Food Change of Pace: Greek-Style Spaghetti Squash

15:40  18 february  2020
15:40  18 february  2020 Source:   spoonuniversity.com

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Learn how to make Greek - style spaghetti squash & see the Smartpoints value of this great recipe. This combo of feta, chickpeas, sautéed scallions and spaghetti squash makes a great side dish for chicken or fish but it's also a fantastic vegetarian main course.

These Greek Spaghetti Squash Bowls are packed full with red peppers, onion, artichokes, Greek seasoned ground turkey, and topped with feta for a satisfying, low carb meal! Gluten-free and paleo-friendly (and Whole30 friendly) by simply omitting the cheese.

Brace yourself for the easiest, most delicious, carb-free dinner. You won't even miss the pasta with the substitute for spaghetti squash. This a vegetarian dish, but could easy be jazzed up with with ground lamb or chicken!

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These are all the ingredients you will need. Don't worry -- I'll walk you through step-by-step!

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First Step:

The first thing you're going to do is prepare the spaghetti squash. If you have never had this vegetable before, it tastes like a mild squash but has the texture of pasta noodles! It's the perfect alternative to having a starch-filled dinner. The squash can be a little difficult to cut, so here are some simple instructions. All you have to do is cut them in half lengthwise and scoop out the seeds. And yes, you can roast the seeds just like you would with a pumpkin!

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Greek Style Spaghetti Squash Ingredients 1 large spaghetti squash (about 4 pounds) 2 tablespoons olive oil 1 teaspoon minced garlic Your choice of meat

Greek Spaghetti Squash . Greek olives and feta cheese lend an ethnic flare to this colorful entree created by our Test Kitchen. Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.

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Second Step:

Next up is the roasting. Pre-heat your oven to 450 degrees. Once the squash is cut in half, generously rub with olive oil, salt, and pepper. Also, make sure you're using a nonstick pan or line it with aluminum foil so it does not stick. Flip the squash (cut side down) and roast them for approximately 30 minutes. This will give you plenty of time to make the filling!

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Third Step:

For the filling, start with heating your pan with some olive oil. Chop a medium onion, 6 sun-dried tomatoes, and 2 cloves of garlic. You're going to cook this on medium heat until the onions are tender and the garlic is fragrant. My tip here is to wait until the last minute to throw in the garlic (the last thing you want is burnt garlic). Also, you can add some of the oil from the sun-dried tomato jar for extra flavor.

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Spaghetti squash is a great lower-calorie, lower-carb alternative to pasta. It makes the perfect comfort food or salad starter, and is a neutral-tasting veggie that absorbs all the flavors of this simple dish. Get the Recipe: Greek Spaghetti Squash Toss.

Cut squash in half and put on microwave-safe plate. Cook on high, turning squash over every 3 minutes until tender, about 12-15 minutes Let stand until cool enough to handle and scrape out and discard seeds. Heat oil in lg. nonstick skillet over medium heat. Add scallions and garlic; cook, stirring

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Fourth Step:

Add 1 cup of tomato sauce, 1 cup of soy creamer to the onion mixture (you can use heavy cream if you're feeling decedent, but the soy creamer is a great dairy free alternative), 1 tablespoon of garlic chili paste (spicy spicy spicy), and a heaping handful of fresh spinach. You can adjust the spice depending on how hot you like it. This can be simmered for about five minutes or until the sauce is bubbling and hot. Season to taste with salt and pepper.

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Fifth Step:

At this point, your sauce should be creamy and delicious and the squash should be tender. You're going to take a fork to make the squash look like spaghetti-strands. In a big bowl, combine the squash, sauce, and half the package of feta cheese. For mine, I also snuck a little bit of butter inside of there. Once the mixture is fully combined, evenly divide it between the shells. Now onto the breadcrumb topping.

Greek-Style Roast Lamb with Potatoes

  Greek-Style Roast Lamb with Potatoes Serve this hearty slow-cooked lamb and potato dish with a Greek salad or steamed spinach. Serve this hearty slow-cooked lamb and potato dish with a G From:Delish Family Slow Cooker © 2012 by Hearst Communications, Inc. Buy the Book Now!Yields: 4Total Time: 8 hours 40 minsCalories per Serving: 767Ingredients2 tbsp. olive oil2 lb. baby new potatoes1 lamb leg2 sprig fresh rosemary2 tbsp. finely chopped fresh flat-leaf parsley2 tbsp. finely chopped fresh oregano3 clove garlic1 tbsp. finely grated lemon rind2 tbsp. lemon juice1/2 c.

Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and Use a fork to scrape the inside of the squash to form spaghetti -like strands and transfer to a large serving bowl.

Follow us. Recipes. Greek - Style Salad with Spaghetti Squash . Combine squash and remaining ingredients in a large bowl. Offers may be subject to change without notice. Privacy Policythis link opens in a new tab Data Policythis link opens in a new tab Terms of Servicethis link opens in a new

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Sixth Step:

This mixture contains 1/2 cup of panko breadcrumbs, 1/2 cup of parmesan cheese, the other half package of feta cheese, 1 teaspoon of oregano, and 2 tablespoons of olive oil. Once this is fully combined, heavily sprinkle it over the prepared dish. It's going to crisp up and give a salty, cheesy crunch to the dish.

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Final Step:

Return this dish to the already heated over for about 15 minutes until bubbly and golden-brown. Congratulations, you've created a delicious, carb-free dinner!

Spicy Carbonara Spaghetti .
With a spicy kick, this carbonara proves you don't even need the classic bacon addition. © Judy Kim Need a vegetarian spaghetti recipe? This Spicy Carbonara Spaghetti from Delish.com ditches the bacon for a little heat. Yields: 4Prep Time: 5 minsTotal Time: 25 minsIngredients1 lb. spaghetti2 tbsp. extra-virgin olive oil2 garlic cloves, minced1/2 tsp. crushed red pepper flakes2 large eggs, preferably at room temperature3/4 c. grated Parmesan, plus more for garnish1/4 c.

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