Tag Archives: spaghetti squash

Comforting Three-Cheese Cacio e Pepe in Spaghetti Squash Form

Cacio e Pepe translates to “cheese and pepper”, and is the ultimate no-nonsense pantry pasta consisting of freshly ground pepper, noodles, and good quality cheese. Spaghetti squash presents much like spaghetti noodles and is generally available all year-round, making for an excellent alternative for gluten-intolerants (more gluten-free dinner inspiration here) or those looking for a healthy low-carb twist on the classic. So grab your cheese grater, and start prepping tonight’s dinner.

Three-Cheese Cacio e Pepe Baked Spaghetti Squash

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 80 minutes (includes squash roasting time)
Servings: 4 (raw veg = 5 cups before mixing in cheese)

Ingredients:

1 spaghetti squash
1 Tbsp olive oil
½ tsp salt
1 ½  tsp coarsely ground black pepper, divided
2 Tbsp olive oil or butter
¾ cup finely grated Parmesan cheese
½ cup finely grated Pecorino Romano cheese
¼ cup mascarpone cheese or smooth ricotta (optional)
Chopped parsley or basil

Directions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.

2. Cut squash in half lengthwise and scoop out seeds and strands with a spoon. Brush inside with 1 Tbsp oil and sprinkle with ¼ tsp each salt and pepper. Place cut side down on the prepared pan.

Tip: Don’t forget to save the squash seeds and roast them as a snack. Here’s how to roast tamari and sea salt pumpkin seeds (follow the same instructions).

3. Roast until a paring knife is easily inserted in the centre, about 45 minutes. Let cool.

4. Using a large spoon, spoon out and shred into long strands. Spread on a double layer of paper towel or clean kitchen towel to absorb any liquid.

5. Heat a large skillet over medium heat. Add oil and then the squash, remaining ¼ tsp salt and remaining 1 ¼ tsp pepper and toss. Stir in mascarpone (if using), stirring until just melted and combined. Remove from heat and sprinkle with the Parmesan and Pecorino cheese, tossing to combine.

Tip: Like its namesake, this dish is all about pepper and cheese. For the best pepper flavour, toast whole black peppercorns in a skillet over medium-low heat until fragrant, shaking the pan, 2 to 3 minutes. Let cool and crush with the bottom of a heavy bottom pot or skillet.

6. Divide among plates and sprinkle with parsley and more cheese, if desired.

Another cheesy pasta recipe with a twist: this winter greens mac & cheese will make you feel healthy. You’ll also devour this vegetarian spaghetti puttanesca with cauliflower. Lastly, test out these weeknight dinners where veggies replace carbs.

Spaghetti Squash Fritters

3 Delicious New Ways to Eat Spaghetti Squash

Spaghetti squash is known for being the healthy alternative to carb-heavy pasta, but it can take on more than its traditional garnish of tomato sauce and meatballs. Spaghetti squash also happens to be a rockstar ingredient that can be used in a variety of fresh, inventive ways. From a sweet slice to a salad topper to a snack-sized fritter, check out these three creative recipes that champion spaghetti squash as the hero, all without a meatball in sight.

Cooking Tip: Microwave, steam or bake spaghetti squash until tender before you start the following recipes.

 

Squash-Salad Topper

Middle Eastern Spaghetti Squash Salad or Sandwich Topper
Mix 1 cup cooked squash with 1/4 cup almond meal, 1 tsp ground cumin and a few pinches of salt. Use to top a salad or layer onto your favourite sandwich for a healthy, nutrient-packed vegetarian meal. Serve warm or chilled. Serves 1 to 2.

Squash-Fritters-1

Spaghetti Squash Fritters
Mix 1 cup cooked spaghetti squash with 1 large egg and 1/4 all-purpose flour. Stir in 2 Tbsp Parmesan cheese and 2 Tbsp chopped fresh parsley. In a non-stick skillet over medium, heat a knob of butter. Cook batter in batches, like pancakes, until browned on both sides, about 2 minutes per side. Serve warm with Greek yogurt and fresh lime. Serves 1 to 2.

Spaghetti Squash Quick Bread
Give zucchini bread a break and whip up this cozy, spiced loaf for a subtly sweet breakfast or teatime treat.

Prep Time: 20 minutes
Bake Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours 20 minutes
Makes: 1 loaf

Ingredients:
1/2 cup unsalted butter, softened, more for pan
1 cup brown sugar
1 tsp orange zest
2 large eggs
2 cups cooked spaghetti squash
1/2 cup plain yogurt
1 tsp baking soda
2 cups flour
1 tsp cinnamon
1/2 tsp salt
1/2 cup whole or chopped pecans

Directions:
1. Preheat oven to 350ºF. Grease a standard loaf pan with a bit of butter.
2. In a large bowl, cream butter, sugar and orange zest together until light and fluffy. Add eggs and continue to beat until mixture is combined.
3. In a separate large bowl, mix together squash, yogurt and baking soda. Stir squash mixture into butter mixture.
4. In a medium bowl, mix to combine flour, cinnamon and salt. Stir flour mixture into butter and squash mixture until just until combined. Transfer batter to prepared loaf pan and evenly top with pecans. Bake for 55 minutes to 1 hour, or until a toothpick inserted in the centre comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

From breakfast to dinner, discover a dozen more ways to use magical, healthy spaghetti squash in your favourite meals.