HOW TO COOK A SQUASH RECIPES

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HOW TO COOK SPAGHETTI SQUASH IN THE OVEN - BEST WAY TO ...



How to Cook Spaghetti Squash in the Oven - Best Way to ... image

If you're maintaining a low-carb diet, there is no food more magical than spaghetti squash. It’s like it was invented for bikini season, because someone knew how important pasta is to us. It’s super easy to make and there are so many ways to cook with it.

Provided by Lena Abraham

Categories     low-carb    vegetarian    dinner

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 2

Number Of Ingredients 4

1 medium spaghetti squash
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 400°. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable, 40 minutes.

Nutrition Facts : Calories 235 calories

FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES



Fragrant squash curry | Jamie Oliver recipes image

Yield 6 + 2 leftover portions

Number Of Ingredients 13

1 butternut squash (1.2kg)
olive oil
1 onion
2 cloves of garlic
4 cm piece of ginger
1 teaspoon coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon medium curry powder
300 g ripe cherry tomatoes
2 tinned pineapple rings in juice
1 x 400 ml tin of light coconut milk
1 x 400 g tin of chickpeas
2 sprigs of coriander to serve (optional)

Steps:

  • GET AHEAD You can make this on the day, if you prefer. Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight. TO SERVE Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.

Nutrition Facts : Calories 159 calories, FatContent 6 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 5 g protein, CarbohydrateContent 22.6 g carbohydrate, SugarContent 11.4 g sugar, SodiumContent 0.3 g salt, FiberContent 5.2 g fibre

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HOW TO COOK SPAGHETTI SQUASH IN THE OVEN - BEST WAY TO ...
If you're maintaining a low-carb diet, there is no food more magical than spaghetti squash. It’s like it was invented for bikini season, because someone knew how important pasta is to us. It’s super easy to make and there are so many ways to cook with it.
From delish.com
Reviews 4.8
Total Time 45 minutes
Category low-carb, vegetarian, dinner
Cuisine American
Calories 235 calories per serving
  • Preheat the oven to 400°. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable, 40 minutes.
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FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 159 calories per serving
  • GET AHEAD You can make this on the day, if you prefer. Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick frying pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over. Add the tomatoes and pineapple rings (reserving the juice), and cook for 10 minutes to soften and char, stirring regularly. Tip it all into a blender, add the coconut milk and blitz until very smooth. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight. TO SERVE Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.
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