The Well Dressed Kitchen

Pasta

Spaghetti Squash With Zucchini + Basil and Parmesan

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Spaghetti Squash with Zucchini + Basil and Parmesan is a great transition recipe from Summer to Fall. The days are getting shorter, the nights are drawing in, and Autumn is officially upon us. Despite my desire to prolong Summer, it looks, feels and smells like Autumn and I am starting to make a shift from Summer dishes to Fall inspired dishes.

Spaghetti Squash With Zucchini + Basil And Parmesan

I was inspired to create this recipe when I found these colorful zucchini at the Farmer’s Market this past Tuesday along with Fresh Basil. The basil smelled so amazing and tasted even better. At first, I intended to use Pasta but with all the fresh squash this time of year, I couldn’t help myself and used Spaghetti Squash for this recipe.

This dish is gluten-free, makes a great side or even a vegetarian meal.

Fresh Zucchini

Instructions:

Start by roasting the squash. Click here for step-by-step instructions on How to Roast The Perfect Spaghetti Squash.

Heat the olive oil in a large skillet over high heat, then add the zucchini and red pepper. Allow to cook for a few minutes until veggies start to soften, add the garlic and corn. Continue to cook for 2 to 3 minutes and finish with the juice of a lemon. Once the veggies are soft remove from heat and immediately stir in prepared spaghetti squash, basil, and parmesan cheese. Top with more basil and cheese before serving.

Make this Dish a Meal:

This dish would be so good with sautéed shrimp on top or grilled chicken. Click here for my Skillet Lime Shrimp Recipe.

Spaghetti Squash With Zucchini + Basil and Parmesan
 
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Recipe type: Dinner, Side
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 1 Spaghetti Squash
  • 3 Zucchinis, stems removed and quartered
  • 1 red pepper, diced
  • 2 ears corn, shucked and cut off the cob (you can use frozen or canned)
  • 2 tbsp olive oil
  • 3 cloves garlic, peeled and minced
  • 1 lemon, juice of
  • ¼ cup fresh basil, leaves only and roughly chopped
  • ¼ cup parmesan cheese, grated (plus more for topping)
  • Salt and Pepper, to taste
Instructions
  1. Roast spaghetti squash. Heat olive oil in a large skillet over medium-high heat, then add the zucchini and red pepper. Allow to cook for a few minutes until veggies start to soften.
  2. Add the garlic and corn.
  3. Continue to cook for 2 to 3 minutes. Then squeeze the juice of a lemon on top.
  4. Once the veggies are soft remove from heat, stir in prepared spaghetti squash and immediately combine with basil and parmesan cheese.
  5. Top with more basil and cheese before serving.

 

Spaghetti Squash With Zucchini + Basil And Parmesan

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

MORE FALL INSPIRED RECIPES:

Pumpkin Spice Granola + Pecans and Pumpkin Seeds

Spaghetti Squash Bowls + Skillet Shrimp and Roasted Veggies

Roasted Butternut Squash And Carrot SoupPumpkin Spice GranolaSpaghetti Squash Boat with Roasted Veggies

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

Black Bean and Quinoa Salad with Chipotle Vinaigrette Dressing

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Looking for an easy salad that is quick to make? This Black Bean and Quinoa salad is full of flavor with the heat of chipotle peppers and topped with Feta and is good for you too! 

Black Bean and Quinoa Salad

What is Quinoa and why is everyone eating it?

Quinoa is currently one of the world’s most popular health foods. When I was introduced to this super-food, I didn’t even know to pronounce “keen-wha”. I thought it was pronounced kin-o-a… either way these little seeds (yes, a seed not a grain) are full of protein and fiber and should be a part of your diet. It won’t be hard either because “keen-wha” is so versatile you can include it in salads, protein bars, casseroles, just about anything.

Why you should eat Quinoa:

Quinoa has a nutty flavor, a great source of protein and is much higher in fiber than most grains and seeds. Full of B vitamins, iron and calcium these little seeds are good for your body and easy to digest. It’s also naturally gluten-free.

I always have cooked quinoa in my fridge because I find it’s a great base for so many recipes. I throw together mixed greens, bell peppers, tomato, cucumber, roasted chickpeas and top with quinoa. It makes for a healthy lunch that is packed with veggies and full of protein and fiber.

