Roasted Spaghetti Squash With Curry Shallot Butter Recipes

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VEGETARIAN THAI PEANUT RED CURRY SPAGHETTI SQUASH



Vegetarian Thai Peanut Red Curry Spaghetti Squash image

Provided by Tyler

Time 35m

Yield 4

Number Of Ingredients 20

1 spaghetti squash
3 tablespoons olive oil
1/2 pineapple, cut into bite-sized chunks
3 carrots, shaved into thin strips with vegetable peeler
1 red bell pepper, chopped
3 large shallots, thinly sliced
1 small bunch spinach leaves (stems removed)
Kosher salt
Freshly ground pepper
1 bunch scallions, chopped
Chopped peanuts, for garnish
1 can light coconut milk
2 tablespoons peanut butter
2 tablespoons red curry paste
1 1/2 tablespoons fish sauce*
1/3 cup pineapple juice
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 cloves garlic, finely minced
1/3 cup finely crushed peanuts (in food processor)

Steps:

  • Preheat oven to 400°F. Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season generously with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
  • To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
  • Heat remaining 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Cook pineapple, carrots, red bell pepper, and shallots for about 3-4 minutes, until softened but still with some crunch. Season with Kosher salt and freshly ground pepper. Add spinach and desired amount of Thai Peanut Red Curry Sauce and cook for 1 additional minute, or until spinach is wilted.
  • Divide spaghetti squash among 4 bowls. Top with vegetable curry and garnish with scallions and chopped peanuts.

HOW TO COOK SPAGHETTI SQUASH



How to Cook Spaghetti Squash image

An easy, step-by-step tutorial on how to cook spaghetti squash. The perfect base for things like lasagna, pasta dishes, soups, and more!

Provided by Minimalist Baker

Categories     Helpful How-to

Time 55m

Number Of Ingredients 3

1 large spaghetti squash ((2 small spaghetti squash can be subbed per 1 large))
1 Tbsp oil
1 pinch sea salt

Steps:

  • Preheat oven to 400 degrees F (204 C) and line a large rimmed baking sheet or baking dish with parchment paper or foil.
  • Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way to do this is inserting the very tip of a very sharp large knife into the side of the squash (lengthwise) and push it all the way through to the other side. Then rock the knife back and forth to cut one half all the way through, then repeat on the other side.
  • Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts.
  • Brush the interior with oil and sprinkle with a little salt. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.
  • Note: For a more moist squash, omit the oil and instead add just enough water to cover the bottom of your baking sheet or baking dish and bake at 400 degrees F (204 C) until a knife easily pierces the exterior - about 35-45 minutes.
  • Once slightly cool, flip squash flesh-side up and use a fork to scrape out the strings. For ideas on how to use your spaghetti squash, see the text links above!

Nutrition Facts : ServingSize 1 serving, Calories 93 kcal, Carbohydrate 15 g, Protein 1.5 g, Fat 4 g, SaturatedFat 0.6 g, Sodium 60 mg, Fiber 3.3 g, Sugar 5.9 g, UnsaturatedFat 3.16 g

ROASTED SPAGHETTI SQUASH RECIPE



Roasted Spaghetti Squash Recipe image

Spaghetti squash is delicious simply roasted and served with butter and salt. Try it at home with this easy recipe.

Provided by Molly Watson

Categories     Side Dish     Entree

Time 1h5m

Number Of Ingredients 5

1 spaghetti squash
Butter (to taste, about 1 tablespoon per serving)
Dash sea salt (to taste)
Dash pepper (to taste)
Optional: grated Parmesan, pecorino, or aged Gouda

Steps:

  • Gather the ingredients. Preheat an oven to 375 F.
  • Poke the spaghetti squash all over with a fork.
  • Set the squash in a roasting pan or just on a piece of foil and bake until tender, at least an hour and up to 90 minutes or even more if the squash is a giant one. You should be able to pierce it easily with a fork-since you just poked it all over when it was raw, you should be able to feel a definite difference.
  • Cut off and discard the stem end, cut the squash in half lengthwise, and scoop out the seeds.
  • Use a fork to scrape the cooked spaghetti squash into strands.
  • While still warm, top the cooked spaghetti squash with a pat of butter and sprinkle with salt and pepper. Top with grated Parmesan, pecorino, or aged Gouda cheese, if you like. Enjoy.

