Low Carb Spaghetti Squash Patties
6 C spaghetti squash, cooked by either baking, boiling, or microwaving, and cut into strands
Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375°F oven approximately 1 hour or until flesh is tender.
Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
4 eggs
2 T chopped green onion or chives
salt and pepper to taste
oil for skillet
Makes About 30 Patties
Add eggs, onion or chives, salt and pepper to cooked spaghetti squash. Form into 3 inch patties. Heat oil in a skillet and cook for 3-4 minutes on each side.
Spicy Chicken and Spaghetti Squash Skillet
1 small spaghetti squash
2 T olive oil
1/2 C minced onion
3-4 cloves garlic, minced
2 green onions, finely chopped
12 oz. cooked chicken or turkey meat
2 C canned crushed tomatoes
1/4 C dry red wine
2 tsp. capers
2 1/2 tsp. fresh oregano (1 tsp. dried)
1 tsp. crushed red pepper, more to taste
3 T Italian parsley, finely chopped
Serves 6
Heat the oil in a skillet over medium high heat, sautéonion, garlic and green onions for 2 minutes. Add the chicken or turkey and cook for about 3-4 minutes. Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes. Add remaining ingredients and simmer for another 5 minutes. Pour sauce over heated spaghetti squash and serve.
Zesty Spaghetti Squash
1 spaghetti -- (3-pound) squash
1 small onion -- chopped
1 garlic clove -- minced
1 small tomato -- chopped
2 tablespoons canned chopped green chiles
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
Cut spaghetti squash in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a 13- x 9-inch pan, and add water to a depth of 1/2 inch.
Bake at 375 for 45 minutes or until skin is tender and strands may be easily loosened with a fork. Drain and cool slightly. Remove spaghetti-like strands from squash using a fork, and discard squash shells.
Saute onion and garlic in a large nonstick skillet coated with vegetable cooking spray until tender. Stir in tomato and next 4 ingredients; cook until thoroughly heated. Add squash; cook, stirring gently, until thoroughly heated. Makes 8 servings.
6 C spaghetti squash, cooked by either baking, boiling, or microwaving, and cut into strands
Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375°F oven approximately 1 hour or until flesh is tender.
Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
4 eggs
2 T chopped green onion or chives
salt and pepper to taste
oil for skillet
Makes About 30 Patties
Add eggs, onion or chives, salt and pepper to cooked spaghetti squash. Form into 3 inch patties. Heat oil in a skillet and cook for 3-4 minutes on each side.
Spicy Chicken and Spaghetti Squash Skillet
1 small spaghetti squash
2 T olive oil
1/2 C minced onion
3-4 cloves garlic, minced
2 green onions, finely chopped
12 oz. cooked chicken or turkey meat
2 C canned crushed tomatoes
1/4 C dry red wine
2 tsp. capers
2 1/2 tsp. fresh oregano (1 tsp. dried)
1 tsp. crushed red pepper, more to taste
3 T Italian parsley, finely chopped
Serves 6
Heat the oil in a skillet over medium high heat, sautéonion, garlic and green onions for 2 minutes. Add the chicken or turkey and cook for about 3-4 minutes. Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes. Add remaining ingredients and simmer for another 5 minutes. Pour sauce over heated spaghetti squash and serve.
Zesty Spaghetti Squash
1 spaghetti -- (3-pound) squash
1 small onion -- chopped
1 garlic clove -- minced
1 small tomato -- chopped
2 tablespoons canned chopped green chiles
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
Cut spaghetti squash in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a 13- x 9-inch pan, and add water to a depth of 1/2 inch.
Bake at 375 for 45 minutes or until skin is tender and strands may be easily loosened with a fork. Drain and cool slightly. Remove spaghetti-like strands from squash using a fork, and discard squash shells.
Saute onion and garlic in a large nonstick skillet coated with vegetable cooking spray until tender. Stir in tomato and next 4 ingredients; cook until thoroughly heated. Add squash; cook, stirring gently, until thoroughly heated. Makes 8 servings.
, i got to try that recipe , i love spaghetti squash even with just tomato sauce and lots of garlic. yummy
