In this delectable spaghetti squash stew, the noodle-like strands of this distinctive vegetable contrast with the crisp topping of turnips and snow peas. If you’re looking for a unique spaghetti squash recipe, you’ll find it here!
If ever there was a “fun” vegetable, it would be spaghetti squash. Once a rarity, spaghetti squash is now available in well-stocked supermarkets, produce markets, and farm markets.
Simply prepared spaghetti squash makes a nice side dish for fall meals and winter meals. Those looking to reduce carbs use it as a vegetable replacement for pasta with marinara or other favorite sauce.
Here’s a great post if you’d like to learn more about spaghetti squash. It isn’t often thought of as a soup or stew ingredient, but we’re about to change that!
What to serve with this spaghetti squash stew: Keep it simple with a crusty whole-grain bread and an easy salad or slaw. If you’d like to bake something to go with the soup while it’s simmering, I’d highly recommend Vegan Corn Muffins with Cheese and Herbs.
How to prepare Spaghetti Squash
Here are the basic directions for preparing spaghetti squash:
1 Preheat the oven to 375º F.
2 Cut the squash in half lengthwise; remove the stem and seeds. Place, cut side up, in a casserole dish with l/2 inch of water. Cover tightly with foil.
3 Bake until easily pierced with a fork, about 40 to 45 minutes. When the squash is cool enough to handle, scrape it lengthwise with a fork to release the spaghetti-like strands. If you have children, let them do the scraping—they have a blast doing it!
Recipe is from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
The stew, before adding the crisp vegetable toppings
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 large onion, quartered and thinly sliced
- 2 cloves garlic, minced
- 28-ounce can diced tomatoes (try fire-roasted)
- 1/3 cup thinly sliced sun-dried tomatoes, oil cured or not
- 2 cups water
- 1 cup small white or cremini mushrooms, stemmed and thinly sliced
- 2 teaspoons salt-free seasoning (see page 00 for brands)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- 2 medium turnips, peeled and cut into thick matchsticks
- 1 heaping cup snow peas, trimmed
- Preheat the oven to 375º F.
- Cut the squash in half lengthwise, then scrape out the seeds. Place the two halves, cut side up, in a foil-lined shallow casserole dish. Cover tightly with more foil and bake for 40 to 50 minutes, or until easily pierced with a fork.
- When the squash is cool enough to handle, scrape the flesh away from the shell with a fork, using long downward motions to remove the spaghetti-like strands.
- Heat 1 tablespoon of the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden and just beginning to brown.
- Add the spaghetti squash, fresh and dried tomatoes, water, mushrooms, seasoning, oregano, and thyme. Bring to a slow boil, then lower the heat. Simmer gently with the cover ajar for 20 to 25 minutes. Season with salt and pepper.
- Meanwhile, heat the remaining tablespoon of oil in a skillet or stir-fry pan. Add the turnips and sauté over medium-high heat, stirring frequently, until golden. Add the snow peas and continue to sauté, stirring, until the snow peas are bright green and tender-crisp.
- Serve at once, topping each serving with some of the turnips and snow peas.
Variation: Swap in jícama for the turnips and/or snap peas for the snow peas.
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