Nutrition Facts : Calories 51 kcal, Carbohydrate 9 g, Cholesterol 4 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 179 mg, Sugar 4 g, Fat 2 g, ServingSize about 8 cups (8 servings), UnsaturatedFat 0 g

ROASTED SPAGHETTI SQUASH WITH CURRY-SHALLOT BUTTER RECIPE - (4.6/5)



Roasted Spaghetti Squash with Curry-Shallot Butter Recipe - (4.6/5) image

Provided by á-177220

Number Of Ingredients 9

1 spaghetti squash (about 2 1/2 pounds)
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 teaspoons mild curry powder
2 teaspoons minced shallots
1 teaspoon minced fresh cilantro
1/2 teaspoon kosher salt, plus more if needed
Finely grated zest of 1/2 lemon
Freshly ground black pepper
1/3 cup toasted pine nuts (about 1 1/2 ounces)

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet. Meanwhile, in a small bowl, with a fork, mash the butter, curry powder, shallots, cilantro, salt, lemon zest and pepper to taste until well combined. Cut the squash in half and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Transfer the warm squash to a serving bowl and top with the curry butter. Toss until the butter is melted and evenly mixed. Taste and season with more salt and pepper if necessary. Serve warm with the pine nuts scattered on top.

ROASTED SPAGHETTI SQUASH WITH CURRY-SHALLOT BUTTER



Roasted Spaghetti Squash with Curry-Shallot Butter image

Some people turn their noses up at the flavor of curry, but I think they just haven't had good curry. Another food besides curry that I love? Spaghetti squash. Did you know that a cup of spaghetti squash has only 42 calories? Hello, it's bikini season and I can eat mass quantities.

Provided by Katie Lee Biegel

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 9

1 spaghetti squash, about 2 1/2 pounds (1.2 kg)
4 tablespoons (1/2 stick/55 g) unsalted butter, at room temperature
2 teaspoons mild curry powder
2 teaspoons minced shallot
1 to 2 teaspoons minced fresh cilantro
Finely grated zest of 1/2 lemon
1/2 teaspoon kosher salt, plus more if needed
Freshly ground black pepper
1/3 cup (40 g) toasted pine nuts

Steps:

  • Preheat the oven to 400 degrees F (205 degrees C).
  • Line a baking sheet with parchment paper.
  • With a sharp knife, carefully cut about four 1/2-inch (12-mm) slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
  • Meanwhile, in a small bowl, with a fork, mash the butter, curry powder, shallot, cilantro, lemon zest, salt, and pepper to taste until well combined.
  • Cut the squash in half and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Transfer the warm squash to a serving bowl and top it with the curry butter. Toss until the butter is melted and evenly mixed. Taste and season with more salt and pepper if necessary. Season the pine nuts with salt and add to the buttered squash. Serve warm.

ROASTED SPAGHETTI SQUASH WITH BROWN-BUTTER



Roasted Spaghetti Squash with Brown-Butter image

Try this sophisticated take on spaghetti squash when you need a gluten-free dinner party side. Tossing the squash strands with brown butter and topping with fresh ricotta is a tasty upgrade for this favorite vegetable.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Spaghetti Squash Recipes

Number Of Ingredients 5

2 medium spaghetti squash (about 2 1/2 pounds each), halved crosswise and seeded
coarse salt and freshly ground pepper
1/4 cup (1/2 stick) unsalted butter
4 tablespoons ricotta cheese
3 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • Heat oven to 400 degrees with rack in center. With a serrated knife, remove stems so squash will stand upright. Sprinkle squash with salt and pepper and place cut side down on a parchment lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 to 40 minutes. Let cool 5 minutes.
  • Using a fork, separate flesh into strands, reserving squash shells. Transfer strands to a large bowl.
  • Melt butter in a large skillet over medium heat. Cook until milk solids are dark golden brown, 2 to 3 minutes. Add squash, 2 tablespoons parsley, and salt and pepper to taste. Toss gently with tongs or a fork, to coat with butter. Cook until heated through, about 2 minutes. Spoon 1 tablespoon of ricotta cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining 1 tablespoon parsley. Serve immediately.

ROASTED SPAGHETTI SQUASH WITH CURRY-SHALLOT BUTTER



Roasted Spaghetti Squash with Curry-Shallot Butter image

Provided by Katie Lee Biegel

Categories     side-dish

Time 2h

Yield 4 servings

Number Of Ingredients 9

1 spaghetti squash (about 2 1/2 pounds)
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 teaspoons mild curry powder
2 teaspoons minced shallots
1 teaspoon minced fresh cilantro
1/2 teaspoon kosher salt, plus more if needed
Finely grated zest of 1/2 lemon
Freshly ground black pepper
1/3 cup toasted pine nuts (about 1 1/2 ounces)

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
  • Meanwhile, in a small bowl, with a fork, mash the butter, curry powder, shallots, cilantro, salt, lemon zest and pepper to taste until well combined.
  • Cut the squash in half and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Transfer the warm squash to a serving bowl and top with the curry butter. Toss until the butter is melted and evenly mixed. Taste and season with more salt and pepper if necessary. Serve warm with the pine nuts scattered on top.

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