GOLDEN SPAGHETTI WITH BUTTERNUT SQUASH SAUCE
Spaghetti and squash sauce is a delectable harvest pasta recipe.
Categories spaghetti Butternut Squash pasta recipes easy dinner recipes Thanksgiving recipes family dinner recipes squash sauce
Yield 1
Number Of Ingredients 6
Steps:
- Place the squash, cream, stock or water, and salt and pepper into a saucepan and cook over medium heat, until the squash is mushy and tender, about 25 minutes. Puree this mixture until very smooth with an immersion blender, or in a food processor.
- Cook the spaghetti, remembering to add a small palmful of Kosher salt to the rapidly boiling water as you cook the spaghetti, bringing it back to a boil if necessary.
- When the pasta is cooked, drain it and place it back in the pasta pot, then pour the squash mixture over the spaghetti, tossing very slightly, only to coat. Serve with a sprinkling of grated Parmesan cheese.
BUTTERNUT-SQUASH PASTA SAUCE
When your day is packed full, you'll appreciate the ease of this no-fuss dish.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
- Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
- Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
- Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.
BUTTERNUT SQUASH SPAGHETTI SAUCE
When I heard about this recipe from a friend of mine, I smiled and nodded and thought to myself - no WAY will my kids eat this - or me for that matter! But she kept saying how delicious it was so I tried it and boy was she right! My friend created this recipe because her husband won't eat vegetables so she finds ways to "hide" them from him. It looks and taste just like spaghetti sauce - the sauce is a little thicker and not quite the robust red that spaghetti sauce is. Try it at least once! I used lots of garlic because I love it so modify to your tastes. As a suggestion, I would add only one can of stewed tomatoes and tomato sauce before adding the second cans until you do a taste test Same suggestion with the tomato paste. Tomato sauce can't get much healthier than this. If you try it, I'd love to know of any modifications you made.
Provided by Zenmaria
Categories Lunch/Snacks
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a blender/food processor, puree the squash and the can(s) of tomatoes. You may have to do more than one batch.
- In a sauce pan, simmer the puree and add the remaining ingredients.
- Add more stewed tomatoes, sauce and/or paste as needed.
- Simmer for 15-20 minutes.
- Wonderful served over whole wheat pasta with a big green salad and crusty bread.
- Enjoy!
Nutrition Facts : Calories 233.2, Fat 1, SaturatedFat 0.2, Sodium 1244.9, Carbohydrate 57.7, Fiber 10.5, Sugar 21.2, Protein 7.4
SPAGHETTI WITH ROASTED BUTTERNUT SQUASH
Garlic takes on a mild and somewhat sweet flavor when roasted, and in this dish you roast the garlic and the butternut squash at the same time. It's a good way to use squashes that come into season in the fall.
Provided by TasteTester
Categories Spaghetti
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees F. and start heating water in a large pot for cooking the spaghetti.
- In a 15x10x1 inch baking pan (jelly roll size) toss together squash, peeled garlic cloves, oil and 1/4 teaspoon each of salt and black pepper. Evenly spread squash in pan. Bake 15-18 minutes or until squash is tender and lightly browned.
- Meanwhile, cook spaghetti, with1 tablespoon salt added to the water, according to package directions. Drain; keep warm.
- In a small saucepan heat butter over medium heat until it turn the color of light brown sugar, stirring frequently.
- In a serving bowl toss spaghetti with about half of the browned butter. Toss squash, garlic, bacon, nuts and nutmeg with the remaining browned butter. Serve squash mixture over spaghetti. Sprinkle with cheese and green onions.
Nutrition Facts : Calories 574.3, Fat 27.2, SaturatedFat 8.4, Cholesterol 28, Sodium 1420, Carbohydrate 72.3, Fiber 6.1, Sugar 4.9, Protein 13.7
SPAGHETTI WITH BUTTERNUT SQUASH AND PARMESAN SAUCE
This recipe was adapted from skinnytaste.com. The photo looked so good, I had to make it. I tweaked it a bit and I didn't have leeks, so I used onion instead. But If you have leeks, I would suggest that you use them (I will next time). It was one of the most delicious pasta dishes I have ever eaten. Hope you like it too.
Provided by Joanne
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Place butternut squash in a single layer on a baking sheet. Toss with 2 tbs. of olive oil, and season with salt and pepper to taste.
- Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth.
- Heat a large pot of salted water to boil for spaghetti. Cook according to package directions al dente. Reserve 3 cups of the starchy pasta water before draining.
- Meanwhile, heat a large deep saute pan over medium heat. Add 2 tbs. olive oil, and 2 tbs. butter. Add onions, cook for 3 minutes stirring occasionally, add garlic cook for 1 minute. Add chicken bouillon cube, cook 1 more minute.
- Add blended butternut squash, Parmesan cheese, and freshly ground pepper. Cook for 5 minutes, stirring occasionally. Add in the pasta water one cup at a time, add one to three cups depending on how thick or thin you like your sauce (I added about 2 cups).
- Toss the drained pasta with the sauce. Mix well to combine.
- Top with extra Parmesan cheese if you like.
Nutrition Facts : Calories 613.4, Fat 21.7, SaturatedFat 6.3, Cholesterol 17.6, Sodium 293.3, Carbohydrate 93, Fiber 7.6, Sugar 8.2, Protein 14.9
GOLDEN SPAGHETTI
Make and share this Golden Spaghetti recipe from Food.com.
Provided by Member 610488
Categories One Dish Meal
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Place the squash, cream, stock, and salt and pepper into a saucepan and cook over medium heat, until the squash is mushy and tender, about 25 minutes. Puree this mixture until very smooth with an immersion blender or in a food processor.
- In the last 15 minutes of the sauce cooking time, add the spaghetti to the rapidly boiling water stirring occationally, remembering to add a small palmful of salt to the rapidly boiling water beforehand.
- When the pasta is cooked al dente, drain it and place it back in the pasta pot, add one ladleful of the cooking water then pour the squash mixture over the spaghetti, tossing very slightly, only to coat. Serve with a sprinkling of grated Parmesan cheese.
Nutrition Facts : Calories 996.5, Fat 46.4, SaturatedFat 27.9, Cholesterol 163, Sodium 252.3, Carbohydrate 128.5, Fiber 10.5, Sugar 10.8, Protein 21.9
SUPER SPAGHETTI SQUASH WITH SPAGHETTI SAUCE
I grow spaghetti squash in my garden and often try different ways to cook it. This is one of my favorite recipes for spaghetti squash, I found one similar in an old cookbook and just added my own things. It is really yummy!!
Provided by Soraiya Wilkins
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash spaghetti squash then cut in half, lengthwise.
- Scrape out seeds.
- Sprinkle salt and pepper on spaghetti squash halves, add butter then put in baking pan with 1/4 cup water.
- Cover with aluminum foil and bake at 350 for 45 minutes.
- Remove from oven.
- Meanwhile, as squash is cooking, put stewed tomatoes, onions, mushrooms, garlic and spinach in sauce pan, bring to a low boil and simmer 30 minutes.
- Drain off juice, add spaghetti sauce, bring back to a boil, simmer 15-20 minutes .
- Using a fork, scrape squash from shell, starting at one end finishing at the other.
- It will look just like spaghetti noodles.
- Put squash in one bowl and sauce in another bowl.
- Serve with Parmesan cheese and garlic bread or a salad.
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