ROASTED SPAGHETTI SQUASH WITH GROUND TURKEY AND VEGETABLES
A low-carb alternative to pasta, this dish features roasted spaghetti squash stuffed with ground turkey, sauteed asparagus, tomatoes, basil, onion, and garlic.
Provided by Melisa
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Coat inside of each spaghetti squash half with olive oil and season with salt and pepper. Place spaghetti squash, skin-side up, on the prepared baking sheet.
- Roast spaghetti squash in the preheated oven until skin can easily be pierced with a fork, 30 to 45 minutes.
- Meanwhile, cook ground turkey in a skillet over medium heat until browned. Combine tomatoes, asparagus, onion, basil, garlic, oregano, salt, and pepper in a bowl and mix well. Add to browned ground turkey in the skillet. Cook, stirring occasionally, about 5 minutes. Pour in chicken broth and cook until asparagus is slightly tender, about 5 more minutes.
- Remove cooked spaghetti squash from oven and let cool until easily handled. Scrape squash into spaghetti strands using a fork and place into a bowl. Try to maintain the integrity of the squash skin and you can using as a serving vessel.
- Place 1/2 the spaghetti squash into a serving dish or the squash skin and top with turkey-vegetable mixture.
Nutrition Facts : Calories 660.8 calories, Carbohydrate 42.8 g, Cholesterol 168.7 mg, Fat 33 g, Fiber 4.8 g, Protein 52 g, SaturatedFat 6.7 g, Sodium 2155 mg, Sugar 9.5 g
ROASTED VEGETABLES WITH SPAGHETTI SQUASH
This is a great fall dish. Roasted veggies sit on a bed of spaghetti squash and are topped with a little melted cheese. Note: vegetables can easily be substituted. I have made this many times with whatever is on hand. However, when I can, I try to use mostly root vegetables in yellow and orange colors.
Provided by Gila
Categories Side Dish Vegetables Sweet Potatoes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.
- Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.
- Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.
- Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.
- Scrape strands from the spaghetti squash and place into prepared pan in an even layer.
- Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top.
- Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 49.5 g, Cholesterol 6 mg, Fat 3.4 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 148.2 mg, Sugar 16.1 g
ROASTED GARDEN VEGETABLES WITH SPAGHETTI SQUASH
A bountiful garden harvest today inspired this recipe. Eggplant, zucchini, yellow squash, sweet red pepper, onion, garlic and roma tomatoes are tossed with olive oil, roasted, combined with pasta sauce and served over steamed spaghetti squash. A sprinkle of grated parmesan completes it. Use a good quality of pasta sauce, but not marinara - it will get too watery. I like Prego.
Provided by Deb Wolf
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F
- Toss all vegetables except spaghetti squash with olive oil, salt and pepper.
- Spray an 11x17 pan with non-stick and add vegetables in a single layer. Use 2 pans or cookie sheets if needed.
- Place in hot oven and roast 20 minutes.
- Stir and roast 10 minutes longer.
- Scrub spaghetti squash well, halve vertically and remove seeds. Place cut side down in a microwavable dish, add 1/4 cup water, cover and cook on high 10 minutes, turning the dish several times if your microwave doesn't have a turntable. You may need to cook in batches.
- Drain well and keep warm until the vegetables are done.
- Heat pasta sauce in a large pot to a simmer.
- When vegetables are roasted, softened and browned in spots, add them to the pasta sauce.
- Scrape the spaghetti squash with a fork onto 6 plates.
- Top with vegetables and sauce.
- Sprinkle each serving with 1 teaspoon parmesan cheese.
Nutrition Facts : Calories 231, Fat 5.5, SaturatedFat 1.5, Cholesterol 4, Sodium 982.1, Carbohydrate 42.5, Fiber 7.8, Sugar 17.3, Protein 6.5
ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE
Guy Fieri is well known for his love of fried chicken and burgers, but in his own kitchen heʼs an expert vegetarian cook - a skill he learned from his late sister, Morgan, who died of melanoma in 2011. Morgan was a vegetarian, and Guy says she inspired him to really get creative with vegetables. (When Guy is honored in February at the South Beach Wine & Food Festival, the tribute dinner will include a vegetarian course in Morganʼs honor.) You can find Morganʼs influence in many of Guyʼs recipes, including this meatless Bolognese. "The goal is to create a full, rich experience," Guy says. "We shouldn't relegate vegetarians to second-class eaters," he says.
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
- Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
- Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
- To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
- Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.
SPAGHETTI SQUASH WITH BALSAMIC VEGETABLES AND TOASTED PINE NUTS
The veggies can be prepped while the squash is in the microwave, so I can have a satisfying low-carb and low-fat meal on the table in about half an hour. -Deanna McDonald, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes., Meanwhile, in a large nonstick skillet, saute carrots and onion in oil until tender. Add garlic; cook 1 minute. Stir in beans, tomatoes, artichokes, zucchini, vinegar, thyme, salt and pepper. Cook and stir over medium heat until heated through, 8-10 minutes., When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.
Nutrition Facts : Calories 275 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 510mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges
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