Some time ago when my eldest child was still a preschooler, we were invited to a friend’s house for dinner. Another couple brought in the vegetable dish they had made to contribute to the dinner. It was the first time I had tasted spaghetti squash and I was instantly hooked to its delicious taste and noodle-like texture. I decided to come home and try my hand at this dish. I found it extremely easy to whip up at dinnertime, so wanted to share it!
Toasted Corn & Spaghetti Squash
- 1 spaghetti squash
- A few garlic cloves (peeled & chopped)
- 1-2 cups frozen (or fresh kernels) corn
- 2 – 3 tablespoons unsalted vegan margarine and/or olive oil as desired
- 2 tablespoons toasted pine nuts (optional)
- Shredded dairy-free cheese (optional)
- Salt & pepper to taste
- Boil the spaghetti squash (see how to do this from the post: Kitchen Spotlight: Tips on Using Spaghetti Squash)
- While the squash is being cooked in the pot of water, use a separate saucepan to cook the garlic. Heat a tablespoon of olive oil in a separate large saucepan. Once hot, throw in the chopped garlic to fry. When the garlic pieces are browned, remove the toasted chopped garlic to set aside in a bowl.
- Using the same saucepan, add the remainder of the olive oil into the pan. Then put the frozen corn to cook on a low-medium fire stove setting. Cook the corn until it is toasted (takes approximately 10-15 minutes), stirring occasionally. Then season if desired with a bit of salt and pepper, and remove the toasted corn into a separate bowl.
- Next, put the shredded cooked spaghetti squash into the saucepan and then add back in the toasted corn and garlic. Mix well together.
- Add additional salt and pepper if desired and raw or toasted pine nuts. Serve warm with some shredded dairy-free cheese on top (optional)!
If you like, you can use garlic salt or garlic powder instead to season the dish, and a bit of vegan margarine instead of olive oil, or in addition to the olive oil for a more buttery taste. An alternative is to add in a tablespoon of coconut oil at the end instead of vegan margarine for the same buttery feel and texture. Feel free to also add in some other protein sources like sunflower seeds, toasted pumpkin seeds, and/or sautéed black beans. You could also add some tomato pasta sauce with minced tomatoes and minced meat to form a gluten-free version of a pasta dish without noodles.
Serves 4-6 people as a side vegetable dish. It is surprisingly how filling this can be as a side to a meatless dinner! My eldest child loved this paired with mashed potatoes. I’m sure you could also just combine the strands of spaghetti squash into mashed potatoes as you are mixing it. However, it also works great separately as you can come up with all sorts of fun creations which are sure to appeal to little ones. My then nearly 4 year old loved having a monkey face on her plate using yellow spaghetti squash ‘hair’ and a white mashed potato ‘face’. If you don’t know what I mean, check out the image on my Instagram account dietitian_mom!
(Source: Mooth B. Spaghetti Squash with Corn and Roasted Garlic. Writes4food.com. http://writes4food.com/2012/09/24/spaghetti-squash-with-corn-and-toasted-garlic/. September 24, 2012. Accessed November 15, 2017.)