SPAGHETTI SQUASH MEDLEY
"We raise spaghetti squash in our garden, and I enjoy coming up with different ways to use it," writes Wanda Ivan of Salina, Kansas. "We like the colorful mix of tomatoes, carrot, broccoli and snow peas in this microwave dish."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 336mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
SQUASH MEDLEY
I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. -Dolores Wolff Rosenberg, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
SAVORY SQUASH & RED PEPPER MEDLEY
Adding a dollop of hummus (I like the variety with roasted peppers and garlic) to any sautéed vegetable gives a delightful twist on flavor.
Provided by My Food Coach
Categories Vegetable
Time 8m
Yield 6
Number Of Ingredients 8
Steps:
- Sautee the first 4 ingredients in olive oil.
- Add fresh basil and dried oregano.
- Remove from heat. Add hummus - should very lightly coat squash mixture.
SOUTHWEST SPAGHETTI SQUASH
I found this recipe in a Low-Carb cookbook. The sweetness of the squash mixes well with the spice of the other ingredients. Low-carb and vegetarian!
Provided by Cyn2938
Categories Black Beans
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cut squash in half lengthwise.
- Remove and discard seeds.
- Place squash, cut side down, in greased baking pan.
- Bake 45 minutes to 1 hour or until just tender.
- Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
- Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
- Spray 1 1/2 quart casserole with nonstick cooking spray.
- Spoon mixture into casserole.
- Sprinkle with remaining 1/4 cup cheese.
- Bake uncovered, 30 to 35 minutes or until heated through.
- Serve immediately.
Nutrition Facts : Calories 215.2, Fat 7.4, SaturatedFat 4.2, Cholesterol 18.9, Sodium 526.6, Carbohydrate 26.5, Fiber 6.4, Sugar 0.1, Protein 12.9
RUSTIC SPAGHETTI SQUASH MEDLEY RECIPE - (4.5/5)
Provided by á-162035
Number Of Ingredients 10
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.
SPAGHETTI SQUASH MEDLEY RECIPE - (5/5)
Provided by bdeedman
Number Of Ingredients 12
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
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HOW TO COOK SPAGHETTI SQUASH – WELL PLATED
From wellplated.com
5/5 (25)Total Time 50 minsCategory Dinner, Side DishCalories 118 per serving
- Bake the squash: Place a rack in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Grab a large, sturdy chef's knife and a cutting board that doesn't slip.
- Lay the squash down horizontally on the cutting board. Using a very sharp, sturdy chef's knife, trim off the stem and base end of the spaghetti squash so that you have a flat side on each end.
- Stand the spaghetti squash upright on the larger of the two ends, and carefully cut it in half lengthwise from top to bottom. Scoop out the seeds and stringy insides. You can discard the seeds or save them to roast later.
- Drizzle the cut sides of the squash with 1/2 teaspoon olive oil each and then sprinkle the salt and and pepper over the halves. Rub lightly to evenly coat the insides of the squash.
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