Spaghetti Squash Recipes New York Times
Spaghetti squash is a versatile and healthy vegetable that can be used in a variety of recipes. This type of squash is low in calories and high in fiber, making it a great choice for those who want to maintain a healthy diet. In this article, we will explore some delicious spaghetti squash recipes from the New York Times that you can easily make at home.
1. Spaghetti Squash with Chickpeas and Kale
This recipe is a healthy and nutritious way to enjoy spaghetti squash. It combines the flavors of chickpeas, kale, and Parmesan cheese to create a tasty and filling dish. To make this recipe, you will need:
- 1 medium spaghetti squash
- 1 can of chickpeas
- 1 bunch of kale
- 2 cloves of garlic
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
To prepare this recipe, start by preheating your oven to 400 degrees F. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut side of the squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes, or until the squash is tender.
While the squash is baking, prepare the chickpeas and kale. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, or until fragrant. Add the chickpeas and kale to the skillet and sauté for 5-7 minutes, or until the kale is wilted and the chickpeas are heated through.
Use a fork to scrape the spaghetti squash into a bowl. Add the chickpea and kale mixture to the bowl and toss to combine. Top with grated Parmesan cheese and serve immediately.
2. Spaghetti Squash Pad Thai
This recipe is a healthy and delicious twist on traditional Pad Thai. It uses spaghetti squash instead of noodles to create a lighter and more nutritious dish. To make this recipe, you will need:
- 1 medium spaghetti squash
- 2 tablespoons of vegetable oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1/2 cup of chopped peanuts
- 1/4 cup of chopped cilantro
- 2 tablespoons of fish sauce
- 2 tablespoons of soy sauce
- 1 tablespoon of brown sugar
- 1 lime, juiced
To prepare this recipe, start by preheating your oven to 400 degrees F. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut side of the squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes, or until the squash is tender.
While the squash is baking, prepare the sauce. In a small bowl, whisk together the fish sauce, soy sauce, brown sugar, and lime juice. Set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic and sauté for 1-2 minutes, or until fragrant. Add the red bell pepper and sauté for another 2-3 minutes, or until the pepper is tender.
Use a fork to scrape the spaghetti squash into the skillet. Add the sauce and toss to combine. Cook for 2-3 minutes, or until the sauce is heated through and the spaghetti squash is coated in the sauce.
Divide the spaghetti squash mixture between four bowls. Top with chopped peanuts and cilantro and serve immediately.
3. Spaghetti Squash Lasagna
This recipe is a healthier and lighter version of traditional lasagna. It uses spaghetti squash instead of pasta to create a low-carb and gluten-free dish. To make this recipe, you will need:
- 1 medium spaghetti squash
- 1 pound of ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of crushed tomatoes
- 1/2 cup of ricotta cheese
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
To prepare this recipe, start by preheating your oven to 400 degrees F. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut side of the squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes, or until the squash is tender.
While the squash is baking, prepare the tomato sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 1-2 minutes, or until fragrant. Add the ground beef and cook for 5-7 minutes, or until browned. Add the crushed tomatoes, oregano, basil, salt, and pepper to the skillet and bring to a simmer. Cook for 10-15 minutes, or until the sauce has thickened.
Use a fork to scrape the spaghetti squash into a bowl. Add the ricotta cheese and stir to combine.
Assemble the lasagna by layering the spaghetti squash mixture, tomato sauce, and Parmesan cheese in a baking dish. Repeat the layers until all of the ingredients have been used. Top with additional Parmesan cheese and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for a few minutes before serving.
Conclusion
Spaghetti squash is a healthy and delicious alternative to traditional pasta. It can be used in a variety of recipes to create a lighter and more nutritious dish. The recipes we have shared from the New York Times are easy to make and full of flavor. Give them a try and enjoy a healthy and satisfying meal!
