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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Spaghetti Squash with Garlic & Almonds

October 10 By Renée 22 Comments

Spaghetti Squash with Garlic & Almonds combines Jarlsberg, almonds, and garlic for a delicate crunch and rich, nutty depth in this light and easy spaghetti squash recipe.

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

A while back, I found a recipe for Garlic Spaghetti Squash with Herbs on one of my favorite food blogs, Pinch of Yum. Unfortunately, when I finally got around to putting it together for the first time (after a very long day of teaching that followed a very short night of sleep) I realized that it called for a few things I didn’t have on hand; moreover, no way was I ponying up for pine nuts at the end of the month. So I made a few changes. 

The results were amazing! Everyone in our family ate it – and liked it! Everyone! (Unanimous appreciation of a new food by all family members = Tier I Miracle!) We love how the Jarlsberg, almonds, and garlic combine to bring a great crunch and a rich, nutty depth to what has become one of our favorite easy spaghetti squash recipes. 

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

Not only is this Spaghetti Squash with Garlic & Almonds a snap to make and super tasty, but it has proven itself to be as quite versatile, too. We’ve served it it for breakfast, lunch, or dinner; both as a main dish and on the side. (It pairs very well with Eggs Provençal.) 

TIP: For an easy workday dinner, we like to top this easy Spaghetti Squash recipe off with a little stir-fried mixture of spicy Isernio Hot Italian Sausage, sliced mushrooms, and sweet onions. Serve with a spinach salad and a light vinaigrette, and you’re set.

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman
5 from 8 votes

Spaghetti Squash with Garlic & Almonds

Jarlsberg, almonds, and garlic combine to bring crunch and rich, nutty depth to this versatile, crowd-pleasing dish.
Prep Time10 mins
Cook Time30 mins
Skillet time5 mins
Total Time45 mins
Print Recipe Pin Recipe
Course: Main dish or side
Cuisine: Vegetarian
Keyword: almonds, garlic, spaghetti squash
Servings: 4 servings
Calories: 191kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Half-Sheet Pan
  • Silpat Mat
  • Cast Iron Skillet (10-Inch)

Ingredients

  • 1 medium spaghetti squash halved and seeded
  • Olive oil
  • Kosher salt
  • 2 cloves garlic minced
  • ½ cup chopped almonds toasted
  • 1/2 ounce fresh basil chiffonade (about 1/4 cup)
  • 2 ounces Jarlesberg shredded (about 1/2 cup)
  • Fresh ground black pepper
US Customary - Metric

Instructions

Roast Spaghetti Squash

  • Preheat the oven to 375°.
  • Carefully split the Spaghetti Squash in half from blossom to stem. [Here's a safe, easy method for doing that if you're not sure how.]
  • Clean out seed cavity, and sprinkle the inside of the squash halves with olive oil. Season with salt and pepper.
  • Place the cut side down on a Silpat mat (or parchment) lined baking sheet and roast for 25-35 minutes, or until fork tender.
  • Allow cooked squash to cool cut side down for at least 10 minutes.
    Use a fork to scrape out the insides and separate strands. Set aside.
    [For more specific directions/pictures, see "How to Roast a Spaghetti Squash" below.]

Spaghetti Squash with Garlic & Almonds

  • Heat a 10-inch cast iron or other large, heavy skillet over medium heat.
    Toss in chopped almonds into dry skillet and sauté for 1-2 minutes, just until they are barely beginning to toast.
    You will smell them toasting before you see any color change.
  • Immediately reduce heat to low, and add a tablespoon or so of olive oil.
    Toss in the minced garlic and sauté one more minute.
  • Stir in cooked spaghetti squash and turn heat back up to medium. 
    Using tongs, continue to sauté for about 2-3 more minutes, until almonds and garlic are distributed evenly and squash is heated through. 
    Try not to cook it too long, or the spaghetti squash strands will get mushy.
  • Remove from heat.
    Toss in grated Jarlsberg cheese and fresh basil.
    Using tongs, toss to mix. Salt and pepper to taste.
  • Garnish with additional cheese, almonds, and basil. Serve warm.

Nutrition

Serving: 1serving | Calories: 191kcal | Carbohydrates: 12.7g | Protein: 17.1g | Fat: 13.9g | Saturated Fat: 3.6g | Cholesterol: 10mg | Sodium: 484mg | Potassium: 279mg | Fiber: 3.7g | Sugar: 4.4g | Calcium: 171mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

If you love winter squashes, be sure to check out our recipe for Curried Butternut Squash Soup. It’s amazing!  

