YOU Magazine - February 2018 - Spectacular Spaghetti Squash
Follow Me On:          
Subscribe to YOU Magazine and other timely market alerts from Paul Scheper.

YOU Magazine
Paul Scheper     Paul Scheper
Loangevity Mortgage
Phone: 800-662-6784
License: NMLS #110538
Loangevity Mortgage
February 2018

January 2018
December 2017
November 2017
October 2017
September 2017
August 2017

Spectacular Spaghetti Squash

Spectacular Spaghetti Squash

Spaghetti squash is a versatile vegetable that makes a great foundation for a variety of scrumptious toppings. Once cooked, the flesh of spaghetti squash comes out in long strands that resemble noodles.

Say "so long" to pasta and give these delightful dishes a spin!

How to Cook Spaghetti Squash
Preheat oven to 400 degrees. Cut squash in half lengthwise. Using a large spoon, remove and discard seeds and pulp from the center. Rub the inside and outside with olive oil and season with salt and pepper to taste. Place flesh-side down on a baking sheet lined with parchment paper. Bake 35-45 minutes or until tender. Let cool for 5 minutes and then use a fork to pull the flesh into fine noodle-like strings.

Greek Spaghetti Squash
(Serves 4)
  • 1 large spaghetti squash, prepared as noted above
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly-ground black pepper
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons sliced Kalamata olives
  • 2 tablespoons chopped fresh basil
Heat vegetable oil in a skillet over medium heat, then cook and stir the onion until tender. Add garlic, cook until fragrant, stirring often (2-3 minutes). Stir in tomatoes and cook until warmed through. In a medium bowl, toss spaghetti squash with the cooked mixture, feta cheese, olives and basil. Serve warm.

Tuscan Spaghetti Squash
(Serves 4)
  • 1 large spaghetti squash, prepared as noted above
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly-ground black pepper
  • 4 slices bacon
  • 2 cloves garlic, minced
  • 1 1/2 cups cherry tomatoes, halved
  • 2 cups baby spinach
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan
  • Basil, for garnish
In a skillet over medium heat, cook bacon until crispy. Transfer and drain on a paper-towel-lined plate. Pour off half the bacon fat and then add garlic, tomatoes and spinach to the skillet. Season with salt and pepper to taste. Add heavy cream and Parmesan, and simmer until slightly thickened. Add spaghetti squash and toss until fully coated. Crumble bacon over the squash and stir to combine. Garnish with basil. Serve warm.

Sources: Allrecipes, Delish

You are receiving a complimentary subscription to YOU Magazine as a result of your ongoing business relationship with Paul Scheper. While beneficial to a wide audience, this information is also commercial in nature and it may contain advertising materials.

INVITE A FRIEND to receive YOU Magazine. Please feel free to invite your friends and colleagues to subscribe.

SUBSCRIBE to YOU Magazine. If you received this message from a friend, you can subscribe online.

UNSUBSCRIBE: If you would like to stop receiving emails from Paul Scheper, you can easily unsubscribe.

Loangevity Mortgage
999 Corporate Drive, Suite 100
Ladera Ranch, California 92694

Powered by Platinum Marketing

© Copyright 2022. Vantage Production, LLC.