VALLEY loves everything about fall, especially the yummy treats! Not to mention that gourd and squash season is officially upon us. While pumpkin spice season seems to dominate fall foods, we can’t forget about one of our favorite, and easy recipes to make in the fall—spaghetti squash! Whether you’re gluten-free or just looking for a healthier alternative to pasta, spaghetti squash is quick, cheap and can be served year-round. Mix up your dinner options with these three takes on spaghetti squash.
First off, you need to prep your spaghetti. Preheat your oven to 350 degrees Fahrenheit, Cut your spaghetti squash in half lengthwise and scoop out the seeds. Drizzle a little bit of olive oil over your spaghetti squash. Place the two halves face down on a baking sheet and bake 30 minutes. Use a fork to scrape out the squash to create your spaghetti!
Butter and Brown Sugar
What you’ll need:
- ¼ cup brown sugar
- 2 tablespoons of butter
What you’ll do:
- Before you cook it, add about half of the butter to the inside of the spaghetti squash
- Bake for 30 minutes and then add the rest of the butter and brown sugar to each half of the spaghetti squash
- Bake for about 10 more minutes
- Spoon out the inside and enjoy this sweet take on spaghetti squash
Pesto and Roasted Tomato
What you’ll need:
- Pesto sauce
- Cherry tomatoes
- Basil
- Olive Oil
What you’ll do:
- Cook the spaghetti squash as instructed above
- After the squash is done add your favorite store bought or homemade pesto
- To roast tomatoes, slice them in half and drizzle them with olive oil
- Bake them in the oven for 20 minutes with your spaghetti squash
- Add the tomatoes to your spaghetti squash and pesto
- Wash and add fresh basil leaves for taste
Shrimp Scampi
What you’ll need:
- Shelled and deveined shrimp
- 2 tablespoons olive oil
- 2 tablespoons butter
- Garlic, salt and pepper
- 3 garlic cloves minced
- ½ teaspoon red pepper flakes
- ½ cup white wine (dry wine)
- 2 tablespoons finely chopped parsley
- 1 tablespoon lemon juice
What you’ll do:
- Sauté the garlic, red pepper flakes in butter and olive oil in a pan over high heat
- Reduce the pan to medium heat when butter starts to foam
- Add the shrimp and white wine
- Spread the shrimp in an even layer and flip each one once they turn pink
- After the shrimp is cooked, add in the lemon juice, pepper and parsley
- Add the shrimp scampi to your spaghetti squash
Bolognese
As an added bonus recipe, VALLEY has a special homemade bolognese that you can add to your spaghetti squash. This is a delicious and easy treat for a cold fall or winter night!
Try these recipes at home and tag @ValleyMag on Instagram or Twitter so that we can see which ones were your favorite!
