EASY SPAGHETTI SQUASH SPAGHETTI
This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.
Provided by Tracy E
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
- Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
- Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Carbohydrate 24.3 g, Cholesterol 2.2 mg, Fat 9.5 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 175.2 mg
CONFETTI SPAGHETTI
It's not uncommon for folks to go back for second helpings of this hearty main dish when I share it at church potluck suppers. The combination of ground beef, noodles, cheese and a zippy tomato sauce is a crowd-pleaser. -Katherine Moss, Gaffney, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in next 8 ingredients. Drain spaghetti; add to beef mixture. , Transfer to a greased 13x9-in. baking dish. Cover and bake 30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 5 minutes longer.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 424mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
ITALIAN SPAGHETTI SQUASH
Very tasty twist for spaghetti squash. This will serve four as a main course with crusty bread, or more as a side to your favorite meat entree. Leftovers reheat very well, too.
Provided by Judy in Delaware
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour water in baking dish and place halved squash cut-sides down in the dish.
- Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
- Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
- Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 22.4 g, Cholesterol 19.7 mg, Fat 12.5 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 5.2 g, Sodium 1229.8 mg, Sugar 6.1 g
CONFETTI SPAGHETTI SQUASH
Lovely fall "spaghetti" recipe. Making use of the veggies from your local farmers garden or late fall garden. DH and I made this up one day when we were trying to use up some of our over abundant garden tomatoes. Note* a side dish for 4 or main dish for 2. Adapted from a recipe found on Hy-Vee.com
Provided by kittycatmom
Categories Vegetable
Time 50m
Yield 3-4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Cut squash in half lengthwise and scoop out seeds. Place cut-side-down in shallow baking dish. Bake 30 to 40 minutes.
- Use fork to scrape out spaghetti-like strands; set aside.
- In saucepan melt butter over medium heat. Add zucchini and tomatoes; cook until just soft. Stir in squash. Season to taste with salt and pepper. Sprinkle with grated Parmesan.
Nutrition Facts : Calories 217.2, Fat 11.2, SaturatedFat 6.2, Cholesterol 26.3, Sodium 289.8, Carbohydrate 25.4, Fiber 1.6, Sugar 3.4, Protein 8.1
SPAGHETTI SQUASH CROQUETTES
The long strands of spaghetti squash are easily transformed into addictive little croquettes that are crispy on the outside and fluffy in the middle. Serve them as an appetizer or add a salad for a lunch or light dinner.
Provided by Justin Chapple
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil.
- Drizzle the cut sides of the squash with canola oil and sprinkle with salt and pepper. Put the squash cut-side down on the prepared baking sheet and bake until tender, 50 to 55 minutes. Let cool, then scrape out the stringy flesh with a fork.
- Measure out 4 cups of the squash and reserve the rest for another use. Spread the squash on a baking sheet lined with a clean kitchen towel or several layers of paper towel. Place another clean kitchen towel or layer of paper towels on top, then roll up the squash and gently press to remove excess moisture.
- Transfer the drained squash to a large bowl. Add the eggs, onion, jalapeno, if using, scallion, cilantro, 2 teaspoons salt and 1/2 teaspoon pepper. Mix well, then stir in 1 cup of the panko. Spread the remaining 1 1/2 cups panko in a shallow dish.
- Using a 2-tablespoon scoop, scoop mounds of the mixture onto a baking sheet lined with wax paper. Gently form the mounds into 1/2-inch-thick patties. Coat the patties in the panko, pressing gently to help it adhere, then return them to the baking sheet.
- Place a rack over a baking sheet. In a large cast-iron skillet, heat 1/8 inch of oil over medium-high heat. Working in batches, fry the patties, turning once, until browned and crisp, 2 to 3 minutes total. Using a slotted spatula, transfer the croquettes to the rack to drain; sprinkle with salt. Continue frying the remaining patties, adding more oil to the skillet as needed.
- Transfer the croquettes to plates or a platter and garnish with chopped cilantro. Serve with sour cream and hot sauce.
BANG FOR YOUR BUCK SPAGHETTI SQUASH
Actually learned this by accident when I forgot to take the spaghetti squash out of the oven. It significantly increases the amount of spaghetti squash I am able to get out of each squash.
Provided by Gluten Free Me
Categories Vegetable
Time 1h5m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 450.
