Ginger Scallion Spaghetti Squash Recipes

GARLIC-HERB SPAGHETTI SQUASH

Steps:

• Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.

GINGER-SCALLION SPAGHETTI SQUASH

Steps:

• Place 1 halveed seeded spaghetti squash in a microwave-safe bowl with 2 tablespoons water; cover and microwave until tender, 15 minutes. Let cool, then scrape with a fork. Puree 1/2 cup chopped carrots with 1/4 cup water, a 1-inch piece of ginger, the whites from 3 scallions, 2 tablespoons sesame oil, sysauce and rice vinegar and 1 tablespoon brown sugar. Toss with the squash and scallion greens. Top with toasted sesame seeds.

GARLIC-GINGER ROASTED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place spaghetti squash in a baking dish, cut-side up. Combine butter, olive oil, honey, ginger, garlic, and chile flakes in a small bowl. Spread mixture evenly on the cut side of the spaghetti squash; pour any extra mixture in the center of each squash. Lightly sprinkle with kosher salt.
• Bake in the preheated oven until soft, about 1 hour.
• Scrape the squash into strands with 2 forks and mix with the seasoned butter in each squash. Serve warm.

BROCCOLINI WITH SIZZLING GINGER-SCALLION OIL

Steps:

• Bring large, deep skillet of water to boil over high heat. Season with salt and coins of ginger. Pour soy sauce into a measuring cup and set aside.
• Blanch broccolini in the skillet until just tender, a few minutes. Remove to a large platter, draining as much water as possible (reserve the water).
• Meanwhile, heat oil in a small saucepan over high heat.
• Place julienned ginger, scallions and chiles over broccolini.
• Test if oil is hot enough by dropping one piece of ginger into the saucepan. If it sizzles with vigor, then it's hot enough! Carefully pour hot oil over the broccolini and aromatics.
• Quickly dilute soy sauce with 1/4 cup hot water from the skillet. Stir together, then pour around the broccolini and serve!

GINGERED SPAGHETTI SQUASH

Steps:

• Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is al dente. Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving.

EVERYTHING-SPICED SPAGHETTI SQUASH

Steps:

• Put 1 large halved and seeded spaghetti squash in a bowl with 2 tablespoons water. Cover and microwave until tender, about 15 minutes; scrape into strands. Brown 2 sliced shallots in a skillet with butter and olive oil, 4 to 5 minutes; season with salt and pepper. Add 3 sliced garlic cloves and cook 1 minute. Add the squash and cook 2 minutes. Stir in 1 tablespoon toasted sesame seeds and 2 teaspoons poppy seeds; season with salt.

CRISPY SMASHED POTATOES WITH GINGER SCALLION SAUCE RECIPE BY TASTY

Steps:

• Bring a medium pot of water to a boil, then add 1 tablespoon of kosher salt and the potatoes. Cook for 20-25 minutes, until the potatoes are fork-tender. Drain the potatoes in a colander and let cool for 5 minutes, or until safe to handle.
• Preheat the oven to 400°F (200°C)..
• Transfer the potatoes to a baking sheet and smash using the bottom of a cup or a fork to about ¼ inch thick. Arrange the smashed potatoes in a single layer, then drizzle with the olive oil and season with salt and garlic powder.
• Roast the potatoes for 40 minutes, flipping once halfway through, until golden brown and crispy.
• While the potatoes are roasting, make the ginger scallion sauce: Heat the avocado oil in a small saucepan over medium-high heat until the temperature reaches 375°F (190°C).
• Add the scallions, garlic, ginger and salt to a medium heatproof bowl. Carefully pour the hot oil into the bowl. The mixture will sizzle a lot. Once the aromatics stop sizzling, stir with a spoon until evenly mixed. Set aside until ready to use.
• To serve, transfer the roasted potatoes to a platter and top with the ginger scallion sauce. Serve immediately.
• Enjoy!