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Recipe Updated October 19, 2019 (Originally published March 15, 2015)
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5 from 8 votes

How to Roast a Spaghetti Squash

Easy step-by-step instructions for oven-roasted spaghetti squash.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Print Recipe Pin Recipe
Course: Main dish or side
Cuisine: Vegetarian
Keyword: spaghetti squash
Servings: 4 servings
Author: Renée | The Good Hearted Woman

Equipment

  • Half-Sheet Pan
  • Silpat Mat

Ingredients

  • 1 medium spaghetti squash halved and seeded
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
US Customary - Metric

Instructions

  • Carefully split the Spaghetti Squash in half from blossom to stem. [Here's a safe, easy method for doing that if you're not sure how.]
  • Clean out seed cavity, and sprinkle the inside of the squash halves with olive oil. Season with salt and pepper.
    How to Cook Spaghetti Squash | The Good Hearted Woman
  • Place the cut side down on a Silpat mat (or parchment) lined baking sheet and roast for 25-35 minutes, or until fork tender.
    How to Cook Spaghetti Squash | The Good Hearted Woman
  • Allow cooked squash to cool cut side down for at least 10 minutes. Turn over.
    How to Cook Spaghetti Squash | The Good Hearted Woman
  • Use a fork to scrape out the insides and separate strands.
    How to Cook Spaghetti Squash | The Good Hearted Woman
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Spaghetti Squash with Garlic & Almonds on colorful tray    Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Gluten-free, Main Dishes, Recipes, Side Dishes, Vegetarian Tagged With: Cheese, nuts, squash, vegetables

Grilled Stuffed Squash Blossoms with Sweet Potato, Mascarpone & Rosemary Browned Butter Filling

September 9 By Renée 7 Comments

Sweet Potato, mascarpone, and fresh rosemary browned butter go together to make the most amazing filling for this delicious stuffed squash blossom recipe.

Squash Blossom Recipe - Grilled Squash Blossoms with Sweet Potato & Mascarpone | The Good Hearted Woman
This post may contain affiliate links, but don’t worry – they won’t bite.

In a previous post, I shared with you my photoshoot with Tarzan & The Squash Blossoms (and no, you may not use that as your new band name – I call dibs) and my recipe for Sweet Potatoes with Mascarpone and Fresh Rosemary Browned Butter. From there, it takes just one more easy step to complete this beautiful, delicious grilled squash blossom recipe.

There are many ways to prepare stuffed blossoms once you fill them, but grilling seems to be the best option to me: not only is it healthier than the traditional deep-fry method, but it also preserves the delicate flavor of the squash blossoms without covering it up.

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Growing Your Own – Which Blossoms Should You Pick? 

All squashes produce male and female flowers. If you look inside the flower, the male ones will have a little stamen in the middle. We have more squashes than we will ever need, so I wasn’t too worried about this, but if you want to preserve your squash harvest, try to pick the male flowers – just don’t pick all of them! (You can find more information about distinguishing male and female squash blossoms here.)

Squash Blossom Recipe - Grilled Squash Blossoms with Sweet Potato & Mascarpone | The Good Hearted Woman

Don’t have a garden? That’s OK! You can find squash blossoms at your local Farmers Market from early spring clear into fall.

Squash Blossom Recipe - Grilled Squash Blossoms with Sweet Potato & Mascarpone | The Good Hearted Woman

Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

Grilled Stuffed Squash Blossoms with Sweet Potato, Mascarpone & Rosemary Browned Butter

Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: Seasonal, Spring, Summer
Keyword: garden, grilling, squash, squash blossoms
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 6-8 squash blossoms
  • 1 Batch Sweet Potatoes with Mascarpone & Rosemary Browned Butter
  • 2 tablespoons reserved Rosemary Browned Butter
  • Rosemary sprigs for garnish

Instructions

  • Place Sweet Potato mixture in a zip-top bag, trim one comer and use to pipe into each blossom. Pipe the mixture into the flowers. Be careful to not overfill the flowers - there needs to be enough room at the top to twist the petals closed.
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  • Spray or brush stuffed flowers very lightly with with olive oil.
    Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman
  • Place on hot grill for about four minutes on each side.**
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  • (I put the remaining browned butter in a small bowl for this step.) Using a spoon, skim the clear browned butter from the top, leaving the dark brown remains at the bottom of the bowl, and drizzle over the grilled squash blossoms.
  • Garnish with fresh rosemary sprigs and serve warm.