- Wash and remove stickers from spaghetti squash.
- Cut the squash in half. (Be careful spaghetti squash can be very hard)
- Remove seeds from the middle of each half.
- Put water in pan large enough to hold the 2 halves of the squash inside facing down. I usually use 8x11.
- Place squash in pan inside facing down.
- Bake for 1 - 2 hours depending on size of squash. When squash is ready the top of the squash skin should be browned and slightly brittle. When you touch the top of the squash with a fork the skin should give little resistance.
- After you remove from oven let cool for 10 - 20 minutes.
- When cool pierce top of spaghetti squash skin with fork and peel away. All of the skin should easily peel away from the squash's interior. (Make sure and watch out for steam)
- After skin is peeled move halves to bowl and shred with 2 forks until it has a spaghetti like consistency.
SPAGHETTI SQUASH SPAGHETTI
Picture if you will spaghetti without pasta and savory meatballs without meat... to some people this may seem sacrilegious, however, should you still be reading this post, you're in for a treat!! We all know why spaghetti squash was given its name, but have you tried using it in replacement of noodles? Here's yet another easy to make, creative, and healthy option for you to add to your list. It can also be chilled and served cold on summer days. Salubre' + Cheers E
Provided by Ethan Barrow
Categories Vegetable
Time 1h15m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 12
Steps:
- Take your spaghetti squash and cut in half lengthwise.
- Pierce the skin with a fork on the bottoms.
- Bake the two evenly cut halves of your spaghetti squash in a round, glass baking dish with a light coating of olive oil at 350 degrees until they start to brown and the skin is tender (approx 45 minutes).
- Ready for the veggi saugage? I prefer "GimmeLean" brand as it is virtually fat free, full of protein, and has a wonderful fennel taste. Dice up some garlic, onions, basil and mold into small 1" meatballs.10's a good round number.
- In a sauté pan, sauté round rings of yellow onions, mushrooms, zucchini, and your non-meat meatballs in olive oil until perfectly brown, firm and filling your kitchen with an aroma even Sophia Loren couldn't resist --
- Now to focus on the sauce. Empty the contents of your two cans of Italian style stewed tomatoes in a deep dish pan, add to it everything you just sautéed and don't skimp on the basil or additional garlic. There are no correct portions here -- continue sampling your wooden spoon over and over until its just right.This sauce is meant to be light or it will overpower the squash. I usually add in a splash of red wine to the mix, salt and fresh ground pepper to taste.
- So, hopefully you have timed things so the squash is just finishing up cooking. Remove your squash halves carefully. Let them cool down some. Then, with a fork, begin to scrape out the contents into the pan with your sauce. This is the most enjoyable part of this recipe as it always amazes me to see just how much the fibers of the squash resemble spaghetti! Leave a little squash in each half and use them as the bowls for serving.
- Garnish with organic basil and the dish is ready to serve.
Nutrition Facts : Calories 157.8, Fat 3.3, SaturatedFat 0.5, Sodium 458.4, Carbohydrate 27.1, Fiber 5.4, Sugar 15.2, Protein 8
More about "confetti spaghetti squash food"
CONFETTI SPAGHETTI SQUASH WITH TOMATOES | PALEO SCALEO
From paleoscaleo.com
5/5 (1)Total Time 40 minsCategory VegetablesCalories 71 per serving
- Prep the squash. Preheat the oven to 350°. Cut the spaghetti squash in half lengthwise and place face down on a baking sheet, then add a bit of water to the pan. Bake the spaghetti squash in the preheated oven for 30 minutes, or until the skin gives a bit when pressed.
- Chop the tomatoes. While the squash is baking, dice your roma tomatoes. I prefer to cut them lengthwise in quarters, then rinse out the pulp and seeds before chopping them up into smaller pieces.
- Clean the squash. When the squash is done baking, take a large spoon and scrape out the seeds and pulp from the middle. It will be soft and will come out easily. Be careful handling the squash, it will be HOT! I like to hold it in my palm with a pot holder underneath, and scoop it out over the trash can for easy disposal.
- Confetti time! Heat the avocado oil in a large skillet or pan over medium heat. Using a fork, scrape the spaghetti squash into the pan, being sure to break up any large chunks. Add the diced tomatoes to the pan, season with salt and pepper, and stir to combine.
