SPAGHETTI SQUASH WITH SAUTEED VEGGIES
This spaghetti squash with garlicky sauteed veggies and white beans is a cozy, fall-inspired vegetarian meal, topped with crispy breadcrumbs!
Provided by Ingrid Beer
Categories Entree
Time 1h20m
Yield Serves 2
Number Of Ingredients 18
Steps:
- Preheat your oven to 400°, line a medium baking sheet with foil, and lightly mist with cooking spray.
- On a work surface, drizzle about 2 tablespoons worth of the olive oil over both of the cut-sides of the spaghetti squash halves, then sprinkle over a generous amount of salt (squash needs it!), black pepper, the 1/2 teaspoon of granulated onion, 1/2 teaspoon of the granulated garlic, plus the Italian seasoning, equally.
- Place the two squash halves cut-side down onto the baking sheet and roast for 1 hour, or until easily pierced with a small paring knife and tender.
- While the spaghetti squash roasts, make your toasted breadcrumbs: add the panko breadcrumbs to a small bowl, add a sprinkle of salt, the remaining 1/4 teaspoon of granulated garlic, plus 1 teaspoon of olive oil, and use a fork to combine. Place a small pan over high heat, and once hot, add the seasoned crumbs to it, stirring constantly until golden-brown and toasted, about 1-2 minutes; set the toasted breadcrumbs aside.
- Once the spaghetti squash has baked, allow it to cool (cut-side up now) for about 20-25 minutes; once cool enough to handle, use a fork to scrape the squash flesh downwards away from the skin, fluffing it a bit to create the spaghetti strands. Scrape most of the flesh from each shell, leaving just a little bit around the edges to help maintain the shape of the shell, and place the scraped spaghetti squash strands into a large bowl to hold. Reserve the shells.
- To prepare your sauteed veggies, place a large non-stick skillet over medium-high heat (I use my cast iron skillet for this), add a good amount of olive oil to it, and add in the sliced onions with a pinch or two of salt and pepper. Allow those onions to caramelize for about 12 minutes, stirring them frequently, until golden; once golden, drizzle in the balsamic and stir to combine, then remove the onions from the pan and place into a bowl to hold.
- To that same pan, add in a touch more oil as needed, then add the sliced mushrooms along with a pinch of salt and pepper. Saute the mushrooms until golden-brown, about 7 minutes, then remove those from the pan and add to the onions to hold.
- Now to the pan add the cherry tomatoes along with the small squeeze of lemon, and cook those for a few minutes until blistered, softened and beginning to break down and become juicy; once broken down, add in the garlic, stir until aromatic, then add back into the pan the onions and mushrooms, plus the spinach and the white beans, and stir to combine, adding more olive oil as needed to create a silky consistency.
- Turn off the heat under the sauteed veggies, check to see if any additional salt/pepper is needed, then add the spaghetti squash strands into the pan, gently tossing with tongs to combine them very well with all of the delicious sauteed veggies.
- To serve, divide the spaghetti squash/veggie mixture equally between the two reserved squash shells, sprinkle over some of the toasted breadcrumbs and parsley, plus some parmesan cheese (if using), and serve hot. (You can serve 1 full, stuffed spaghetti squash half per person, or cut each in half to make 4 smaller portions.)
Nutrition Facts : Calories 605 calories (per spaghetti squash half)
ROASTED VEGETABLES WITH SPAGHETTI SQUASH
This is a great fall dish. Roasted veggies sit on a bed of spaghetti squash and are topped with a little melted cheese. Note: vegetables can easily be substituted. I have made this many times with whatever is on hand. However, when I can, I try to use mostly root vegetables in yellow and orange colors.
Provided by Gila
Categories Side Dish Vegetables Sweet Potatoes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.
- Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.
- Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.
- Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.
- Scrape strands from the spaghetti squash and place into prepared pan in an even layer.
- Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top.
- Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 49.5 g, Cholesterol 6 mg, Fat 3.4 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 148.2 mg, Sugar 16.1 g
SPAGHETTI SQUASH RECIPE WITH ROASTED VEGETABLES
This spaghetti squash recipe with roasted vegetables is all about healthy, low cal and satisfying. The shortcuts below will get this veggie comfort food on the table in under 30 minutes.
Provided by Cheryl
Categories Main Vegetarian dish Side Dish
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 425F. Line a large pan with parchment or with foil sprayed with oil.
- PREPARE SPAGHETTI SQUASH: Cut off 1/2 inch on one end. Stand up squash on flat end. Cut in half lengthwise. ALTERNATIVELY (my preferred choice), pierce 2-3 times with knife, microwave for 4 minutes, then cut in half lengthwise (squash will be MUCH easier to cut after microwaving). Scoop out seeds with a spoon. Rub with oil, sprinkle with salt and pepper. Place CUT SIDE DOWN at one edge of pan.
