Spaghetti Squash also known as vegetable spaghetti.
Spaghetti Squash Chicken Alfredo
1 medium sized spaghetti squash
Alfredo sauce (recipe on right)
8 oz sour cream
3 cups cubed cooked chicken
2 cups cottage cheese
¼ cup grated Parmesan cheese
1 tsp minced garlic
1 Tbsp dried parsley flakes
2 cups shredded mozzarella cheese
½ cup butter
2 cups grated Parmesan Cheese
1 cup cream
salt and pepper
Melt ½ cup of butter over low heat. Stir in 1 cup cream.
Gradually stir in 2 cups grated Parmesan cheese and heat just until melted. Add salt and pepper to taste.
Cut the squash in half lengthwise. Remove the seeds and strings. Brush the inside of each half with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake at 375° for about 40 minutes or until it is tender.
Let it cool slightly and scrap out the squash with a fork, about 3-4 cups of squash “noodles.” Put the squash in a colander to drain, pressing down slightly to press out as much liquid as possible. Prepare the Alfredo sauce while the liquid drains from the squash.
Mix the Alfredo sauce and sour cream with the chicken. In a separate bowl, combine cottage cheese, garlic, parsley, ¼ cup Parmesan cheese and eggs. Mix well and then add to the chicken Alfredo mixture. Fold in spaghetti squash “noodles.”
At this point you can put it all in a 9 x 13 inch pan or divide it into the two squash shells. Sprinkle with mozzarella cheese and and bake at 350° until it's heated through and the mozzarella is golden brown (40 minutes for a 9 x 13” pan or 30 minutes if you are baking it in the shells).
Spaghetti Squash Burrito Bowls
2 medium sized spaghetti squash
1 Tbsp oil
1 (14.5 oz) can black beans, drained and rinsed
1 (16 oz) jar of salsa
½ lb chorizo or Italian sausage
1 large bell pepper, chopped
1 large onion, chopped
2 cups corn kernels
1 cup fresh cilantro, finely chopped
2 jalapenos, finely chopped
1 tsp cumin
salt and pepper
6 green onions, sliced
1 cup shredded Cheddar cheese
Preheat the oven to 375°. Wash the spaghetti squash and slice off the stem at the top. Cut each squash in half lengthwise and then scrap out the seeds with a spoon. Brush the insides with olive oil and sprinkle with salt and pepper. Place each half face down on a baking sheet and bake for 30-45 minutes or until tender.
While the squash is baking prepare the filling. Fry the sausage. Add onion and cook together until the onion is translucent. Add the pepper and jalapeno. Sprinkle with salt and pepper. Cook together for 6-10 minutes. Stir in corn, beans, cilantro, salsa and cumin and heat through.
When the squash is tender allow it to cool for a few minutes before handling then scrape out the squash noodles with a fork. Mix the squash with the filling and divide among the four squash shells. Sprinkle green onion on top and then finish with shredded cheese. Broil in the oven for about 5 minutes so that the cheese is bubbled and golden brown.