A zesty and silky purée gives mild spaghetti squash a big boost of flavor for an easy and satisfying weeknight dinner. Spaghetti squash is one of my all time favorite things to eat during the fall and winter months. Once cooked, these golden beauties are Mother Nature’s ready-made noodles and they are fantastic! It’s so easy to prepare even on a busy weeknight and works beautifully as a main meal or a side dish.
Customizing this versatile squash with bright ingredients boosts its mild flavor. I love roasting it and then packing it full of goodness right in its own skin to make “boat” casseroles the whole family loves.
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I also love removing the “noodles” and building a hearty impostor pasta dish full of texture and vibrant flavor. In this dish, I’m topping the spaghetti squash with a silky, smooth, AH-mazing artichoke purée. A jar of marinated artichokes combined with scallions, zesty lemon and vinegar, pungent garlic, and a little dijon mustard are combined in a food processor in just minutes and then spooned over the warm squash, leaving my tastebuds so satisfied.
Creamy, briny feta and crisp, pan toasted almond slices top it off, jam packing this dish with harmonious flavors that we all need in our life. This dish is filling as is, but also pairs well with chicken, turkey, fish, or shrimp. You’ll want to keep that jar of artichoke purée nearby though, for dipping. I promise. How do you enjoy spaghetti squash?
A zesty and creamy puree gives mild spaghetti squash a big boost of flavor for an easy and satisfying weeknight dinner.
- 4-5 lb spaghetti squash roasted and "noodles" removed
- 6 ounces marinated artichokes
- 1/2 cup scallions, white and green parts reserve some of the green for garnish
- 1/2 cup olive oil
- 3 tbsp lemon juice
- 2 tbsp white wine vinegar
- 1 clove garlic roughly chopped
- 1/2 tsp dijon mustard
- 1-2 tsp sugar
- salt to taste
- pepper to taste
- almond slices toasted in a pan
- reserved green parts of scallions
Preheat oven to 375 degrees. Roast spaghetti squash olivejude.com/how-to-make-spaghetti-squash-for-a-low-carb-noodle-alternative/
Remove the "noodles" from the skins. In a bowl, lightly toss with a drizzle of olive oil.
Add all ingredients to a food processor and pulse until smooth and silky. Adjust sugar, salt, and pepper to your liking.
Spoon desired amount of puree over the "noodles." Top with the reserved scallions, feta, and toasted almonds. Enjoy while warm.