Mediterranean Squash Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place spaghetti squash cut-side down in a baking pan. Pour water around squash.
• Bake in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Scrape out and discard seeds. Scrape flesh into strands with a fork.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 3 minutes per side.
• Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion, garlic, and hot sauce; cook and stir until softened, about 5 minutes. Stir in squash strands, artichoke hearts, and red bell pepper. Season with oregano, basil, and thyme.
• Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.

Steps:

• In a large skillet, saute onion in oil until tender. Add squash and zucchini; saute 6-8 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

Steps:

• Heat 1 teaspoon of the oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add half each of the chopped onion, mushrooms, squash and thyme. Stir fry until squash is hot and bright in color (about 3 minutes). Add 1/4 cup water and 1 1/2 tablespoons of the lemon juice to pan; cover and cook until vegetables are just tender to bite (about 3 minutes). Uncover and continue to cook, stirring until liquid has evaporated (about 3 minutes more). Remove vegetables from pan and set aside.
• Repeat to cook remaining chopped onion, mushrooms, squash and thyme, using remaining 1 teaspoon oil; add 1/4 cup water and remaining 1 1/2 tablespoons lemon juice after the first 3 minutes of cooking.
• Return all cooked vegetables to pan; gently stir in tomatoes. Transfer vegetables to a serving dish; sprinkle with green onions, cheese and olives.