spaghetti squash Archives - Fix Me a Little Lunch

Spaghetti Squash Pancakes

written by Ali

Spaghetti squash pancakes are the perfect way to make use of an abundance of spaghetti squash. You’ve probably seen spaghetti squash in the market. It’s a pale yellow winter squash that’s all stringy inside. Spaghetti squash is a great substitute for pasta in many dishes. However, this week, when the spaghetti squash showed up in my CSA basket, I got to thinking about what other ways I might be able to use it beyond the obvious.

This year’s CSA basket has made me realize that when in doubt, make a veggie pancake. When faced with this week’s CSA share, veggie pancakes were the obvious choice for the spaghetti squash. We also got more eggplant, carrots, cilantro, onions, Asian pears, Romanesco cauliflower, and sweet peppers. It was easy enough to make use of the cilantro, onion, and peppers (new favorite easy weeknight dinner – chicken fajitas). The eggplant and carrots will just have to hang out for awhile. The Romanesco cauliflower will probably get roasted and served next to a pork loin later this week. In the meantime, I wanted to make quick use of the spaghetti squash.

So I baked the squash on Saturday night, let it cool and sit overnight in the fridge. This morning, while I was drinking coffee and listening to the Remembering Tom Petty station on Pandora, I made spaghetti squash pancakes. The husband declared these squash-y but tolerable (this is high praise from him, believe me). I served them with fried eggs, avocado, and hot sauce and thought they were absolutely wonderful. If you are looking for an alternative to potato pancakes, these are definitely the way to go. The squash gets all soft and melty on the inside and crispy on the outside.

These spaghetti squash pancakes are definitely a new favorite for me. I’m eager to try out other variations with spaghetti squash and I’m sure the CSA will provide.

Yum

Spaghetti Squash Pancakes

Ingredients

1 small spaghetti squash
2 eggs
1 teaspoon baking powder
8 tablespoons flour
1 teaspoon salt
1 teaspoon chopped garlic or garlic powder
Ground pepper to taste
3 tablespoons olive oil

Instructions

Preheat the oven to 350 degrees. Cut a few slits into the spaghetti squash and bake whole for an hour.
When the spaghetti squash is cool, remove the seeds and scoop out the spaghetti squash threads. Add all ingredients in a bowl and combine. Heat the olive oil in a cast iron or non-stick pan. When the oil is hot, drop ¼ cup of pancake batter into the pan. Repeat for two or three more pancakes. Cook each side for 2 minutes. When pancakes are done, place them on a baking sheet in the preheated oven. Continue until you’ve used all the batter.
Makes 6 pancakes. Enjoy!

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October 9, 2017 1 comment

Farmer's Market Freezer Meals Lunch Recipes Vegetarian

Greek Spaghetti Squash

written by Ali

Greek Spaghetti Squash is the next recipe I made as I was working on eating the rest of the winter squash I bought back in October. I lost one squash to rot, which made me quite sad (and surprised me – our garage is quite cold, so I’m not sure what happened). I love spaghetti squash as an alternative to pasta. It’s easy to cook and great with all the traditional sauces that go well with spaghetti. I’ve been feeling a little nostalgic lately about a restaurant we used to go to quite a bit when we lived in Southern Oregon called Alexander’s. Alexander’s is a Greek restaurant that serves the most yummy hummus and falafel but they also have a pasta dish on their menu called Athenian Pasta, which is a mix of spaghetti, a creamy Alfredo style sauce, feta cheese, and garlic. I’m salivating a little just writing about it. I absolutely loved having this pasta for dinner the various times we’d go there, particularly in the winter. It was totally a comfort food.

So – I had a spaghetti squash in the garage and some feta cheese in the fridge, so thought, why not try to replicate Alexander’s Athenian Pasta? As it turns out, this version of Greek Spaghetti Squash is as yummy as the traditional pasta version, minus the carbs of the pasta. I tossed in a little bit of rosemary just because. I really liked the slight pine taste the rosemary imparts – it’s a great counterpart to the salty feta cheese.

This is another squash dish that survives a few weeks in the freezer without any problems. The cream sauce can get a little grainy – but give it a few stirs and it tastes just fine. This dish pairs well with a nice crisp green salad. If you aren’t too worried about the carbs, it would be great with a little fresh bread as well. And if you are eating this and not at work, it would be lovely to serve with a Greek Retsina.

Yum

Greek Spaghetti Squash

Ingredients

1 spaghetti squash
1 tablespoon olive oil
3 garlic cloves
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk or half and half
freshly ground black pepper to taste
1 tablespoon finely chopped rosemary (optional)
1/2 cup feta cheese plus 3 tablespoons

Instructions

Preheat the oven to 350 degrees. Remove the stem from the spaghetti squash. Make a few small slits in the squash with a knife. Bake for 40 - 50 minutes or until the squash is soft. Cut in half and let cool.
When the squash is cool, remove the seeds. Gently scrape out the flesh of the squash - it will come out in small strands that resemble pasta.
Heat the olive oil in a small saucepan or frying pan. Saute the garlic for about a minute and then add the spaghetti squash, cooking for two minutes. Set aside.
Melt the butter in a small saucepan. Add the flour, a bit at a time and whisk with each addition. When all the flour is incorporated, add in the milk or half and half, the rosemary, and the ground pepper. Bring to a low boil and stir until the sauce begins to thicken. Remove from the heat and stir in 1/2 cup of feta cheese.
Add the spaghetti squash and garlic to the sauce and combine. Distribute to three or four bowls and sprinkle the remaining feta cheese over each dish. Enjoy!

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December 12, 2016 16 comments