CHORIZO SPAGHETTI SQUASH SKILLET
Get your noodle fix minus the pasta with this spicy one-dish meal. It's a fill-you-up dinner that's low in calories-a weeknight winner! -Sherrill Oake, Springfield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly., Meanwhile, in a large skillet, heat oil over medium-high heat; saute sausage, yellow pepper, onion and mushrooms until onion is tender, about 5 minutes., Separate strands of squash with a fork; add to skillet. Stir in tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. If desired, top with green onions.
Nutrition Facts : Calories 299 calories, Fat 12g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 725mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic exchanges
SPAGHETTI SQUASH-EGG SKILLET
Discover your new favorite ingredient with our Spaghetti Squash-Egg Skillet recipe. Spaghetti squash is a versatile ingredient that's easy to prepare and delicious to boot! Give it a try with eggs, beans and more in this Spaghetti Squash-Egg Skillet.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Pierce squash in several place with fork. Microwave on HIGH 15 min. or until tender; cool slightly.
- Heat oven to 400°F. Halve squash; remove and discard seeds. Scrape squash into strands with fork; set aside.
- Heat oil in large ovenproof skillet over medium heat. Add onions; cook, stirring frequently, 5 min. or until crisp-tender. Add squash, pasta sauce, beans, crushed red pepper and 1 cup cheese; mix lightly. Bring to boil, stirring frequently.
- Use bottom of 1/3-cup measuring cup to make 6 wells in squash mixture. Slip 1 cracked egg into each well; top with remaining cheese.
- Bake 18 to 20 min. or until egg whites are firm and yolks are cooked to desired doneness.
Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 210 mg, Sodium 1460 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 24 g
SKILLET SPAGHETTI SQUASH
I make this often with my overload of garden spaghetti squash, my family loves this with fresh grated Parmesan cheese sprinkled on top, I also like to add in some crushed red chili flakes --- prep time does not include roasting the squash.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Using a fork remove all the stringy pulp from the roasted spaghetti squash and place in a bowl.
- Heat olive oil in a large skillet over medium-high heat; add in onion and saute for about 5 minutes or until tender.
- Add in garlic and cook stirring for 1 minute.
- Add in the squash pulp, seasoned salt and cook for about 5 minutes stirring, tossing with a spoon while cooking.
- Season with fresh ground black pepper to taste.
- Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 87.3, Fat 7.2, SaturatedFat 1, Sodium 12.3, Carbohydrate 6.2, Fiber 0.2, Sugar 0.5, Protein 0.7
SPAGHETTI SQUASH SAUTE
Quick simple side dish that can be served with anything.
Provided by joycekling
Categories Side Dish Vegetables Squash
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
- Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
- Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 113.4 mg, Sugar 0.8 g
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