- PREPARE VEGETABLES: Toss sliced onions and cut vegetables with oil, salt and pepper. Spread out in one layer on pan beside squash. If you don't have a large enough pan, use one pan for squash and another for vegetables.
- ROAST SQUASH AND VEGETABLES for 30-40 minutes (depending on size of squash) until squash can be easily pierced with a fork and vegetables are beginning to caramelize. Stir veggies half way through roasting. Remove from oven and let squash cool for 10 minutes. If veggies need more time, return to oven for 5-10 minutes to ensure any liquid is absorbed. Using a fork, 'rake' squash to create "spaghetti' strands. Note 1 to microwave squash. Note 2 to grill vegetables.
- MAKE DRESSING (OPTIONAL): While veggies are roasting, make dressing if desired. Whisk together all ingredients. Note 3 for dressing options.
- ASSEMBLE AND SERVE: Transfer squash strands to plate or bowl. Top with roasted vegetables. Drizzle on dressing if using. Or drizzle with olive oil and sprinkle generously with Parmesan cheese. Garnish with chopped parsley or other chopped fresh herbs.
Nutrition Facts : Calories 519 kcal, Carbohydrate 78 g, Protein 15 g, Fat 21 g, SaturatedFat 3 g, Sodium 238 mg, Fiber 20 g, Sugar 14 g, ServingSize 1 serving
ROASTED SPAGHETTI SQUASH WITH GROUND TURKEY AND VEGETABLES
A low-carb alternative to pasta, this dish features roasted spaghetti squash stuffed with ground turkey, sauteed asparagus, tomatoes, basil, onion, and garlic.
Provided by Melisa
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Coat inside of each spaghetti squash half with olive oil and season with salt and pepper. Place spaghetti squash, skin-side up, on the prepared baking sheet.
- Roast spaghetti squash in the preheated oven until skin can easily be pierced with a fork, 30 to 45 minutes.
- Meanwhile, cook ground turkey in a skillet over medium heat until browned. Combine tomatoes, asparagus, onion, basil, garlic, oregano, salt, and pepper in a bowl and mix well. Add to browned ground turkey in the skillet. Cook, stirring occasionally, about 5 minutes. Pour in chicken broth and cook until asparagus is slightly tender, about 5 more minutes.
- Remove cooked spaghetti squash from oven and let cool until easily handled. Scrape squash into spaghetti strands using a fork and place into a bowl. Try to maintain the integrity of the squash skin and you can using as a serving vessel.
- Place 1/2 the spaghetti squash into a serving dish or the squash skin and top with turkey-vegetable mixture.
Nutrition Facts : Calories 660.8 calories, Carbohydrate 42.8 g, Cholesterol 168.7 mg, Fat 33 g, Fiber 4.8 g, Protein 52 g, SaturatedFat 6.7 g, Sodium 2155 mg, Sugar 9.5 g
ROASTED SPAGHETTI SQUASH
Roasted spaghetti squash instead of spaghetti noodles! Top with the favorite sauce of your choice.
Provided by clare
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
- Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 15.8 g, Cholesterol 2.2 mg, Fat 8.8 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 367.5 mg
ROASTED GARDEN VEGETABLES WITH SPAGHETTI SQUASH
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
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
ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE
Guy Fieri is well known for his love of fried chicken and burgers, but in his own kitchen heʼs an expert vegetarian cook - a skill he learned from his late sister, Morgan, who died of melanoma in 2011. Morgan was a vegetarian, and Guy says she inspired him to really get creative with vegetables. (When Guy is honored in February at the South Beach Wine & Food Festival, the tribute dinner will include a vegetarian course in Morganʼs honor.) You can find Morganʼs influence in many of Guyʼs recipes, including this meatless Bolognese. "The goal is to create a full, rich experience," Guy says. "We shouldn't relegate vegetarians to second-class eaters," he says.
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
- Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
- Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
- To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
- Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.
SPAGHETTI SQUASH AND ROASTED VEGETABLES
A vegan tray bake made of spaghetti squash topped with a variety of roasted vegetables.
Provided by Mia Kouppa
Categories Main Course
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Prepare your spaghetti squash. Wash it and then cut it in half lengthwise. Remove the seeds and then drizzle a bit of the olive oil onto the flesh of the squash. Place it cut side down on your baking tray and pierce the skin a few times with a fork.
