Tag archive for "spaghetti squash"

Lasagna Soup with Spaghetti Squash and Ricotta- the WINNER of #abettersoup Instagram Contest!

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Lasagna Soup with Spaghetti Squash and Ricotta- the WINNER of #abettersoup Instagram Contest!

3 Comments 03 January 2013

Lasagna Soup, The Jewish Hostess

 

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Thank you to all of the fabulous hostesses who contributed to #abettersoup on my Instagram contest! 

Cynthial1111 was the grand winner with the most likes! Over 60 soup recipes were contributed on Insta! Cynthia wins a pair of seamless arm warmers from Jeanette Activewear! Call Jeanette for all of your exercise clothing and exercise outerwear! Here’s a peek at her Instagram PAGE.

If you haven’t gotten into Instagram yet, then ask your kids to show you how! It’s a great way to see whats happening in a flash. Not too many words, just a photo- and swish! You are on to the next. Folllow all of your interests, and that’s it. Click off when you are done. You will definitely see tons of new recipes and table settings on The Jewish Hostess Insta page.

Click HERE for more great soup recipes contributed by The Jewish Hostess Instagram fans

@cynthial1111

Lasagna Soup with Spaghetti Squash and Ricotta

  • 2 tsp. olive oil
  • 3 c. chopped onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 28-oz. can diced tomatoes
  • 2 bay leaves
  • 6 c. Stock or water
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste

 

  • 1 cup cooked spaghetti squash
  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper
  • 2 c. shredded mozzarella cheese

 

Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Let soup simmer. Stir in basil and season to taste with salt and freshly ground black pepper.

While soup is cooking prepare the cheese.

In a small bowl, combine the ricotta, parmesan, salt, and pepper.

To serve, ladle soup in bowl, add spaghetti squash, and top with cheese mixture- yumm!

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Sweet Spagetti Squash “Hillu”- Syrian Style Simanim for Rosh Hashanah

kosher recipes, rosh hashanah simanim

Sweet Spagetti Squash “Hillu”- Syrian Style Simanim for Rosh Hashanah

No Comments 11 September 2012

One of the Simanim or symbols used on the Jewish New year of Rosh Hashanah is a specific type of squash or gourd – known in this context as either “qara” or “kera” or “k’ra” or “kra” in Hebrew and Aramaic, this type of squash is otherwise known as spaghetti squash or calabash. Pumpkin, another type of squash, may also be used but traditionally many Sephardic or Syrian Jews prefer cooking spaghetti squash in a thick sugar syrup known as “shira”. For as long as I can remember, my mother, and then later on when I got married, my mother in law cooked up this pot of sweet golden threads known as “sillet”(pictured above in between the date and the apple).

As kids we knew that we would have rather be munching on Ring Dings and Devil Dogs, but as we grew up, we appreciated this once a year traditional treat for a sweet New Year.

Recipe for Sweet Spagetti Squash “Hillu”- Syrian Style Simanim for Rosh Hashanah

  • 1 spaghetti squash

Puncture with a knife in several places. Place in a large pot with water. Boil for 25-40 minutes.

Remove from hot water and immerse in cold water to stop cooking.

Cut in half and remove seeds. Some people cook bizzer from these seeds. Here’s a quick “How to Roast Your Own Pumkin Seeds” link.

Make sweet “shira” syrup:

  • 2 cups sugar
  • 1 cup of water
  • dash of lemon juice
  1. Boil water with sugar and lemon juice 30 minutes till thick and syrupy.
  2. Shred squash till spagetti like. Drain in a colander. Add squash to shira syrup mixture and simmer and stir occasionally. Refigerate. My mother in law freezes it in a Tuperware. Stays nicely in the fridge. May sprinkle with pistachio nuts before serving.
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Gladys’s Healthy “Baked Ziti”

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, Sukkot Recipes

Gladys’s Healthy “Baked Ziti”

3 Comments 20 September 2011

Back by popular demand- Gladys’s healthy baked ziti! Great idea for a Rosh Hashana lunch or a Sukkot lunch!

 

“Hi Marlene its Gladys. Here is my Spaghetti Squash Ziti recipe. Its low-cal and healthy!!!”

P.S.- Give Gladys Bawabeh a big round of applause- she is only married about 2 months and is cooking not only for her husband, but is whipping up cool dinner parties as well!

Directions for this Kosher Recipe

  1. To make delicious spaghetti squash baked ziti, you will need two spaghetti squash.
  2. Cut both spaghetti squash in half vertically and cut the top off. Once you do that take out all the seeds inside. (you can also ask the  guys in the fruit store to cut it for you).
  3. Sprinkle a little drizzle of olive oil on all 4 halves . Then face them down and put them on a tray and bake them on 350 degrees for about an hour and ten minutes.
  4. Next take the tray out and take a fork n gently scrape the inside of the spaghetti squash. The squash should fall out and look like spaghetti.
  5. Place it all into a pyrex and put a half of cup of marinara sauce on it. Mix it all in so its not juicy.
  6. Then sprinkle kosher muenster or kosher low fat mozzarella cheese on top and cover all the squash.
  7. Put back in oven and bake 350 degrees for another 35 minutes.
  8. 35 minutes later you will have a healthier verzion of baked ziti! :)
  9. check out my Pretty in Pink table setting HERE!
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Spaghetti Squash Marinara

kosher recipes

Spaghetti Squash Marinara

1 Comment 09 April 2010

Spaghetti Squash is a great alternative to eating pasta. Top it with this quick and easy marinara sauce and enjoy it guilt free!

Ingredients for this Kosher Recipe:

1 Spaghetti Squash cut lengthwise

Sauce ingredients

  • 1 jar of your favorite Marinara sauce
  • 1 Pint Grape or cherry tomatoes sliced lengthwise
  • 1 can black olives sliced
  • 1 onion chopped
  • 3-5 garlic cloves crushed
  • Dried Oregano
  • Red Pepper Flakes if you wish to make sauce spicy

Preparation for Squash

Preheat oven to 350

Cut spaghetti squash lengthwise and scoop out seeds. Roast on tray face down for 30-45 min.  Using heat-proof gloves, scoop out the “spaghetti” with a fork.

 

For Sauce

Saute onion and garlic in a little olive oil. Add grape tomatoes and olives and saute for about 1-2 minutes. Add sauce and bring to a boil. Cover and simmer for about 15 minutes checking frequently. Season with dried oregano. Pour over squash and serve.

Recipe Courtesy of Frieda Shama

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