SPAGHETTI SQUASH BOLOGNESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Oil the inside of the spaghetti squash with 2 tablespoons oil and sprinkle with a good pinch of salt and pepper. Place cut-side down on the prepared sheet pan and bake until fork-tender, 40 to 45 minutes.
- Meanwhile, add the remaining 2 tablespoons olive oil to a large pan over medium heat. When the oil is hot, add the onion, carrot and celery. Season with a pinch of salt and pepper, then cook, stirring, until the vegetables are soft, about 5 minutes. Stir in the garlic, thyme and red pepper flakes. Add the beef, crumbling it as you go, and cook until thoroughly browned, another 5 minutes. Add the marinara sauce and stir to combine. Allow the sauce to simmer until the squash is cooked, 15 to 20 minutes.
- Remove the squash and allow it to cool slightly, about 5 minutes, or until cool enough to handle. Use a fork to loosen the squash and form spaghetti-like strands.
- Serve the sauce over a bowl of the spaghetti squash noodles, or inside the squash halves, topped with Parmesan and lots of basil.
CARAMELISED SQUASH & SPINACH LASAGNE
Enjoy this veggie lasagne, with layers of spinach and slow-roasted squash. Add in some sage and a little crunch from golden pine nuts for a comforting supper
Provided by Cassie Best
Categories Dinner
Time 2h5m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the squash and garlic into a large roasting tin or dish (you can use the same one to assemble the lasagne to save on washing-up - ours was 35 x 40cm and 5cm deep). Tear over 4-5 sage leaves, drizzle with the oil and season well, then toss to coat. Roast for 40-50 mins, moving the squash around once or twice, until soft and caramelised. Squeeze the garlic from the skins and mash with the squash, leaving a few chunky bits for texture.
- Meanwhile, make the white sauce. Melt the butter in a large saucepan, and stir in the flour to make a sandy paste. Splash a little milk into the pan, stirring continuously to prevent lumps. Keep adding more milk, a little at a time, until the paste thins to a smooth, creamy sauce and the milk has all been used. Simmer for 1 min more. Stir in the mascarpone and half the parmesan. Season well and grate in a generous amount of nutmeg.
- Tip the spinach into a colander and pour over a kettleful of boiling water to wilt (do this in batches). Once cool enough to handle, squeeze the spinach over the colander to remove the water, then season and roughly chop.
- Remove half of the crushed garlicky squash from the roasting tin and set aside on a plate. Spread the remaining squash out over the base of the tin or dish you intend to serve the lasagne in. Ladle over about a quarter of the sauce, then top with a single layer of lasagne sheets, snapping them to fill any gaps. Make an even layer of spinach on top of the pasta, and top with another quarter of the sauce, more pasta, squash, sauce, pasta and finally the remaining white sauce.
- Scatter over the remaining parmesan, the mozzarella and pine nuts. If the oven is off, heat to 200C/180C fan/gas 6 and cook the lasagne for 30 mins. Rub a little extra oil over 5 or 6 sage leaves, place them on top of the lasagne and return to the oven for another 15-20 mins until golden and bubbling. Leave to cool for 5 mins before serving.
Nutrition Facts : Calories 840 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
SQUASH AND POTATOES
My German grandmother taught me to cook, and she used bacon drippings in almost every recipe, even cookies! I happened upon this concoction one summer Sunday afternoon when our neighbors gave us a bumper crop of vegetables from their garden. Naturally I stared with grandmother's favorite ingredient...bacon!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned. Stir in the onion, zucchini and yellow squash. Cook, uncovered, for about 8 minutes or until vegetables are tender. Return bacon to skillet; sprinkle with dill, salt and pepper. Cook and stir for about 1 minute longer or until heated through.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 300mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
CHEESY SQUASH CASSEROLE
A creamy and cheesy casserole with summer squash, zucchini, spinach, mushrooms and a buttery cracker crumb topping. It is so cheesy and yummy that you almost forget you're eating vegetables... Worked on my kids, anyway! They couldn't get enough.
Provided by Dawn P.
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt 1 tablespoon butter in a large saucepan over medium heat. Add zucchini and yellow squash; cover and cook, stirring occasionally, until soft, 6 to 10 minutes. Drain and set aside.
- Melt 1 tablespoon butter in another large saucepan. Add mushrooms, onion, and garlic; cook and stir until onion starts to soften, about 5 minutes. Add spinach and saute until wilted, 2 to 3 minutes.
- Mix crackers with 1/2 cup melted butter in a medium bowl.
- Combine squash mixture, mushroom mixture, tomatoes, pimento peppers, mayonnaise, green onion, oregano, basil, salt, and pepper in a large bowl. Mix well.
- Layer 1/2 of the squash mixture in a large casserole dish. Cover with 1/2 of the Cheddar and Parmesan cheeses. Top with 1/2 of the cracker crumbs. Layer remaining squash mixture, cheese, and cracker crumbs on top.
