Stuffed Spaghetti Squash Food

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SAUSAGE AND WHITE BEAN-STUFFED SPAGHETTI SQUASH



Sausage and White Bean-Stuffed Spaghetti Squash image

All the flavors of hearty sausage and white bean soup are packed into a tender roasted spaghetti squash. A fork is all it takes to separate the pale orange strands of the gourd into vegetable noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 13

1 large spaghetti squash (about 3 pounds)
Kosher salt
2 tablespoons olive oil
8 ounces sweet Italian sausage, casing removed and crumbled
1 pint cherry tomatoes, halved
2 teaspoons fresh thyme leaves, chopped
1/4 teaspoon red pepper flakes, plus more for serving, optional
2 cloves garlic, thinly sliced
1/2 cup dry white wine
1/2 cup heavy cream
One 15.5-ounce can white beans, drained and rinsed
One 5-ounce package baby spinach
2 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash.
  • Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
  • Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.

STUFFED SPAGHETTI SQUASH



Stuffed Spaghetti Squash image

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

1 spaghetti squash, halved and seeded
2 tablespoons olive oil, divided, or more as needed
1 clove garlic, diced, or more to taste
1 large red bell pepper, chopped
2 medium tomatoes, chopped
1 teaspoon dried basil
¾ cup chevre or other soft goat cheese, crumbled
salt and freshly ground black pepper to taste
3 tablespoons dry bread crumbs, or to taste
3 tablespoons butter, or to taste, cut into small cubes

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

STUFFED SPAGHETTI SQUASH



Stuffed Spaghetti Squash image

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

1 spaghetti squash
1 lb ground turkey (or veggie burger) or 1 lb ground chicken (or veggie burger)
2 -3 garlic cloves, crushed, diced
1/2 large onion, finely chopped
1/2-1 bell pepper, diced (use all colors, red, green, yellow, orange for color)
1 (28 ounce) can diced tomatoes
salt and pepper
1 teaspoon oil or 1 teaspoon cooking spray
italian seasoning mix (oregano, basil, etc)
1 cup cheddar cheese or 1 cup feta

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

STUFFED SPAGHETTI SQUASH



Stuffed Spaghetti Squash image

My spouse makes this one, I love it. And the only Weight Watcher's points are the margarine and mozza if you choose to use it! You can use oil instead of margarine and soy cheese to make it vegan. You can substitute the stuffing veggies for ones you like best, zuccini is good too! We use a lemon-pepper seasoning mix, but use whatever you like best

Provided by RayneDragon

Categories     Vegetable

Time 40m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 9

1/4 cup water
1 spaghetti squash
2 tablespoons margarine
seasoning
1/4 cup chopped jicama
1/4 cup shredded carrot
2 green onions, cut into 1/4 inch pieces
1/4 cup diced tomato
1/4 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350
  • Cut squash in half lengthwise and scoop out and discard the seeds.
  • Place the squash inside-up on a baking pan and pour the water into the pan.
  • Rub the margarine and seasoning into the squash halves.
  • Mix the jicama, carrots, green onion, and tomatoes and fill the halves evenly.
  • Cook until tender, about 30 minutes.
  • Once tender, place on top rack and grill for 5 minutes.
  • Remove from oven and put shredded mozzarella on top.
  • Cut each half, scoop out the goodies and enjoy!

Nutrition Facts : Calories 84.2, Fat 7.3, SaturatedFat 1.9, Cholesterol 5.5, Sodium 152.3, Carbohydrate 3.2, Fiber 1, Sugar 1.3, Protein 2

STUFFED SPAGHETTI SQUASH



Stuffed Spaghetti Squash image

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

2 spaghetti squash, cut in half and de seeded
4 tomatoes, diced
2 onions, chopped
4 cloves garlic, minced
2 medium zucchini, chopped
2 bell peppers, chopped
1 small eggplant, peeled and diced
3/4 cup chopped fresh herb (like tarragon, basil, parsley and oregano chopped)
1/2 cup olive oil
salt and pepper
cayenne pepper (optional)
1 cup grated parmesan cheese

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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