SPAGHETTI SQUASH WITH TOMATO, BASIL AND GARLIC
Provided by RecipeTeacher
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Cut spaghetti squash in half and scoop out seeds. Brush with olive oil, season with salt and pepper and place down on parchment paper on a baking pan. Put in oven for 35-40 minutes.
- Heat olive oil in a pan over medium heat. When oil is hot, add garlic and stir for about 30 seconds to 1 minute. You don't want the garlic to brown too much. After 1 minute add tomatoes and basil and add pinch of sugar. Stir for about 2 minutes.
- Carefully remove spaghetti squash from oven and scrape with fork to create the "spaghetti". Add mixture to top and enjoy.
SPAGHETTI SQUASH WITH TOMATOES
It's a wonderful alternative to pasta and a great way to show how tasty vegetables can be.-Michelle Smith, Eldersburg, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Meanwhile, in a nonstick skillet, bring water to a boil over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender., When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese.
Nutrition Facts : Calories 86 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 266mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, salt, pepper, oil, garlic, yellow onion, cherry tomato, salt, pepper, mini mozzarella ball, fresh basil
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
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.
- In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
- Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality. Add the squash to the tomato mixture and mix in the pan.
- Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
- Bake an additional 5-10 minutes, or until cheese melts.
- Serve in the squash, and top with basil.
- Enjoy!
Nutrition Facts : Calories 646 calories, Carbohydrate 33 grams, Fat 46 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams
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 WITH FRESH TOMATOES AND RICOTTA
This quick, flavorful and healthy side is done from fridge to table in under 30 minutes. We trim off the top and bottom of the squash, poke it all over and cook it in the microwave in a fraction of the time it would take to roast it. If you wanted to make this a complete meal, juicy turkey meatballs would be a delightful accompaniment to this pasta alternative.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir together the tomatoes, shallot, vinegar, chile flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil and 3/4 teaspoon salt in a medium bowl. Set aside to marinate, stirring the tomatoes every 10 minutes, while you prepare the spaghetti squash.
- Carefully slice off the top and bottom of the squash, trimming just enough so that the inner flesh of the squash is exposed. Use a sharp paring knife to poke ten to twelve 1/2-inch-deep slits all over the squash. Put the squash in to a medium glass heatproof bowl and microwave on high for 5 minutes. Carefully flip the squash over and microwave on high until a fork easily pierces through the flesh that is exposed on the squash, about 5 additional minutes.
- Allow the squash to cool enough so that you can handle it, then split it in half length-wise. Use a spoon to scoop out the seeds and discard them. Then use a fork to loosen the squash strands and transfer them to a medium bowl. Add the remaining 2 tablespoons olive oil and 1 teaspoon salt. Use your hands to gently work the oil and salt into the squash. Transfer the squash to a serving platter and pour the tomato mixture over the top (along with all of its juices). Top with spoonfuls of the ricotta and garnish with the remaining basil. Serve warm or at room temperature.
SPAGHETTI SQUASH WITH TOMATOES SPINACH & GARLIC
Gotten from https://purelyelizabeth.wordpress.com/2013/02/25/spaghetti-squash-with-tomatoes-spinach-garlic/
Provided by carly.boobar
Categories Low Protein
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Pierce squash with a fork and bake for approximately 60 minutes cut in half and in water. Let squash cool for 10 minutes.
- Discard the seeds in the center. Using a fork, scrape the squash to get long, spaghetti-like strands.
- In a large saute pan, heat olive oil over medium heat, add garlic and stir until fragrant.
- Turn down heat to low and add tomatoes. Continue to salute for 15 minutes. Add spinach and squash and continue to salute for another 2-3 minutes.
- Serve or add goat cheese and toasted pine nuts on top.
Nutrition Facts : Calories 97.5, Fat 7.4, SaturatedFat 1.1, Sodium 77, Carbohydrate 7.9, Fiber 1, Sugar 0.7, Protein 1.7
SPAGHETTI WITH SUMMER SQUASH AND TOMATOES
Steps:
- Bring a large pot of salted water to a boil over high heat for the spaghetti.
- Preheat the oven to 400 degrees F.
- Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
- The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
- To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.
TOMATO FETA BAKED SPAGHETTI SQUASH
A low-carb spin to the viral TikTok Feta Tomato Pasta; and it's so good. This Baked Spaghetti Squash Recipe will be your new weeknight go-to!
