SPAGHETTI SQUASH BOATS
Several fresh tasty ingredients to go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun. Try it-you'll love it! -Vickey Lorenger, Detroit, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4-6 side-dish servings or 2 main-dish servings.
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender. , When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside. , In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash. , Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish. , Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
SPAGHETTI SQUASH SCAMPI BOATS
Butter, lemon, garlic and shrimp -- this can't-go-wrong combo even works on roasted spaghetti squash. The "noodles" and shrimp are tossed together, tucked back into the hollowed-out squash skins and showered with Parmesan, parsley and red pepper flakes just before serving.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the squash in half widthwise with a serrated knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and bake until the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes.
- Separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl. Cover with foil and keep warm. Reserve the scraped squash shells.
- Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper. Melt 4 tablespoons of the butter in the skillet. Add the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to the bowl with the squash strands.
- Return the skillet to medium heat and add 1 tablespoon of the butter. When melted, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the wine and lemon juice. Increase the heat to high and boil until the liquid thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 3 tablespoons butter and the parsley.
- Pour the sauce over the shrimp and squash strands and toss to combine. Transfer the mixture back into the squash shells and top with grated Parmesan, more parsley and red pepper flakes.
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
SPAGHETTI SQUASH BOATS #RAGU
Ragú® Recipe Contest Entry. I was babysitting my sisters kids one night and wanted to come up with something fun and healthy to make. The whole family has worked really hard in the last year to change their way of eating and have lost quite a bit of weight. As much as we all love pasta it is too high in calories and carbs. We didn't even miss it in this dish! Spaghetti squash is my new favorite pasta substitute. And it was really fun serving the dish right out of the squash bowls!
Provided by Jennifer Peterson
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place spaghetti squash in microwave for ten minutes to soften.
- Cut squash in half and scrape out seeds. Place cut side down in baking dish and put in a 375 degree oven for about 15 minutes.
- Meanwhile cook sausage in a sautee pan until brown and done. Then add spinach and cook for about a minute until a little wilted.
- Add spaghetti sauce and cook until heated then add goat cheese and remove from the heat.
- Remove squash from the oven and grate squash with a fork into a kitchen towel. Squeeze out excess liquid and put squash into pan with other ingredients and mix.
- Take scraped out squash boats and divide the mixture into each one.
- Melt butter and add bread crumbs and parmesan. Sprinkle over squash mixture and broil for a couple of minutes in the oven until golden brown.
Nutrition Facts : Calories 618.9, Fat 44.8, SaturatedFat 19.6, Cholesterol 98.1, Sodium 1707.7, Carbohydrate 22.6, Fiber 1.4, Sugar 2.3, Protein 32.4
SPAGHETTI SQUASH SPAGHETTI #RAGU
Ragú® Recipe Contest Entry. This is a hearty, comforting recipe that can be enjoyed as is, or easily adapted with your own ingredients to fit any tastes!
Provided by lis28133
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cut spaghetti squash in half, and remove seeds.
- Place the spaghetti squash upside down so the rind is facing upwards in a microwave safe dish.
- Add ½ inch of water to the dish, and microwave for 8 minutes, or until the squash is soft.
- Slice Italian sausage into ½ inch pieces and brown the sausage in a large skillet over medium heat.
- Cook pasta according to package directions. Drain the pasta and stir in the Ragu pasta sauce and Italian sausage. Use a fork to separate the spaghetti squash strands and add them to the pasta mixture.
- Transfer to a 9x13 dish.
- Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.
- Bake 350 degrees for 30 minutes or until hot and cheese is melted. Enjoy!
Nutrition Facts : Calories 595.1, Fat 30.1, SaturatedFat 12.5, Cholesterol 68, Sodium 1109.1, Carbohydrate 52.9, Fiber 2.1, Sugar 2.6, Protein 27
More about "spaghetti squash boats ragu recipes"
SPAGHETTI SQUASH SAUSAGE LASAGNA BOAT …
From skinnytaste.com
4.8/5 (17)Total Time 1 hr 30 minsCategory DinnerCalories 246 per serving
- Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down.
- If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.
HOW TO COOK SPAGHETTI SQUASH BOATS (THE …
From savorythoughts.com
Ratings 47Category Dinner, Lunch, Main DishCuisine AmericanTotal Time 45 mins
- Cut the squash in half lengthwise. Remove the seeds and brush the olive oil in the cavity and the edge of the squash. Bake for 30 minutes.
ROASTED SPAGHETTI SQUASH WITH MEAT RAGU
From skinnytaste.com
Ratings 9Calories 175 per servingCategory Dinner
- Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake about 1 hour, or longer if needed on a baking sheet, cut side up. If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.
- Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
- Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
SPAGHETTI SQUASH BOATS WITH RAGU - FOOD TO …
From foodtofit.ca
ITALIAN SPAGHETTI SQUASH BOATS - HEALTHY …
From healthyfitnessmeals.com
TACO SPAGHETTI SQUASH BOATS - WELL PLATED …
From wellplated.com
SPAGHETTI SQUASH BOATS WITH RAGU SAUCE
From kristendukephotography.com
BEEF AND MUSHROOM RAGU WITH SPAGHETTI …
From skinnytaste.com
VEGETARIAN ITALIAN SPAGHETTI SQUASH BOATS
From itsavegworldafterall.com
SPAGHETTI SQUASH LASAGNA BOATS - CAFE DELITES
From cafedelites.com
SPAGHETTI SQUASH WITH MUSHROOM RAGU | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
ITALIAN STUFFED SPAGHETTI SQUASH BOATS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
5 SPAGHETTI SQUASH RECIPES THAT TASTE BETTER THAN REGULAR …
From allrecipes.com
SPAGHETTI SQUASH WITH TURKEY SAUSAGE RAGU - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
SHORT RIB RAGU - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
50 BEST SPAGHETTI SQUASH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SLOW-COOKER SPAGHETTI SQUASH RAGù RECIPE - REAL SIMPLE
From realsimple.com
You'll also love