ROASTED SQUASH VEGETABLE MEDLEY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
- Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.
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
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.
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 Allrecipes Member
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Halve squash lengthwise; remove seeds. Using a fork, separate squash into strands; toss with tomato mixture. Serve with Parmesan cheese.
Nutrition Facts : Calories 109.8 calories, Carbohydrate 16.9 g, Cholesterol 1.8 mg, Fat 4.4 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 272.1 mg, Sugar 3.5 g
ROASTED SQUASH VEGETABLE MEDLEY
I love roasted vegetables, especially squash and mushrooms. When I saw this recipe on Rachael Ray, I knew for me, it would be perfect. Just wanted to share it with others who may love roasted veggies as much as I do.
Provided by Jellyqueen
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Combing zucchini, yellow squash, onions, and mushrooms in a large bowl.
- Add oil to bowl.
- Toss veggies until all are coated with the oil.
- Combine the seasonings and sprinkle evenly over the veggies.
- Toss again to combine the seasoning and then spread them in a shallow baking pan.
- Place in a hot oven and roast 20 to 25 minutes or until tender.
- Times may vary due to oven temps.
- Toss the veggies with tongs about halfway through the cooking time.
SUMMER SQUASH MEDLEY
Provided by Barbara Kafka
Categories dinner, easy, lunch, quick, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put oil in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 1 minute. Stir in garlic. Cook, uncovered, 1 minute 30 seconds.
- Stir in squash. Cook, covered, 5 minutes.
- Uncover and stir in tomatoes and salt. Cook, uncovered, 6 minutes. Stir in basil and cook, uncovered, 1 minute.
- Remove from oven. Let stand, covered, 5 minutes.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 606 milligrams, Sugar 5 grams
ACORN SQUASH MEDLEY
One of nature's finest creations: squash. Squash appeals to most pallets and pairs well with virtually every food category. I served this with a glass of Merlot, black seedless grapes and banana-walnut-cranberry bread--a heavenly combination. Enjoy!
Provided by DayJahView
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Halve both acorn squash and remove and discard seeds. Place upside down on microwaveable dish and cook on high for 8-10 minutes until softened. Scoop out squash leaving approximately 1/4 inch on shells to retain their shapes. Set aside. Cook sausages, cool and cut into 1/2 inch size bites. Saute thinly sliced garlic, shredded carrots and chopped peppers in olive oil for 3-4 minutes until softened. Stir in spinach, mushrooms and seasonings and cook 3-4 minutes more. Remove from heat, combine with cooked rice, sausage and squash. Fill each half of the acorn shells with equal amounts of the filling. Bake in 350 degree oven for 20 minutes. Cool five minutes before serving. Enjoy.
Nutrition Facts : Calories 325.1, Fat 7.5, SaturatedFat 1, Cholesterol 0.4, Sodium 192, Carbohydrate 60.5, Fiber 9.6, Sugar 7.8, Protein 8.8
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