Spectacular Spaghetti Squash Food

SPECTACULAR SPAGHETTI SQUASH

Spectacular Spaghetti Squash image

I wanted to make dinner in a hurry and I remembered this recipe in an old cookbook. I made it for my family and my husband now requests it often.-Jean Matuszak, Madison, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 10-12 servings.

Number Of Ingredients 14

Ingredients

1 medium spaghetti squash (about 3 pounds)
8 ounces fresh mushrooms, sliced
1 medium zucchini, sliced
1 medium sweet red pepper, julienned
3 cups sugar snap peas
6 green onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon butter
2 medium tomatoes, chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt
1/8 teaspoon pepper
3/4 cup shredded Parmesan cheese

Steps:

Cut squash in half lengthwise; scoop out seeds. Place squash cut side down in a baking dish. Fill pan with hot water to a depth of 1/2 in. Cover and bake at 375° for 50-60 minutes or until tender. , When cool enough to handle, scoop out the squash and separate strands with a fork. Place squash in a large serving bowl and keep warm. Discard shells. , Meanwhile, in a skillet; saute mushrooms, zucchini, red pepper, peas, onions and garlic in oil and butter for 15 minutes or until tender. Add tomatoes, basil, garlic salt and pepper; heat through. Pour over squash. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 117 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 195mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

SPECTACULAR SPAGHETTI SQUASH SAUTE

Spectacular Spaghetti Squash Saute image

This is a great autumn dish, taking advantage of fall's bounty. This dish is very filling. If used as a main dish, it feeds 3-4. As a side dish, it feeds 6-8.

Provided by Sisty Gin

Categories Vegetable

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (3 -4 lb) spaghetti squash
2 tablespoons olive oil
1 tablespoon butter
8 ounces fresh mushrooms, sliced
2 medium ripe tomatoes, chopped
1 medium zucchini, cut into 1/4 inch slices
6 green onions, chopped, including tops
1 teaspoon garlic, minced
1 medium red bell pepper, cored and seeded, cut into 1/8 inch strips
1 lb fresh snow pea, trimmed
3/4 cup parmesan cheese, freshly grated

Steps:

Preheat oven to 350 degrees.
Bake whole squash 1 hour or until tender when pierced with fork.
Remove from oven and allow to cool 5-10 minutes.
Halve lengthwise and remove seeds.
With fork, pull out spaghetti-like strands and place in large serving bowl.
Set aside.
In large skillet, heat olive oil and butter over medium heat.
Add mushrooms, tomatoes, zucchini, green onions, garlic, bell pepper, and snow peas.
Cook until soft (4-5 minutes).
Pour over squash and toss to combine.
Sprinkle with Parmesan and serve immediately.

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