HERBED SPAGHETTI SQUASH
Easy recipe for a simple spaghetti squash that goes great with anything!
Provided by SuperMom
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h15m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spaghetti squash halves cut-sides down in a baking dish and add enough water to come 1/2-inch up the sides of the baking dish. Cover with aluminum foil.
- Bake in the preheated oven until the squash can easily be pierced with a sharp knife, about 45 minutes. Turn squash over, cover with foil again, and continue to cook until the squash is very tender, about 15 more minutes. Remove from the oven, uncover, and allow to cool slightly. Using a fork, gently pull the strands of squash away from the peel and place into a bowl.
- Melt butter in a skillet over medium heat. Add spaghetti squash strands, chervil, basil, parsley, sage, chives, salt, and pepper and cook until flavors are combined and heated through, 2 to 3 minutes.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 15.9 g, Cholesterol 38.2 mg, Fat 15.7 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 9.4 g, Sodium 722.3 mg
GARLIC-HERB SPAGHETTI SQUASH
Steps:
- Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.
ROASTED SPAGHETTI SQUASH WITH PARMESAN AND HERBS
Serve this versatile side dish alongside baked pork chops or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.
Nutrition Facts : Calories 108 g, Fat 6 g, Fiber 3 g, Protein 2 g, SaturatedFat 3 g
HERBED SPAGHETTI SQUASH
I was looking for a unique way to prepare spaghetti squash and I found this in the Best of Bridge series. It fit the bill perfectly. This dish can can be made a head of time and heated up just before serving
Provided by Abby Girl
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In the microwave, place cut side down in baking dish.
- Add small amount of water, cover and cook 10 minutes, or until fork tender.
- Set aside to cool.
- In food processor, add oil, chives, parsley, basil, rosemary, garlic and lemon juice.
- Blend until throughly mixed and smooth.
- Using fork, scrape cooled squash into bowl.
- Season with salt and pepper, add herb mixture and toss to coat.
- Place squash in shallow baking dish.
- Sprinkle with cheese and set aside.
- Warm in oven before serving.
Nutrition Facts : Calories 164.2, Fat 12.5, SaturatedFat 2.6, Cholesterol 5.5, Sodium 111.9, Carbohydrate 10.8, Fiber 0.5, Sugar 0.3, Protein 4
SPAGHETTI SQUASH WITH SPINACH, FETA AND HERBED WHITE BEANS
The guests were soon to arrive and I had no good ideas. I browsed the Six O'Clock Solutions cook book published in 1995 by the Vancouver Sun. A quick tri to the store (unfortunately NOT the garden) and I had a delicious vegetarian meal ready> Many compliments were received
Provided by Thursdaynight cook
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine beans, basil, oregano, 1 tablespoon olive oil and the vinegar:set aside.
- Cut the squash in half and remove the seeds. Put each half face down in a glass pie plate with 1/4 cup of water. Cover with plastic wrap. Microwave each for 7 - 10 minutes until the flesh feels soft.Let it stand for 5 minutes and then pull out the strands of flesh and place then in a large bowl.
- Meanwhile, wash and trim stems from spinach. Stack leaves and cut crosswise into 1/4 inch (5 mm) wide strips; set aside).
- In a large frypan , heat butter and remaining one tablespoon of oil over medium heat. Add onion and garlic;saute for 1 minute.
- Add spinach and saute for 2 to 3 minutes until the spinach is just wilted.
- Add feta cheese and bean mixture; heat through.
- Add salt and pepper to taste.
- Add spinach mixture to squash and toss.
- Transfer to serving platter and sprinkle with parmesan cheese.
ROASTED SPAGHETTI SQUASH WITH HERBS
Spaghetti squash is tossed with the makings of pesto.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.
- Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.
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