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.
SPAGHETTI SQUASH WITH GRILLED CHICKEN AND SUNDRIED TOMATOES
This is a very simple "meat and a veg" meal that totally tricks your brain into thinking it's getting carbs!
Provided by FullyClothedChef
Categories Vegetable
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees (F).
- With a sharp knife, cut spaghetti squash in half lengthwise.
- Scrape/remove seeds with a spoon.
- Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
- Using a fork, scrape the inside of the squash with the tines to remove strands.
- In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
- Add 1/4 cup of chicken broth, sun-dried tomatoes, and broccoli and saute 5 minutes.
- Add peas, grilled chicken, and remaining 3/4 cup of chicken broth.
- Shake about 1/4 cup Parmesan cheese into mixture (just enough to thicken the chicken broth).
- Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
- Serve on top of the squash strands with fresh shaved Parmesan cheese.
Nutrition Facts : Calories 214.4, Fat 11.6, SaturatedFat 3.1, Cholesterol 49.1, Sodium 265.7, Carbohydrate 8.7, Fiber 1.1, Sugar 1.8, Protein 19.1
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.
SPRINGTIME SPAGHETTI
Zucchini and carrots are sauteed in butter, mixed in a creamy sauce, and tossed with spaghetti. This is a great side dish that goes really well with barbeque.
Provided by CAK0609
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
- Melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender. Stir in the heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 33.3 g, Cholesterol 59.7 mg, Fat 18.5 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 11.1 g, Sodium 223.2 mg, Sugar 2.8 g
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 TOMATOES
It's a wonderful alternative to pasta and a great way to show how tasty vegetables can be.-Michelle Smith, Eldersburg, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Meanwhile, in a nonstick skillet, bring water to a boil over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender., When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese.
Nutrition Facts : Calories 86 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 266mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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