Lightly drizzle
spaghetti squash with olive oil and rub in to cover the entire squash.
Not exact matches
When I made this salad, I halved a
spaghetti squash, scooped the seeds, sprayed
with olive oil, placed on a sheet pan, and let it roast
with the beets.
This light and healthy dish is made
with roasted
spaghetti squash topped
with sautéed shrimp, garlic,
olive oil, chile flakes, lemon and parsley.
From
spaghetti with just a bit of
olive oil and Parmesan cheese to easy pasta bakes or even rigatoni
with butternut
squash, we like to have pasta at least once or twice a week.
Combined
with the cheese, a light dressing of chipotle peppers (sold in a can
with adobo sauce) and
olive oil, and a good handful of chopped cilantro, the
spaghetti squash takes on a Southwestern flavor that could accompany dishes such as Rick Bayless» Smoky Peanut Mole
with Pork Tenderloin or Roasted Tomatillo Shrimp Taco
with Honey - Lime Slaw.
I poured in on top of some leftover
spaghetti squash (
with earth balance, basil, salt, and
olive oil mixed in) and it was amazing!
Cookin» Canuck's
Spaghetti Squash with Spinach, Feta, Basil & White Beans Smitten Kitchen's Moroccan - Spiced
Spaghetti Squash Kalyn's Kitchen's Twice - Baked
Spaghetti Squash with Pesto & Parmesan The Kitchn's
Spaghetti Squash with Ricotta, Sage & Pine Nuts Love &
Olive Oil's
Spaghetti Squash with Tomatoes, Basil & Parmesan
I went looking, and it is weird, but I don't really have any
spaghetti squash on my blog... I usually simply roast it and toss
with olive oil and roasted garlic and plenty of cracked black pepper.
One of my favorite ways to eat cooked
spaghetti squash is tossed
with a little bit of
olive oil, salt and pepper and served
with a side of avocado and freshly sliced seasonal tomatoes.
1/2 of a 4 - pound
spaghetti squash,
with the seeds scraped out Water for the baking pan 2 tablespoons refined coconut
oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin
olive oil
Almond Parmesan Baked Acorn
Squash Barbecue Sauce Biscuits Broccoli al Frascati by Mario Batali Caesar Salad Dressing Cashew Creme (Savory) Cashew Creme (Sweet) Celeriac Sauce Challah Bread Chickpea Fritters
with Romesco Sauce Cinnamon - Spiced Roasted Veggies
with Couscous Colcannon (mashed potatoes
with kale) Cornbread Cranberry - Jalapeño Appetizer Creole Mustard Dijon Rice
with Broccoli Don't Be Crabby Cakes Eggplant Caponata Faux Parmesan Ginger Dipping Sauce Ginger Peanut Sauce for Pasta or Stir - Fried Veggies Green Bean Casserole Grilled Corn
with Piquant Sauce Grilled Jalapeño Poppers Grilled Zucchini
with Green
Olives, Cilantro and Tomato Herb - Roasted Cauliflower
with Bread Crumbs Hoisin Sauce Hot Wingz Lemon Rosemary Potatoes Maple - Roasted Carrots
Oil and Lemon Dressing by Julia Child Pesto by Wolfgang Puck Pomegranate - Peach Sauce Potato «Risotto»
with Mushrooms and Truffle Ranch Dressing from Scratch Ranch Dressing the «Slacker» Way Roasted Turnip, Potato, and Apple Hash Rosemary Roasted Potatoes
with Black
Olives Sautéed Greens
with Garlic and Lemon Soda Bread
Spaghetti Squash with Spicy Greens, Raisins and Pine Nuts Spiced, Roasted Chickpeas Summer Rolls
with Peanut Sauce Tahini Sauce Tomatoes Stuffed
with Herbs Walnut Parmesan Wild Greens Zucchini - Potato Casserole
By the way, this
spaghetti squash bake is fab — garlic,
olive oil, fresh basil, parmesan, tomatoes, and mozzarella all baked together
with tender roasted
squash.
Drizzle the
spaghetti squash halves
with olive oil and season
with salt and black pepper to taste.
Pair them
with shredded
spaghetti squash tossed in
olive oil, more garlic, and even some fresh parsley.
Ravioli
with Roasted
Squash 1 squash - you can use pretty much any type except a really wet squash like spaghetti squash handful of fresh herbs - thyme, oregano or marjoram will do 1 head roasted garlic (see last week's recipe) olive oil 1 medium size onion, finely chopped won ton wrappers 2 - 3 tbsp butter 1 - 2 tbsp pine nuts parmesan cheese salt and pepper to taste ripe pear (option
Squash 1
squash - you can use pretty much any type except a really wet squash like spaghetti squash handful of fresh herbs - thyme, oregano or marjoram will do 1 head roasted garlic (see last week's recipe) olive oil 1 medium size onion, finely chopped won ton wrappers 2 - 3 tbsp butter 1 - 2 tbsp pine nuts parmesan cheese salt and pepper to taste ripe pear (option
squash - you can use pretty much any type except a really wet
squash like spaghetti squash handful of fresh herbs - thyme, oregano or marjoram will do 1 head roasted garlic (see last week's recipe) olive oil 1 medium size onion, finely chopped won ton wrappers 2 - 3 tbsp butter 1 - 2 tbsp pine nuts parmesan cheese salt and pepper to taste ripe pear (option
squash like
spaghetti squash handful of fresh herbs - thyme, oregano or marjoram will do 1 head roasted garlic (see last week's recipe) olive oil 1 medium size onion, finely chopped won ton wrappers 2 - 3 tbsp butter 1 - 2 tbsp pine nuts parmesan cheese salt and pepper to taste ripe pear (option
squash handful of fresh herbs - thyme, oregano or marjoram will do 1 head roasted garlic (see last week's recipe)
olive oil 1 medium size onion, finely chopped won ton wrappers 2 - 3 tbsp butter 1 - 2 tbsp pine nuts parmesan cheese salt and pepper to taste ripe pear (optional) 1.