This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Species co-evolve with the other species they eat, and very often, a relationship of interdependence develops: I'll feed you if you spread around my genes. A gradual process of mutual adaptation transforms something like an apple or a squash into a nutritious and tasty food for a hungry animal." -Michael Pollan
Spaghetti squash is so great. There are almost no calories and you can use it where you would any pasta. It is fantastic in salads like this and makes the perfect vehicle for almost any flavor – just as your favorite pasta does.
Using goat cheese with your composed salad in this way is both super easy and adds a creaminess to the salad that is hard to get with ingredients like mayonnaise, yogurt, or sour cream. By putting the cheese in the bowl and letting the residual heat from your ingredients melt the cheese, you save the time and hassle of mixing up the dressing.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe can be divisible by 2.
This recipe makes great leftovers and is actually better the next day. Note that cooking time does not include chilling time.
|1 medium||spaghetti squash (about 2 pounds)|
|2 ounces||goat cheese|
|1 tsp||curry powder|
|1/2 tsp||garam masala|
|1/2 tsp||ground cumin|
|2 tsp||white wine vinegar|
|2 tsp||olive oil (divided)|
|1 large||onion (sliced)|
|16 ounces||shrimp (peeled, deveined, and sliced in half lengthwise)|
|2 medium||carrots (peeled and cut into 1/8 inch rounds)|
|1 cup||frozen peas|
|fresh ground black pepper (to taste)|
Place the water and squash in a large stock pot over high heat. When the water begins to boil, reduce the heat to a simmer.
Cook for 35 minutes. Remove the squash from the pot and let cool about 20 minutes.
While the squash is cooking, place the goat cheese, curry powder, garam masala, cumin, salt, and vinegar in a large mixing bowl. Set aside.
Place one teaspoon of the olive oil in a large skillet over medium high heat.
Add the onion and cook for about 5 minutes. Toss frequently.
Add the shrimp and cook for about 5 minutes. Toss frequently until the shrimp are pink through.
Place the warm onions and shrimp in the bowl with the goat cheese and spices, then add the frozen peas.
Add the remaining teaspoon oil to the pain.
Add the carrots to the pan with the oil and cook for 4 minutes. Toss frequently.
Add the carrots to the bowl with the peas, shrimp, onions, and peas.
When the squash is cooled for 20 minutes, cut it in half lengthwise, then scoop out the seeds and discard them.
Scoop the strands of squash into the bowl with the other ingredients and discard the rind.
Fold the ingredients together gently until well blended.
Chill well before serving.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 322||Calories from Fat 91|
|% Daily Value|
|Total Fat 9g||15%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 28g||12%|
|Dietary Fiber 4g||16%|
|Vitamin A 286%||Vitamin C 44%|
|Calcium 20%||Iron 24%|
|Vitamin K 22 mcg||Potassium 824 mg|
|Magnesium 95 mg|