Vegetarian Spaghetti Squash & Zucchini Recipes
The fall is a wonderful time to enjoy a variety of squash, and last night’s vegetarian dinner incorporated two of my favorites – zucchini and spaghetti squash, combined with my new favorite wheat – Israeli couscous. Although zucchini is a summer squash, I’m still enjoying some tasty zucchini here in Florida, and I figured I might as well enjoy some of my favorite zucchini recipes before it gets later in the season!
My dinner was incredibly simple, but flavorful, and came together in no time! To start, I purchased 3 organic zucchini (about 1 ½ pounds) and one small organic spaghetti squash. I find the smaller spaghetti squash easier to work with – it is easier to cut in half, and takes less time to cook. I’d personally rather work with 2 small spaghetti squash than one big one (but this might be because I need a better knife).
I rinsed my squash and lightly peeled the zucchini. This isn’t entirely necessary with organic zucchini, so I just quickly took some of the skin off for taste. I preheated the oven to 375 degrees, then sliced the spaghetti squash in half and scooped out the seeds. I then cut the zucchini into small chunks. I drizzled olive oil on top of the squash, added salt, and popped it all into the oven for 15 minutes. I then gave the zucchini a good stir and popped it back into the oven for 10 more minutes. I removed the zucchini, raised the oven temperature to 400, and let the spaghetti squash cook for another 15 minutes (40 minutes total). A larger spaghetti squash can take up to an hour to cook.
In the meantime, I cooked some Israeli couscous on the stove top. I boiled 1 ¾ cup water, and then added 1 ½ cups Israeli couscous. This then simmers, covered, for 8-10 minutes. If you haven’t tried Israeli couscous, I strongly encourage it! Moroccan couscous, the smaller grains (though not technically a grain – it is a wheat product), are more typically consumed here in the US, but Israeli couscous has larger grains – almost like tapioca pearls. It has a delicious flavor, like toasted pasta.When the couscous was finished cooking, I gave it a good stir, and added in the zucchini, some organic feta cheese, and a sprinkle of oregano (about a teaspoon). The oregano flavor really makes this recipe shine. I salted the mix to taste.
Delicious!For my side dish, I removed the spaghetti squash from the oven and used a fork to scoop out the squash. Using a fork allows the “spaghetti” type strands to form. I sprinkled the
squash with Parmesan cheese and a little salt. It is that easy to make a tasty squash side dish! Sometimes I also add pine nuts to this mix.
This is a satisfying meal that will last me several days, or feed a group of 6. If you are craving a sweeter squash recipe, check out my yummy stuffed acorn squash recipe!
Question of the day: What is your favorite squash?