Tag Archives: spaghetti squash

Spaghetti Squash with Green Beans, Arugula, and Truffle Oil

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Spaghetti Squash with Truffle Oil. Guess Who's Cooking. Low carb, vegan, gluten free, dairy free, soy free.

This “pasta” dish is so full of flavor that you won’t care that it’s spaghetti squash, not spaghetti! The truffle oil is optional, but really gives this dish a huge boost in rich, earthy flavor.

Truffle Spaghetti Squash with Green Beans, Arugula, and Truffle Oil

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This rich and flavorful pasta dish is so tasty that you will forget you're eating spaghetti squash, not spaghetti!

Ingredients

  • 1 Medium spaghetti squash
  • 1/2 to 1lb green beans (trimmed and cut into 1-inch pieces)
  • handful baby arugula
  • drizzle of extra virgin olive oil
  • garlic powder to taste
  • salt to taste

Optional

  • dash of truffle oil

Directions

Step 1
Preheat oven to 400 degrees F. Slice the spaghetti squash in half and remove the seeds and stringy flesh. Drizzle with olive oil, rub the oil over the inside and outside of the squash, and place face down on a baking sheet.
Step 2
Bake for 30-40 minutes, until squash is fork tender or flakes easily with a fork. Let cool.
Step 3
Bring a saucepan of water to a boil, then add green beans. Blanch for 2-3 minutes for thin beans and 4-5 minutes for thick beans. Drain.
Step 4
Once the squash is cool enough to handle, shred the flesh into strands with a fork. In a large bowl, combine the squash, green beans, and arugula. Drizzle with oil, and sprinkle with salt and garlic powder to taste.

BBQ Pulled Squash

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BBQ Pulled Spaghetti Squash - guesswhoscooking.com

This recipe is vegan, but contains no fake meat analogs or anything weird. This recipe contains only 3 ingredients. If you prefer, you could use bottled BBQ sauce, but it will probably have more sugar and other undesirable ingredients. Spaghetti squash is not incredibly tender, so this recipe won’t be as soft as shredded meat, but throw it in a tortilla, a lettuce wrap, or a whole grain bun and it’ll be just fine.

Easy BBQ Pulled Squash (only 3 ingredients)

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Serves 3 (about 1 cup each)
Cook time 45 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish
Misc Child Friendly, Pre-preparable, Serve Hot
Occasion Barbecue, Casual Party
This recipe is vegan, but contains no fake meat analogs or anything weird. This recipe contains only 3 ingredients. If you prefer, you could use bottled BBQ sauce, but it will probably have more sugar and other undesirable ingredients. Spaghetti squash is not incredibly tender, so this recipe won't be as soft as shredded meat, so throw it in a tortilla, a lettuce wrap, or a whole grain bun and call it a day!

Ingredients

  • 1 small spaghetti squash (yield 3 cups cooked)
  • 8oz tomato sauce
  • 2 tablespoons balsamic vinegar
  • Salt to taste

Directions

Step 1
Preheat oven to 425 degrees F. Cut spaghetti squash in half, then scoop out seeds and discard. Place the 2 halves cut side down in a baking pan. Optional: add about 1/2 inch of water to the pan to help steam the squash.
Step 2
Place pan in the oven and bake for 30-45 minutes, or until squash easily shreds with a fork or until you can pierce easily through the skin with a fork. Set aside to cool.
Step 3
Once the squash is cool enough to handle, use a fork to shred the insides. Heat a large pan over low heat. Add tomato sauce and balsamic vinegar and stir. Add shredded squash and stir. Cook until the squash reaches desired tenderness, stirring occasionally, about 10-20 minutes. Add salt to taste.