Confetti Spaghetti Squash Recipes

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CONFETTI SPAGHETTI

It's not uncommon for folks to go back for second helpings of this hearty main dish when I share it at church potluck suppers. The combination of ground beef, noodles, cheese and a zippy tomato sauce is a crowd-pleaser. -Katherine Moss, Gaffney, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 13



Confetti Spaghetti image

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in next 8 ingredients. Drain spaghetti; add to beef mixture. , Transfer to a greased 13x9-in. baking dish. Cover and bake 30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 424mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese

FAJITA-STUFFED SPAGHETTI SQUASH

When you need a seriously satisfying dinner-something rich, meaty and cheesy-but don't want to be weighed down, turn to this recipe. Baking your fajita fixings in a spaghetti squash allows the flavors to shine through, so you'll be enjoying the beef, onions, peppers and seasonings that make this classic dish. After baking, top your stuffed squash with chopped tomato and avocado, just like you would your fajitas. The combination of hearty fajita fillings and fresh toppings makes this meal so appealing that even veggie skeptics will clean their plates!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 14



Fajita-Stuffed Spaghetti Squash image

Steps:

  • Heat oven to 400°F. Line rimmed baking pan with foil.
  • Cut squash in half lengthwise; remove seeds, and brush insides with oil and season with salt and pepper. Place cut sides down in pan. Roast 35 to 40 minutes or until squash is tender. When squash is cool enough to handle, scoop flesh into bowl, and reserve squash shells on lined pan.
  • Meanwhile, heat 10-inch skillet over medium heat. Cook beef with chile and garlic 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; remove and reserve. Heat same skillet over medium heat, and add bell pepper and onions; cook 5 to 6 minutes, stirring occasionally, until onion is just starting to soften. Add beef mixture, squash flesh, taco seasoning mix and water to skillet. Cook until well blended and heated through, stirring frequently. Stir in cheese; spoon mixture back into squash shells.
  • Bake 5 to 6 minutes or until cheese is melted. Top with tomato and avocado.

Nutrition Facts : Calories 320, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2, Fiber 6 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 1/4 Cups, Sodium 800 mg, Sugar 8 g, TransFat 0 g

1 medium spaghetti squash (2 to 2 1/2 lb)
1 teaspoon vegetable or olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 lb extra-lean ground beef (at least 90% lean)
1 medium serrano chile, seeded and finely chopped (about 2 teaspoons)
1 teaspoon finely chopped garlic
3/4 cup sliced red, yellow or orange bell pepper
3/4 cup sliced onions
1 package (1 oz) Old El Paso™ original taco seasoning mix
2/3 cup water
3/4 cup shredded Cheddar cheese (3 oz)
1/2 cup chopped tomato
1/2 cup diced avocado

CONFETTI SPAGHETTI SQUASH

Lovely fall "spaghetti" recipe. Making use of the veggies from your local farmers garden or late fall garden. DH and I made this up one day when we were trying to use up some of our over abundant garden tomatoes. Note* a side dish for 4 or main dish for 2. Adapted from a recipe found on Hy-Vee.com

Provided by kittycatmom

Categories     Vegetable

Time 50m

Yield 3-4 cups, 4 serving(s)

Number Of Ingredients 6



Confetti Spaghetti Squash image

Steps:

  • Preheat oven to 350°F.
  • Cut squash in half lengthwise and scoop out seeds. Place cut-side-down in shallow baking dish. Bake 30 to 40 minutes.
  • Use fork to scrape out spaghetti-like strands; set aside.
  • In saucepan melt butter over medium heat. Add zucchini and tomatoes; cook until just soft. Stir in squash. Season to taste with salt and pepper. Sprinkle with grated Parmesan.

Nutrition Facts : Calories 217.2, Fat 11.2, SaturatedFat 6.2, Cholesterol 26.3, Sodium 289.8, Carbohydrate 25.4, Fiber 1.6, Sugar 3.4, Protein 8.1

1 (2 1/2 lb) spaghetti squash
2 -3 tablespoons butter
3 medium tomatoes, seeded and chopped (about 1 pound)
1 medium zucchini, cut into 1/2-inch pieces
salt and pepper, to taste
1/2-1 cup grated parmesan cheese

CONFETTI SPAGHETTI SQUASH

Magic spaghetti with tomatoes! Yum! And there are almost no carbs in this! This is a great way to satisfy your craving for spaghetti when you can't have carbs.

Provided by Realtor by day

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6



Confetti Spaghetti Squash image

Steps:

  • In a saucepan, heat spaghetti squash, tomatoes, butter and garlic powder. Toss to mix. Season to taste with salt and pepper and sprinkle with parmesan cheese. Serve warm.

1 medium spaghetti squash, cooked scraped and ready to use (see How to Cook a Spaghetti Squash)
3 medium plum tomatoes, seeded and chopped
2 tablespoons butter
1/4 teaspoon granulated garlic
salt and pepper
grated parmesan cheese

BAKED SPAGHETTI SQUASH

Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.

Provided by Ali Slagle

Categories     dinner, for two, vegetables, main course, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8



Baked Spaghetti Squash image

Steps:

  • Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
  • Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
  • Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 cup freshly grated Parmesan
1/2 cup panko
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into 1/2-inch cubes (optional)

DOUBLE-SPAGHETTI SQUASH

Toss strands of tender pasta and golden squash with reduced-calorie margarine, Parmesan and herbs, for a melt-in-your mouth side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 4

Number Of Ingredients 7



Double-Spaghetti Squash image

Steps:

  • Heat oven to 400° F. Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches. Bake uncovered about 1 hour 30 minutes or until tender.
  • Cook and drain spaghetti as directed on package.
  • Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. Remove spaghetti-like strands with 2 forks. Toss squash, spaghetti and remaining ingredients. Return spaghetti mixture to squash shell to serve.

Nutrition Facts : Calories 210, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg

1 medium spaghetti squash (3 pounds)
4 ounces uncooked spaghetti, broken in half
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons reduced-calorie margarine, melted
1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt

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