SPAGHETTI WITH ZUCCHINI AND SQUASH
Provided by Giada De Laurentiis
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil; season well with salt. Add the pasta and stir to prevent sticking.
- Meanwhile, heat a large skillet over medium-high heat. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the zucchini and yellow squash and season with 1 teaspoon salt. Toss well to coat in the flavors and cook another 3 minutes.
- Using a pair of tongs, check the pasta. If it is just under al dente, it is ready to transfer. Using the tongs or a pasta fork, transfer the pasta from the water directly to the skillet with the squash and toss well to coat. Add the lemon zest and juice and 1/2 cup of the pasta water and toss well. Sprinkle with the arugula and toss to wilt slightly. Finish with the ricotta salata and a drizzle of olive oil before serving.
BEEF AND BLACK BEAN SPAGHETTI SQUASH
I've been working on developing healthier recipes that still taste fabulous-and keep me satisfied. This squash tossed with beef, beans and kale has so much flavor it's easy to forget it's good for you! -Charlotte Cravins, Opelousas, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Trim ends of squash and halve lengthwise; discard seeds. Place squash, cut side down, on a trivet insert in a 6-qt. electric pressure cooker. Add 1 cup water to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Set squash aside. , In a large skillet, crumble beef and cook with onion over medium heat until no longer pink, 4-6 minutes; drain. Add mustard, hot sauce and garlic; cook 1 minute more. Stir in black beans and kale; cook just until wilted, 2-3 minutes., Using a fork, separate strands of spaghetti squash; combine with meat mixture. Dollop servings with Greek yogurt.
Nutrition Facts : Calories 401 calories, Fat 12g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 314mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 13g fiber), Protein 26g protein.
LAYERED SPAGHETTI SQUASH WITH ZUCCHINI BLACK BEAN #RAGU
Ragú® Recipe Contest Entry. This family dinner casserole is made with crunchy strands of spaghetti squash layered with a quick simmer vegetarian ragout. It's made all the easier with Chunky Ragú Sautéed Onion and Garlic Sauce plus cooking the spaghetti squash in the microwave. Tossing the squash strands with crumbled feta and extra virgin olive oil elevates its flavor deliciously. Carrots, celery and zucchini along with the beans simmer into a wonderful veggie protein-filled ragout.
Provided by Pat D.
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut squash in halve lengthwise; scoop out seeds and discard. Place squash face down in a 9" pie plate filled with about ½" water. The squash will not fit exactly but will overlap on each side. Microwave 8 minutes or until al dente. Let cool. Using a fork, scrape the squash into their natural strands and transfer to a large bowl. Toss with ½-tablespoon extra virgin olive oil and 2-ounces crumbled feta cheese. Set aside.
- In a large skillet, heat the remaining 1-tablespoon oil over medium-low heat. Stir in the carrot and celery. Cover and sauté 3 minutes, stirring once. Add zucchini. Combine well with carrot and celery. Sprinkle with basil, salt and pepper. Sauté covered about 2 minutes. Stir in black beans and red wine. Simmer uncovered until most of red wine has reduced. Pour Ragú sauce into vegetables and beans along with chopped cilantro and optional hot sauce. Simmer about 10 minutes until vegetables are tender and sauce smells fragrant.
- Spray a 2½-quart baking/serving dish with olive oil spray. Layer ½ of the spaghetti squash over the bottom. Pour ½ of the Ragu sauce over the squash. Spread another layer with remaining squash. Add remaining Ragu sauce on top, letting some of the spaghetti squash around the edges peak through. Bake in 350?F oven about 15 minutes until nicely heated through. Remove from oven. Sprinkle with remaining 1-ounce feta cheese and cilantro leaves. Place avocado slices across the top in a decorative pattern. Serve.
Nutrition Facts : Calories 396.9, Fat 16.7, SaturatedFat 4.7, Cholesterol 16, Sodium 948.4, Carbohydrate 51.9, Fiber 10.9, Sugar 13.9, Protein 11.8
SPICY ITALIAN STUFFED SPAGHETTI SQUASH #RAGU
Ragú® Recipe Contest Entry. It's a completely satisfying low-carb taste of Italy in it's own delicious bowl. Filled to the top with savory Italian sausage, buttery zucchini and creamy goat cheese, this squash based meal is so satisfying no one will will miss the pasta!
