SPAGHETTI SQUASH WITH TOMATOES
This is such a simple dish to make. It is loaded with flavor! Best when using fresh garden vegetables and herbs.
Provided by kamgriz
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook squash til done using any method you prefer- bake, boil, steam, microwave.
- When squash is nearly done, saute onion, green pepper and garlic in olive oil over medium heat until tender. (about 5 minutes).
- Stir in tomatoes, salt and pepper, oregano and basil. Simmer together about 5 minutes more.
- When squash is done, shred with fork, keeping it inside the shell. Toss with butter. Spoon mixture ontop of shredded squash, top with parmesan.
Nutrition Facts : Calories 201.7, Fat 15.1, SaturatedFat 5.8, Cholesterol 20.8, Sodium 167.6, Carbohydrate 14.6, Fiber 2.5, Sugar 5.2, Protein 4.7
SPAGHETTI SQUASH WITH ROASTED ROMA TOMATO SAUCE
Spaghetti squash keeps about one month at room temperature and up to six months at 55 degrees. Cooked spaghetti squash also freezes well. Recipe courtesy of Chef Sabra Ricci.
Provided by Sharon123
Categories Vegetable
Time 1h35m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Cut spaghetti squash in half, remove seeds and place in a roasting pan.
- Wash and quarter roma tomatoes and toss in 2 tablespoons of olive oil and kosher salt and place on a baking sheet. Roast in oven with spaghetti squash for 45 minutes. Remove squash and tomatoes from oven. Let squash cool for about twenty minutes.
- Meanwhile, sauté garlic in remaining olive oil until golden brown. Add roasted tomatoes, basil, wine and chili flakes and let simmer for 30 minutes.
- Remove spaghetti squash strands with a fork and place in a bowl and set aside. When sauce is done, add spaghetti squash and toss. Season to taste and garnish with parmesan cheese. Sprinkle chopped parsley on top. Serve and enjoy!
Nutrition Facts : Calories 205.2, Fat 14.2, SaturatedFat 4.2, Cholesterol 14.7, Sodium 266.3, Carbohydrate 9.2, Fiber 2.3, Sugar 4.4, Protein 8.3
ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE
Guy Fieri is well known for his love of fried chicken and burgers, but in his own kitchen heʼs an expert vegetarian cook - a skill he learned from his late sister, Morgan, who died of melanoma in 2011. Morgan was a vegetarian, and Guy says she inspired him to really get creative with vegetables. (When Guy is honored in February at the South Beach Wine & Food Festival, the tribute dinner will include a vegetarian course in Morganʼs honor.) You can find Morganʼs influence in many of Guyʼs recipes, including this meatless Bolognese. "The goal is to create a full, rich experience," Guy says. "We shouldn't relegate vegetarians to second-class eaters," he says.
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
- Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
- Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
- To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
- Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.
SPICY ROASTED TOMATO MARINARA WITH SPAGHETTI SQUASH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.;
- For the tomatoes: Heat the oven to 500 degrees F.
- Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
- For the marinara: Heat the extra-virgin olive oil in a medium pot over medium heat. Add the anchovies and stir until they melt into the oil. Add the sliced onions, chile, garlic, marjoram, and cover and cook to soften the onions, 10 to 15 minutes or until very sweet and soft. Add the tomato paste and stir 1 minute, then add the wine and stir a minute more. Stir in the prepared stock, prepared roasted tomatoes, parsley, and basil and simmer over medium heat 10 to 15 minutes more to combine flavors. Cool and store the sauce for a make-ahead meal.
- On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds, then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble, then reduce the heat to low and keep it warm. 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 marinara and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.
CHICKEN WITH SPAGHETTI SQUASH AND FIRE-ROASTED TOMATOES
A great, healthy alternative to noodles for spaghetti with a little spice!
Provided by Desirae
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h28m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
- Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
- Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 25 g, Cholesterol 60.3 mg, Fat 18 g, Fiber 2 g, Protein 25.8 g, SaturatedFat 3.3 g, Sodium 489 mg, Sugar 3.5 g
SPAGHETTI SQUASH WITH TOMATOES, BASIL, AND PARMESAN
Categories Tomato Side Vegetarian Quick & Easy Parmesan Basil Squash Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.
ROASTED SPAGHETTI SQUASH
Roasted spaghetti squash instead of spaghetti noodles! Top with the favorite sauce of your choice.
Provided by clare
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
- Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 15.8 g, Cholesterol 2.2 mg, Fat 8.8 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 367.5 mg
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