Provided by Jordan
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 F. Poke holes in spaghetti squash with a knife and microwave for 5 minutes, then slice in half horizontally (the short way) and remove the seeds. Place the spaghetti squash, cut side down on a rimmed baking sheet with 2 tablespoons of water. Roast spaghetti squash on top rack for 20-30 minutes or until strands are just cooked enough to pull from the shell.
- While the squash is roasting, place the feta cheese in the middle of an 8X12 baking dish. Arrange the tomatoes, mushrooms and garlic around the cheese. Drizzle with olive oil and season with red pepper flakes, black pepper, and half the fresh basil. Place the baking dish on the bottom rack of the oven and roast for 20-30 minutes, or until the tomatoes are bursting and the feta is golden on top. Add the remaining basil and mix.
- When the squash is finished, pull the strands with a fork and place them in the baking dish with the feta cheese and vegetables. Mix until fully combined. Add a squeeze of lemon juice and garnish with more fresh basil if you like.
Nutrition Facts : Calories 288 kcal, Carbohydrate 26 g, Protein 12 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 50 mg, Sodium 684 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
SPAGHETTI SQUASH WITH SAUTEED VEGGIES
This spaghetti squash with garlicky sauteed veggies and white beans is a cozy, fall-inspired vegetarian meal, topped with crispy breadcrumbs!
Provided by Ingrid Beer
Categories Entree
Time 1h20m
Yield Serves 2
Number Of Ingredients 18
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.)
Nutrition Facts : Calories 605 calories (per spaghetti squash half)
SPAGHETTI SQUASH WITH TOMATO BASIL SAUCE
Swapping spaghetti squash for pasta is a great way to cut back on carbs and calories in this saucy vegan dinner. Here, we have tossed the squash with a simple fresh tomato sauce. Jazz up the sauce with crushed red pepper flakes, Kalamata olives and/or capers, if you like.
Provided by Sylvia Fountaine
Categories Healthy Spaghetti Squash Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Place spaghetti squash halves, cut-side down, on the prepared baking sheet. Bake until the squash is tender when pierced with a knife, 40 to 50 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until fragrant and starting to soften, 2 to 3 minutes. Reduce heat to medium. Add garlic and continue cooking until golden, about 2 minutes. Add tomatoes and their juices. Increase heat to medium-high. Add vermouth (or wine) and cook, stirring occasionally, until the tomatoes begin to break down, 4 to 5 minutes. Stir in pepper and salt. Reduce heat to low and simmer for 5 minutes. Remove from heat and cover.
- When the squash is cool enough to handle, use a fork to scrape the flesh from the shell; add it to the tomato sauce. Stir in basil.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 37.2 g, Fat 12 g, Fiber 8.5 g, Protein 4.9 g, SaturatedFat 1.8 g, Sodium 322.2 mg, Sugar 17.3 g
SPAGHETTI SQUASH WITH TOMATOES AND MUSHROOMS
This spaghetti squash "noodle" recipe includes sauteéd onions, mushrooms, and cherry tomatoes with white wine, and finished with fresh herbs and shaved parmesan.
Provided by Beachbody
Categories dinner
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F.
- Place squash on parchment-lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 40 to 50 minutes, or until tender. Cool for 20 to 30 minutes.
- While the squash cooks, heat oil in medium saucepan over medium-high heat.
- Add onion; cook, stirring frequently, for 3 to 5 minutes, or until translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add mushrooms; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms release liquid.
- Add wine, cherry tomatoes, and basil; cook, stirring frequently, for 3 to 5 minutes, or until soft. Set aside.
- Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles.
- Evenly divide squash between three bowls. Evenly top with onion mixture, cheese, and parsley (if desired).
Nutrition Facts : ServingSize 1 serving, Calories 248 kcal, Carbohydrate 40 g, Protein 6 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 409 mg, Fiber 8 g, Sugar 16 g
SPAGHETTI SQUASH WITH TOMATOES AND OLIVES
This squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It's easy and so tasty! I like to use my own canned tomatoes for the best flavor. -Carol Chase, Sioux City, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 5h30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place squash in 6- or 7-quart slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours. , Remove squash from slow cooker; drain any cooking liquid. Using a fork, separate the squash into strands resembling spaghetti, discarding the skin. Return strands to slow cooker. Stir in the tomatoes, olives, oregano, salt and pepper; cook on low until heated through, about 15 minutes. Top with cheese and basil.