- Place the remaining vegetables (except for the green onions) and the olives in a large bowl and toss with the rest of the olive oil and the salt and pepper. Mix well to coat.
- Divide the vegetables onto 2 baking trays (you can use only 1 baking tray if you have one large enough to hold all your vegetables without crowding them). Bake in the middle rack of your oven for 30 - 40 minutes.
- Once your spaghetti squash is cool enough to handle, use a fork to scrape up the strands. We like to work from the outside working our way in. Transfer your spaghetti squash strands to a large bowl and season with salt and pepper, to taste.
- Take the roasted garlic and either mash it with the back of a fork or chop it up if it is not soft enough to mash. Mix it in gently with the spaghetti squash.
- Top with the roasted vegetables and garnish with green onions if desired.
- Enjoy!
Nutrition Facts : Calories 197 kcal, Carbohydrate 26 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 815 mg, Fiber 6 g, Sugar 12 g, UnsaturatedFat 9 g, ServingSize 1 serving
EASY VEGETABLE BOLOGNESE WITH SPAGHETTI SQUASH
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the "spaghetti" strands away from the squash, about 40 minutes.
- In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Sauté the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes.
- Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes.
- Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste.
- To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil.
SPAGHETTI SQUASH WITH BALSAMIC VEGETABLES AND TOASTED PINE NUTS
The veggies can be prepped while the squash is in the microwave, so I can have a satisfying low-carb and low-fat meal on the table in about half an hour. -Deanna McDonald, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 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 until tender, 15-18 minutes., Meanwhile, in a large nonstick skillet, saute carrots and onion in oil until tender. Add garlic; cook 1 minute. Stir in beans, tomatoes, artichokes, zucchini, vinegar, thyme, salt and pepper. Cook and stir over medium heat until heated through, 8-10 minutes., When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.
Nutrition Facts : Calories 275 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 510mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges
ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE
A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese.
Provided by KateS
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h15m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
- Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
- Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
- Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
- Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 52.9 g, Cholesterol 22.4 mg, Fat 14.7 g, Fiber 5.4 g, Protein 15.5 g, SaturatedFat 7 g, Sodium 364.1 mg, Sugar 6.3 g
ROASTED VEGETABLES WITH SPAGHETTI SQUASH
This is a great fall dish. Roasted veggies sit on a bed of spaghetti squash and are topped with a little melted cheese. Note: vegetables can easily be substituted. I have made this many times with whatever is on hand. However, when I can, I try to use mostly root vegetables in yellow and orange colors.
Provided by Gila
Categories Sweet Potato Side Dishes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.
- Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.
- Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.
- Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.
- Scrape strands from the spaghetti squash and place into prepared pan in an even layer.
- Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top.
- Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 49.5 g, Cholesterol 6 mg, Fat 3.4 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 148.2 mg, Sugar 16.1 g
SPAGHETTI SQUASH WITH VEGETABLES & MOZZARELLA
This recipe makes a veggie rich, cheesy casserole, almost like a lasagna. Spaghetti Squash subsitutes for the role traditionally taken by pasta in such dishes for a delicious, lower calorie alternative.
Provided by Johnney
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Mix the cheese together, set aside.
- Heat olive oil in a skillet and add the onion, pepper and garlic.
- Sauté over medium heat for about 5 minutes.
- Add crushed tomatoes, basil, and crushed red pepper (if using).
- Simmer uncovered for about 15 minutes.
- Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.
- Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
- Bake for 30 minutes or until cheese is bubbly and slightly browned.
- Let cool 10-15 minutes before serving.
SPAGHETTI SQUASH WITH ITALIAN SAUSAGE AND SAUTEED VEGGIES
Threw this together the other night and it was awesome! Enjoy a quick, healthy, gluten-free meal that comes together in about 30 minutes.
Provided by kitchengrrl
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pierce squash all over with the tip of sharp knife. Put in a microwave-safe dish and microwave 15 minutes on high, or until slightly soft. Let cool 10 minutes or until cool enough to handle, then cut in half crosswise, scoop out and discard seeds. Flesh will be in long spaghetti-like strands.
- Scoop squash into large bowl and season with butter, parsley, oregano, salt, pepper and red pepper flakes. This stage alone yields a delicious side dish.
- While squash cooks and cools, make your sausage and peppers.
- Slice red bell pepper and red onion into lengthwise strips. You may need to cut the pepper strips in half to be fork-size.
- Heat 1 T olive oil in a large non-stick pan over med-high heat. Squeeze sausage out of casings in little meat balls and fry until browned and cooked through. You may need to do this in two batches depending on the size of your pan. Remove sausage and set aside to keep warm.