HOW TO COOK SPAGHETTI SQUASH - DAMN DELICIOUS
From damndelicious.net
HOW TO COOK SPAGHETTI SQUASH - ALLRECIPES
From allrecipes.com
5 SPAGHETTI SQUASH RECIPES THAT TASTE BETTER THAN …
From allrecipes.com
ORANGETTI SPAGHETTI SQUASH INFORMATION, RECIPES AND FACTS
From specialtyproduce.com
10 BEST SPAGHETTI SQUASH DESSERT RECIPES | YUMMLY
From yummly.com
91 BEST SPAGHETTI SQUASH RECIPES - HOW TO COOK …
From countryliving.com
OUR BEST SPAGHETTI SQUASH RECIPES - FOOD COM
From foodnetwork.com
21 SPAGHETTI SQUASH RECIPES - EATING BIRD FOOD
From eatingbirdfood.com
35 SPAGHETTI SQUASH RECIPES TO TRY THIS FALL - WOMAN'S …
From womansday.com
BEST 5 SPAGHETTI SQUASH RECIPES | FN DISH - FOOD NETWORK
From foodnetwork.com
MEDITERRANEAN SPAGHETTI SQUASH BOWLS - COOKIE AND KATE
From cookieandkate.com
IFOOD.TV
From ifood.tv
22 BEST SPAGHETTI SQUASH RECIPES - HOW TO MAKE SPAGHETTI SQUASH
From goodhousekeeping.com
SPAGHETTI SQUASH WITH SAUSAGE – INSPIRED2COOK.COM
From inspired2cook.com
HERB AND PARMESAN SPAGHETTI SQUASH- A TASTY, EASY SIDE DISH
From gettystewart.com
SPAGHETTI SQUASH RECIPES
From allrecipes.com
HOW TO COOK SPAGHETTI SQUASH - TRUE FOOD CONCEPTS
From maribethevezich.com
BEST SPAGHETTI SQUASH SPAGHETTI – A COUPLE COOKS
From acouplecooks.com
10 FLAVORFUL SPAGHETTI SQUASH RECIPES | MY HEART BEETS
From myheartbeets.com
HOW TO COOK SPAGHETTI SQUASH THREE WAYS - FOOD NETWORK
From foodnetwork.com
THE 10 BEST SPAGHETTI SQUASH COMFORT FOOD RECIPES | KITCHN
From thekitchn.com
10 WAYS TO USE SPAGHETTI SQUASH - FOOD & WINE
From foodandwine.com
CONFETTI SPAGHETTI SQUASH RECIPE BY NATURAL.FOODIE | IFOOD.TV
From ifood.tv
CONFETTI SPAGHETTI SQUASH - RECIPE - COOKS.COM
From cooks.com
CONFETTI SPAGHETTI SQUASH | SPAGHETTI SQUASH, COOKING, SQUASH
From pinterest.ca
NUTRITIONAL FACTS: - FOOD.COM
From food.com
HOW TO COOK SPAGHETTI SQUASH (THE 2 BEST METHODS!) | KITCHN
From thekitchn.com
WHAT GOES WELL WITH SPAGHETTI SQUASH? - PRODUCE MADE SIMPLE
From producemadesimple.ca
CONFETTI SPAGHETTI SQUASH | HY-VEE
From hy-vee.com
IFOOD.TV
From ifood.tv
WHAT TO EAT WITH SPAGHETTI SQUASH: 4 TYPES OF MEATS AND RECIPES
From livestrong.com
THE BEST WAY TO COOK SPAGHETTI SQUASH - EATING BIRD FOOD
From eatingbirdfood.com
20 SATISFYING WAYS TO EAT SPAGHETTI SQUASH - BRIT + CO
From brit.co
SPAGHETTI SQUASH RECIPES : FOOD NETWORK | FOOD NETWORK
OUR 14 BEST SPAGHETTI SQUASH RECIPES - KITCHN
From thekitchn.com
SPAGHETTI SQUASH NUTRITION FACTS: CALORIES, CARBS, AND USES
From healthline.com
LEARN HOW TO COOK SPAGHETTI SQUASH - THE PIONEER WOMAN
From thepioneerwoman.com
SPAGHETTI SQUASH INFORMATION, RECIPES AND FACTS - SPECIALTY PRODUCE
From specialtyproduce.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love