10 Jul 2017 Spaghetti Squash Cabbage-With-“Noodles”
This is a delicious dish, healthy, full of flavor, carb-free, and a great replacement to the calorie laden traditional cabbage-with-noodles side dish.
I served it with dinner one night last week, and everyone enjoyed it – even those who usually say “I don’t like spaghetti squash!” Super easy to prepare, appealing to the eye, and tasty to eat, this is a versatile dish for any meal.
Spaghetti Squash Cabbage With Noodles
Roast one large, or two small, spaghetti squash in the oven, till the flesh is very tender and a forks pierces the skin easily. When the squash is done, remove from oven, slice open and allow to cool. (See NOTE below for how to roast the squash.)
In a large sauté pan, heat a small amount of (light tasting) olive oil. Add two onions, chopped, to the pan. Sauté the onions for about 5 minutes, till they are softened and translucent. To the pan, add one bag coleslaw mix (14-16oz). Sprinkle the onions and cabbage with sea salt and black pepper. Sauté all together for about 15-20 minutes, till the vegetables are softened and just starting to brown.
Do not shut the flame (unless your squash is not yet finished roasting. In which case, shut the flame till the squash is ready).
Remove the seeds from the cooled spaghetti squash and discard. Scrape out the flesh from the squash, till you have “noodle” strands. Add the squash “noodles” to the sauté pan (flame over medium-low), along with the onions/cabbage mixture. Sprinkle the mixture with some additional black pepper and sea salt, to taste. Drizzle some pure maple syrup over the vegetables and add a few light splashes of lemon juice.
Stir the mixture all together, and let it cook for a few more minutes, allowing the flavors to incorporate.
Serve warm or at room temperature.
I served it with roast chicken, but this would also be a fabulous side dish alongside fish, with a nice green salad to round out the meal.
And don’t forget to check out this other great Spaghetti Squash recipe:
Enjoy and בתאבון,
NOTE: To roast the spaghetti squash: Pre-heat the oven to 400*. Wash the squash and pierce the skin in multiple places with the tines of a fork. Place the squash into an oven safe dish (or foil pan) and bake in the oven about one hour (up to an hour and a half as necessary), turning the squash over half way through baking. The squash is baked and ready when a fork easily pierces the flesh through the tough outer exterior.
Alisha RossPosted at 00:02h, 16 January
Made this tonight and topped the spaghetti squash with steamed broccoli, sliced cherry tomatoes, and green onions before pouring on the sauce. So delish!!!