Ok, I’d like to take a survey – how many of you have purchased an (affiliate link –>) Instant Pot this year? How many have been pressure cooking all along? I know it’s been popular for some time, but since the Instant Pot has come on the scene, I’ve noticed this method of cooking has become a bit of a thing. For good reason! Just read all the reviews!

I purchased my Instant Pot on Amazon Prime day at a great price (like the Black Friday deal). I will admit to you, it sat in the box on my dining room table for months. Over time I took it out of the package and admired it, but it stayed on the dining room table. Something about me – I am not good at reading manuals, I really just like to jump in and start using stuff. But something about jumping in and using something like a pressure cooker just scared me a bit, if I may be honest.

My friend Jennifer uses her Instant Pot ALL THE TIME (she says it’s “Magic!”) and I was starting to get a little jealous. After having lunch with her one day I decided it was time … and with her hand-holding me through text, I made spaghetti squash. And she was right, it was Magic.

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The post How To Cook Spaghetti Squash in an Instant Pot appeared first on Aggie's Kitchen.

Click here to pin this Spaghetti Squash with Sausage and Mushroom Bolognese recipe.

Spaghetti squash is back in my life thanks to my friend Katie’s recent post on Facebook. Why have I never thought to roast it whole in the oven like that? It makes it so much easier than struggling to try and cut it and fit it into a dish in the microwave. Yes, it takes about an hour (give or take) but once it’s in the oven that’s it. After it cooks and softens all you have to do is slice it longways, scoop out the seeds and fork out the strands – easy!

(Or – slice it into rings like my friend Beth recently posted about. Rings = longer strands that actually look like spaghetti. Genius! I’m trying this next time. But roasting it whole first.)

If you don’t have time to roast it in the oven and have an instant pot, here is how to cook spaghetti squash in the Instant Pot!

My favorite way to eat spaghetti squash is with a hearty tomato based sauce (like this one). I’ll never tell you that spaghetti squash will take the place of pasta, but if you are trying to cut back on calories, carbs or whatever – then this Spaghetti Squash with Sausage and Mushroom Bolognese is for you. To me, it’s the next best thing to sitting down to a plate of pasta (and feeling really good about it).

Here are a few more healthy dinner ideas for you.

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(Photo Credit: Sandy Coughlin, Reluctant Entertainer – Grilled Spaghetti Squash)

This post is dedicated to all things spaghetti squash. ‘Tis the season you will see a variety of colorful and beautiful winter squashes popping up in baskets in the grocery stores and farmer’s markets (though don’t be too surprised to find some of them all year ’round too). Spaghetti squash has definitely become a more popular and well known variety over the years, thanks to it’s tremendous versatility (um, 50 recipes just listed here) and nutritional benefits. It’s low in calories, fat and carbs so it really suits anyone’s healthy eating plan, especially those trying to lose or maintain their weight. Of course…it depends on how you prepare it too. 😉

First things first…let’s figure out how to cook it ok? I know that’s usually the first question from those who have never cooked with spaghetti squash. I’ve prepared it both in the microwave and in the oven and honestly for me, my preference is always based on how much time I have. The microwave is definitely a great option for last minute dinner prep, but if you’ve got the extra time then the oven is another way to go. I’ve cooked it ahead of time too, and kept it in a storage container in the refrigerator for a few days for quick meals prep.

I hope you find the following articles, videos and recipes helpful and inspiring to try something new or different!

How To Prepare:

In the oven from the kitchn

On the grill from Reluctant Entertainer

In the microwave from Kitchen Treaty

In the Instant Pot 

How To Roast Spaghetti Squash {VIDEO by Dani Spies}

Spaghetti Squash 101 and How To Cook In Microwave {VIDEO by Dani Spies}

or check out this super comprehensive guide on How To Cook Spaghetti Squash for all things spaghetti squash (such a great resource, especially if you are new to spaghetti squash!)

