Vegetables

Spaghetti Squash with Walnuts

20141227_174154I’ve been coming to the belief that a plant based diet is very important so finding recipes that taste delicious and use a variety of vegetables is priority right now!  While I will always serve meat most meals, I want to incorporate more vegetables.  The recipe highlighted today is one I found recently in Mother Earth News.  It’s simple, delicious, and is easy to prepare.  The article also had a great tip to keep from overcooking the spaghetti squash.  Great news!  Many times mine have turned out kind of smooshy!

There are some benefits of eating spaghetti squash.  It has vitamin A, C, manganese, fiber, and other vitamins and minerals in smaller amounts.  It’s easy to replace pasta with spaghetti squash in order to get in more vegetables.  Serve it with marinara sauce or a meat based sauce.  Or just eat it with butter, salt and pepper served as a side.  Some grated parmesan would be yummy with it as well.

What I learned to avoid overbaking is to check the squash frequently when it’s close to being done.  When the flesh is tender and can be pierced with a knife it’s finished.  The texture will be tender, but almost crunchy.  I couldn’t believe the difference it made when I avoided overcooking!  So much better, especially when being served simply in the recipe following.

Now is a good time to enjoy this winter squash.  It’s still available and can usually be found at a good price.  Try it and see what you think!

Spaghetti Squash with Walnuts
Author: Let’s Eat
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Ingredients
  • 1 large spaghetti squash, about 4 pounds
  • Small amount of olive oil
  • 1/2 cup walnuts – coarsely chopped
  • 6 tablespoons butter (I felt this was too rich for us the first time so I reduced it by half)
  • 2 T fresh sage or about 1/2 tablespoon dry, rubbed – The fresh sage would be really nice, but I didn’t have any growing. It still tasted good, but didn’t provide the crispness.
Instructions
  1. Heat oven to 350. Smear oil on pan. Bake squash about 1 hour until flesh is tender when pierced with a knife. Test frequently to avoid overbaking and having soggy squash.
  2. Cut in half lengthwise and allow to cool slightly.
  3. Remove seeds and the orange strands that connect seeds to the lighter flesh.
  4. While cooling place walnuts on baking sheet and toast in oven about 10 minutes.
  5. Melt butter in pan and add sage. Sizzle about 2 minutes until slightly crisp.
  6. Fork out squash into serving bowl by dragging the tines of a fork through it.
  7. Arrange in bowl and pour the butter and sage over. Toss and sprinkle with walnuts.

 

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