SALSA SPAGHETTI SQUASH
If you want spaghetti, but are eating gluten-free or trying to keep a lid on carbs, there's always spaghetti squash as a flavorful alternative. Subtly sweet, tender and satisfying, this is one colorful dish. -Clara Coulson Minney, Washington Court House, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut squash lengthwise in half; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a lightly oiled nonstick skillet, cook and stir onion over medium heat until tender. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 minute longer., When squash is cool enough to handle, use a fork to separate strands. Serve squash topped with salsa mixture.
Nutrition Facts : Calories 308 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 822mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 16g fiber), Protein 8g protein.
SALSA SPAGHETTI SQUASH
Make and share this Salsa Spaghetti Squash recipe from Food.com.
Provided by SweetySJD
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a baking sheet. Bake at 325 degrees about 35 mintues, until tender.
- Meanwhile, in a skillet coated with nonstick spray, cook onion until tenter. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 more minute.
- Separate squash strands with fork and scoop out.
- Serve squash strands topped with salsa mixture.
Nutrition Facts : Calories 225.3, Fat 8, SaturatedFat 1.2, Sodium 782.2, Carbohydrate 32.6, Fiber 12.4, Sugar 5.2, Protein 10
SALSA SQUASH
"You can't beat this combination of sweet squash, zippy salsa and eye-catching orange color for a deliciously different and fun side dish," assures Marilyn Young of Riverside, Ohio.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring 1 in. of water to a boil; place squash in a steamer basket over water. Reduce heat; cover and steam for 10-15 minutes or until tender., Meanwhile, in a large saucepan, saute onion and garlic in butter until tender. Stir in the salsa, salt and squash cubes. Spoon half of the mixture into a greased 1-qt. baking dish. Sprinkle with 1/4 cup of cheese. Top with the remaining squash mixture. , Cover and bake at 400° for 15 minutes. Uncover; top with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 272 calories, Fat 14g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 1200mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 10g fiber), Protein 8g protein.
SPAGHETTI SQUASH & SAUSAGE EASY MEAL
I first created my son's favorite dish using homegrown squash, kielbasa and salsa. This variation uses only a few ingredients. -Pam Copeland, Taylorsville, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high 15-20 minutes or until tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage; cook and stir 4-5 minutes or until lightly browned., When squash is cool enough to handle, use a fork to separate strands. Add squash, pico de gallo, salt and pepper to sausage; heat through, tossing to combine.
Nutrition Facts : Calories 326 calories, Fat 22g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 901mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 5g fiber), Protein 12g protein.
SPAGHETTI SQUASH SPAGHETTI
Picture if you will spaghetti without pasta and savory meatballs without meat... to some people this may seem sacrilegious, however, should you still be reading this post, you're in for a treat!! We all know why spaghetti squash was given its name, but have you tried using it in replacement of noodles? Here's yet another easy to make, creative, and healthy option for you to add to your list. It can also be chilled and served cold on summer days. Salubre' + Cheers E
Provided by Ethan Barrow
Categories Vegetable
Time 1h15m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 12
Steps:
- Take your spaghetti squash and cut in half lengthwise.
- Pierce the skin with a fork on the bottoms.
- Bake the two evenly cut halves of your spaghetti squash in a round, glass baking dish with a light coating of olive oil at 350 degrees until they start to brown and the skin is tender (approx 45 minutes).
- Ready for the veggi saugage? I prefer "GimmeLean" brand as it is virtually fat free, full of protein, and has a wonderful fennel taste. Dice up some garlic, onions, basil and mold into small 1" meatballs.10's a good round number.
- In a sauté pan, sauté round rings of yellow onions, mushrooms, zucchini, and your non-meat meatballs in olive oil until perfectly brown, firm and filling your kitchen with an aroma even Sophia Loren couldn't resist --
- Now to focus on the sauce. Empty the contents of your two cans of Italian style stewed tomatoes in a deep dish pan, add to it everything you just sautéed and don't skimp on the basil or additional garlic. There are no correct portions here -- continue sampling your wooden spoon over and over until its just right.This sauce is meant to be light or it will overpower the squash. I usually add in a splash of red wine to the mix, salt and fresh ground pepper to taste.