Nutrition Facts : Calories 92 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 296mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges
SPAGHETTI SQUASH WITH TOMATOES
This is such a simple dish to make. It is loaded with flavor! Best when using fresh garden vegetables and herbs.
Provided by kamgriz
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook squash til done using any method you prefer- bake, boil, steam, microwave.
- When squash is nearly done, saute onion, green pepper and garlic in olive oil over medium heat until tender. (about 5 minutes).
- Stir in tomatoes, salt and pepper, oregano and basil. Simmer together about 5 minutes more.
- When squash is done, shred with fork, keeping it inside the shell. Toss with butter. Spoon mixture ontop of shredded squash, top with parmesan.
Nutrition Facts : Calories 201.7, Fat 15.1, SaturatedFat 5.8, Cholesterol 20.8, Sodium 167.6, Carbohydrate 14.6, Fiber 2.5, Sugar 5.2, Protein 4.7
BAKED SPAGHETTI SQUASH W/ FRESH TOMATOES & PARMESAN CHEESE
The video below shows how to cook the spaghetti squash in the microwave if you'd rather cook it that way, instead of in the oven. We love the oven texture/flavor the most, but the microwave is still great and super easy.
Provided by Diane
Categories Main Course
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat Oven to 375°F. Oil a sheet pan with 1 tablespoon of olive oil.
- Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
- Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork. Finish by gently loosening and removing the "spaghetti strands" from the shells. Set aside.
- Heat a large saute pan over medium heat. Add remaining 2 tablespoons of olive oil and then add onion and garlic.Cook until soft, stirring every 30 seconds, then add tomatoes. Cook tomatoes until tender, about 2-3 minutes.
- Add spaghetti squash strands and salt to the tomato mixture and continue cooking until the spaghetti squash is heated through (usually less than a minute.)Remove pan from heat. Gently fold in Parmigiana Reggiano cheese and fresh basil. Season with additional sea salt and fresh cracked pepper to taste (optional) Serve immediately.
Nutrition Facts : Calories 257 kcal, Carbohydrate 21 g, Protein 9 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 13 mg, Sodium 928 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
SPAGHETTI SQUASH WITH CHERRY TOMATOES AND RICOTTA
Juicy cherry tomatoes cooked with garlic and onion form a "sauce" for spaghetti squash garnished with herbed ricotta.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Number Of Ingredients 13
Steps:
- Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
- Heat oven to 350 degrees. Place sliced garlic on a baking pan coated with olive-oil cooking spray. Bake 15 minutes; stir every 3 minutes. Remove pieces as they turn golden; set aside. Place drained ricotta, red pepper, 3 tablespoons basil, and 3 tablespoons oregano in a bowl; combine. Cover with plastic wrap; set aside. Halve squash lengthwise; remove seeds. Place a sprig of basil and a sprig of oregano in each half. Coat a baking pan with olive-oil cooking spray; carefully place squash, cut-sides down, on tray. Transfer to oven; bake until skin yields to pressure and flesh is soft, about 1 hour.
- Heat a large saute pan over medium-high heat. Add olive oil, minced garlic, and onion to pan; cover. Cook until translucent, about 5 minutes. Remove lid; add tomatoes, wine, and salt. Cook uncovered until tomatoes are juicy, about 5 minutes. Stir in remaining basil and oregano. Remove herbs from squash; discard. Pull strands from squash with a fork; transfer to a serving bowl. Top with tomato mixture, ricotta, and garlic slices; serve.
VEGAN SPAGHETTI SQUASH WITH STEWED GREEN TOMATOES AND BEETS
A great main dish for vegans!
Provided by Jessica Laratonda
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place spaghetti squash cut-side down in a baking pan. Pour in about 1 inch of water. Cover pan with aluminum foil.
- Bake in the preheated oven until tender, 30 to 45 minutes. Remove from the oven, uncover, and cool until easily handled, 5 to 10 minutes. Use a fork to scrape insides of squash into spaghetti strands.
- Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add beets; cook and stir until slightly softened, about 5 minutes. Stir in green tomatoes, tomatoes, and zucchini. Simmer until beets are tender and tomatoes are soft, about 15 minutes. Season with salt and black pepper.
- Serve stewed beet mixture over spaghetti squash strands.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 28.4 g, Fat 5 g, Fiber 3.9 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 377.8 mg, Sugar 9.7 g
SPAGHETTI SQUASH WITH TOMATOES, BASIL, AND PARMESAN
Categories Tomato Side Vegetarian Quick & Easy Parmesan Basil Squash Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.
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