• Spaghetti Squash & Avocado Salad
  • Spaghetti Squash Frittata
  • Spaghetti Squash with Vegetables
Spaghetti Squash and Avocado Salad

6 mushrooms, sliced
2 avocados, seeded and sliced
1 medium spaghetti squash
½ cup each, red and green bell pepper, sliced
4 oz. sliced olives

Avocado Oil Vinaigrette
¾ cup avocado oil or vegetable oil
¼ cup white wine vinegar
2-3 cloves crushed garlic
1 tsp each – oregano, basil, rosemary, dry mustard, and Worcestershire
Salt and pepper to taste

Shake all ingredients together on covered container. Let stand for at least 24

1. Prepare vinaigrette at least 24 hours before serving. Halve squash lengthwise.
2. Place halves in large saucepan cut side down; add 2 inches if water. Cover
and bring to a boil.
3. Reduce heat; simmer squash for 20 minutes. Drain off water; cool squash
and shred into strands Mix squash, peppers, olives, and avocados in serving
4. Pour vinaigrette over, toss gently, and serve.

Spaghetti Squash Frittata
Serves 6

1 Cup spaghetti squash
4 eggs, lightly beaten
2 T chopped Italian parsley
3 T grated Parmesan cheese
1 C finely chopped red onion
3-4 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne
1 T butter

Pierce the whole shell of spaghetti squash several times with a large fork or
skewer and place in baking dish. Cook squash in preheated 375°F oven
approximately 1 hour or until flesh is tender. Scoop out squash and place in
large mixing bowl.
Preheat broiler. Combine all ingredients in a large mixing bowl with the
squash. Melt butter in a large skillet. Pour mixture into the skillet and cook over
low heat for about 12-15 minutes. Transfer to broiler for 2 to 3 minutes or until
top is browned.
Spaghetti Squash Recipes
Spaghetti Squash with Vegetables

1 spaghetti squash
1 to 2 tbsp olive oil
6 green onions, including some tender
green tops, sliced
8 ounces mushrooms, sliced
1 small zucchini, unpeeled, sliced
2 cloves garlic, minced
1 tomato, seeded, diced and drained
½ cup canned fat free low sodium chicken broth
1 tbsp chopped fresh basil, or ½ tsp dried basil
½ tsp salt
Fresh ground pepper to taste
¼ cup freshly grated Parmesan cheese for sprinkling on top

Preheat oven to 350. Cut squash in half lengthwise and scoop out seeds and
loose strings. On an aluminum foil-lined baking sheet, place squash, cut
side down. Bake until tender, about 40 minutes. Remove from baking sheet
and cool. With a fork, scrape out flesh and place in a 2 ½ quart casserole
dish lightly coated with cooking spray or oil.
In a medium skillet over medium heat, warm 1 tbsp of the oil. Add onions,
mushrooms, zucchini, and garlic and sauté until tender, 6 to 7 minutes. Add
more oil, if needed. Stir in tomato, broth and seasonings and simmer 5
minutes longer.
Transfer to a casserole dish containing squash and mix well. Sprinkle
parmesan cheese on top. Bake , uncovered, until heated through and
flavors are blended, about 40 minutes.
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