- So, hopefully you have timed things so the squash is just finishing up cooking. Remove your squash halves carefully. Let them cool down some. Then, with a fork, begin to scrape out the contents into the pan with your sauce. This is the most enjoyable part of this recipe as it always amazes me to see just how much the fibers of the squash resemble spaghetti! Leave a little squash in each half and use them as the bowls for serving.
- Garnish with organic basil and the dish is ready to serve.
Nutrition Facts : Calories 157.8, Fat 3.3, SaturatedFat 0.5, Sodium 458.4, Carbohydrate 27.1, Fiber 5.4, Sugar 15.2, Protein 8
MEXICAN SPAGHETTI SQUASH
Make and share this Mexican Spaghetti Squash recipe from Food.com.
Provided by Kim A. Heaphy
Categories Mexican
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut squash in half and remove seeds. Spray with olive oil and sprinkle with salt. Turn cut-side down onto a greased cookie sheet and bake at 400 F for 40 minutes or until tender.
- Meanwhile, place ground turkey, onion and garlic in a pan and sauté until meat is cooked. Drain any excess fat. Add seasoning and mix together. Add corn, tomatoes and black beans and mix well.
- Remove squash from oven and loosen strands. Add 1/2 meat mixture to each half of the squash and mix. Sprinkle cheese on top and place under broiler until cheese is melted. Serve immediate with or without salsa and/or sour cream.
Nutrition Facts : Calories 741.5, Fat 21.8, SaturatedFat 6.9, Cholesterol 130, Sodium 784.8, Carbohydrate 90.8, Fiber 18.9, Sugar 15.4, Protein 56.6
SALSA SPAGHETTI
Everyone who tries this recipe is pleasantly surprised by the combination of flavors.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, tomato paste, cumin, garlic salt, salt and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve over pasta. Sprinkle with cilantro.
Nutrition Facts :
SAVORY SPAGHETTI SQUASH
Make and share this Savory Spaghetti Squash recipe from Food.com.
Provided by autum.rogers
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Cut squash in half and with a spoon scrape out seeds then place on shallow baking pan.
- Mix spices together in a bowl then divide between squash halves.
- Cut butter into chunks and put in squash.
- Place on center rack in oven.
Nutrition Facts : Calories 114.8, Fat 8.2, SaturatedFat 4.8, Cholesterol 20.8, Sodium 746.3, Carbohydrate 8.5, Fiber 0.3, Sugar 0.1, Protein 3.4
MEXICAN-INSPIRED SPAGHETTI SQUASH
A delicious Mexican twist for your spaghetti squash! If you want more protein, add some chicken fajita meat or taco meat.
Provided by homechef
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
- Cut squash in 1/2 lengthwise. Remove and discard seeds. Add a few drops of oil to each 1/2 and spread using a pastry brush. Sprinkle lightly with salt and pepper. Place cut-side down in the prepared baking pan.
- Bake in the preheated oven until tender, about 30 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Saute onion, bell pepper, and garlic in the hot oil until tender, 5 to 7 minutes. Remove from heat.
- Remove cooked squash from the oven and reduce oven temperature to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick cooking spray.
- Remove strands from squash using a fork or spoon and place them into a large bowl. Add black beans, sauteed veggies, 1/2 cup Mexican cheese, cilantro, cumin, salt, and pepper; mix well. Spoon mixture into the prepared casserole dish. Sprinkle with remaining 1/4 cup Mexican cheese.
- Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives. Serve immediately.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 19.5 g, Cholesterol 12.1 mg, Fat 12 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 4 g, Sodium 520.6 mg, Sugar 1 g
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