Ways To Cook Spaghetti Squash:

On The Side

Spaghetti Squash with Fresh Herbs from The Kitchen Is My Playground (pictured, bottom right)

Baked Spaghetti Squash with Pesto, Tomatoes and Feta from Reluctant Entertainer

Broccoli and Spaghetti Squash with Lemon Pepper from Taste and Tell (pictured, top left)

Spaghetti Squash with Swiss Chard, Dried Cranberries and Dijon Vinaigrette from Cookin’ Canuck

Garlic Sesame Spaghetti Squash and Green Beans from The Lemon Bowl

Grilled Spaghetti Squash with Smoked Paprika and Parmesan from Reluctant Entertainer (pictured, top right)

Spaghetti Squash with Dried Cherries, Gorgonzola and Pecans from Cookin’ Canuck

Spaghetti Squash with Brown Butter and Crispy Sage from French Press

Spaghetti Squash with Sauteed Spinach and Mushrooms from Busy In Brooklyn

Cheese and Pepper (Cacio e Pepe) Spaghetti Squash from Rachel Ray

Greek Style Spaghetti Squash from Yummy, Healthy, Easy (pictured, bottom left)

Pasta-style

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I am so excited to share today’s recipe for Spaghetti Squash (aka “Squashta”) with Turkey Bolognese with you. Not only is it one that includes spaghetti squash (my low carb / low calorie answer to my beloved pasta cravings), but it’s a recipe from The Skinnytaste Cookbook written by Gina Homolka. Gina has been writing the Skinnytaste blog for as long as I can remember looking up recipes online (I actually remember when it was called by another name way back in the day). Her blog, as well as her new cookbook, is filled with flavorful healthy recipes, easy enough to make any day of the week for your family. What I love most about Gina’s recipes is that they are filled with wholesome real ingredients, lots of fruits and vegetables, lean proteins and whole grains – definitely my kind of food…and the way healthy eating should be.

I have a pretty good feeling most of you probably already know who Skinnytaste is. 🙂

The Skinnytaste Cookbook: Light on Calories, Big on Flavoravailable for pre-order on Amazon or enter for a chance to win a copy – see giveaway details at the end of this post.

Let’s talk about spaghetti squash, have you tried it? Do you like it? I love it. I started eating spaghetti squash not long after I had my daughter several years ago, around the time I started to really pay attention to how I was eating, cutting back on carbs and calories and really focusing on losing weight. I have mostly made it “Italian style” like in this Spaghetti Squash with Turkey Vegetable Ragu or served with Turkey Spinach Meatballs. I’ve even gotten a little creative and kicked it up in this Thai Curry Spaghetti Squash recipe – so good. I think learning how to cook spaghetti squash is usually the first hurdle to get past, but once you get the hang of how to cook it the ideas are endless.

If you are wondering if spaghetti squash tastes like pasta, let me assure you that it does not. It most definitely tastes like a squash. It has a very mild flavor and light stringy texture so to me adding a hearty sauce to it like this turkey bolognese sauce along with a little Parmesan cheese really satisfies any craving for pasta when I don’t want to actually have pasta. Like I said, I love it.

This little guy loved it too. (He’s at such a fun age to introduce new foods.)

When I received The Skinnytaste Cookbook in the mail last week I knew right away I was going to make this recipe, especially since I had just picked up a spaghetti squash from the grocery store the day before. But I’ll be honest with you, it was hard to settle on one recipe because there are plenty of recipes that I can not wait to try.

Corny Banana Blueberry Pancakes, Chicken Marsala on the Lighter Side, Bangin’ Good Shrimp and Butternut Squash Lasagna Rolls are just a few recipes that I can’t wait to make for my family.

This recipe for Skinnytaste Spaghetti Squash with Turkey Bolognese is a keeper, that’s for sure, and one I will be making again.

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The post Skinnytaste Spaghetti Squash with Turkey Bolognese {Cookbook Giveaway} appeared first on Aggie's Kitchen.

The other night on Facebook, a gal from my gym posted an update that she was making Thai Curry Spaghetti Squash. I instantly got a craving. It seemed like a really unusual pairing but it really hit the spot with me. I love the spice and creaminess of curry…and love even more the health benefits of spaghetti squash. I couldn’t wait to make it.

The beauty of social networking sites like Facebook and Twitter is the amount of access you have to other people all at once. I posted my need for a Thai Curry recipe and my blogging buddy Ninette from Big Bold Beautiful Food gave me a simple recipe to follow. I luckily had everything I needed on hand. In case you haven’t been over to her blog, you really should. She has an amazing talent of making everything she makes look mouthwatering. She’s always cooking different types of food and you will most definitely leave her site feeling hungry

So using some leftover London Broil and vegetables I had in the fridge, I whipped up a delicious coconut curry sauce and served it with spaghetti squash. Craving satisfied.

