• 1 1/2 tablespoons olive oil
• 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
• 1/8 teaspoon  ground black pepper
• 1/3 cup shredded carrot 
• 1 tablespoon of chopped scallions

Directions

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish.  Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife.

Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the olive oil, spaghetti squash, herbs and pepper and toss thoroughly but gently to heat and combine.

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Vegetarian Side Dishes and at Priya’s Easy N Tasty Recipes  

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Herbed Spaghetti Squash – Emeril Lagasse

 I am not sure why I don’t cook more of Emeril’s recipes because each time, I do, we like them.  I really must change this and add some of his other dishes.

I did make his simple herbed spaghetti squash which proves fancy does not win.  Simple dishes, appropriately spiced are the real champions.  This was also easy to do although it takes time for the baking.  You could microwave it for part of the time is you are running late.  Otherwise, it is in the oven and you are free to wash the floor, read a book, blog or play with your kids, whichever fits.

Herbed Spaghetti Squash      adapted  from Emeril Lagasse 

Ingredients

1 small spaghetti squash, about 2 1/4 pounds

1 tablespoon olive oil

1 tablespoon margarine

2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives,  parsley and sage, 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F

Cut squash in half, lengthwise, and place in a baking dish, cut side down.   Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife.

Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly.

Remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the margarine, olive oil, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine.

Serve immediately or cover and keep warm until ready to serve.

SERVES 4

This is linked to Show Your Stuff    

Spaghetti Squash with Vegetable Sauce

Spaghetti Squash is a gift to the world.  We can do much with it besides fooling our husbands into thinking it is pasta.  That is fun, though.

Whenever, I pick up a spaghetti squash, I end up doing something different with it.  It is open to dairy sauces or being mixed with meat – those being my favorites.  This time, I stuck with the vegetables and made a zucchini squash for the stringy stuff.

Spaghetti Squash with Zucchini Sauce  

Ingredients:

1 medium spaghetti squash

1 large zucchini or 2 small, sliced  thin (then slice each thin slice into 3′s)

5 scallions, chopped

1 large carrot, peeled and shredded

1/2 yellow pepper, sliced thin

1 tablespoon olive oil

2 tablespoons basil pesto (I bought ready-made for this)

1 teaspoon rice vinegar, seasoned with oregano and basil

1 teaspoon brown sugar

salt and pepper to taste

Method:

Bake squash in 350 degree oven for about 35 minutes.  (I microwaved mine and I am not sure of the timing.)

Heat oil in medium-large skillet.

Add zucchini, scallions and carrots. (I shredded carrots into the pan.)

Cook until curls up and blends together (about 5 minutes)  Mix, every minute or two.

I added the yellow bell pepper as an afterthought but it did cook up, fine.

Add pesto, rice vinegar, brown sugar, salt and pepper.  Mix into vegetables.

Remove seeds from squash.  With a fork, pluck thin slivers out and pile up, in a bowl.

Place in a  serving bowl and top with vegetables and mix together.

Serve with meat, fish, cheese, or whatever is to your liking.   We had big bowls and filled up, on that.

  Plain Spaghetti Squash Above

Below is the finished dish.

 

 This is linked to Five Flue Fighting Foods