Nutty Spaghetti Squash Quick Bread Recipes

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WINTER SQUASH BANANA BREAD

"I modified my usual recipe when I couldn't find any zucchini at the grocery store," relates Violet Rundels of Waverly, Ohio. "I used cooked squash from the freezer section instead, along with bananas. My family loves this bread."

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 12



Winter Squash Banana Bread image

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, allspice, baking powder and salt. In another bowl, beat the eggs, oil and vanilla; add squash and bananas. Stir into dry ingredients just until moistened. Fold in walnuts. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 178mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground allspice
1-1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup canola oil
2 teaspoons vanilla extract
1 cup frozen cooked winter squash, thawed
1 cup mashed ripe bananas (about 2 medium)
1 cup chopped walnuts

SPAGHETTI SQUASH WITH GARLIC, PARSLEY AND BREADCRUMBS

Spaghetti squash gets its name from the fact that once it is cooked, the flesh breaks down into long spaghettilike strands. I find spaghetti squash a bit dull on its own, as it does not have the sweetness and depth of many other winter squash. But it is hard to resist substituting spaghetti squash for pasta every once in a while, and the squash will pick up other robust flavors in the dish. Most spaghetti squash are pretty large; you will need only half of a 3 to 3 1/2-pound squash for this recipe. You can toss the leftovers with tomato sauce the next day.

Provided by Martha Rose Shulman

Categories     dinner, easy

Time 1h30m

Yield Serves 4

Number Of Ingredients 8



Spaghetti Squash With Garlic, Parsley and Breadcrumbs image

Steps:

  • Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash, and place in a bowl. Run a fork through the flesh to separate the spaghettilike strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish.
  • Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp - that is, after about a minute - stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated Parmesan and serve.

1 spaghetti squash, about 3 pounds
2 tablespoons extra virgin olive oil
3 to 4 large garlic cloves, green shoots removed, minced
2 tablespoons breadcrumbs
2 tablespoons finely chopped flat-leaf parsley
Salt
freshly ground pepper to taste
Freshly grated Parmesan

QUICK AND SPICY SPAGHETTI SQUASH

This one is good, try it!

Provided by Scott Davis

Categories     Side Dish     Vegetables     Squash

Time 50m

Yield 4

Number Of Ingredients 5



Quick and Spicy Spaghetti Squash image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
  • Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
  • Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.

Nutrition Facts : Calories 121.8 calories, Carbohydrate 13.5 g, Fat 8.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 70.4 mg, Sugar 0.2 g

1 spaghetti squash, halved and seeded
2 tablespoons olive oil, divided
2 tablespoons chopped fresh parsley
1 tablespoon red pepper flakes
salt and ground black pepper to taste

SPAGHETTI SQUASH BREAD BRAID

The traditional spaghetti bread braid was too carb heavy for even me, a super carb lover, so I made a healthy alternative with spaghetti squash.

Provided by Eamon's mom

Categories     Bread     Quick Bread Recipes

Time 4h50m

Yield 6

Number Of Ingredients 8



Spaghetti Squash Bread Braid image

Steps:

  • Pierce spaghetti squash with a fork 10 times and place whole in a slow cooker. Cook on Low until very soft, about 4 hours. Halve squash and remove seeds.
  • Preheat oven to 400 degrees F (200 degrees C). Unroll pizza dough onto a greased baking sheet.
  • Scrape squash flesh into a bowl; mix in spaghetti sauce, ground beef, and zucchini. Spread squash mixture lengthwise down the middle of the dough. Top with cubed mozzarella cheese.
  • Cut sides of dough into even strips starting at the outside edges and stopping at the squash mixture. Fold alternating strips over squash mixture to form a braid. Brush with beaten egg and sprinkle with parsley.
  • Bake in the preheated oven until dough is brown and cheese is melted, about 30 minutes. Cool for 5 to 10 minutes before slicing.

Nutrition Facts : Calories 483.2 calories, Carbohydrate 53.3 g, Cholesterol 80.6 mg, Fat 18.5 g, Fiber 4.1 g, Protein 24.9 g, SaturatedFat 7.3 g, Sodium 1176.1 mg, Sugar 14.2 g

1 small spaghetti squash
1 (13.8 ounce) can refrigerated pizza dough (such as Pillsbury®)
1 (24 ounce) jar spaghetti sauce
½ pound cooked ground beef
1 zucchini, shredded
8 ounces mozzarella cheese, cubed
1 egg, beaten
¼ cup chopped fresh parsley, or more to taste

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