Spaghetti Squash with Sautéed Cabbage

30 Minute Meal – Spaghetti Squash and Sautéed Cabbage Recipe

Spaghetti Squash with Sautéed Cabbage. This years crops were simply amazing. And two of the vegetables that produced big time were spaghetti squash – which I’ve now got 30+ sitting in my winter storage room and cabbage – which I’ve yet to figure out how to turn into sauerkraut (one day I’ll master this). But until then … it’s onward with using the cabbage heads in dinners and salads.

So I did find this delicious recipe at The Big Oven that includes both the squash and cabbage. And what’s also great about this meal is it can be made in under 30 minutes (woohoo). If you’re not into using your microwave, the dish will take about 45 minutes. But in the microwave – you’ve got one tasty meal, from prep to plate, in under 30. Easy breezy 🙂 Enjoy and HAPPY COOKING.

Spaghetti Squash with Sautéed Cabbage – 30 Minute Meal
compliments of The Big Oven
serves 2

Ingredients
1 spaghetti squash
1 medium cabbage
1/2 c onion, chopped
1 medium Green Pepper, Slivered
3 tbls Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
2 cloves Garlic, chopped
Parmesan Cheese grated
2 tbls Butter

Instructions
Cut squash lengthwise and remove seeds. Place 1st half of squash upside down on a plate lined with a paper towel, and microwave on high for 6 minutes. Repeat with 2nd half.

If you’re baking in the oven – sprinkle with salt, and place face down on oiled baking sheet. Bake at 350 degrees for approximately 30 minutes or until slightly softened/tender to fork. Remove from oven and allow to cool enough to handle.

While squash is cooking, heat the olive oil in a pan. Slice the cabbage into shreds and sauté the onion, green pepper and a sprinkle of salt in the olive oil, until the cabbage mixture is tender. Should take about 10 minutes.

Using a fork, remove the cooled squash from their shells and place into ovenproof serving dish. Keep the squash strands warm in a low temperature oven or in microwave.

Brown the butter with garlic. Remove the squash from oven and pour the butter mixture over it and mix. Then put the mix back into each squash shell. Top the squash with the sautéed cabbage mixture, sprinkle with salt and pepper, and top off with the parmesan cheese.

As you can see I served the spaghetti squash dish with a side of garlic bread. And if I had the salad makings ready, I would have added this too. The meal was simply delish – and the hubs told me to put this recipe in our keeper file. Looks like this one will be a routine dish over the winter.