Spaghetti Squash With Sauteed Veggies Food

SPAGHETTI SQUASH RECIPE WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 425F. Line a large pan with parchment or with foil sprayed with oil.
• PREPARE SPAGHETTI SQUASH: Cut off 1/2 inch on one end. Stand up squash on flat end. Cut in half lengthwise. ALTERNATIVELY (my preferred choice), pierce 2-3 times with knife, microwave for 4 minutes, then cut in half lengthwise (squash will be MUCH easier to cut after microwaving). Scoop out seeds with a spoon. Rub with oil, sprinkle with salt and pepper. Place CUT SIDE DOWN at one edge of pan.
• PREPARE VEGETABLES: Toss sliced onions and cut vegetables with oil, salt and pepper. Spread out in one layer on pan beside squash. If you don't have a large enough pan, use one pan for squash and another for vegetables.
• ROAST SQUASH AND VEGETABLES for 30-40 minutes (depending on size of squash) until squash can be easily pierced with a fork and vegetables are beginning to caramelize. Stir veggies half way through roasting. Remove from oven and let squash cool for 10 minutes. If veggies need more time, return to oven for 5-10 minutes to ensure any liquid is absorbed. Using a fork, 'rake' squash to create "spaghetti' strands. Note 1 to microwave squash. Note 2 to grill vegetables.
• MAKE DRESSING (OPTIONAL): While veggies are roasting, make dressing if desired. Whisk together all ingredients. Note 3 for dressing options.
• ASSEMBLE AND SERVE: Transfer squash strands to plate or bowl. Top with roasted vegetables. Drizzle on dressing if using. Or drizzle with olive oil and sprinkle generously with Parmesan cheese. Garnish with chopped parsley or other chopped fresh herbs.

SPAGHETTI SQUASH WITH SAUTEED VEGGIES

Steps:

• Preheat your oven to 400°, line a medium baking sheet with foil, and lightly mist with cooking spray.
• On a work surface, drizzle about 2 tablespoons worth of the olive oil over both of the cut-sides of the spaghetti squash halves, then sprinkle over a generous amount of salt (squash needs it!), black pepper, the 1/2 teaspoon of granulated onion, 1/2 teaspoon of the granulated garlic, plus the Italian seasoning, equally.
• Place the two squash halves cut-side down onto the baking sheet and roast for 1 hour, or until easily pierced with a small paring knife and tender.
• While the spaghetti squash roasts, make your toasted breadcrumbs: add the panko breadcrumbs to a small bowl, add a sprinkle of salt, the remaining 1/4 teaspoon of granulated garlic, plus 1 teaspoon of olive oil, and use a fork to combine. Place a small pan over high heat, and once hot, add the seasoned crumbs to it, stirring constantly until golden-brown and toasted, about 1-2 minutes; set the toasted breadcrumbs aside.
• Once the spaghetti squash has baked, allow it to cool (cut-side up now) for about 20-25 minutes; once cool enough to handle, use a fork to scrape the squash flesh downwards away from the skin, fluffing it a bit to create the spaghetti strands. Scrape most of the flesh from each shell, leaving just a little bit around the edges to help maintain the shape of the shell, and place the scraped spaghetti squash strands into a large bowl to hold. Reserve the shells.
• To prepare your sauteed veggies, place a large non-stick skillet over medium-high heat (I use my cast iron skillet for this), add a good amount of olive oil to it, and add in the sliced onions with a pinch or two of salt and pepper. Allow those onions to caramelize for about 12 minutes, stirring them frequently, until golden; once golden, drizzle in the balsamic and stir to combine, then remove the onions from the pan and place into a bowl to hold.
• To that same pan, add in a touch more oil as needed, then add the sliced mushrooms along with a pinch of salt and pepper. Saute the mushrooms until golden-brown, about 7 minutes, then remove those from the pan and add to the onions to hold.
• Now to the pan add the cherry tomatoes along with the small squeeze of lemon, and cook those for a few minutes until blistered, softened and beginning to break down and become juicy; once broken down, add in the garlic, stir until aromatic, then add back into the pan the onions and mushrooms, plus the spinach and the white beans, and stir to combine, adding more olive oil as needed to create a silky consistency.
• Turn off the heat under the sauteed veggies, check to see if any additional salt/pepper is needed, then add the spaghetti squash strands into the pan, gently tossing with tongs to combine them very well with all of the delicious sauteed veggies.
• To serve, divide the spaghetti squash/veggie mixture equally between the two reserved squash shells, sprinkle over some of the toasted breadcrumbs and parsley, plus some parmesan cheese (if using), and serve hot. (You can serve 1 full, stuffed spaghetti squash half per person, or cut each in half to make 4 smaller portions.)

SPAGHETTI SQUASH MEDLEY

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.

SPAGHETTI SQUASH SAUTE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
• Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
• Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.

SPAGHETTI SQUASH WITH VEGETABLES & MOZZARELLA

Steps:

• Preheat oven to 375°F Mix the cheese together, set aside.
• Heat olive oil in a skillet and add the onion, pepper and garlic.
• Sauté over medium heat for about 5 minutes.
• Add crushed tomatoes, basil, and crushed red pepper (if using).
• Simmer uncovered for about 15 minutes.
• Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.
• Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
• Bake for 30 minutes or until cheese is bubbly and slightly browned.
• Let cool 10-15 minutes before serving.

SPAGHETTI SQUASH WITH ITALIAN SAUSAGE AND SAUTEED VEGGIES

Steps:

• Pierce squash all over with the tip of sharp knife. Put in a microwave-safe dish and microwave 15 minutes on high, or until slightly soft. Let cool 10 minutes or until cool enough to handle, then cut in half crosswise, scoop out and discard seeds. Flesh will be in long spaghetti-like strands.
• Scoop squash into large bowl and season with butter, parsley, oregano, salt, pepper and red pepper flakes. This stage alone yields a delicious side dish.
• While squash cooks and cools, make your sausage and peppers.
• Slice red bell pepper and red onion into lengthwise strips. You may need to cut the pepper strips in half to be fork-size.
• Heat 1 T olive oil in a large non-stick pan over med-high heat. Squeeze sausage out of casings in little meat balls and fry until browned and cooked through. You may need to do this in two batches depending on the size of your pan. Remove sausage and set aside to keep warm.
• Toss peppers and onions into pan. Cook until softened. You may need to add a bit more oil, or a few tablespoons of wine to deglaze the pan. When vegetables are about 2 minutes away from being done, add minced garlic to pan and heat till fragrant. Then return sausage to pan and add several handfuls of spinach. Toss to coat spinach until just wilted and sausage is reheated.
• Serve immediately over prepared squash. If you can tolerate dairy, I'm sure fresh parmesan would be great, but it was already delicious without it.

EASY VEGETABLE BOLOGNESE WITH SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the "spaghetti" strands away from the squash, about 40 minutes.
• In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Sauté the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes.
• Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes.
• Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste.
• To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil.

ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE

Steps:

• Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
• Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
• Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
• To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
• Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.

SPAGHETTI SQUASH WITH BALSAMIC VEGETABLES AND TOASTED PINE NUTS

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes., Meanwhile, in a large nonstick skillet, saute carrots and onion in oil until tender. Add garlic; cook 1 minute. Stir in beans, tomatoes, artichokes, zucchini, vinegar, thyme, salt and pepper. Cook and stir over medium heat until heated through, 8-10 minutes., When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.

ROASTED VEGETABLES WITH SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.
• Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.
• Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.
• Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.
• Scrape strands from the spaghetti squash and place into prepared pan in an even layer.
• Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top.
• Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.