Rustic Spaghetti Squash Medley Recipe 455 Food

SPAGHETTI SQUASH MEDLEY

Steps:

• Cut squash in half lengthwise, discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool., Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 1-2 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. , Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 1-1/2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture. , When squash is cool enough to handle, use a fork to separate strands; toss with tomato mixture. Serve with Parmesan cheese.

SPAGHETTI SQUASH MEDLEY

Steps:

• In a dutch oven or steamer, begin by fully steaming the spaghetti squash. Once it is steamed, scrape out the seeds with a fork. Then, use a fork to scrape out the remaining spaghetti squash and set aside.
• In a large skillet heat up enough olive oil to coat the skillet. Then, add in the frozen veggies and garlic. Let this simmer for 10-15 minutes until the veggies are warm.
• Add in the spaghetti squash and the cooked chicken breast and let simmer an additional 10 minutes.
• Continue tossing in the skillet to coat with olive oil and garlic.
• Serve topped with parsley.
• Serves 4

SAUTEED SQUASH MEDLEY

Steps:

• In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.

ROASTED SQUASH MEDLEY

Steps:

• In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.

SPAGHETTI SQUASH MEDLEY

Steps:

• 1. PIERCE SQUASH SIX TIMES WITH A SHARP KNIFE , PLACE ON A MICRO-WAVE SAFE PLATE ; MICRO-WAVE ON HIGH FOR 7 MINUTES . TURN SQUASH ; COOK 7 MINUTES LONGER COVER WITH AN INVERTED BOWL ; LET STAND 10 MINUTES.
• 2. MEANWHILE , COMBINE THE TOMATOES , OIL AND GARLIC IN A MICRO-WAVE SAFE BOWL , HEAT , UNCOVERED , ON HIGH FOR 2-3 MINUTES OR UNTIL TOMATOES ARE SOFTENED ; STIRRING ONCE . STIR IN THE BASIL , SALT & PEPPER .
• 3. PLACE BROCCOLI , CARROT AND WATER IN ANOTHER MICRO-WAVE SAFE BOWL ; COVER AND MICRO-WAVE ON HIGH FOR 2 MINUTES ; ADD PEAS , COVER AND COOK 1-2 MINUTES LONGER OR UNTIL VEGETABLES ARE TENDER ,LET STAND FOR 5 MINUTES ; DRAIN , ADD TO THE TOMATOE MIXTURE.
• 4. HALVE SQUASH LENGTHWISE ; REMOVE SEEDS ; USING A FORK SEPERATE SQUASH INTO STRANDS . TOSS WITH TOMATOE MIXTURE ; SERVE WITH PARMESAN CHEESE. YIELDS : 5 SERVINGS

SPAGHETTI SQUASH MEDLEY RECIPE - (5/5)

Steps:

• 1. Pierce squash six times with a sharp knife. Place on a microwave-safe plate; microwave on high for 7 minutes. Turn squash; cook 7 minutes longer. Cover with an inverted bowl; let stand for 10 minutes. 2. Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 2-3 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture. 3. Halve squash lengthwise; remove seeds. Using a fork, separate squash into strands; toss with tomato mixture. Serve with Parmesan cheese

SQUASH MEDLEY

Steps:

• Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

SUMMER SQUASH MEDLEY

Steps:

• Cut squash and zucchini crosswise into thick slices.
• Saute onion in a large skillet in a small amount of olive oil until translucent, drain on a paper towel.
• Add a small amount of water to the skillet andbring to a boil.
• Add zucchini and summer squash, and boil 3 to 5 minutes ot until crisp -tender.
• Drain.
• Add remaining ingredients and onion, and toss.

SQUASH MEDLEY

Steps:

• Sprinkle squash with salt.
• In a slow cooker, layer half of the squash, tomatoes, onions, and green pepper.
• Add 1 tablespoon brown sugar.
• Layer the other half of vegetables, and top with remaining brown sugar.
• Dissolve bouillon cube in hot water, and pour this into slow cooker.
• Top with bacon. Sprinkle bread crumbs over top.
• Cover, and cook on low for 4-6 hours.

RUSTIC SPAGHETTI SQUASH MEDLEY RECIPE - (4.5/5)

Steps:

• To prepare squash, wash and pierce 4 times with a knife, place on the middle rack in the oven and bake at 375 F for 45 minutes. Then slightly cool, cut in half and remove the seeds. With a fork scoop out the spaghetti strands and set aside. In a large non-stick saucepan, heat olive oil and add garlic. Cook on low heat until just fragrant, increase heat to medium and add parsley and paprika, cook for 2 minutes while stirring. Add tomatoes, mushrooms, salt and cayenne and cook for 5 more minutes stirring occasionally. Stir in squash and lemon juice until well combined.