Cook spaghetti squash for a healthy addition to a low-fat diet. It’s mild flavor and hardy texture makes spaghetti squash ideal for a variety of recipes.
How to cook Spaghetti Squash
This is a basic spaghetti squash recipe : Slice squash into halves. Place cut sides down in shallow water in a roasting pan. Bake for about 45 minutes at 350 degrees Fahrenheit. Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious. Allow squash to sit 5-10 minutes to cool slightly for easier handling. With a fork or spoon, remove the meat of the squash. The squash will pull away into strands that resemble spaghetti, although this squash will taste nothing like spaghetti.
When cooked spaghetti squash pulls apart into “noodley strings”
Here’s one of my favorite spaghetti squash recipes —
Mediterranean Spaghetti Squash Recipe
This dish is super tasty, and I can eat way too much without feeling too guilty. Watch the video and learn how to easily cook this squash. It’s a terrific ingredient; delicious and healthy. This Mediterranean style recipe is just one of many ways to use this versatile vegetable. Give it a try!
Spaghetti Squash Recipe Ingredients:
1 medium SPAGHETTI SQUASH
1 Tbsp OLIVE OIL
1 large ONION (chopped)
4-6 cloves GARLIC (finely chopped)
½ RED BELL PEPPER (sliced)
1 14 oz can ARTICHOKE HEARTS in water (chopped)
1 cup OLIVES, and olive juice to taste (chopped)
¾ to 1 cup PARMESAN CHEESE (shredded or grated)
1 tsp OREGANO
½ tsp THYME
1 tsp BASIL
SALT and PEPPER to taste
How to Make this Spaghetti Squash Recipe
Preheat oven to 350.
Cut spaghetti squash in half, lengthwise (a good, sharp knife will be nice). Place each side, cut side down, in a shallow pan with about ¾ c water. Cook spaghetti squash uncovered for 45 minutes. Set aside to cool squash halves–enough to handle without causing death to the handler–but not completely cool.
You have time to chop up all your ingredients while the squash cooks. For the artichoke, you may want to remove some of the outer, tougher leaves.
For each half, use a spoon to scrape out and discard the seeds and dark center strings. Use a fork to scrape out the squash into ‘spaghetti-like’ strands.
Heat oil over medium high heat. Saute onion and garlic 4-6 minutes. Add bell pepper. Turn heat to low, stir and cover for 2-4 minutes. Uncover, stir in spaghetti squash and remaining ingredients. Cover and cook til all ingredients are warm, about 7-10 minutes
Add 1 Tbsp of olive juice and any other seasonings to taste. Serve warm. And a little toasted bread on the side won’t hurt.
Give this spaghetti squash recipe a try and let me know what you think, and…
This roasted garlic recipe is easy to prepare and there are a zillion uses for roasted garlic, like a spread for bread, which I do in this video for a quick crostini idea. Roasted garlic makes a great addition to rice, potato, and quinoa dishes, jams, salad dressings…most things are better with a little garlic.
Roasted Garlic Recipe Ingredients:
GARLIC SALT PEPPER OLIVE OIL …plus herbs and spices if you like
For Crostini: BREAD FETA CHEESE CAPERS KALAMATA OLIVES
use roasted garlic to make a quick crostini
Roasted Garlic Recipe Directions:
When buying, choose garlic bulbs that are firm and have an intact “papery” outer covering. Avoid soft bulbs, or bulbs that have give and seem overly dry and desiccated. Buy bigger bulbs with bigger cloves! Peeling garlic is a semi-pain, so make it easier on yourself and choose the largest cloves available.
Remove the papery outer covering and separate the cloves. Do you have a secret tip (that really works!) for quickly peeling garlic cloves? If so, please let me know! I’ve found that the best way for me is the tried and true one-at-a-time method: just give each clove a gentle whack, enough to break the peel, and then remove the skin. Place peeled cloves on a sheet of aluminum foil.
Drizzle with olive oil. It doesn’t have to be a lot, just enough to coat the cloves. Add salt and pepper to taste, and any dried herbs or seasonings you like. I usually add a little thyme. Stir and coat the cloves in the oil and seasonings and then close up the aluminum foil like a Hershey’s Kiss. Place on a baking sheet and slide into an oven preheated to 400 degrees Fahrenheit. Bake 30-40 minutes and they’ll be soft and ready for use.
Raw garlic is super strong with a burning bite, but roasting mellows out the bite and transforms the garlic into a tasty treat that can be popped into your mouth whole. I usually eat a handful of cloves when they’re right out of the oven–I can’t help myself! Warm roasted garlic is great on a crostini, which is really just a fancy piece of toast. Toast slices of French bread and smear on the warm garlic cloves like butter. Top with feta cheese, capers, and kalamata olives for a quick treat.
Use roasted garlic as a spread for sandwiches. Mix into mashed potatoes or rice dishes (or quinoa). Add roasted garlic to salads or mash into salad dressings. Add to jams, and gravies, and guacamole. Mix with butter for garlic bread. Add roasted garlic to anything; it’s a great item to have in the fridge. Store refrigerated and it will keep several days, store in a jar refrigerated and covered with oil, and it will keep a little longer,but there are so many uses for roasted garlic, it will be very easy to find ways to quickly use it up. Give this roasted garlic recipe a try and let me know what you think, and bon appétit!
It’s not fried chicken, but just barely. This is a simple and delicious recipe for folks who like juicy chicken more than greasy chicken, so give this baked chicken recipe a try.
What you need for this Baked Chicken Recipe
2½ lbs. CHICKEN (skin removed) 1 cup MILK (I use almond milk, but buttermilk is cool) HOT SAUCE (to taste) 1 cup BREAD CRUMBS 3 tsp CURRY POWDER 1 tsp GARLIC POWDER 1 tsp ONION POWDER 1 tsp ONION SALT (or regular salt, adjust to taste) ½ tsp GROUND MUSTARD 1 tsp PAPRIKA *add ½ tsp red pepper if you want a kick
How to “Bake” Fried Chicken
Buy skinless or remove the skin and clean and rinse 2-2½ lbs. of chicken pieces. I love the dark meat, so I usually use thighs, but use whatever cuts you like and adjust the cooking time accordingly.
Spread the chicken out in a shallow bowl and dash with hot sauce to taste. Add one cup of milk. I like to use almond milk, but my mama always used buttermilk. Allow the chicken to soak 30-60 minutes.
In a ziplock bag, add the remainder of ingredients and mix.
2 pieces at a time, add chicken to the ziplock bag and turn until coated. Sealing plenty of air in the bag will help coat the chicken pieces easily and evenly.
Place pieces on a non-stick or lightly-oiled baking pan and bake at 350 degrees Fahrenheit for about 30 minutes. Periodically check on the pieces as oven cooking times will vary. After 30 minutes, or when the pieces are well on their way to cooking, turn them, and continue cooking for another 15-20 minutes.
Curry gives the chicken a wonderful color, and it looks very much like fried chicken, although not as crunchy as fried chicken. For extra crunchiness, broil the pieces for 1-2 minutes on each side.
Give this baked chicken recipe a go and let me know what you think!
If you’re new to home cooking, just get a bunch of spices, pots and pans, and start experimenting with different ingredients and recipes. It’s a healthy hobby that can save a lot of money in the long run. You can check out current prices for Complete Kitchenware Sets on Amazon. Or just go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Thanks for checking out our baked chicken recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
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