HOW TO COOK SPAGHETTI SQUASH
Steps:
- Preheat the oven to 350˚. With a sharp knife, very carefully cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the squash, then cut down. Again, be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.
- When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl; drizzle with olive oil and season with salt and pepper.
SUMMER SPAGHETTI WITH GARDEN FRESH ZUCCHINI
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Salt the water and add the spaghetti.
- Heat the olive oil in a large straight-sided pan over medium-high heat. Add the corn, zucchini, garlic and red pepper flakes and saute, stirring occasionally, until the zucchini is tender but not browned, 4 to 6 minutes.
- When the spaghetti is al dente, drain and add to the zucchini. Turn off the heat and toss lightly. Add the tomatoes, walnuts and half the Parmesan. Drizzle with olive oil and gently mix together. Garnish with basil and additional Parmesan. Divide the pasta among bowls and serve.
BEEF PICADILLO WITH SPAGHETTI SQUASH
A celebrated dish throughout Latin America, this picadillo pairs well with the mild, nutty flavors of spaghetti squash, which stand in for the rice and beans typically served.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Halve the spaghetti squash lengthwise and remove the seeds. Put the squash in a large microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap and poke a hole in the plastic to vent. Microwave until just tender, 15 to 17 minutes. Uncover and let cool slightly. Scrape the flesh into strands with a fork. Transfer to a colander and season with salt and pepper. Let sit in the colander.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, garlic and a big pinch of salt; cook, stirring frequently, until the onion is softened, about 5 minutes. Increase the heat to high and add the beef; season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the tomato paste and cumin; cook until slightly darkened, about 2 minutes. Add the tomatoes, raisins and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook until the sauce is thickened, about 8 minutes. Stir in the olives and half the cilantro. Season with salt and pepper.
- Press down gently on the spaghetti squash to remove any excess liquid, then divide among plates. Top with the beef mixture and the remaining cilantro.
Nutrition Facts : Calories 450, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 77 milligrams, Sodium 998 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 25 grams, Sugar 16 grams
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.
SUMMER SQUASH PASTA PRIMAVERA
SINCE I eat very little meat, I'm always on the lookout for vegetarian and low-fat recipes. I came up with this recipe after a lot of experimenting. I used tomatoes as a base for the sauce, and my version of pasta primavera has been enjoyed by both family and friends.-Clara DelVitto, Midlothian, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.
Nutrition Facts : Calories 296 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 5g fiber), Protein 9g protein.
SUMMERTIME SPAGHETTI SQUASH
Cooking spaghetti squash in the microwave steams the squash and the strands come out nicely-unlike cooking it in a conventional oven, which can cause the strands to bake to the skin. A simple quick fresh pesto is a snappy sauce for the steamed squash.
Yield serves 6
Number Of Ingredients 7
Steps:
- Prick the squash in 3 or 4 places with a fork, put it on a plate, and loosely cover it with plastic wrap. Microwave at full power for 9 minutes. Let the squash stand, still covered, for another 5 minutes.
- Meanwhile, make the pesto. Put the basil, cheese, oil, pine nuts, garlic, and salt and pepper to taste in a food processor and pulse until well combined.
- Halve the squash and scrape out the seeds. Using a fork, scoop the pulp into a large bowl. Add pesto to taste and toss to combine.
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