Are you looking for a quick dinner idea that's both healthy and incredibly flavorful? Look no further! This recipe combines the creamy sweetness of butternut squash with the fun, noodle-like texture of spaghetti squash for a delicious and nutritious meal. It's perfect for a weeknight dinner and impressive enough for a special occasion. This easy recipe is a fantastic example of homemade cooking at its finest.
Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 medium spaghetti squash, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup vegetable broth or chicken broth
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
Preparing the Squash:
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Place the halved spaghetti squash, cut-side down, on another baking sheet.
- Roast both squashes for about 30-40 minutes, or until the butternut squash is tender and the spaghetti squash is easily pierced with a fork. The cooking time might vary slightly depending on the size of your squash.
Making the Sauce and Combining:
- While the squash is roasting, heat a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, sage, thyme, and nutmeg. Cook for another minute until fragrant.
- Once the butternut squash is cooked, add it to the skillet with the onion and garlic mixture. Stir in the vegetable broth and let it simmer for about 5 minutes to create a slightly creamy sauce.
- Using a fork, scrape the spaghetti squash strands out of its shell. Add the spaghetti squash to the skillet and gently toss everything together.
- Season with salt and pepper to taste.
Serving:
- Serve immediately, garnished with grated Parmesan cheese and fresh parsley.
Cooking Tips for Best Results:
- For easier peeling, microwave the butternut squash for a few minutes before peeling. This softens the skin, making it easier to remove.
- Don't overcrowd the baking sheet when roasting the squash. This ensures even cooking and prevents steaming.
- If you prefer a thicker sauce, you can simmer the butternut squash mixture for a longer time or add a tablespoon of cornstarch mixed with a little water.
- Feel free to experiment with other herbs and spices, such as rosemary, oregano, or chili flakes.
Variations:
- Add protein: Toss in some cooked sausage, chicken, or chickpeas for a heartier meal.
- Make it cheesy: Increase the amount of Parmesan cheese or add other cheeses like mozzarella or ricotta.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Vegetarian option: Use vegetable broth instead of chicken broth.
Nutritional Information (per serving, approximate):
This recipe provides a good source of fiber, vitamins, and minerals. The exact nutritional content will depend on the size of the squash and the ingredients used. Nutritional information should be calculated based on your specific ingredients and serving size using a nutritional calculator.
This butternut and spaghetti squash recipe is a fantastic example of delicious dishes that are both easy and healthy. It's a perfect choice for anyone looking for simple yet satisfying food recipes, quick dinner ideas, or healthy meals. Enjoy!