I used real butter for this, you could use vegan butter to make it vegan. I reduced the pasta to 2 oz and added spaghetti squash so good! I like to roast spaghetti squash in advance and freeze for quick and easy meals.
1/2 roasted spaghetti squash, shredded
2 oz pasta
3 – 4 tbsp butter or vegan butter
3 tbsp olive oil
2 – 4 tbsp fresh ground pepper
1/2 c vegan or grated Parmesan
1/4 c pasta water
Cook pasta according to package.
Add pepper to a large pan and toast over medium heat for 1 – 2 minutes. Add butter and oil and cook 2 minutes. Stir in spaghetti squash and cook till heated through, about 5 minutes. Add pasta and pasta water, stir to coat. Stir in cheese.
Divide amping bowls and top with a little more cheese.
I love using spaghetti squash in place of pasta. I usually cook one up when I’m heating a pizza stone, scoop out the insides and freeze 1/2 and use the other 1/2 for dinner the next night.
This dish just came to me, I had been to the Mexican market, picked up some chorizo and cheese and just happened to have some prepared spaghetti squash. It was wonderful and while high in fat it is packed with tons of fiber and vitamins. You could use soy chorizo to cut the calories.
It’s Monday Night, I had to work later than usual and I need an idea for dinner quick… I knew I had a spaghetti squash in the fridge but was missing my usual go to ingredients, so I turned to Epicurious for a little inspiration and found something wonderful and easy. I added extra spices and swapped olive oil for butter, and it came out with a wonderful spicy burn!
Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in microwave oven on high power in 4 minute incremuntapped until squash feels slightly soft when pressed, 16 – 20 min depending on the size of your squash. Cool squash for 5 minutes.
Meanwhile, melt butter in aAdd garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.
Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with olive oil, spices, onion and cilantro.