2013 – Gluten Free Living
I absolutely LOVE this recipe! I enjoy eating spaghetti squash anyway and I have several excellent recipes (not published yet), but I think after making this delicious recipe this will end up being my go-to spaghetti squash recipe in the future! The key to this recipe is the salsa. I really don’t think restaurant or grocery store-purchased salsas will work because you need more texture than the runny, goopy texture most salsas have. Even if you make homemade salsa it would be better that it’s not pureed all the way so you have some substance and texture rather than looking like spaghetti sauce. While store bought salsas are great used as dipping for chips they won’t work with this spaghetti squash recipe where you really need the texture of chunky vegetables as well as the zest from the jalapeno pepper.
I found this recipe at the delightful website: Charles and Kimberly’s Recipes. I’ve been following this blog for almost a year because I love their pictures and the combinations of different foods they make. They are always creating some delicious recipe. They feature a lot of main dish recipes and Tex-Mex-type stuff which I’m trying to learn how to cook well. As soon as I saw Kimberly’s Spaghetti Squash with Salsa recipe I knew I had to try it. Not only did it look appealing but I’m always trying to find new and creative ways to use spaghetti squash and other veggies. This recipe is fantastic!
Spaghetti Squash with Salsa is so filling it’s a great recipe to use for Meatless Mondays. It’s healthy, low calorie, gluten free and vegan. It’s also a wonderful side dish. I prepared it with steaks (which I’ll post tomorrow) and it was so wonderful I went back for seconds on the spaghetti squash and didn’t even eat half of my steak! Granted, the steak was large and delicious, too, but as I’m more of a fruit and vegetable eater than a meat eater I gravitate toward recipes like this.
I would highly recommend if you’re going to make this recipe that you try it at least the first time with my Chunky Homemade Salsa recipe so you can have an idea of how spectacular this side dish is with a chunky texture and the amount of heat from the red pepper flakes and jalapeno pepper that I used. My salsa is more like pico de gallo since it has mostly chunky vegetables and a low ratio of pureed vegetables. It was not over-the-top spicy hot so that tears start forming in your eyes! I thought it had the perfect amount of heat. Enough that you taste it but not so much that you start coughing or feel like your throat’s on fire! By all means if that’s how hot you like your Tex-Mex style food than add another jalapeno pepper. I’ve not quite graduated to that level of heat in my eating and dining experience!
If you’re looking for refreshing new ways to serve spaghetti squash, trying to use up produce from your garden, or trying to entice your kids to eat their vegetables than by all means, consider this spectacular Spaghetti Squash with Salsa recipe. You will be so glad you did. Plus, you will be filling your family’s bodies up with lots of antioxidants and other vitamins and minerals that they need at the same time. I can’t rave loud enough about how much we enjoyed Spaghetti Squash with Salsa. I’m already looking forward to the next time I make up another batch of this great stuff!
Spaghetti Squash with Salsa is savory, spicy, succulent, and sensational!
This recipe is rather to easy to make after you make up Chunky Homemade Salsa–and even making my salsa recipe isn’t all that time consuming.
Spaghetti Squash with Salsa is healthy, very low calorie, gluten free and vegan.
In the background is the Chunky Homemade Salsa I used to make this delicious recipe.
I was so disappointed when this ran out! I will have to keep making this frequently because it’s a great meal for lunches or Meatless Mondays.
I added additional salt and pepper on mine after I served it up.
Here’s what I did.
Bake spaghetti squash. I usually just throw it in the oven on the rack and bake at 350 for about an hour. That’s it. I don’t even bother to prick the squash or anything. Remove from oven. Allow to cool a few minutes. Cut squash in half lengthwise as pictured above. Then scoop out the seeds and discard or toast the seeds for another purpose.
Allow a couple of tablespoons of olive oil to heat in a large cast-iron Dutch oven over a low to medium heat.
Add the strands of spaghetti squash to the oil and saute a little. If your spaghetti squash is hot like mine was you don’t have to reheat much. If you bake your spaghetti squash ahead of time and refrigerate it, then you’ll need to saute until the squash heats up a little. This may take about 10 minutes. Keep stirring.
I added kosher salt and pepper. Sprinkle as generously as you desire.
I made up a batch of Chunky Homemade Salsa. This is what the salsa looks like. You can see it’s very chunky and not pureed to the degree that most salsas are.
I added two cups of fresh salsa to the heated spaghetti squash in the cast-iron Dutch oven. Stir to combine.
Heat through–5 or 10 minutes. That’s it!
Here’s another look at the salsa I used to make this recipe. I only pureed a small amount of the salsa ingredients and added them back into the salsa but the bulk of the ingredients remained in the diced shapes I originally cut them into.
While Spaghetti Squash with Salsa is a great side dish, it’s satisfying enough to be a main dish meal, too–especially for Meatless Mondays.
Words can’t describe just how wonderful this recipe tasted. The salsa lifts the blandness of spaghetti squash and gives it that extra zest it needs to be really appetizing.
We loved Spaghetti Squash and Salsa. It will be a recipe I make a LOT in the future!
Check the salsa after you make it. If your family prefers more heat then add a little more jalapeno pepper. I really liked the flavor of using just one jalapeno pepper and a few red pepper flakes.
I served Spaghetti Squash with Salsa as a side dish with a couple of delicious steaks. I went back for seconds of the squash and could eat only about a third of my steak!
Spaghetti Squash with Salsa is a festive and colorful entree. It’s a very tasty way to make sure your kids eat their vegetables.
Here’s the recipe.
SPAGHETTI SQUASH WITH SALSA
(Recipe adapted from Charles and Kimberly’s Recipes)
1 spaghetti squash, baked, seeds removed, and squash strands removed with a fork
2 cups Chunky Homemade Salsa
salt and pepper to taste
2-3 tbsp. olive oil
Bake spaghetti squash in an oven about 45 minutes to an hour at 350. Allow to cool on your counter or stove top for about 15 minutes. Cut squash in half. Remove seeds and discard. Using a fork, scrape all the strands of the spaghetti squash out of the shells. In a cast-iron skillet over low to medium heat, heat olive oil. Add spaghetti squash and stir to heat through. Sprinkle with salt and pepper. Add Chunky Homemade Salsa and stir well to combine. Heat squash until the salsa is heated through. Serves 6.
NOTE: If you make spaghetti squash ahead of time and refrigerate it, the squash may take 10 minutes or so to heat up thoroughly.
NOTE: See my recipe for Chunky Homemade Salsa and follow the directions for it. That recipe provides about 5 cups of salsa.
This recipe has to rate as one of my favorites that I’ve tried over the past year–and I’ve probably tried about 200 recipes in that time frame!
Here’s a look at the texture of the dish from the inside.
Doesn’t Spaghetti Squash with Salsa look wonderful? It sure tasted extraordinary!
Spaghetti Squash with Salsa is such a satisfying main dish or side dish recipe. For those of you trying to lose weight, you need to include this recipe as one of your healthy choices!
If you’re not normally a spaghetti squash lover, this recipe may just change your mind!
It’s all gone now or I’d share a bowl with you!