Spaghetti squash is not only low in carbohydrates but is also rich in antioxidants, such as vitamins A and C, B-vitamins, beta-carotene, lutein, zeaxanthin, and essential minerals. It also contains the essential fatty acids omega-3 and omega-6. The best spaghetti squash have a deep yellow color. It can be stored at room temperature for several weeks. Add this versatile vegetable to your menu.
How To Cook Spaghetti Squash
Spaghetti squash makes an excellent side dish or a substitute for thin noodles.
1 spaghetti squash, about 3 lbs.
Preheat the oven to 375°F and halve the squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.
Arrange the squash in a baking dish, cut sides down. Pour 1 cup water into the dish and bake until just tender, 30 to 35 minutes.
Run a fork through the flesh to separate the spaghetti like strands. Turn out onto a platter and season according to your recipe.
Shrimp with Feta & Tomatoes Over Spaghetti Squash
Serve this dish over the roasted spaghetti squash.
12 large shrimp (16-20 per lb), peeled, deveined and tails removed
2 tablespoons olive oil
1 clove of garlic, minced
1 large shallot, minced
4 large plum tomatoes, chopped
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon sea salt
1/4 teaspoon Aleppo pepper
1/4 teaspoon chili/red pepper flakes
1/4 pound feta cheese, cut into small chunks
2 tablespoons of chopped flat-leaf parsley, garnish
1/2 of a lemon
A few olives
In a medium ovenproof skillet, sauté the shallot and garlic in the olive oil until tender. Add the tomatoes, paprika, oregano, salt, spices and pepper and cook over low heat until the sauce thickens.
Preheat oven to 450°F.
Place the uncooked shrimp into the tomato sauce, spreading them evenly. Tuck pieces of feta cheese into the sauce between the shrimp.
Place the skillet into the oven and bake until the cheese melts and the shrimp turn pink, about 10-15 minutes.
Garnish with the chopped parsley and olives and serve with lemon quarters..
Sautéed Peas And Celery
2 tablespoons olive oil
1⁄4 cup chopped red onion
1⁄4 cup chopped celery
1 (10 ounce) box frozen peas (or 2 cups)
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
Heat the oil in a skillet over medium heat. Add the onions and cook until soft.
Add celery and cook until crisp tender.
Add the peas and cook until the peas are heated through.
Stir in salt and pepper.