Neato Keto Spicy Spaghetti Squash

The other night I wanted an easy side dish to go along with some swordfish. Hence, this recipe was born.

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I might be the only person on the planet who isn’t okay with subbing spaghetti squash for real noodles. (I think I’ve said this before, come to think of it.) Yet, for whatever reason, I am continually picking them up at the store. I liken it to my feelings about eggs. I really want to like them. I do love the way they look, but more often than not, I’m underwhelmed.

Enter this recipe for Spicy Spaghetti squash.

The other night I was planning on making cilantro lime swordfish. Ordinarily,  I’d pair the fish with some form of rice or noodle, but since these things are off-limits to me right now, I needed to get creative. Besides, the poor little squash had been sitting on my kitchen table for weeks and I felt sorry for it.

I decided to try and see if I could make a spaghetti squash dish that would compliment the cilantro/lime flavors in the fish. First I chopped up some peppers (hot and mild) & onions (red and yellow) and sauteed them in butter and olive oil.

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Meanwhile I had my spaghetti squash roasting the oven (cut side was down while it was in there.) My limes were pretty hard, so I zested them, cut them in half and the put them in the oven with the squash for the last five minutes. It makes them easier to squeeze. You can use the microwave for this as well, but I’m not a fan. (Limes in the oven smell Divine!)

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See how you can tell that the little spaghetti-like strands are loose and ready to be scraped out? That’s how you know it’s ready.  That and the fact that the shell is now paper thin and easily gives when you squeeze it.

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Once you’ve scraped the squash goodies into the pan with the vegetables, it’s just a matter of heating it all up together and seasoning.

Poof. You’re done. Call the news crews because this is delicious!

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I really did like this dish a lot and the best part was the leftovers! In the morning I just cracked some eggs and did a scramble. I added more cilantro and some leftover asparagus tips, (and I made some cheese bowls, too.)

egg bowls

egg bowls 2

 


Ingredients:
1 small spaghetti squash, cut in half & seeded
4 Tbsp. Olive oil
2 Tbsp. Butter-more if needed. (REAL FULL-FAT BUTTER, PEOPLE!)
½ Red bell pepper, diced
½ Orange bell pepper, diced
2 Jalapeno peppers, seeds removed, diced
1 small red onion thinly sliced
½ yellow onion thinly sliced
Zest of 2 limes
Juice of 2 limes
1 bunch of cilantro finely chopped
3 Tbsp. Fresh chopped dill (optional)
1 Tea. Red pepper flakes (optional)
Salt & Pepper to taste

Directions:

Preheat oven to 400 degrees

Cut the spaghetti squash in half lengthwise, scoop out the seeds, & coat with a thin layer of olive oil. Sprinkle generously with salt and pepper. Place cut-side down on a baking sheet. Bake for 40 minutes or until fork tender.

Meanwhile sauté the vegetables in 2 Tbsp. butter & 2 Tbsp. olive oil until tender. (Don’t forget to season them with salt & pepper. I also added red pepper flakes, but this is optional.) Turn off the heat & set aside until the squash is ready.

Once the squash is tender, rake the flesh with a fork into the skillet with the vegetables and begin to fold everything together. Turn the heat back on to medium-low. Add the lime juice, lime zest, cilantro and dill and stir until combined and warmed through. (I added more butter to mine at this point.)

Enjoy.

BONUS: Here is another spaghetti squash recipe I actually like: Stuff Your Face with This! Spaghetti Squash

Veggie & Quinoa Stuffed Patty Pan Squash

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Yesterday’s blog about Good Grains got me to thinking about stuffing things! During the summer months our city has an abundance of farmers markets I like to visit. I must have walked by a dozen types of patty pan squash before I decided to pick up a few to see what they are like. It was actually the grower who shared with me that one of the best uses for them is to stuff them. (We also like them on the grill, but that’s for another time.)

As soon as I arrived home, I scoured the cabinets and bins to find what would go inside my squash. I settled on sprouted quinoa with red peppers and onions.

Here’s my sautéed onions, red bell pepper, squash, salt & pepper, minced garlic and cooked quinoa all read to stuff in.

In order to do these squash properly they need to be pre-baked a little bit. (Below)

All stuffed and ready to head into the oven for the final bake! And then, the final product. These were delicious, filling and super healthy.


Ingredients:

3 patty pan squash

1 package sprouted quinoa (I save time by using the pre-packaged mixes)

2 Tbsp olive oil

1 Tbsp REAL butter

1 large onion diced

1 large red bell pepper diced

2 cloves garlic minced

Salt & Pepper to taste

1 egg

1/4 cup fresh herb (I used basil because I grow it, but flat leaf parsley or fresh thyme would be wonderful in this.)

Directions:

Preheat oven to 350.

Prepare the quinoa according to package directions and set aside.

Scoop out the squash to make a well for your stuffing.

Coat the squash in olive oil, salt and pepper. Place in baking dish. Bake for 10 minutes until somewhat soft but still firm.

Chop up what you scooped out and add it to your vegetables for sautéing

Using the olive oil and butter, Sauté the onions, peppers, garlic and squash until soft. Set aside to cool.

Mix the egg, prepared quinoa, 1/2 the chopped basil and sautéed vegetables together.

Stuff your squash.

Return to the oven and back 20 minutes.

Garnish with the remaining basil!