GREEK SPAGHETTI SQUASH
Greek olives and feta cheese lend an ethnic flare to this colorful entree created by our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted. , When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.)
Nutrition Facts : Calories 369 calories, Fat 24g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 824mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
SPAGHETTI SQUASH GREEK STYLE
Baked spaghetti squash tossed with feta cheese, sautéed onions, tomatoes, kalamata olives, and fresh basil. Found this recipe on another recipe site. Since DH can't eat carbs anymore due to his gastric bypass, this is a healthy substitute.
Provided by mandabears
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray a baking dish with cooking spray.
- Cut spaghetti squash in half and remove seeds.
- Place cut side down on baking sheet.
- Bake for 30 minutes or until a knife can be inserted easily into squash.
- Remove from oven and cool slightly until it can be handled easily.
- Meanwhile heat olive oil in a skillet over medium heat.
- Cook onion, stirring constantly until fragrant.
- Stir in tomatoes and cook until tomatoes are warmed.
- Shred spaghetti squash with a fork and place in a large bowl.
- Toss squash with tomatoes, feta cheese, olives and basil.
- Serve warm.
GREEK SPAGHETTI SQUASH
Make and share this Greek Spaghetti Squash recipe from Food.com.
Provided by franrobson
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise, discard seeds.
- Place squash cut side down on a microwave-safe plate.
- Microwave uncovered on high for 15-18 minutes or until tender.
- In a skillet, sauté the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink.
- Stir in the spinach, artichokes and olives and cook until spinach is wilted.
- When spaghetti squash is cool enough to handle, use a fork to separate strands.
- Serve chicken mixture over 2 cups of squash.
- Sprinkle with feta cheese.
Nutrition Facts : Calories 419.2, Fat 17.3, SaturatedFat 4.5, Cholesterol 67.1, Sodium 685, Carbohydrate 46.1, Fiber 6.3, Sugar 4.4, Protein 25.9
GREEK-STYLE SPAGHETTI SQUASH WITH SHRIMP
The salty feta and olives are so great with the plump, sweet shrimp and the buttery strands of squash. This dish is great hot, but also delicious at room temperature. Try different herbs if you like. This was a very big hit in my house.
Provided by Katie Workman
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and collapsed, about 50 minutes. Remove from the oven and allow to cool for 15 minutes.
- Use a fork to scrape the inside of the squash to form spaghetti-like strands and transfer to a large serving bowl.
- Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
- Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve.
GREEK-STYLE SHRIMP WITH FETA AND SPAGHETTI SQUASH
Spaghetti squash makes a lovely and less caloric substitute for pasta! This dish has lots of flavor and lots of no point veggies! You can place the cooked squash in a pasta bowl and top with sauce or mix the two before serving. The yield of cooked spaghetti squash is variable so I prefer to use the pasta bowl method. And besides, a full pasta bowl looks far more appealing than food spread out on a dinner plate! Points: 7
Provided by Cucina Casalingo
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Prick spaghetti squash with a fork and place in the microwave.
- Cook on high for 4 minutes.
- Check for doneness (should yield to the touch); rotate and continue cooking a minute or two at a time until done.
- Allow to cool slightly and slice the squash in half.
- Remove the seeds .
- Heat olive oil in a skillet over medium heat and saute crushed garlic cloves.
- Add peeled, cleaned shrimp, lemon juice, oregano, salt, and pepper.
- Cook, stirring constantly, for 3 to 4 minutes.
- Add watercress, chopped tomatoes and pine nuts.
- Stir until well heated, about 2 minutes.
- Stir in the crumbled feta cheese.
- Scrape the squash lengthwise to separate the strands.
- Combine the squash with the sauce.
- Additional feta crumbles can be sprinkled on top.
- Enjoy!
Nutrition Facts : Calories 303.3, Fat 18.1, SaturatedFat 4.6, Cholesterol 237.5, Sodium 552, Carbohydrate 7.4, Fiber 2.2, Sugar 3.3, Protein 28.9
WW GREEK-STYLE SPAGHETTI SQUASH (WORKS W/SIMPLY FILLING)
I got this from my WW leader. Although I'm not normally crazy about chickpeas or spaghetti squash, but this is really good! Definitely better than simply the sum of its parts. I used canned tomatoes with green chilis which added a bit of spice and IMO "made" this recipe. I did not use dill or mint. This is 4 WW pts per serving.
Provided by Amy020
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut squash in half and put on microwave-safe plate. Cook on high, turning squash over every 3 minutes until tender, about 12-15 minutes Let stand until cool enough to handle and scrape out and discard seeds.
- Heat oil in lg. nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute Add diced tomatoes, chickpeas, oregano, lemon zest, S&P; increase heat to high and bring to a slow boil.
- Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well-coated. Allow to simmer for a few minutes to cook off the extra water in the pan.
- Remove from heat & stir in dill or mint. Top each serving with cheese.
- 1 c squash mixture & 1 T cheese = 4 WW points.
Nutrition Facts : Calories 212.1, Fat 6.5, SaturatedFat 2.1, Cholesterol 8.3, Sodium 330.5, Carbohydrate 35.3, Fiber 4.4, Sugar 3.4, Protein 7
GREEK STYLE SPAGHETTI SQUASH SALAD
An unusual combination that works quite well! The subtle taste of the spaghetti squash goes well with the stronger tastes of feta, kalamata olives, and oregano. From Cooking Light, 1998. Serves 4 as a main dish, or 8 as a side dish. Prep time includes chilling.
Provided by Julesong
Categories Cheese
Time 1h10m
Yield 8 side servings, 4 serving(s)
Number Of Ingredients 16
Steps:
- (To cook the spaghetti squash, if you haven't yet: preheat oven to 350 degrees F; slice the squash in half lengthwise and scoop out the seeds; poke holes all over the squash with the tip of a knife; spray a cooking sheet with pan spray and bake the squash halves face down for 30 to 40 minutes or until easily pierced by a fork; let cool until they can be handled, then gently scoop out the insides with a fork - they will form into spaghetti-like strands).
- In a bowl, combine the vinegars, olive oil, oregano, basil, salt, black pepper, and garlic and whisk well.
- In another bowl, combine the squash, tomato, cucumber, feta, bell pepper, onion, onions, olives, and garbanzo beans, then add the whisked vinegar mixture and toss well.
- Cover and chill for at least 1 hour before serving.
GREEK SPAGHETTI
"Out of all our recipes for pasta, this simple meatless main dish is our favorite," writes Christa and Holley Hageman from Telford, Pennsylvania. "We can hardly wait for summer to arrive so we can use our garden-fresh tomatoes and minced basil in this recipe." The entree's Mediterranean flair comes from feta cheese, oregano, olive oil and lemon.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a nonstick skillet, saute oregano and garlic in oil for 1 minute or until garlic is tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil and lemon juice; cook and stir for 2 minutes or until heated through. Remove from the heat., Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine. Transfer to serving plates. Sprinkle with remaining feta and parsley. Serve immediately.
Nutrition Facts :
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