An adventure with Spaghetti Squash

Throughout the past couple months I have seen so many delicious looking recipes made with Spaghetti Squash, and this introduction mostly came about due to my mild Pinterest obsession! Anyhow, I have had such a blast trying out new recipes and creating some of my own that I wanted to share them with you.

What a wonderful invention God made in the spaghetti squash! A veggie that can substitute pasta, Thank you. The basics to cooking spaghetti squash are actually pretty simple. How to Prepare Spaghetti Squash: 1. Preheat oven to 400 Degrees 2. Cut the squash in half length-wise (hot dog style, if you will) 3. Remove seeds with a spoon 4. Lay the two halves of the squash face-side down on a cookie sheet 5. Bake for 40 minutes When the squash is done remove from the oven, flip center side up, and let cool for 10 minutes. Now the fun part begins. Have a medium size bowl ready for your "noodles" then take a fork and start to scoop out the inside of the squash. You will shout with joy when little noodles are formed, at least I did!

Now that you have the spaghetti squash noodles we can get to the yummy recipes!

Spaghetti Squash Pad Thai (Vegetarian/ Vegan Option): Ingredients: Serves 4 3 Tbs. Coconut Oil 1/4 cup Almonds or Peanuts, crushed 1/4 cup Green Onion, chopped 1 Egg (vegan: omit) 1/2 cup bean sprouts Spaghetti Squash noodles (yield from one squash) 1/2 cup Trader Joe's Peanut Sauce Use 2 Tbs. coconut oil to coat a large skillet add in your almonds to one side of the pan and 1/2 the green onion to the other side. Let cook for about 3 minutes. While everything is cooking in the large skillet fry the egg (or just fry the egg white for a healthier option) in a small skillet using 1 Tbs. coconut oil to coat the pan. Once the mixture in the large skillet is lightly browned add in the bean sprouts, prepared spaghetti squash noodles, fried egg, and peanut sauce. Toss in the skillet until thoroughly mixed. Remove from pan and let cool for about 5 minutes. Top with the rest of the green onions and serve. Enjoy!

Spaghetti Squash Italienne (Vegan): Ingredients: Serves 4 2 Tbs. Coconut Oil 1/2 Cup Yellow Onion, diced 2 Tbs. Minced Garlic 3 Large Handfuls Spinach 2 Plum Roma Tomato, diced Spaghetti Squash Noodles (yield from one squash) 2 Tsp. Black Pepper 1 Tsp. Sea Salt 1/4 Cup Mozzarella Cheese (shredded, vegan option: sub Daiy cheese) Coat a large skillet with the coconut oil (or coconut oil spray) and add the yellow onion and garlic. Cook over medium-high heat until the onion softens and turns lightly brown, usually about 3-4 minutes. Add in the spinach, tomatoes, prepared spaghetti squash noodles, salt, and pepper and sauté for about 5 minutes until the spinach is reduced. Once finished, divide into bowls and top with mozzarella cheese. I also suggest putting some garlic bread in the oven and serving as an opened face sandwich. Yummy! All in all, my adventures with spaghetti squash have been quite rewarding and I look forward to more fun. And how great that both of these dishes that are so delectable can technically be called salads!