SPAGHETTI SQUASH I
The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.
Provided by Bob Cody
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
- Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 12.8 g, Cholesterol 16.7 mg, Fat 9.8 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 268.8 mg, Sugar 2.7 g
SPAGHETTI SQUASH PRIMAVERA
Sunny-colored squash shells make attractive bowls for this satisfying meatless main dish, perfect for a summer supper. The recipe showcases a bountiful medley of vegetables. -CoraLee Collis, Ankeny, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Cut spaghetti squash in half; discard seeds. Place cut side up on a microwave-safe plate. Microwave, covered, on high for 9 minutes or until tender. , Meanwhile, in a large skillet, saute the carrot, onion and peppers in oil for 3 minutes. Add yellow squash and zucchini; saute 2-3 minutes longer or until squash is tender. Add garlic; cook 1 minute longer. Reduce heat; add the tomatoes, corn, salt, oregano and thyme. Cook 5 minutes longer or until heated through, stirring occasionally. , Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley.
Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 633mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 9g fiber), Protein 6g protein.
PRIMAVERA SPAGHETTI SQUASH RECIPE BY TASTY
When baked in the oven, the inside of spaghetti squash takes on a noodle-like texture, making it a perfect low-carb alternative to your favorite pasta recipe. And this creamy primavera recipe takes spaghetti squash to the next level. The squash is loaded with vegetables like mushroom, broccoli, and asparagus, then it's tossed with a creamy parmesan mixture, which you can also make dairy-free.
Provided by Merle O'Neal
Categories Dinner
Time 1h5m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- Meanwhile, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent.
- Add mushrooms and cook for 3 minutes. Add the broccoli, asparagus, squash, tomatoes, salt, and pepper and cook until almost cooked through.
- Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality.
- In the pan combine "spaghetti" with vegetables. Return to the squash and top with Parmesan.
- Enjoy!
Nutrition Facts : Calories 444 calories, Carbohydrate 45 grams, Fat 26 grams, Fiber 11 grams, Protein 15 grams, Sugar 18 grams
SPAGHETTI SQUASH PRIMAVERA
This is my version of a recipe that came with my weekly produce basket, which contained several of the ingredients in the recipe. I made a few changes to suit my tastes, and the results were delicious! It makes a great vegetarian main course, or a nice accompaniment to a meat entree.
Provided by Joanna Childs Mondragon
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish; cook in microwave on High for 12 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible.
- Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture; season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Sprinkle with the feta cheese and toss again to serve.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 15.9 g, Cholesterol 16.7 mg, Fat 9.5 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 3.6 g, Sodium 238.4 mg, Sugar 4.2 g
ITALIAN GARDEN SPAGHETTI SQUASH PRIMAVERA
Make everyone's day with Italian Garden Spaghetti Squash Primavera. This spaghetti squash primavera is a yummy mixture of veggies, basil and pasta sauce.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Brush 2 tsp. oil evenly onto cut sides of squash halves; place, oil sides down, on rimmed baking sheet sprayed with cooking spray.
- Bake 45 min. to 1 hour or until squash is tender. Remove from oven;. Cool slightly.
- Meanwhile, heat remaining oil in large skillet on medium heat. Add mushrooms and onions; cook 5 to 6 min. or just until tender, stirring frequently. Add pasta sauce and tomatoes; cook 3 to 4 min. or until heated through, stirring frequently.
- Use fork to scrape insides of squash into strands; place in large bowl. Add pasta sauce mixture; mix lightly. Sprinkle with basil.
Nutrition Facts : Calories 130, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
SPAGHETTI SQUASH PRIMAVERA
I was looking for a great way to fix my spaghetti squash and went searcing. I started watching Diners, Drive Ins, & Dives and they went to this place called The Pit Stop in New York and they made the most delicious dish with spaghetti squash. I used all of the veggies except eggplant, which I did not have on hand. To see the video, go to http://www.foodnetwork.com/videos/pit-stop-spaghetti-squash/96662.html. This recipe is directly from the Pit Stop restaurant in Merrick, New York.
Provided by Sharon123
Categories Vegetable
Time 1h
Yield 2-4
Number Of Ingredients 19
Steps:
- Split spaghetti squash and remove seeds.
- Add squash to large pot of boiling water for 10 minutes.
- Dice all other vegetables.
- In a large pan heat extra virgin olive oil and add onions and garlic. Sautee until soft.
- Add all other vegetables and herbs to pan; add salt and pepper to taste.
- Remove spaghetti squash from pot and let cool.
- Using a fork, scrape the inside of the squash into a large bowl. Keep the shell.
- In the bowl with the squash, combine the sauteed vegetables and 1 cup of the sauce.
- Add the squash-vegetable-sauce mix back into the shell and top with thick slices of fresh mozzarella and the remainder of the sauce (about 2 cups).
- Bake the filled squash shells on a baking sheet for 10 minutes at 350°.
- Remove from oven & serve.
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
SPAGHETTI SQUASH PRIMAVERA
Using spaghetti squash instead of pasta makes for a lighter, lower carb version of a classic pasta primavera.
