Garden Harvest Spaghetti Squash Food

GARDEN HARVEST SPAGHETTI SQUASH

Garden Harvest Spaghetti Squash image

I was in the grocery store one day and spotted this interesting looking yellow hard squash, the spaghetti squash. I just had to try it, so I took it home and cooked it according to the label on the squash. I topped it with my favorite vegetables for pasta, and it was a instant family favorite.-Veronica McCann, Columbus, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 20

Ingredients

1 medium spaghetti squash (about 4 pounds)
1 medium sweet red pepper, chopped
1 medium red onion, chopped
1 small zucchini, chopped
1 cup chopped fresh mushrooms
1/2 cup chopped leek (white portion only)
1/2 cup shredded carrots
1 tablespoon olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes
1/2 cup tomato paste
1/4 cup V8 juice
1 teaspoon pepper
1/2 teaspoon salt
2 cups fresh baby spinach
1 tablespoon minced fresh basil
2 teaspoons minced fresh oregano
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
1/4 cup grated Parmesan and Romano cheese blend

Steps:

Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 375° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Meanwhile, in a Dutch oven, saute the red pepper, onion, zucchini, mushrooms, leek and carrots in oil until tender. Add garlic; cook 1 minute longer. Add the stewed tomatoes, tomato paste, V8 juice, pepper and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in spinach and herbs; heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with sauce; sprinkle with cheese.

Nutrition Facts : Calories 270 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 751mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges

ROASTED GARDEN VEGETABLES WITH SPAGHETTI SQUASH

Roasted Garden Vegetables With Spaghetti Squash image

A bountiful garden harvest today inspired this recipe. Eggplant, zucchini, yellow squash, sweet red pepper, onion, garlic and roma tomatoes are tossed with olive oil, roasted, combined with pasta sauce and served over steamed spaghetti squash. A sprinkle of grated parmesan completes it. Use a good quality of pasta sauce, but not marinara - it will get too watery. I like Prego.

Provided by Deb Wolf

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 (2 1/2-3 lb) spaghetti squash
1 eggplant, peeled and cut into 1-inch pieces
1 zucchini, cut into 1/4-inch slices
1 yellow squash, cut into 1/4-inch slices
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 roma tomatoes, cut into 1/2-inch pieces
1 cup onion, cut into 1/2-inch pieces
4 garlic cloves, sliced thinly
1 teaspoon salt
1/2 teaspoon pepper
1 (24 ounce) jar pasta sauce
6 teaspoons parmesan cheese, grated

Steps:

Preheat oven to 425°F
Toss all vegetables except spaghetti squash with olive oil, salt and pepper.
Spray an 11x17 pan with non-stick and add vegetables in a single layer. Use 2 pans or cookie sheets if needed.
Place in hot oven and roast 20 minutes.
Stir and roast 10 minutes longer.
Scrub spaghetti squash well, halve vertically and remove seeds. Place cut side down in a microwavable dish, add 1/4 cup water, cover and cook on high 10 minutes, turning the dish several times if your microwave doesn't have a turntable. You may need to cook in batches.
Drain well and keep warm until the vegetables are done.
Heat pasta sauce in a large pot to a simmer.
When vegetables are roasted, softened and browned in spots, add them to the pasta sauce.
Scrape the spaghetti squash with a fork onto 6 plates.
Top with vegetables and sauce.
Sprinkle each serving with 1 teaspoon parmesan cheese.

Nutrition Facts : Calories 231, Fat 5.5, SaturatedFat 1.5, Cholesterol 4, Sodium 982.1, Carbohydrate 42.5, Fiber 7.8, Sugar 17.3, Protein 6.5

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