Notes

Alternative Prep Method: You can also bake the filled squash blossoms in a 375° F oven for 10-15 minutes.
If you wish, you can use tweezers to remove the stamen from the male blossoms before you fill them.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Squash Blossom Recipe - Grilled Squash Blossoms with Sweet Potato & Mascarpone | The Good Hearted Woman

Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

Sweet Potatoes with Mascarpone & Rosemary Brown Butter

Print Recipe Pin Recipe
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 lb. orange-fleshed sweet potatoes peeled and cut into ½ cubes
  • 1/4 cup mascarpone
  • 1/2 t. Kosher Salt or more, to taste
  • 4 oz. Salted Butter
  • 2 sprigs fresh rosemary each about 4" long

Instructions

  • Place prepared sweet potatoes in a medium saucepan and add enough water to cover them, plus an extra inch.
  • Bring the water to a boil and cook the cubed sweet potatoes for about 15 minutes, or until they are very tender.
  • Drain the sweet potatoes, and place them back in the pot.
  • Add mascarpone, salt, and 2 tablespoons of the prepared Rosemary Brown Butter.
  • Using an immersion blender, puree ingredients until everything is smooth and creamy, with no lumps remaining. (You can do this step in a food processor if you don’t have an immersion blender.)

To prepare Rosemary Brown Butter:

  • In a small skillet over medium-high heat, heat butter and rosemary until the butter melts and begins to foam. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and gives off a nutty aroma. Be careful not to burn the butter.
  • Remove from the heat immediately and allow to cool slightly.
  • Remove rosemary sprigs from butter.

Notes

Depending on the size of the blossoms you use, you may end up with extra filling. You will survive.
To serve this as a simple, delicious side dish, simply double the recipe.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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of The Good Hearted Woman. ? Be sure to PIN this recipe!

Squash Blossom Recipe - Grilled Stuffed Squash Blossoms with Sweet Potato & Mascapone Filling     Squash Blossom Recipe - Grilled Stuffed Squash Blossoms with Sweet Potato & Mascapone Filling

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Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: 30-Minute Meals, Gluten-free, Recipes, Side Dishes, Vegetarian Tagged With: seasonal, Seasonal Eating, squash, summer squash

Sweet Potatoes & Marscarpone with Fresh Rosemary Brown Butter

September 8 By Renée 8 Comments

This started out as a post about stuffed squash blossoms, but this Sweet Potatoes & Marscarpone with Fresh Rosemary Brown Butter is so amazing that it earned a post of its very own. 

Our zucchini plant is going gangbusters, as zucks tend to do this time of year: one last push before the cold moves in to make way for winter squashes. Last week, I decided I wanted to make some stuffed squash blossoms, so I set to work to think up a little something different to filled them with.

Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

Before I got to cooking though, I wanted to get a few pictures of those beautiful blossoms. So I set up on the back deck (where I shoot all my images, as you have probably figured out by now).

Enter Tarzan.

Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

Tarzan started out life as a barn kitty, and spent the first few months of his life swinging from horse tails and blanket racks down in our barn, which is how he got his name. When he got big enough to escape the barn, the first thing he did was run up to the house and find a comfy spot in the sun to lounge.

A lot of things have changed in the last decade, but Tarzan isn’t one of them.

He saw the sun warming the bench where my squash blossoms were laying, and hopped right up.

SB GHW 2

There was no way I could get him to move. I kept picking him up and putting him down on the deck, and he kept hopping right back up and getting comfy before I had a chance to turn on the camera. I finally just gave up and started taking cat pictures.

SB GHW 3

“I’ve got this, Mom. No one’s gonna mess with your flowers on my watch.”

Anyway, back to those squash blossoms – or rather the filling for the squash blossoms. Sometimes, when you throw things together in the kitchen, it works out pretty well. Sometimes it doesn’t. This time, it didn’t turn out well…

This time, it turned out Awesome!

Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

So awesome, in fact, that I decided to give it a post of its very own.

I cannot tell you how much I love these sweet potatoes. The nutty, fragrant rosemary brown butter is a perfect complement to the sweet potatoes, and the marscarpone gives it a velvety smooth, rich texture. As we licked the last bits out of the bowl with our fingers at the end of our meal, Mr. B and I already had a long list of things I could create using it as a base: sweet potato pie (of course), and cookies, ice cream, fudge – who knows what else. I know food bloggers are always raving about how delicious their own creations are, but honestly, this stuff is good. Really good.

Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

Sweet Potatoes with Mascarpone & Rosemary Brown Butter

Print Recipe Pin Recipe
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 lb. orange-fleshed sweet potatoes peeled and cut into ½ cubes
  • 1/4 cup mascarpone
  • 1/2 t. Kosher Salt or more, to taste
  • 4 oz. Salted Butter
  • 2 sprigs fresh rosemary each about 4" long

Instructions

  • Place prepared sweet potatoes in a medium saucepan and add enough water to cover them, plus an extra inch.
  • Bring the water to a boil and cook the cubed sweet potatoes for about 15 minutes, or until they are very tender.
  • Drain the sweet potatoes, and place them back in the pot.
  • Add mascarpone, salt, and 2 tablespoons of the prepared Rosemary Brown Butter.
  • Using an immersion blender, puree ingredients until everything is smooth and creamy, with no lumps remaining. (You can do this step in a food processor if you don’t have an immersion blender.)

