Spaghetti Squash Medley Recipe 55

Steps:

• To prepare squash, wash and pierce 4 times with a knife, place on the middle rack in the oven and bake at 375 F for 45 minutes. Then slightly cool, cut in half and remove the seeds. With a fork scoop out the spaghetti strands and set aside.
• In a large non-stick saucepan, heat olive oil and add garlic. Cook on low heat until just fragrant, increase heat to medium and add parsley and paprika, cook for 2 minutes while stirring.
• Add tomatoes, mushrooms, salt and cayenne and cook for 5 more minutes stirring occasionally.
• Stir in squash and lemon juice until well combined.

Steps:

• Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

Steps:

• To prepare squash, wash and pierce 4 times with a knife, place on the middle rack in the oven and bake at 375 F for 45 minutes. Then slightly cool, cut in half and remove the seeds. With a fork scoop out the spaghetti strands and set aside. In a large non-stick saucepan, heat olive oil and add garlic. Cook on low heat until just fragrant, increase heat to medium and add parsley and paprika, cook for 2 minutes while stirring. Add tomatoes, mushrooms, salt and cayenne and cook for 5 more minutes stirring occasionally. Stir in squash and lemon juice until well combined.

Steps:

• 1. PIERCE SQUASH SIX TIMES WITH A SHARP KNIFE , PLACE ON A MICRO-WAVE SAFE PLATE ; MICRO-WAVE ON HIGH FOR 7 MINUTES . TURN SQUASH ; COOK 7 MINUTES LONGER COVER WITH AN INVERTED BOWL ; LET STAND 10 MINUTES.
• 2. MEANWHILE , COMBINE THE TOMATOES , OIL AND GARLIC IN A MICRO-WAVE SAFE BOWL , HEAT , UNCOVERED , ON HIGH FOR 2-3 MINUTES OR UNTIL TOMATOES ARE SOFTENED ; STIRRING ONCE . STIR IN THE BASIL , SALT & PEPPER .
• 3. PLACE BROCCOLI , CARROT AND WATER IN ANOTHER MICRO-WAVE SAFE BOWL ; COVER AND MICRO-WAVE ON HIGH FOR 2 MINUTES ; ADD PEAS , COVER AND COOK 1-2 MINUTES LONGER OR UNTIL VEGETABLES ARE TENDER ,LET STAND FOR 5 MINUTES ; DRAIN , ADD TO THE TOMATOE MIXTURE.
• 4. HALVE SQUASH LENGTHWISE ; REMOVE SEEDS ; USING A FORK SEPERATE SQUASH INTO STRANDS . TOSS WITH TOMATOE MIXTURE ; SERVE WITH PARMESAN CHEESE. YIELDS : 5 SERVINGS

Steps:

• Heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds. Season the squash with salt and pepper and place, cut-side down, on the baking sheet. Roast the squash until very tender, 45 to 60 minutes.
• Turn the roasted squash over and shred each half with a fork, turning the flesh into what looks like a yellow boat filled with spaghetti. Drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning.
• Top with lots of your favorite sauce and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.

Steps:

• 1. Pierce squash six times with a sharp knife. Place on a microwave-safe plate; microwave on high for 7 minutes. Turn squash; cook 7 minutes longer. Cover with an inverted bowl; let stand for 10 minutes. 2. Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 2-3 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture. 3. Halve squash lengthwise; remove seeds. Using a fork, separate squash into strands; toss with tomato mixture. Serve with Parmesan cheese

Steps:

• In a large skillet, saute the squash, zucchini and onion in oil for 8 minutes or until crisp-tender. Stir in the tomato, butter, lemon-pepper, garlic powder and salt. Cook for 2 minutes or until heated through. Remove from the heat; sprinkle with cheese. Cover for 1 minute or until cheese is melted.

Steps:

• In a large skillet, heat the butter and oil over medium heat. Add vegetables, garlic and thyme. Cook and stir until tender, about 15 minutes. Add garlic salt and pepper.