- Toss peppers and onions into pan. Cook until softened. You may need to add a bit more oil, or a few tablespoons of wine to deglaze the pan. When vegetables are about 2 minutes away from being done, add minced garlic to pan and heat till fragrant. Then return sausage to pan and add several handfuls of spinach. Toss to coat spinach until just wilted and sausage is reheated.
- Serve immediately over prepared squash. If you can tolerate dairy, I'm sure fresh parmesan would be great, but it was already delicious without it.
Nutrition Facts : Calories 350.6, Fat 22.1, SaturatedFat 9, Cholesterol 89.5, Sodium 1378.4, Carbohydrate 17.1, Fiber 2.9, Sugar 6.7, Protein 23.1
ROASTED VEGETABLES WITH SAGE
When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.-Betty Fulks, Onia, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place vegetables in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Add to vegetables and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 122 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 206mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
More about "roasted vegetables with spaghetti squash food"
HOW TO ROAST SPAGHETTI SQUASH AND 12 HEALTHY …
From averiecooks.com
10 DELICIOUS SPAGHETTI SQUASH RECIPES - THE SPRUCE EATS
From thespruceeats.com
33 BEST SPAGHETTI SQUASH RECIPES - FOOD NETWORK
From foodnetwork.com
ROASTED VEGETABLE PASTA - FAMILYSTYLE FOOD
From familystylefood.com
SHEET PAN SPAGHETTI SQUASH WITH ROASTED TOMATOES
From lifeasastrawberry.com
ROASTED SPAGHETTI SQUASH - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
ROASTED SPAGHETTI SQUASH {HOW TO BAKE SPAGHETTI …
From wellplated.com
ROASTED SPAGHETTI SQUASH STROGANOFF (BEEF OR …
From foodieoasis.com
DELIGHTFUL SPAGHETTI SQUASH WITH ROASTED BRUSSELS SPROUTS
From recipes.net
EASY ROASTED SPAGHETTI SQUASH WITH SHRIMP - SMILEY'S POINTS
From smileyspoints.com
ROASTED VEGETABLES WITH SPAGHETTI SQUASH | RECIPE | SPAGHETTI …
From pinterest.com
WHAT TO SERVE WITH SPAGHETTI SQUASH? 7 BEST SIDE DISHES
From eatdelights.com
ROASTED SPAGHETTI SQUASH RECIPE - RECIPES.NET
From recipes.net
ROASTED VEGETABLES WITH SPAGHETTI SQUASH - YUM TASTE
From yumtaste.com
OVEN ROASTED SPAGHETTI SQUASH | FOODTALK
From foodtalkdaily.com
ROASTED SPAGHETTI SQUASH (VEGAN SIDE DISH) - REAL FOOD REAL DEALS
From realfoodrealdeals.com
SPAGHETTI SQUASH WITH ROASTED VEGETABLES
From everybodylovesitalian.com
ROASTED VEGETABLES RECIPE - GREAT HOLIDAY SIDE DISH!
From natashaskitchen.com
ROASTED SPAGHETTI SQUASH (SO EASY!))- VEGGIE CHICK
From veggiechick.com
WORLD BEST ROASTED FOOD RECIPES: ROASTED VEGETABLES WITH …
From roastedfood.blogspot.com
ROASTED ITALIAN TOMATOES WITH SPAGHETTI SQUASH
From cantstayoutofthekitchen.com
10 BEST SPAGHETTI SQUASH WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
SPAGHETTI SQUASH WITH ROASTED CAULIFLOWER - ILONA'S PASSION
From ilonaspassion.com
SQUASH SIDE DISH RECIPES | ALLRECIPES
From harsabu.heroinewarrior.com
ROASTED VEGGIES OVER SPAGHETTI SQUASH RECIPE - LIFEDONEWELL
From lifedonewell.today
ROASTED VEGETABLES WITH SPAGHETTI SQUASH | RECIPESTY
From recipesty.com
SAUTEED VEGETABLES WITH SPAGHETTI SQUASH - RECIPE | COOKS.COM
From cooks.com
HOW TO ROAST SPAGHETTI SQUASH - EATING ON A DIME
From eatingonadime.com
HONEY ROASTED SPAGHETTI SQUASH - A FAMILY FEAST®
From afamilyfeast.com
ROASTED SPAGHETTI SQUASH | FEASTING AT HOME
From feastingathome.com
ROASTED GARDEN VEGETABLES WITH SPAGHETTI SQUASH RECIPE
From pinterest.com
ROASTED SQUASH AND ONIONS - THERESCIPES.INFO
From therecipes.info
ROASTED SPAGHETTI SQUASH [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love