Black Bean and Quinoa Salad

Super easy to make and can be done in as little as 15 minutes…

This Black Bean and Quinoa Salad is flavored with Chipotle peppers in adobo sauce for a hint of spice, but has the bite of feta cheese and crunch of bell pepper. It’s perfect as a side or an easy topping for your salad. It’s a dish you can make ahead and it tastes even better on day 2 or keep in the refrigerator all week-long for a quick on the go lunch.

Black Bean and Quinoa Salad

Where to buy Quinoa:

Quinoa can be found in your local grocery stores mostly in the health foods section, but with its growing popularity quinoa is often found in the pasta isle too. The three main types of quinoa are white, red, and black, but there are many different types and they all taste great so buy whatever you find in your grocery store. Make sure to buy pre-rinsed quinoa because you have to rinse these little seeds and they are so small you end up losing quite a bit in the process. It will specify on the package if it’s pre-rinsed.

Quinoa Product I recommend:

 

Black Bean and Quinoa Salad with Chipotle Sauce
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Ingredients
  • 1 cup quinoa
  • 1 can black beans, drained and rinsed
  • 1 small red onion, diced
  • 4 scallions, diced
  • 1 bell pepper, diced (any color)
  • ¼ cup chopped cilantro
  • ½ cup feta cheese
  • Salt and Pepper, to taste
  • For the Dressing:
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 1 lime, juice of
  • ½ teaspoon minced garlic
  • 1 chipotle in adobo sauce, minced
  • Salt and Pepper
Instructions
  1. Cook quinoa according to box by adding quinoa and water to small pot, bring to a boil and reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed.
  2. Remove from heat, fluff quinoa with a fork, transfer to a medium-sized bowl and let quinoa cool completely.
  3. In a large bowl, whisk the olive oil, apple cider vinegar, water, soy sauce, lime juice, minced garlic, chipotle pepper, and salt and pepper. Add the cooled quinoa, black beans, red onion, scallions, bell pepper, and cilantro and season with salt and pepper.
  4. Toss to combine then add feta and serve.
  5. Make ahead and store in air tight container in refrigerator over night.

Black Bean and Quinoa Salad

Click here for my Homemade Cranberry, Chocolate, and Quinoa Energy Bars:

Cranberry, Nut, and Chocolate Quinoa Energy Bars

Skillet Lime Shrimp

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Skillet Lime Shrimp is flavored with garlic, cumin and lime, only takes minutes to make and is so delicious. This shrimp is perfect for tacos, salads, over spaghetti squash, or with any veggies. 

Skillet Lime Shrimp

Marinade Shrimp:

I like to use jumbo shrimp or medium-sized shrimp, but any size will work . Marinade the shrimp in juice of one lime, cumin, and a little bit of olive oil and salt and pepper to taste. It doesn’t need to sit long and still has so much flavor.

Skillet Lime Shrimp

Cook shrimp on hot skillet:

Start by heating skillet over high heat for 1 to 2 minutes, add 1 tablespoon of olive oil to your heated skillet. Add a clove or two of minced garlic and sauté the garlic for a minute. The key is to add the shrimp to your skillet when it’s very hot. This will give the shrimp a crisp outside while still cooking the inside just perfect.

Skillet Lime Shrimp

Skillet Lime Shrimp
 
Author: 
Recipe type: Shrimp, Seafood
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 20 jumbo or medium shrimp, peeled and deveined
  • 1½ tablespoons olive oil
  • 2 limes, juice of
  • 1 clove garlic, minced
  • 1 tbsp. ground cumin
  • ¼ teaspoon salt
Instructions
  1. Add shrimp to medium-sized bowl and add ½ tablespoon of olive oil, cumin, juice of 1 lime, and salt. Toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours.
  2. Heat a large skillet on high heat for 2 minutes. Add the olive oil and garlic then add shrimp. Cook shrimp in skillet until pink and cooked through, about 5 minutes (turn shrimp after 2 to 3 minutes or when crisp on down facing side).
  3. Turn off heat and finish with a squeeze of lime, garnish with cilantro.

Top shrimp with Cilantro Lime Cream Sauce, click here for recipe.

Cilantro Lime Cream Sauce

Skillet Lime Shrimp