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Wednesday, October 04 2017

Vegetable noodles can do anything pasta can do and veggie noodle dinner pack more nutrition into typically starch-filled dishes. Easy to make and easy to eat, spiralized veggies work well in traditional pasta dishes, casseroles, and lasagnas, where pasta noodles normally rule. Skip the box of spaghetti and grab your spiralizer or veggie peeler instead.


1 - 3 pound spaghetti squash
1/2 - cup water
1/2 - cup orange juice
3/4 - cup dried tart cherries
2 - tablespoons butter
1/4 - cup chopped walnuts
1/4 - cup snipped fresh Italian (flat-leaf) parsley
1/2 - teaspoon salt
1/8 - teaspoon ground black pepper


Halve squash lengthwise; discard seeds. Place one squash half, cut side down, in microwave-safe baking dish with 1/4 cup water. Cover with plastic wrap, turning back a corner of wrap to allow steam to escape. Micro-cook, covered, on high (100 percent power) for 20 to 22 minutes or until tender, turning once. Keep warm. Replace water; repeat with remaining squash.
Using a fork, scrape stringy squash pulp from shells into a serving bowl.

In saucepan bring orange juice to boiling. Remove from heat. Add cherries; let stand 10 minutes. In skillet cook nuts in hot butter over medium heat 2 to 3 minutes or until toasted, stirring occasionally.

Add cherries and juice, toasted walnuts, parsley, salt, and pepper to squash pulp. Toss to coat. Serve warm. Makes 8 (about 2/3-cup) servings.

Two hours ahead, micro-cook spaghetti squash; scrape cooked spaghetti squash into a large bowl. Cover and refrigerate squash. Thirty minutes ahead, warm cooked squash in microwave, covered and vented, 3 to 4 minutes, gently stirring twice. Finish recipe as directed in Step 3.
To bake squash in oven, preheat oven to 350 degree F. Omit water. Place squash halves, cut sides down, in a shallow baking pan. Bake for 75 to 80 minutes or until tender. Continue as directed in Step 2.

Use a fork to remove the shredded pulp of cooked squash. The cooked squash can be cooled first; otherwise protect your hands with oven mitts.
Nutrition Facts (Jeweled Spaghetti Squash)
Per serving: 135 kcal cal., 6 g fat (2 g sat. fat, 2 g polyunsaturated fat, 1 g monounsatured fat), 8 mg chol., 190 mg sodium, 20 g carb., 1 g fiber, 8 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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