ROASTED SQUASH WITH PESTO & MOZZARELLA
Bake squash with peppers and onions then serve in a salad with basil sauce and creamy cheese - full of goodness and low calorie too
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Place the squash on a large baking tray. Toss with 2 tsp of the oil, chilli and seasoning. Bake for 15 mins.
- Take tray out of the oven and turn the squash. Scatter the onion and peppers over the top and return to the oven for a further 25 mins or until vegetables are tender and lightly charred.
- Toss the rocket leaves with the remaining oil, lemon juice and some pepper. Pile onto plates and divide the squash, onion and peppers on top. Tear the mozzarella over the salads and spoon over the pesto. Serve warm.
Nutrition Facts : Calories 277 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium
ROASTED BUTTERNUT SQUASH, SPINACH AND MOZZARELLA QUESADILLAS
Roast chunks of butternut squash and tuck them into a gooey quesadilla with sauteed spinach.
Provided by Food Network Kitchen
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven and preheat it to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
- Put the squash in a medium bowl and add 3 tablespoons of the oil, 2 teaspoons of salt and a few grinds of pepper. Mix until the squash is well coated. Divide and spread the squash out in a single layer between the 2 prepared baking sheets. Roast until tender, about 30 minutes.
- Add the remaining 2 teaspoons of oil to a medium skillet over medium-high heat. Add the shallot and cook, stirring, until brown and soft, about 3 minutes. Raise the heat to high and add the spinach with whatever water clings to the leaves and sprinkle with salt and pepper. Stir while incorporating any browned bits from the bottom of the skillet. Cover the skillet and cook until wilted, about 1 minute.
- Lay a tortilla on a work surface and top evenly with 1/2 cup mozzarella. Add 1/4 of the butternut squash and 1/4 of the spinach. Fold tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
- Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and the quesadilla is golden brown, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
- Cut into triangles and serve with guacamole, scallions, salsa and sour cream.
PESTO SPAGHETTI SQUASH WITH MOZZARELLA
Who says pesto is only for pasta? Spaghetti squash provides a starch free alternative to traditional pastas
Provided by Johnney
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium high heat, add spaghetti squash.
- Using a couple of forks to lift, mix in pesto.
- Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt.
- Serve immediately.
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