Provided by Micah W.
Categories Sauces
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 400.
- Split clean, dry Spaghetti squash long ways and clean, removing all seeds. I like to use a large spoon for this.
- Oil liberally with olive oil and salt and pepper to taste.
- Place cut side down and roast 45-60 minutes until just tender enough to fluff with a fork. Time will vary depending on size of squash.
- While squash is roasting, work on dicing vegetables and brown Italian sausage.
- Once sausage is browned add in half of the butter and the entire onion. Cook until tender.
- Add in garlic, zucchini, and Ragu Spicy Italian Sauce and simmer until all veggies are tender.
- Season with chopped oregano, salt and pepper to taste.
- Once roasted squash is tender, drag a fork from edge to edge just enough to loosen the flesh from the skin. Divide the Ragu ,mixture between the two halves. Sprinkle crumbled goat cheese evenly between the two pieces.
- In a small bowl, melt remaining butter and add in bread crumbs. Sprinkle evenly on top of the two pieces or squash, careful to cover Ragu mixture.
- Place back into oven and bake for 15 minutes or until the breadcrumbs are nicely golden brown.
- Allow to cool 5 minutes. Serve and enjoy!
Nutrition Facts : Calories 781.4, Fat 53.6, SaturatedFat 24.8, Cholesterol 118, Sodium 2754, Carbohydrate 41.5, Fiber 3.7, Sugar 7.5, Protein 34.8
BAKED SPAGHETTI SQUASH WITH BEEF AND VEGGIES
Baked spaghetti squash, peppers, and onions are mixed with beef and cheese in this delicious casserole.
Provided by ROBYN050501
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
- In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
- Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
- Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.8 g, Cholesterol 100.2 mg, Fat 26.4 g, Fiber 2.9 g, Protein 27.2 g, SaturatedFat 14.5 g, Sodium 590.3 mg, Sugar 6 g
BAKED SPAGHETTI SQUASH LASAGNA STYLE
This is an alternative to bland old spaghetti squash. It resembles baked Rigatoni and Lasagna. Kids also loved it! Give it a try!
Provided by Brisak
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
- Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
- Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
- Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
- Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 24.5 g, Cholesterol 26.7 mg, Fat 15.9 g, Fiber 5.8 g, Protein 14.1 g, SaturatedFat 5.9 g, Sodium 1294.5 mg, Sugar 8.9 g
LAYERED ZUCCHINI RAGU BAKE
Enjoy this layered zucchini ragu bake that's made with potatoes, ground beef and cheese - a delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 425°F. Spray two 17x12-inch half-sheet pans with cooking spray. Place zucchini in single layer in pans. Sprinkle with 1/2 teaspoon of the salt. Bake 20 minutes or until almost tender. Reduce oven temperature to 375°F.
- Meanwhile, pierce potatoes with fork. Place potatoes on microwavable paper towel in microwave oven. Microwave uncovered on High 6 minutes or until partially cooked. Cool 10 minutes. Peel and thinly slice potatoes; set aside.
- In 12-inch nonstick skillet, cook beef and onions over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in wine, tomatoes, tomato paste, 1 teaspoon salt and 1/4 teaspoon of the pepper. Heat to boiling; reduce heat to low. Simmer uncovered 7 minutes, stirring occasionally, until most of liquid is absorbed.
- In 2-quart saucepan, melt butter over medium-low heat. Stir in flour and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in rosemary and garlic.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread half of the meat sauce in baking dish. Top with potato slices. Place half of the zucchini slices over potatoes; sprinkle with 1/2 cup of the cheese. Repeat layers with remaining meat sauce, remaining zucchini and 1/2 cup cheese. Pour white sauce over top. Sprinkle with remaining 1 cup cheese.
- Bake uncovered 45 to 55 minutes or until top is golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 399, Carbohydrate 33 g, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1116 mg
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