Provided by Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough
Yield 5 Servings
Number Of Ingredients 11
Steps:
- Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash in a microwave-safe baking dish, cut side down. Loosely cover the dish with a lid, leaving room to vent. Microwave the squash for 10 to 15 minutes. The squash is done when it's soft to the touch. Set aside. (function() { var a="",b=[ "adid=ada-foodhub-3-854928962", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 5 Servings Serving Size 1 1/2 cups Amount per serving Calories 270 Total Fat 12g Saturated Fat 2.3g Trans Fat 0g Cholesterol 55mg Sodium 260mg Total Carbohydrate 18g Dietary Fiber 5g Total Sugars 7g Protein 24g Potassium 750mg Phosphorus 245mg Choices/Exchanges 4 Nonstarchy vegetable, 2 Lean protein, 1 Fat
SPAGHETTI SQUASH PRIMAVERA
Got this from a low-carb cookbook, and haven't tried it yet. My daughter and I adore spaghetti squash - we eat it once a week! We will be making this for next week's lunches!
Provided by brandimcd
Categories One Dish Meal
Time 27m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook squash:.
- Cut the squash in half and scoop out the seeds.
- Cut the halves again so it's quartered.
- Boil for 15 minutes over high heat in a large pot of lightly salted water.
- For the entree:.
- Heat oil in medium skillet over low heat.
- Add all veggies but the tomato, and add the garlic.
- Cook 10 to 12 minutes or until crisp-tender, stirring occassionally.
- Stir in tomato, wine, basil, salt and black pepper, cook for 4-5 mins stirring once or twice.
- Serve veggies over squash, top with cheese.
SPAGHETTI SQUASH PRIMAVERA
I'm not completely sure what to call this creation, besides yummy. I stopped back at my new favorite farm stand and picked up a small spaghetti squash and a couple beautiful fresh picked bell peppers. I decided to saute the peppers with some onion, zucchini and a bit of garlic and use that as a topping for the spaghetti...
Provided by April McIver
Categories Other Main Dishes
Time 50m
Number Of Ingredients 10
Steps:
- 1. Slice the spaghetti squash in half lengthwise. Remove seeds. Place cut side down on a plate and microwave 5 minutes, or until squash is tender. Poke it to test - the shell will still be hard, but it'll make a dent when poked. Flip them cut side up and set aside.
- 2. While squash cooks, heat oil in a large skillet over medium. Add onions, bell pepper and zucchini. When they start to get tender add garlic. Cook until they're as done as you want them, that's completely up to you. Season to taste with salt and pepper.
- 3. Use a fork to scrape the spaghetti squash out of the shell, dragging it lengthwise to separate strands. Top the squash with the veggie mixture. Add some diced tomatoes, then a sprinkle of parmesan on top.
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- Preheat oven to 400°F (220°C). Line a heavy-duty rimmed half-sheet baking pan with parchment paper and coat paper with nonstick spray; set aside.
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- Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
- Meanwhile, heat oil in a large skillet; sauté onion and garlic for 1 minute. Add broccoli and peppers; sauté until crisp-tender, about 3 to 4 minutes.
- Stir in reserved tomato juice, tomato paste and water; simmer until vegetables are tender, about 5 to 8 minutes. Stir in diced tomatoes and basil; simmer for 1 minute more.
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- Cut the squash in half lengthwise and remove seeds. Place squash cut side down in a baking dish, add 1 inch (2.5 cm) of water and bake at 375°F (190°C) for 1 hour. (Or microwave using the same method, covered, on high until a skewer can penetrate the skin, about 20 minutes.)
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- Add the milk, chicken broth and basil. Boil briskly to reduce sauce a little, about 2 minutes. Add red pepper, green onions, cherry tomatoes and cheese. Heat thoroughly.
- Using a fork, scrape strands of squash into a large, heated, shallow casserole. Top immediately with hot vegetable mixture.
SPAGHETTI SQUASH PRIMAVERA - FOOD FAITH FITNESS
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Reviews 25Category Main CourseCuisine ItalianTotal Time 1 hr 30 mins
- Heat your oven to 400 degrees. Slice the squash in half and scoop out the seeds. Rub the inside with oil and a pinch of salt and place cut-side down onto a parchment paper lined baking sheet. Bake until fork tender, about 50-60 minutes. Let cool.
- While the squash cools, heat the oil in a large pan on medium heat. Add in the carrots and cook until they begin to become tender, about 3 minutes. Add in the broccoli, onion and pepper and cook, stirring frequently until fork tender. I find it helps to cover the pan and stir every so often.
- Once the veggies are tender, scrape the spaghetti squash into the pan and add the Italian seasoning and salt. Stir until well mixed and the squash is heated through. Remove from heat and stir in the lemon juice.
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From thesimplesupper.com
5/5 (1)Total Time 1 hrCategory DinnerCalories 261 per serving
- Turn on oven to 400 degrees to preheat. Prepare spaghetti squash to be roasted by slicing into 1/2" rounds. Once they have been sliced into rounds remove the seeds and brush with 1 Tbsp of olive oil and salt a pepper. Be sure to coat both sides.
- Place parchment paper or foil on a baking sheet and lay out the spaghetti squash in an even layer. Place in the oven to roast for 45 minutes.
- While the spaghetti squash has began roasting chop and slice all of the remaining vegetables. Place in a bowl and toss with the remaining 2 Tbsp of olive oil and the Italian seasoning.
- Once the spaghetti squash has roasted for 30 minutes remove from the oven and turn all of the slices. At this time place the remaining vegetables in the oven on a baking sheet also.
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- Cut spaghetti squash in half and scoop out seeds. Drizzle with 1 teaspoon olive oil, sea salt, and black pepper.
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