In the Kitchen with Sigona’s Featuring: Spaghettti Squash

Mediterranean Style Pastaless Salad with Spaghetti  Squash, Grape Tomatoes and Feta

Looking for a lighter approach to a favorite pasta dish? Try spaghetti squash. We love the light, fresh flavor of the lemony-herb dressing paired with these classic Mediterranean vegetables. Add or remove ingredients to make this dish your own; sliced or diced salami would be a delicious addition. Serves 4 to 6.

Mediterranean Style Pastaless Salad with Spaghetti Squash Grape Tomatoes and Feta 0546E (1 of 1)_360Ingredients:

  • 1 spaghetti squash, about 2 lbs. (to yield about 3 cups cooked squash; see below)
  • 3 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
  • 2 Tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp. dried oregano
  • Salt and pepper, to taste
  • 2 Tbsp diced red onion
  • 1 cup halved or quartered grape tomatoes (use a medley for variety of color)
  • Half a large cucumber, diced
  • 1/4 to 1/2 cup crumbled feta cheese
  • 1/4 cup sliced pitted kalamata olives (look for them in our olive bar)
  • 1 to 2 Tbsp minced fresh basil, to taste

Directions: Slice the squash in half, remove and discard seeds. Place cut-side down in a microwave-safe dish with 2 tablespoons water. Microwave on high, uncovered, for 10 to 15 minutes or until the flesh is tender. Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.

Holding the rind side with an oven mitt or kitchen towel, use a fork to scrape about 3 cups of the squash into a large bowl. Discard the empty rinds. Chill the spaghetti squash in the fridge for about 20 minutes, stirring once. Alternatively, chill it in the freezer for about 10 minutes, stirring once.

Meanwhile, in a small bowl, whisk together the oil, lemon juice, garlic, oregano, salt and pepper. Set aside.

Prepare the vegetables. Tip: To take some bite out of the red onion, placed the diced onion in a small bowl and cover with cold water. Allow to sit at least 5 minutes; drain and pat dry.

To the chilled squash, add the onion, tomatoes, cucumber, feta, olives and basil. Pour on about half or more of the dressing, toss well to combine. Add more dressing if desired. Serve.

 

Spaghetti Squash with Garlic Shrimp and Cilantro

Using wine to cook the shrimp infuses fantastic flavor to this figure-friendly dish, not to mention the garlic oil and cilantro. Adapted from Eating Well. Serves 2 to 4.

Spaghetti Squash with Garlic Shrimp and Cilantro 0542E (1 of 1)_360Ingredients:

  • 1 spaghetti squash, halved lengthwise and seeded
  • 3 Tbsp. Sigona’s Garlic Oil
  • 1 tsp. ground cumin
  • Salt, to taste
  • 1/4 tsp. red pepper flakes
  • 1/4 cup diced red onion
  • 1/2 cup dry white wine, such as pinot grigio
  • 12 to 16 raw medium or large shrimp, peeled and deveined, tails left on if desired
  • 1 Tbsp. fresh lemon juice
  • 1/4 cup chopped fresh cilantro
  • 2 Tbsp. unsalted butter, melted
  • Black pepper, to taste
  • Lemon wedges, for serving

Directions: Place squash cut-side down in a microwave-safe dish with 2 tablespoons water. Microwave on high, uncovered, for 10 to 15 minutes or until the flesh is tender. Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.

Meanwhile, heat oil in a large skillet over medium-high heat. Add cumin, salt and red pepper flakes; cook, stirring, for 30 seconds. Add the onion and cook, stirring occasionally, for about 3 minutes until the onions begin to soften. Add wine and bring to a simmer. Add shrimp and cook, stirring, until shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice. Remove shrimp from sauce, setting on a plate.

Holding the rind side of the squash with an oven mitt or kitchen towel, use a fork to scrape out the squash into a large bowl. Discard the empty shells. Add cilantro and butter, season with salt and pepper. Pour the wine sauce over the squash and toss well to combine.

Divide the squash among individual serving dishes, top each with an even amount of shrimp and serve with a lemon wedge on the side.

 

Spaghetti Squash Lasagna Boats with Organic Swiss Chard and Sigona’s Old World Marinara

Lasagna is a favorite comfort food, but we’ve taken a low-calorie approach by using spaghetti squash instead of traditional pasta. You’ll still get all the flavor of a true lasagna, just without all the excess carbs. This is an excellent gluten-free lasagna option, too, and you can leave the meat out of the sauce if you wish. Adapted from Cooking Light. Serves 2.

Spaghetti Squash Lasagna Boats with Swiss Chard and Sigonas Old World Marinara 0557E (1 of 1)_360Ingredients:

  • 1 medium spaghetti squash
  • 1 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
  • 2 garlic cloves, minced
  • 3 to 4 large Swiss chard leaves, stems and leaves separated and chopped (*see notes below)
  • 1/3 cup ricotta cheese
  • Salt, to taste
  • About 1/3 cup shredded mozzarella, divided
  • 4 oz. ground turkey
  • 1 cup Sigona’s Old World Marinara
  • 2 Tbsp. freshly grated Parmigiano Reggiano, plus a little more for garnish
  • 1 to 2 Tbsp. chopped fresh basil

*To easily separate the Swiss chard stems from the leaves, first fold each leaf in half with topside of the green folded inward. Cut along the stem seam to separate the two; set stem aside. Stack the greens and roll up, then slice in half and chop. Chop the stems separately.

Directions: Slice the squash in half, remove and discard seeds. Place cut-side down in a microwave-safe dish with 2 tablespoons water. Microwave on high, uncovered, for 10 to 15 minutes or until the flesh is tender. Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.

Hold the rind side of the squash with an oven mitt or kitchen towel. Being careful not to puncture the shells, use a spoon or fork to scrape the squash onto a clean kitchen towel; squeeze the squash until barely moist; place squash in a large bowl. Set the empty shells, cut-side up, on a parchment-lined baking sheet.

Preheat oven to 425°.

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add Swiss chard stems and cook, stirring, for about 2 minutes. Add the garlic and cook, stirring, for about 1 minute more. Increase heat to medium-high and the chard leaves. Cook, stirring, for about 2 minutes or until the chard leaves have wilted down. Remove from heat.

To the squash, add the Swiss chard mixture, ricotta, salt and half of mozzarella. Toss and set aside.

Return skillet to medium-high heat. Add turkey to pan; cook 4 minutes or until browned, stirring to crumble. Add marinara sauce; cover, reduce heat to medium, and simmer for 4 minutes. Remove from heat.

Spoon marinara mixture evenly into the bottom of each shell half, spreading it up the sides of the shells. Top evenly with squash mixture. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese.

Bake for 20 minutes. Allow to rest for 10 minutes. Sprinkle with chopped basil and a bit more cheese just before serving.

 

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