STUFFED SPAGHETTI SQUASH
We often make stuffed spaghetti squash if we want a light vegetarian dinner for me and my husband.
Provided by nch
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
- Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
- Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
- Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.
Nutrition Facts : Calories 662.3 calories, Carbohydrate 43.2 g, Cholesterol 87.3 mg, Fat 49.5 g, Fiber 3.8 g, Protein 17.2 g, SaturatedFat 24.2 g, Sodium 613.4 mg, Sugar 8.5 g
SPAGHETTI SQUASH STUFFED BELL PEPPERS
Make and share this Spaghetti Squash Stuffed Bell Peppers recipe from Food.com.
Provided by Dancer
Categories Spaghetti
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Pan spray a shallow baking dish& set aside.
- Bring stock to a boil in a large skillet.
- Add zucchini, shiitakes, green onions, basil, thyme, garlic& pepper.
- Simmer until the vegetables are tender, no longer than 5 minutes.
- Remove from heat& mix in the squash, set aside.
- Slice off& reserve the tops of the peppers.
- Remove& discard the seeds.
- Place the peppers on the pan sprayed baking sheet.
- Spoon the filling into the peppers.
- Replace the tops, cover& bake for about 30 minutes.
Nutrition Facts : Calories 54.3, Fat 0.5, SaturatedFat 0.1, Sodium 15, Carbohydrate 12.6, Fiber 3, Sugar 4.3, Protein 2.1
STUFFED SPAGHETTI SQUASH
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Number Of Ingredients 8
Steps:
- Place both whole spaghetti squash in a large stockpot, and cover with 2 inches of water. Cover and bring the water to a boil. Reduce heat to a simmer, and cook the squash until it is slightly tender when you press it with your fingers, 20 to 30 minutes. Drain. Using a serrated knife, cut the squash in half crosswise. Stand the halves on end, with cut-sides up, and set aside to cool 15 minutes.
- Preheat the oven to 450 degrees. Remove seeds from squash halves; discard. Using a fork, scrape the flesh; it will separate into spaghetti-like strands. Transfer the strands to a mixing bowl, and transfer squash shells to a baking pan; set both aside.
- Chop 12 tomatoes into 1/2-inch pieces; add to squash. Slice remaining 4 tomatoes into 1/4-inch-thick rounds; set aside.
- Place the garlic, olive oil, basil leaves, salt, and pepper in the bowl of a food processor. Process until the basil has been very finely chopped, about 2 minutes.
- Transfer the basil mixture to the mixing bowl with the squash strands and the tomato pieces; toss with the vegetables to combine. Divide the mixture among the reserved squash shells, and top each shell with several tomato slices. Sprinkle 1 1/2 tablespoons of the Parmesan cheese over each shell.
- Transfer pan to the oven; bake the stuffed squash until the cheese is golden and a metal skewer inserted down into the stuffing comes out hot when held there for 15 seconds, about 30 minutes. Garnish with the basil sprigs. Serve hot.
STUFFED SPAGHETTI SQUASH
A really good recipe, low cal, lots of veggies. And kids love it. I'll put a few variations in it as well. Everything is approximate, so hope you can cook this way!!
Provided by momjan
Categories One Dish Meal
Time 1h15m
Yield 2 boats, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pierce the squash along one side in a straight line. Don't poke holes all over. You are using the skin as a casserole dish and it will leak if you poke it all over.
- Microwave the squash about 8-10 minutes, high heat. To softish stage so you can scrape the flesh out later.
- Remove from microwave. Using the pierce marks, cut the squash in half so you have two long 'boats.' Cool.
- Brown meat; add garlic, onion, s&p and peppers. Cook until tenderish. Add Italian spice mix and canned tomatoes. Simmer for a few minutes.
- If you are not using meat, sauté the veggies until tender, then continue adding spices and tomatoes.
- While it's simmering--spoon out the seedy portion of the squash and discard.
- Use a fork to scrape the spaghetti into strands. Put the strands into the sauce mix. Stir. Transfer back into boats, piling high! If you have too much, put the remainder into a greased dish.
- Place boats on an ovenproof pan with a lip so any juice will not drip onto oven.
- Sprinkle cheese of choice onto top. Bake, 350°F for about 45 minutes. Enjoy!
- You can of course use more or any veggies--add zucchini, mushrooms, etc. For a different flavor, add black olive slices, mix in 1/2 container of feta and sprinkle the remainder of feta on top. Or use parmesan on top.
Nutrition Facts : Calories 432.3, Fat 27.9, SaturatedFat 12.8, Cholesterol 106.8, Sodium 682.2, Carbohydrate 16, Fiber 3.3, Sugar 8.7, Protein 30.1
SPAGHETTI SQUASH WITH SWEET PEPPERS
"For a dish with harvesttime appeal, you can't go wrong with this veggie medley I created," assures Julie Varilek of Box Elder, South Dakota. "Served with breadsticks, it makes a satisfying main dish or a hearty side. I grow so much spaghetti squash, I often prepare this through February."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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., In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; saute 4-5 minutes longer. Add the broth and salt; simmer, uncovered, for 3-4 minutes., When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter or individual plates; top with the pepper mixture. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 110 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 372mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
STUFFED SPAGHETTI SQUASH
Make and share this Stuffed Spaghetti Squash recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toss together all ingredients except cheese and stuff into squash halves.
- Feel free to omit or add any veg that you want.
- Wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour.
- Remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes.
- Serve with a salad and garlic bread.
Nutrition Facts : Calories 503.4, Fat 36, SaturatedFat 8.4, Cholesterol 22, Sodium 429.8, Carbohydrate 36, Fiber 9.1, Sugar 12.9, Protein 15.5
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