Tag: gordon ramsay spaghetti sauce

Spaghetti Squash Primavera

Spaghetti squash and fresh vegetables simmered with a quick marinara sauce and topped with fresh mozzarella if you desire – easy, cheap, gluten-free and perfect for Meatless Mondays!

This was inspired after watching a marathon of Diners, Drive-ins and Dives, but this time we actually decided to go to the nearest DDD restaurant, The Pit Stop[1] which was featured on the show for their spaghetti squash primavera.

As a spaghetti squash lover myself, I ordered it and loved it and knew I wanted to re-make this at home. Super easy to make and you can use whatever vegetables you like – I used broccoli, carrots and zucchini but you can use asparagus, eggplant or bell peppers. To speed this up I made the spaghetti squash in the microwave which takes only about 8 minutes to cook, but if you have more time you can make it in the oven, the directions below are for both.

Of course, I had to top mine with fresh mozzarella which was just made and still warm when I bought it this morning! Leave the cheese out for vegan, dairy-free or paleo diets, nutritional info is provided below both ways. This dish comes together in less than 20 minutes, and you can easily double the recipe to make it 4 servings using a larger saute pan. You can also freeze this once cooked and reheat it in the oven for another day, enjoy!

Spaghetti Squash Primavera (with cheese)
gordon-ramsay-recipe.com
Servings: 2 • Size: 1 3/4 cups • Old Points: 7 • Weight Watcher Points+: 8 pt
Calories: 340 • Fat: 14 g • Carb: 38 g • Fiber: 8 g • Protein: 14 g • Sugar: 6 g
Sodium: 356 mg (without salt) • Cholest: 34.6 mg

NO Cheese:
Servings: 2 • Size: 1 3/4 cups • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 212 • Fat: 5 g • Carb: 37 g • Fiber: 8 g • Protein: 4 g • Sugar: 5 g
Sodium: 89 mg (without salt) • Cholest: 1 mg

Ingredients:

  • 1 small spaghetti squash (you’ll need 2 cups cooked)
  • 1 tsp olive oil
  • 1 tbsp minced shallots 
  • 1 clove garlic, crushed
  • 1/4 cup red onion, diced
  • 1/4 cup celery, diced
  • 1/4 cup carrots, diced
  • 1 cup broccoli florets
  • 1/2 cup diced zucchini
  • 2 cups homemade marinara sauce[2]
  • 1/2 tbsp grated Pecorino Romano (optional)
  • 3 oz fresh mozzarella (optional)

Directions:


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and
scoop out seeds and membrane. Season lightly with salt and black pepper;
bake about 1 hour, or longer if needed on a baking sheet, cut side
down. 
If you prefer the microwave, stab the squash with a knife all around and place on a microwave safe dish.
Microwave 7-9 minutes or the skin gives when cut with a knife.

Once cooked, use a fork to scrape the strands out into a bowl.




In a medium saute pan heat the oil over medium-low heat. Add the shallots, garlic, red onion, celery and carrots and cook 5 minutes, stirring. Add the broccoli and zucchini and season with salt and pepper to taste.

Add the marinara sauce, increase heat to medium and simmer until the
vegetables are tender crisp, about 3 to 4 minutes. Add 2 cups of the
spaghetti squash, Pecorino Romano and stir, adjust the salt and pepper
to taste and cook 1 minute.

Divide the vegetables in two small casserole dishes, or you can use the shells of the spaghetti squash to make boats, then place under the broiler or in a hot oven until the cheese melts.

References

  1. ^ The Pit Stop (www.pitstopeats.com)
  2. ^ marinara sauce (www.gordon-ramsay-recipe.com)

Warm spaghetti with rocket, raisins and chickpeas

Goodtoknow TV

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This dish is a riot of colour, texture and flavours. The salad-style topping is an ideal way to liven up a bowl of plain pasta. Serve the salad on the side if preferred.

  • Serves: 4

  • Prep time: 20 mins

  • Cooking time: 3 mins

  • Total time: 23 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

Cold pressed rapeseed oil is a rich golden colour and has a nutty, earthy taste; ideal for salad dressings. If preferred, use extra virgin olive oil.

Ingredients

  • 400g can chickpeas, drained and rinsed
  • 1 small red onion, finely sliced
  • 1 large carrot, grated
  • 100g raisins
  • 4 ripe tomatoes, sliced
  • 2 handfuls baby salad leaves
  • 4tbsp cold pressed rapeseed oil
  • 4tbsp carrot juice
  • Salt and freshly ground black pepper
  • 500g fresh spaghetti
  • 100g blue cheese, crumbled

Method

  1. Put the chickpeas, onion, carrot, raisins, tomato and salad leaves in a bowl. Mix gently together, cover and chill until required.
  2. Mix 3tbsp oil with the carrot juice and season well. Set aside.
  3. Just before serving, bring a large saucepan of lightly salted water to the boil and cook the spaghetti for 2-3 mins until just tender. Drain well, leave for 5 mins then return to the saucepan and toss in the remaining oil.
  4. To serve, pile the pasta into serving bowls and pile the salad on top. Sprinkle with the cheese. Mix the dressing and serve with the salad whilst the pasta is still warm.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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