I can’t wait to make this again!! Thank you Ninette!!

Thai Curry Spaghetti Squash

Ingredients:

• 1 spaghetti squash, cooked and "shredded"
• 1-2 TB red pepper infused oil or olive oil with pinch of red pepper flakes
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• London Broil, sliced thin and cut in small pieces
• 1 zucchini, quarter chopped
• 1 squash, quarter chopped
• 1-2 TB red curry paste
• 2-3 tsp fish sauce
• 1 TB brown sugar
• 1 can lite coconut milk
• juice of 1 lime
• 2-3 scallions, chopped
• chopped cilantro

Directions:

1. Heat oil with red pepper in a large nonstick skillet, cook onion and garlic for a few minutes until soft. Add London Broil pieces and veggies to pan and saute. Add 1 or 2 TB curry paste to meat and veggies and mix together. Add a few splashes (about 2-3 tsp) of fish sauce and brown sugar to pan. Mix together, then add a can of coconut milk (and some water if necessary). Simmer a few minutes or until your meat is tender. Add fresh squeezed lime juice, cut scallions and chopped cilantro. Serve over spaghetti squash.

Recipe inspired by Ninette Enrique, Big Bold Beautiful Food

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

On a side note…I wanted to share with you an article on our Virtual Supper Club that was featured on Cooking Light’s Test Kitchen Secrets blog!

The post Thai Curry Spaghetti Squash appeared first on Aggie's Kitchen.

This one is for those of you who have a love for spaghetti squash like I do. I’ve been making a variation of this a lot these days. Almost weekly. It’s so hard to believe how good for you it is! I love how it gives me my pasta with sauce and cheese fix without eating an actual big bowl of pasta! Not that pasta is bad…I’m Italian so I love my pasta…but I try to save it for Sundays or for days it is a really special treat.

My good friend Allison and I had dinner the other night with our “littles” while our husbands took our older boys to their first Orlando Magic game. The kids ate mini bowtie pasta with sauce, while we enjoyed our spaghetti squash and some wine. This was Allison’s first time trying spaghetti squash and she loved it! We cleaned our plates and were completely satisfied.

I love to chunk up my tomato sauce with extra veggies. In this particular sauce, I added whatever I had on hand…mushrooms, zucchini, squash and of course onion and garlic. I used seasoned ground turkey for protein, but turkey sausage would also be delicious in this sauce.

I took someone’s advice from my last Spaghetti Squash post and microwaved it whole to make it easier to cut through. I poked some holes in the squash then microwaved it for 4-5 minutes. The skin is then soft enough to cut through easily. Cut spaghetti squash in half longways, clean out the seeds and membranes, then place open side down in a baking dish filled with about a 1/4 cup of water. Cover with plastic wrap and microwave for another 4-5 minutes depending on the size of the squash (refer to the sticker on the squash for more exact times). Once cooked, let cool a bit, then take a fork and scrape out the stringy flesh onto your plate to serve.

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Spaghetti Squash with Turkey Vegetable Ragu

• Author: Aggie's Kitchen
• Category: Ground Turkey
• Method: Stove/Oven

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Ingredients

• 2 tsp olive oil
• 1 large (28oz) can of diced or crushed tomatoes
• 1 large zucchini, large dice
• 2 yellow squash, large dice
• 1 med onion, chopped
• mushrooms, roughly chopped
• 2 cloves garlic, minced
• 1/2 lb ground turkey, cooked and seasoned
• 1 large spaghetti squash
• Parmesan cheese, for serving
• red pepper flakes, for serving

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Instructions

1. In a large heated saute pan, drizzle a couple of teaspoons of olive oil and add onions and garlic. Cook onions and garlic for 3-4 minutes until softened. Add zucchini, squash, and mushrooms and continue to cook for 5-7 minutes over medium high heat. Season vegetables with salt and pepper to taste. Then add ground turkey and tomatoes, combine and let cook through. Continue to simmer for about 10 minutes.
2. Scrape out stringy flesh of cooked spaghetti squash into plate and serve with sauce. Add Parmesan and red pepper flakes to taste.

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