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
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
CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, salt, pepper, oil, garlic, yellow onion, cherry tomato, salt, pepper, mini mozzarella ball, fresh basil
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
- Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality. Add the squash to the tomato mixture and mix in the pan.
- Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
- Bake an additional 5-10 minutes, or until cheese melts.
- Serve in the squash, and top with basil.
- Enjoy!
Nutrition Facts : Calories 646 calories, Carbohydrate 33 grams, Fat 46 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams
SPAGHETTI SQUASH PAD THAI
This low-carb dish is tasty and filling, even if you're not watching your waistline! Spicy and flavorful, this dish is always sure to please!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
- Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
- Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
- Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 22.1 g, Cholesterol 82.5 mg, Fat 23.5 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 4.8 g, Sodium 887.2 mg, Sugar 6 g
EVERYTHING-SPICED SPAGHETTI SQUASH
You don't need a prepared jar of spices to make a dish evoke the same savory, seedy bite of an everything bagel; a few pantry ingredients can do the job! When preparing the shallots for this side dish, be sure to cook them until they are well-browned. This will ensure that their rich oniony flavor permeates through to the squash.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 large halved and seeded spaghetti squash in a bowl with 2 tablespoons water. Cover and microwave until tender, about 15 minutes; scrape into strands. Brown 2 sliced shallots in a skillet with butter and olive oil, 4 to 5 minutes; season with salt and pepper. Add 3 sliced garlic cloves and cook 1 minute. Add the squash and cook 2 minutes. Stir in 1 tablespoon toasted sesame seeds and 2 teaspoons poppy seeds; season with salt.
SPICY CHICKEN WITH SPAGHETTI SQUASH
This is a quick and easy stovetop recipe which makes a tomato based sauce with chunks of chicken which you can serve over spaghetti squash or spaghetti.
Provided by BrenBart
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in the skillet over medium high heat, saute onion, and green onion.
- Add the chicken and cook for 3-4 minutes.
- Stir in tomatoes, wine and bring to a boil.
- Lower heat and simmer for about 20 minutes.
- Add remaining ingredients and simmer for another 5 minutes.
- Pour over heated spaghetti squash and serve.
Nutrition Facts : Calories 390.4, Fat 16.5, SaturatedFat 4.3, Cholesterol 92.8, Sodium 556.6, Carbohydrate 23.5, Fiber 4, Sugar 9.6, Protein 33.1
SPICY SPAGHETTI SQUASH WITH BLACK BEANS
Make and share this Spicy Spaghetti Squash With Black Beans recipe from Food.com.
Provided by Glori-B
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Roast squash in a 375°F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.
- For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.
- Fill squash halves with filling, mounding mixture in the center.
SPICY SHRIMP, SPAGHETTI SQUASH AND FETA
Spaghetti squash is the only squash I will eat since it's not slimy. I love spicy shrimp and garlic. It is a make to your taste kind of recipe, so adjust to your own tastes. Measurements aren't exact and you'll want to adjust if you don't like as much garlic or spiciness as we do. This is great as leftovers and reheats well in the microwave without the shrimp. Any type of soft Italian bread complements this dish well. You could sub angel hair pasta if you like, but the spaghetti squash keep it lower in carbs.
Provided by Morti
Categories One Dish Meal
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil and butter on medium heat and add garlic until soft.
- Add wine, red pepper flakes, juice of lemon, salt to taste and simmer until bubbly.
- Add shrimp and basil. Cook until shrimp is almost pink, about 3-4 minutes.
- Add chopped tomatoes and simmer until tomatoes are warm
- remove from heat and spoon over spaghetti squash and sprinkle generously with feta cheese.
SPICY CHICKEN AND SPAGHETTI SQUASH SKILLET
This spicy sauce, which makes good use of leftover chicken or turkey, is also great on true pastas, as well as the spaghetti squash suggested here. For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu.
Provided by Johnney
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
- Add the chicken or turkey and cook for about 3-4 minutes.
- Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
- Add remaining ingredients and simmer for another 5 minutes.
- Pour sauce over heated spaghetti squash and serve.
SPICY GARLIC-PARMESAN SPAGHETTI SQUASH WITH BACON
Mild and tender spaghetti squash partners up with garlic, Parmesan, bacon, and oregano, with a little kick from crushed pepper flakes. Quick, easy, and flavorful.
Provided by lutzflcat
Time 1h5m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or foil.
- Using a sharp knife, cut off the root end of the squash, cut in half lengthwise, and scrape out the seeds and connecting strands with a spoon. Brush the cut sides with olive oil and place squash on the baking sheet with cut sides down.
- Bake until the skin can be easily pierced with a fork, and the flesh is tender, about 45 minutes.
- While squash is baking, cook bacon over medium heat until crispy and browned, 3 to 4 minutes. Remove to a paper towel to drain.
- Remove squash from the oven and let rest until cool enough to handle. Scrape out the flesh with a fork creating long strands, loosening and removing the strands from the shells.
- Heat a large pan on medium heat, and melt butter. Add garlic and cook until fragrant, about 30 seconds. Add squash strands, toss with garlic butter, and cook until heated through, stirring often, about 2 minutes.
- Remove pan from the heat, stir in Parmesan cheese, and season with salt and pepper. Gently stir to coat the strands and let the cheese melt. Garnish with bacon, oregano, and red pepper flakes.
Nutrition Facts : Calories 486.2 calories, Carbohydrate 42.5 g, Cholesterol 62.4 mg, Fat 30.6 g, Fiber 0.2 g, Protein 17.1 g, SaturatedFat 14.2 g, Sodium 689.9 mg, Sugar 0.3 g
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- Heat oven to 400 degrees. Slice spaghetti squash in half lengthwise and scrape out the seeds. Rub 1/2 tablespoon olive oil onto the cut side of squash and season with salt and pepper. Place cut side down on a large, rimmed baking sheet and cook for 45 to 60 minutes, until tender all the way through.
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- Add tomato paste and crushed tomatoes and stir well to combine everything. Reduce heat and simmer 5-10 minutes. Add red pepper flakes and more salt and pepper if necessary.
- Scrape out insides of spaghetti squash with a fork. Serve topped with meat sauce and Parmesan cheese.
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