To prepare Rosemary Brown Butter:

  • In a small skillet over medium-high heat, heat butter and rosemary until the butter melts and begins to foam. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and gives off a nutty aroma. Be careful not to burn the butter.
  • Remove from the heat immediately and allow to cool slightly.
  • Remove rosemary sprigs from butter.

Notes

Depending on the size of the blossoms you use, you may end up with extra filling. You will survive.
To serve this as a simple, delicious side dish, simply double the recipe.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Click through for some of the best filled-and-grilled squash blossoms ever!

Grilled Squash Blossoms with Sweet Potato, Marscarpone, and browned butter stuffing | The Good Hearted Woman

Filed Under: 30-Minute Meals, Gluten-free, Recipes, Side Dishes, Vegetarian Tagged With: grilling, seasonal, Seasonal Eating, squash, sweet potatoes, zucchini

Curried Butternut Squash Soup

November 18 By Renée 11 Comments

Rich and savory with just a hint of sweetness, this creamy Curried Butternut Squash Soup will satisfy all your fall soup cravings. 

Curried Butternut Squash Soup | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

This recipe started out as a copycat for Panera’s Autumn Squash Soup, but I’m totally addicted to curry, so I bumped up the spices slightly, added a little extra half-and-half and… Boom!

Rich and savory with just a hint of sweetness, this creamy Curried Butternut Squash Soup will satisfy all your fall soup cravings. 

Wavy Line

The most difficult thing about making this Curried Butternut Squash Soup is cutting up the squash. Check out this great tutorial I found for safely and efficiently cutting a butternut squash.

Curried Butternut Squash Soup | The Good Hearted Woman

Curried Butternut Squash Soup

Rich and savory with just a hint of sweetness, this creamy roasted butternut soup will satisfy all your fall soup cravings. 
Print Recipe Pin Recipe
Course: Soup
Cuisine: Seasonal
Keyword: squash
Servings: 6 servings
Calories: 297kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1 1/2 teaspoons salt
  • 1 teaspoon curry powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1/4 teaspoon fresh nutmeg
  • 1 small butternut squash seeded & cut into large chunks*
  • 1 small sugar pie pumpkin or kuri squash seeded & cut into large chunks*
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • 3/4 cup apple cider
  • 1 1/2 cups half-and-half
  • 1-2 tablespoons honey
  • 1/4 cup pepitas
US Customary - Metric

Instructions

  • Preheat oven to 450° [230°].
  • In a small bowl, mix salt, curry powder, cinnamon, pepper, nutmeg.
  • Arrange squash chunks on parchment-lined baking tray, flesh side up.
    Drizzle with olive oil and season with half of the spice mixture.
    Set the rest of the spice mix aside for later.
    Curried Butternut Squash Soup | The Good Hearted Woman
  • Roast seasoned squashes in oven for 25-30 minutes, or until flesh is very tender. Let cool.
    Curried Butternut Squash Soup | The Good Hearted Woman
  • Scoop cooked squash off of skin and into a large blender pitcher.
    Pour in cider and broth and blend until very smooth.
    Discard squash skins.
  • Pour blended squash mixture into a large, heavy saucepan and heat over medium-low until mixture reaches a low simmer.
    Add remaining spices, one tablespoon of honey and half-and-half.
  • Taste and season, adding more honey if desired.
  • Serve warm.
    Garnish with roasted pumpkin seeds - they give it a nice crunch!

Notes

I used a 44-ounce butternut squash and a 25 ounce kuri squash for the batch I made here, and it turned out perfect.
I probably used a little more curry powder than this recipe calls for in the end, but go easy if you decide to add extra or you will lose that lovely butternut flavor.

Nutrition

Serving: 1serving | Calories: 297kcal | Carbohydrates: 44g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 779mg | Potassium: 1363mg | Fiber: 6g | Sugar: 14g | Vitamin A: 16684IU | Vitamin C: 55mg | Calcium: 192mg | Iron: 3mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Do you love butternut squash? Be sure to try our Roasted Butternut with Bacon, Leeks & Goat Cheese and our Easy Butternut Samosas!

Curried Butternut Squash Soup | The Good Hearted Woman

Looking for a tasty garnish for this Curried Butternut Squash Soup? Check out these delicious sweet and savory Pumpkin Seed recipes! 

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Curried Butternut Squash Soup - A Panera Copycat Recipe with Attitude! | The Good Hearted Woman
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Gluten-free, Soup, Chowder & Stew, Vegetarian Tagged With: curry, pumpkin, soup night, Spices, squash

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