- Bake in the preheated oven until cheese is bubbly and cracker crumbs are browned, 20 to 30 minutes.
Nutrition Facts : Calories 529.5 calories, Carbohydrate 32.7 g, Cholesterol 56.2 mg, Fat 40 g, Fiber 2.8 g, Protein 11.5 g, SaturatedFat 15.4 g, Sodium 897.2 mg, Sugar 4.8 g
YELLOW SQUASH AND SPINACH CASSEROLE
Make and share this Yellow Squash and Spinach Casserole recipe from Food.com.
Provided by Veghead
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Coat a 13 x 9 inch baking dish with nonstick cooking spray.
- In a large skillet, heat the butter and oil together over medium high heat. When the butter is melted, add the onion and cook, stirring, until softened, about 3 minutes. Add the squash and cook another 3 minutes, stirring a few times. Stir in the spinach, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes. Stir the flour into the squash mixture and cook until absorbed, another 2 minutes. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. Transfer to the prepared dish. (At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.).
- Preheat the oven to 350 degrees F. Bake the casserole until the top is golden brown, about 20 minutes. Let rest 5 to 10 minutes before serving.
Nutrition Facts : Calories 126.6, Fat 7.6, SaturatedFat 3.1, Cholesterol 12.9, Sodium 446.7, Carbohydrate 11, Fiber 3.6, Sugar 2.8, Protein 6.2
BUTTERNUT SQUASH AND CREAMED SPINACH CASSEROLE
I don't know where I got this recipe but it's on a 3x5 card in my file if that gives you a hint. My family has enjoyed this at Thanksgiving and all through the winter months for years. It is REALLY BAD FOR YOU. Probably why it tastes so good.
Provided by Chef Erfolg
Categories Spring
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Thaw, drain and press the spinach until very dry. Set aside in colander or on paper towels.
- Peel and seed the squash, cut lengthwise into pieces about 2-3 inches wide.
- Adjust your mandoline to about 1/4 in thick and slice all pieces (about the size of very thick potato chips).
- In a heavy skillet, melt half the butter on low heat and sauté the onion, leek and garlic until they are tender and translucent. Mix well with the spinach.
- Season spinach mix with salt and pepper.
- Preheat oven to 400°F.
- Use as much of the remaining butter as you like to grease a 13x9-inch Pyrex casserole.
- Layer the bottom of the casserole tightly with squash. Then put a layer of the spinach mixture over that. Sprinkle parmesan over each layer of spinach.
- Continue layering squash and spinach mixture until you have 5 layers of squash and 4 layers of spinach.
- Pour cream over entire mixture until it nearly reaches the top layer of squash.
- Sprinkle a heavy layer of parmesan over the entire casserole.
- Cover with aluminum foil and bake for 40-45 minutes or until squash is tender. The cream will be boiling.
- Remove foil and bake for another 15 minutes or until parmesan starts to crust.
- Remove and let cool for 10-15 minutes.
- DIG IN!
Nutrition Facts : Calories 282.3, Fat 18.4, SaturatedFat 11.2, Cholesterol 54.8, Sodium 317.9, Carbohydrate 25.4, Fiber 6.6, Sugar 5, Protein 9.6
JANET'S SAUTEED YELLOW SQUASH AND SPINACH
I made this tonight and can't stop eating it so I thought I'd share the recipe and see what you all think.
Provided by Janet Knowles
Categories Spinach
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil and garlic over medium heat.
- Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
- Add in the spinach.
- Sprinkle in the Morton Nature Seasoning.
- Continue to cook till the spinach is wilted (about another 4 minutes).
BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE
Combine the sweet earthy flavour of butternut squash with sausage, spinach, mushrooms and sage in this hearty pasta bake. It takes a little effort but it's well worth it
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h30m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
- Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
- Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
- Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.
Nutrition Facts : Calories 799 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
CREAMY PARMESAN SPINACH BAKE
My creamy, comforting side dish wonderfully rounds out any holiday dinner. Just a little of this rich casserole goes a long way. -Jennifer Bley, Austin, Texas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place half of the spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or just until wilted. Transfer to a large bowl. Repeat with remaining spinach; set aside., In a large saucepan, saute onion in butter until tender. Reduce heat to low; stir in the cream cheese, sour cream, half-and-half, 1/3 cup Parmesan cheese, garlic and pepper. Cook and stir until cream cheese is melted. Stir in the artichokes, dill, seasoned salt and spinach. , Transfer to an ungreased 2-qt. baking dish. Sprinkle with cracker crumbs and remaining Parmesan cheese. Bake, uncovered, for 20-25 minutes or until edges are bubbly.
Nutrition Facts : Calories 196 calories, Fat 14g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 394mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
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