SPAGHETTI SQUASH WITH KALE PESTO
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
- Meanwhile, toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 3 minutes. Transfer to a plate and let cool.
- Pulse the kale, parsley, garlic, raisins and 2 tablespoons of the toasted nuts in a blender or food processor until combined. Add 1/4 cup olive oil; blend until smooth. Add 1/3 cup water, the parmesan, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Pulse until the pesto comes together, adding up to 3 more tablespoons water to loosen, if necessary; season with more salt and pepper.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spaghetti squash and cook, stirring, until coated. Add 3/4 cup of the kale pesto. Stir to coat, adding up to 1/2 cup water to loosen; season with salt and pepper. Top the squash with the remaining toasted nuts and more parmesan.
Nutrition Facts : Calories 377 calorie, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 6 milligrams, Sodium 315 milligrams, Carbohydrate 31 grams, Fiber 7 grams, Protein 7 grams, Sugar 13 grams
EASY SPAGHETTI SQUASH RECIPE WITH PESTO
Want a simple and healthy side dish? This easy spaghetti squash recipe dresses up the squash "noodles" with pesto and Parmesan!
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Cook the spaghetti squash: follow Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
- Allow the squash to cool slightly, then use a fork to scrape out the squash into "spaghetti" strands. Place the noodles in a colander or strainer and rest for 10 minutes to remove any extra moisture.
- In a bowl, combine the pesto, Parmesan, and squash noodles. Toss until well combined. Taste, and add additional salt or pesto as necessary. (Leftovers store in the refrigerator for a few days; you may have to refresh the flavor with additional pesto.)
Nutrition Facts : Calories 150 calories, Sugar 3.1 g, Sodium 279.6 mg, Fat 11.8 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 8.2 g, Fiber 1.8 g, Protein 3.9 g, Cholesterol 3.6 mg
SPAGHETTI SQUASH WITH PESTO AND TOFU
A lower calorie, nutrient-rich version of pesto pasta.
Provided by Emily
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5h45m
Yield 6
Number Of Ingredients 11
Steps:
- Drain tofu by placing slices between sheets of paper towels on a dinner plate. Cover with a second dinner plate and chill in the refrigerator, 4 hours to overnight, changing paper towels as they become soaked.
- Preheat oven to 350 degrees F (175 degrees C). Poke holes in the squash flesh with a fork. Add olive oil, garlic, salt, and black pepper to the cavity; place on a baking sheet.
- Bake squash in the preheated oven until until easily pierced with a knife, about 40 minutes. Cool until easily handled, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands.
- Spray a large skillet with cooking spray. Cut the tofu slices into cubes and cook over medium heat until crisp on the outside and firm to the touch, about 20 minutes. Stir in mushrooms and artichokes; cook and stir until heated through, about 5 minutes. Add squash strands to the skillet and cook until warmed through, about 5 minutes.
- Combine pesto and cream in a small bowl. Pour over tofu and squash mixture in the skillet; mix well. Sprinkle mozzarella cheese on top and serve.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 28.9 g, Cholesterol 22.2 mg, Fat 18.4 g, Fiber 2.5 g, Protein 14.2 g, SaturatedFat 5.4 g, Sodium 623.3 mg, Sugar 1.2 g
PESTO SPAGHETTI SQUASH
When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!
Provided by Shyla Lane
Categories Side Dish Vegetables Greens
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
- Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
- Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 14.1 g, Cholesterol 19.9 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 460.5 mg, Sugar 1.9 g
SPAGHETTI SQUASH WITH PESTO
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 6 - 8 servings
Number Of Ingredients 5
Steps:
- Boil spaghetti squash about 40 minutes, until tender when pierced with knife. Drain, allow to cool somewhat, then split in half lengthwise.
- Using large spoon, scrape out seeds and strings to which they are attached and discard. Using forks, scrape flesh of squash away from skin and transfer to large saucepan. Flesh will lift up in clumps of strands that separate easily. Season lightly with salt and pepper.
- Gently fold in pesto and tomatoes. Recheck seasonings and set aside, covered. About 10 minutes before serving, reheat gently in saucepan and sprinkle with parsley or basil.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 12 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 7 grams
PESTO SPAGHETTI SQUASH WITH MOZZARELLA
Who says pesto is only for pasta? Spaghetti squash provides a starch free alternative to traditional pastas
Provided by Johnney
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium high heat, add spaghetti squash.
- Using a couple of forks to lift, mix in pesto.
- Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt.
- Serve immediately.
PRESSURE COOKER SPAGHETTI SQUASH WITH PESTO
Select a medium sized squash that will fit into the pressure cooker even when cut in half. If the squash is larger, simply cook it in two batches. I have easily converted this recipe to oven with the same results
Provided by TishT
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Carefully cut squash in half the long way.
- Add 1 cup water to the bottom of the pressure cooker and add trivet.
- Place squash halves on trivet, cut side down.
- Cover pressure cooker and bring up to full pressure.
- Reduce heat to stabilize pressure and cook for 15 minutes.
- Release pressure Make the pesto sauce while the squash is cooking.
- Mince the garlic in a food processor.
- Add the basil, Parmesan, pine nuts and salt to taste and process until mixture is finely ground.
- Add the oil and process 20 seconds When the squash is cooked, scoop out and discard the seeds and spongy, deeper orange membrane.
- With a fork, rake out the strands of squash and transfer to a colander.
- Press lightly to remove some of the excess liquid.
- Transfer to a serving dish and toss with several tablespoons pesto sauce.
- Serve hot.
- Reserve the remaining pesto sauce for other uses if desired.
- (Any extra pesto can be refrigerated for several weeks in a tightly covered container).
Nutrition Facts : Calories 679.4, Fat 68.8, SaturatedFat 11.4, Cholesterol 18.7, Sodium 340.4, Carbohydrate 8.7, Fiber 1.3, Sugar 0.7, Protein 10.8
ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH
This is a great new paleo version of your favorite Italian recipe with spaghetti squash. I like to sprinkle a bit of Parmigiano-Reggiano cheese over mine.
Provided by tclark23
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
- Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
- Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 42 g, Cholesterol 37.2 mg, Fat 26 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 7.7 g, Sodium 1825.1 mg, Sugar 19.6 g
SPAGHETTI SQUASH WITH PARSLEY WALNUT PESTO
Categories Microwave Cheese Vegetable Side Vegetarian Quick & Easy Walnut Squash Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 10
Steps:
- Pierce squash all over with a sharp small knife. Cook in a microwave oven (see cooks' note, below) at high power (100 percent) 8 minutes, then turn over and microwave until squash gives when pressed gently, 8 to 10 minutes more. Cool squash 5 minutes.
- While squash is cooking, toast nuts in a dry small heavy skillet over moderate heat, stirring frequently, until fragrant and a shade darker, about 6 minutes, then cool completely.
- Pulse nuts and garlic in a food processor until finely ground. Add parsley, oil, cheese, water, salt, pepper, and zest and pulse until parsley is coarsely chopped.
- While squash is still hot, cut off stem from squash and discard, then carefully halve squash lengthwise (it will emit steam) and discard seeds. Working over a bowl, scrape out squash flesh with a fork, loosening and separating strands. Toss with pesto in a bowl.
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