SPAGHETTI SQUASH PRIMAVERA
Sunny-colored squash shells make attractive bowls for this satisfying meatless main dish, perfect for a summer supper. The recipe showcases a bountiful medley of vegetables. -CoraLee Collis, Ankeny, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Cut spaghetti squash in half; discard seeds. Place cut side up on a microwave-safe plate. Microwave, covered, on high for 9 minutes or until tender. , Meanwhile, in a large skillet, saute the carrot, onion and peppers in oil for 3 minutes. Add yellow squash and zucchini; saute 2-3 minutes longer or until squash is tender. Add garlic; cook 1 minute longer. Reduce heat; add the tomatoes, corn, salt, oregano and thyme. Cook 5 minutes longer or until heated through, stirring occasionally. , Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley.
Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 633mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 9g fiber), Protein 6g protein.
SPAGHETTI SQUASH PRIMAVERA
I was looking for a great way to fix my spaghetti squash and went searcing. I started watching Diners, Drive Ins, & Dives and they went to this place called The Pit Stop in New York and they made the most delicious dish with spaghetti squash. I used all of the veggies except eggplant, which I did not have on hand. To see the video, go to http://www.foodnetwork.com/videos/pit-stop-spaghetti-squash/96662.html. This recipe is directly from the Pit Stop restaurant in Merrick, New York.
Provided by Sharon123
Categories Vegetable
Time 1h
Yield 2-4
Number Of Ingredients 19
Steps:
- Split spaghetti squash and remove seeds.
- Add squash to large pot of boiling water for 10 minutes.
- Dice all other vegetables.
- In a large pan heat extra virgin olive oil and add onions and garlic. Sautee until soft.
- Add all other vegetables and herbs to pan; add salt and pepper to taste.
- Remove spaghetti squash from pot and let cool.
- Using a fork, scrape the inside of the squash into a large bowl. Keep the shell.
- In the bowl with the squash, combine the sauteed vegetables and 1 cup of the sauce.
- Add the squash-vegetable-sauce mix back into the shell and top with thick slices of fresh mozzarella and the remainder of the sauce (about 2 cups).
- Bake the filled squash shells on a baking sheet for 10 minutes at 350°.
- Remove from oven & serve.
PRIMAVERA SPAGHETTI SQUASH RECIPE BY TASTY
When baked in the oven, the inside of spaghetti squash takes on a noodle-like texture, making it a perfect low-carb alternative to your favorite pasta recipe. And this creamy primavera recipe takes spaghetti squash to the next level. The squash is loaded with vegetables like mushroom, broccoli, and asparagus, then it's tossed with a creamy parmesan mixture, which you can also make dairy-free.
Provided by Merle O'Neal
Categories Dinner
Time 1h5m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- Meanwhile, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent.
- Add mushrooms and cook for 3 minutes. Add the broccoli, asparagus, squash, tomatoes, salt, and pepper and cook until almost cooked through.
- Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality.
- In the pan combine "spaghetti" with vegetables. Return to the squash and top with Parmesan.
- Enjoy!
Nutrition Facts : Calories 444 calories, Carbohydrate 45 grams, Fat 26 grams, Fiber 11 grams, Protein 15 grams, Sugar 18 grams
SPAGHETTI SQUASH PRIMAVERA
This is my version of a recipe that came with my weekly produce basket, which contained several of the ingredients in the recipe. I made a few changes to suit my tastes, and the results were delicious! It makes a great vegetarian main course, or a nice accompaniment to a meat entree.
Provided by Joanna Childs Mondragon
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish; cook in microwave on High for 12 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible.
- Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture; season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Sprinkle with the feta cheese and toss again to serve.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 15.9 g, Cholesterol 16.7 mg, Fat 9.5 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 3.6 g, Sodium 238.4 mg, Sugar 4.2 g
SPAGHETTI SQUASH PRIMAVERA
Got this from a low-carb cookbook, and haven't tried it yet. My daughter and I adore spaghetti squash - we eat it once a week! We will be making this for next week's lunches!
Provided by brandimcd
Categories One Dish Meal
Time 27m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook squash:.
- Cut the squash in half and scoop out the seeds.
- Cut the halves again so it's quartered.
- Boil for 15 minutes over high heat in a large pot of lightly salted water.
- For the entree:.
- Heat oil in medium skillet over low heat.
- Add all veggies but the tomato, and add the garlic.
- Cook 10 to 12 minutes or until crisp-tender, stirring occassionally.
- Stir in tomato, wine, basil, salt and black pepper, cook for 4-5 mins stirring once or twice.
- Serve veggies over squash, top with cheese.
PALEO SPAGHETTI SQUASH PRIMAVERA
This was certainly the hit of the party. I served this paleo pasta primavera with my paleo pork roast loin and it disappeared right in front of me! Keep warm until ready to serve.
Provided by Cindy Anschutz Barbieri
Categories Spaghetti Squash Recipes
Time 1h18m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Poke about 10 holes into spaghetti squash; place in a baking pan.
- Bake in the preheated oven until spaghetti squash is softened and partially cooked, about 25 minutes. Remove from oven; cool until easily handled. Reduce oven temperature to 350 degrees F (175 degrees C).
- Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork.
- Heat oil in a braising pan over medium-high heat. Add zucchini, salt, and pepper; cook and stir until softened, 3 to 5 minutes. Add bell pepper, onion, and garlic; cook and stir until flavors combine, about 3 minutes. Stir in green beans; cook until bright green, about 2 minutes.
- Stir diced tomatoes and Italian seasoning into the pan; simmer until tomatoes are warm, about 5 minutes. Add spaghetti squash; toss until combined. Cover with aluminum foil.
- Bake in the preheated oven until spaghetti squash is tender, about 10 minutes.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 18.3 g, Fat 5.4 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 426.6 mg, Sugar 4.7 g
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