Spaghetti Squash = Nature’s Noodles. A wonderful alternative to flour laden pasta, especially if you are gluten-free, following a Paleo lifestyle, are trying to incorporate more vegetables into your diet, or are looking for food alternatives during the [long] week of Passover!!
I don’t think you can go wrong with these; follow the basic method and add whatever fresh herbs and spices you want, I’m sure they’ll still be delicious.
I baked them in a muffin tin sprayed with coconut spray, as well as a ceramic ramekin. They released from the ramekin much more effortlessly than from the muffin tray. I might suggest lining the muffin tray with parchment. You could also bake it as one souffle in a greased glass pyrex, slicing it into squares when it cools down. For this you would increase the baking time.
The first time I cooked the spaghetti squash I cooked the entire squash, seeds and all. Later, I read to spoon out the seeds before roasting. I strongly suggest this step: it is much easier to remove all the seeds before the squash softens rather than after it’s baked!
SPAGHETTI SQUASH, ZUCCHINI AND BASIL SOUFFLES
4 cups Spaghetti Squash, from 3 small-medium squash (approximately 1½ lbs)
1 tbsp Olive Oil
2 Shallots, chopped, ½-¾ cup
2 large Garlic cloves, chopped, 2 tbsp
1 tbsp Jalapeno, finely chopped – OPTIONAL – may also be substituted with ½ tsp Chili Pepper Flakes, or omit altogether
¼ tsp Kosher Salt plus ½ tsp Kosher Salt
1 cup tightly packed Fresh Basil
4 large Eggs
2 tsp White Horseradish
¼ fresh Pepper
1 large Zucchini, either spiralized or grated
Heat oven to 350 degrees.
Cut the spaghetti squash in half, from stem to end. Remove the seeds. Brush cut side lightly with olive oil. Place flesh side down on a parchment lined cookie sheet. Bake for 40-45 minutes. Remove from oven and allow to cool enough to be held, (I often hold it using a tea towel or paper towel). Using a large spoon, take out the flesh and put in a large bowl — it will fall out in strands! Using a spiralizer, ‘spiralize’ the zucchini, then coarsely chop (3-4 cuts with a knife). If you do not have a spiralizer, use a large vegetable grater. Add to spaghetti squash. In a small saute pan, heat olive oil. Add shallots and ¼ salt. Cook over medium heat. When onions begin to soften and become translucent, about 3 minutes, add the chopped jalapeno. Cook 2 more minutes, stirring often. Add the chopped garlic and cook for 30-60 seconds. Remove from heat. Add to squash and zucchini. Using a food processor, chop the basil. Add eggs, horseradish, ½ tsp kosher salt and pepper to the basil. Blend. Add basil-egg mixture to rest of the ingredients and mix well to blend. Divide amongst prepared muffin tins or glass dish. Bake muffins for 40 minutes, checking for doneness after 35. If you’re baking in one dish, check the center of the souffle for firmness after 40 minutes. It will probably need closer to 50-60 minutes until it’s cooked through.