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24
Nov
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Ginger-Thyme Spaghetti Squash |
Spaghetti squash as something other than a low-carb pasta substitute? Oh yes, absolutely.
I confess that I most often use spaghetti squash as an “instead of” ingredient. Pasta with sauteed chicken and broccoli in lemon wine sauce? Have it with spaghetti squash instead. Lasagna? Oh yup, I can even make that with spaghetti squash instead. But last time I was enjoying – and I mean, really enjoying – a bowl of spaghetti squash with shrimp, diced tomatoes, and goat cheese, something hit me. That something was the remarkably sweet taste of the spaghetti squash, enhanced by the tangy tomatoes and tender shrimp. The squash was not just a base to absorb the other flavors, but rather something fighting for attention in the dish.
Maybe it’s because we’re still in the peak of winter squash season, but spaghetti squash is just so, so good right now. I decided right then that I would plan to make spaghetti squash the following week, in a way that would highlight it’s natural flavor. Ginger and butter (just a little, of course) struck me as ingredients that would enhance the sweet squash, and I decided to add some thyme as an earthy and colorful contrast. I served the squash as a side dish to pumpkin-turkey meatloaf muffins, and the result was something we both really enjoyed and looked forward to eating again the next day. So while spaghetti squash still has it’s place as a pasta stand-in in a low-carb kitchen, I would really urge to take advantage of it’s ultimate sweetness while it’s still in season and enjoy the vegetable for its own sake!
Ginger-Thyme Spaghetti Squash
5 cups cooked spaghetti squash (from 1 large squash)
2 tbsp butter
1 clove garlic
1 tbsp grated fresh ginger
a few sprigs of fresh thyme
Melt the butter in a skillet over medium heat. Add the garlic and ginger, stir for one minute, then add the spaghetti squash and toss / heat through. Sprinkle in the thyme leaves.
Servings Per Recipe: 4
Amount Per Serving
Calories: 105.3
Total Fat: 6.3 g
Cholesterol: 15.5 mg
Sodium: 35.9 mg
Total Carbs: 13.0 g
Dietary Fiber: 2.8 g
Protein: 1.4 g
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Dawn — November 24, 2009 @ 8:06 pm
I LOVE spaghetti squash on it's own even with just pasta sauce. You are right though. It does both well, stand in for pasta and stand on it's own! I just used fresh ginger in an egg roll recipe and it really does make all the difference. I can't wait to try pairing it with thyme!
comfycook — November 25, 2009 @ 10:55 pm
I love the idea of adding ginger to spaghetti squash.