Spaghetti Squash And Chard Food

SPAGHETTI SQUASH WITH SAUSAGE FILLING

Spaghetti Squash with Sausage Filling image

Categories Vegetable Bake Sauté Kid-Friendly Sausage Squash Fall Bon Appétit Small Plates

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 3 3/4- to 4-pound spaghetti squash, halved lengthwise, seeded
1 pound bulk pork sausage
1 cup chopped green bell pepper
1 cup chopped onion
2 garlic cloves, minced
1 1/2 cups purchased marinara sauce
1/2 cup grated Parmesan cheese

Steps:

Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on high until tender, about 8 minutes. Pierce plastic to allow steam to escape. Cool. Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.
Using fork, pull out squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper. Spoon filling into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.)
Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.

SPAGHETTI WITH TUNA AND SWISS CHARD

Spaghetti With Tuna and Swiss Chard image

This recipe for Spaghetti con Tonno e Bietolini is from the December 1993 issue of Gourmet Magazine. It is one dish that is served on a menu for an Italian Christmas Eve Buffet.

Provided by Chef Regina V. Smith

Categories Tuna

Time 50m

Yield 6-12 serving(s)

Number Of Ingredients 7

Ingredients

1 lb swiss chard or 1 lb beet leaf, the leaves torn and the ribs cut into 2-inch pieces
1 medium onion, minced
1/3 cup extra virgin olive oil, plus additional oil for drizzling over the pasta
1/4 cup flat leaf parsley, coarsely chopped
1 (13 1/2 ounce) can tuna, packed in olive oil, drained and flaked lightly
1 lb spaghetti
2 teaspoons white wine vinegar (to taste)

Steps:

In a large saucepan of boiling salted water cook the chard ribs for 7 minutes, add the leaves and cook for an additional 3 minutes. Drain the chard, rinse it under cold water to stop the cooking, and pat it dry between paper towels. Finely chop the chard. (The chard may be prepared 2 days in advance and kept chilled in a zip lock plastic bag.).
In a heavy skillet cook the onion in 1/3 cup of the oil over moderately low heat, stirring until it is softened, add the chard, the parsley, and salt and pepper to taste, and cook the mixture, stirring for 5 minutes. Stir in the tuna and cook the mixture until the tuna has just heated through.
In a kettle of salted boiling water cook the spaghetti until it is al dente, drain it well, and in a large bowl toss it with the tuna mixture, the wine vinegar and salt and pepper to taste. Drizzle additional olive oil over the pasta just prior to service.
Serves 12 as part of an Italian Christmas Eve Buffet Dinner.

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Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
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