RECIPES

Get inspired with new ways to enjoy Moonrise.

Pomodoro & Meatballs Spaghetti Squash

Ingredients:

  • 1 pack Moonrise Organic Spaghetti Squash
  • 150 g ground beef
  • 1 ½ cups tomato sauce
  • 2 garlic cloves
  • 10 g butter
  • Fresh basil sprig and parmesan for garnish (optional)

Tools:

  • Deep pot for boiling water
  • Skillet for sautéing the meatballs and tomato sauce
  • Colander for draining the pasta
  • Ladle and fork for tossing the pasta

Instructions:

1. Season the ground beef to taste — salt, pepper, and garlic powder work well.

2. Shape the seasoned beef into 20–25 gram meatballs.

3. Heat a tablespoon of olive oil in the skillet and sear the meatballs on each side.

4. Once browned, pour in the tomato sauce, lower the heat, cover, and simmer for 5 minutes.

5. In the deep pot, heat 1 liter of water and add the contents of the spaghetti squash pack.

6. Stir and separate the squash strands for 4 minutes until hydrated. Once it reaches full volume, turn off the heat and remove from the stove.

7. Drain the water and toss the pasta with the 10 g of butter.

8. Plate your spaghetti squash and top with the meatballs and sauce.

9. Garnish with parmesan and fresh basil, if desired.

Garlic & Butter Spaghetti Squash with Salmon

Ingredients:

  • 1 pack Moonrise Organic Spaghetti Squash
  • 2 salmon fillets, 150–200 g each
  • 1 lemon
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 20 g butter
  • Salt and pepper, to taste
  • 1 lemon slice for garnish (optional)

Tools:

  • Deep pot for boiling water
  • Flat skillet for cooking the salmon
  • Colander for draining the pasta
  • Ladle and fork for tossing the pasta

Instructions:

1.  Heat a tablespoon of olive oil in the skillet and sauté the garlic cloves.

2.  Season the peeled and deveined shrimp with salt and pepper, and add to the skillet along with the butter.

3.  Once the shrimp change color, pour in the cream and parmesan. Stir over low heat for 1–2 minutes, cover, and remove from heat.

4.  In the deep pot, heat 1 liter of water and add the contents of the spaghetti squash pack.

5.  Stir and separate the squash strands for 4 minutes until hydrated. Once it reaches full volume, turn off the heat and remove from the stove.

6.  Drain the water and toss the pasta with the 10 g of butter.

Fine Herbs Spaghetti Squash with Sautéed Vegetables
(Veggie Option)

Ingredients:

  • 1 pack Moonrise Organic Spaghetti Squash
  • ½ cup red bell pepper, julienned
  • ½ cup zucchini, sliced
  • ½ cup asparagus, chopped
  • ½ cup cherry tomatoes, halved
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 20 g butter
  • Salt and pepper, to taste
  • Parmesan cheese (optional)

Tools:

  • Deep pot for boiling water
  • Flat skillet for cooking the vegetables
  • Colander for draining the pasta
  • Ladle and fork for tossing the pasta

Instructions:

1.  Heat the olive oil in the skillet and add all the vegetables.

2.  Once sautéed, season with salt and pepper to taste and stir in the butter.

3.  In the deep pot, heat 1 liter of water and add the contents of the spaghetti squash pack.

4.  Stir and separate the squash strands for 4 minutes until hydrated. Once it reaches full volume, turn off the heat and remove from the stove.

5.  Drain the water and toss the pasta with the 10 g of butter.

6.  Plate your spaghetti squash and top with the sautéed vegetables.

7.  Garnish with parmesan.