CREAMY SPAGHETTI SQUASH WITH SAUSAGE AND VEGETABLES
I wanted to cook a one dish spaghetti squash meal without using tomatoes. I came up with this colorful creation that is full of veggies. Note: I chose veggies that we had on hand with color in mind. This was a first round try. I might be making changes in the future. It got a thumbs up though, so I'm posting for further reference. (Note: cooking time does not include baking the spaghetti squash)
Provided by manderson
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the squash in half lengthwise and place it cut side down in a baking pan. Cover with foil. Cook at 350 degrees until done (30 -40 minutes in the oven 6-8 minutes in the microwave). (To check for doneness, I just poke it to see if it's soft or that a fork will easily puncture the squash) When cooked the meat of the squash will be stringy and can easily be separated and removed with a fork. Set these aside. (I did mine a day or two before).
- Cook Italian sausage until meat is no longer pink. Set aside.
- Heat butter in a pan over medium-low heat until bubbly. (NOTE: if there is grease in the pan the amount of butter can be cut in half).
- Add diced onions and cook until translucent.
- Stir in flour and cook for a minute more.
- slowly add milk and vegetable broth while stirring. The sauce will be very thick and will thin out as you add milk. More milk or broth may be added as needed to thin sauce as desired.
- Stir in Parmesan cheese. Add salt and pepper to taste.
- Steam cut up vegetables as desired or place them in a microwaveable dish and microwave on high until just tender. (approx. 2 minutes).
- Gently stir vegetables, squash, and sausage into sauce and heat until bubbly.
Nutrition Facts : Calories 657.6, Fat 48.4, SaturatedFat 21.5, Cholesterol 115.7, Sodium 1719.3, Carbohydrate 23.5, Fiber 1, Sugar 2.9, Protein 32.9
SPAGHETTI SQUASH LASAGNA
the flavor is great and you won't believe the colors.I have made this in a clear dish that I use for meatloaf. You can see all the colors and in the center of the table it looks and smells great
Provided by twrice
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Split squash. Remove seeds and stringy portion. Use fork to comb squash flesh, pullin it off in long strands. Place in large mixing bowl. Toss with four, garlic, and salt until well combined.
- Blend Ricotta, spinach, and Parmesan cheese in food processor or blender until smooth.
- To assemble, spread 1/2 cup pasta sauce on bottom of a shallow 6 cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Spread Ricotta mixture evenly over squash. Spread remaining sauce over Ricotta. Cover with sliced Mozzarella.
- Bake on center rack of 350 degree oven, uncovered, until cheese is lightly browned on edges and juices bubble, about 40 to 50 minutes. Cut into squares and serve hot. Makes 6 servings.
Nutrition Facts : Calories 196.8, Fat 9.2, SaturatedFat 4.9, Cholesterol 27.3, Sodium 706.6, Carbohydrate 20.2, Fiber 0.8, Sugar 2.1, Protein 10.8
SUPER SPAGHETTI SQUASH WITH SPAGHETTI SAUCE
I grow spaghetti squash in my garden and often try different ways to cook it. This is one of my favorite recipes for spaghetti squash, I found one similar in an old cookbook and just added my own things. It is really yummy!!
Provided by Soraiya Wilkins
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash spaghetti squash then cut in half, lengthwise.
- Scrape out seeds.
- Sprinkle salt and pepper on spaghetti squash halves, add butter then put in baking pan with 1/4 cup water.
- Cover with aluminum foil and bake at 350 for 45 minutes.
- Remove from oven.
- Meanwhile, as squash is cooking, put stewed tomatoes, onions, mushrooms, garlic and spinach in sauce pan, bring to a low boil and simmer 30 minutes.
- Drain off juice, add spaghetti sauce, bring back to a boil, simmer 15-20 minutes .
- Using a fork, scrape squash from shell, starting at one end finishing at the other.
- It will look just like spaghetti noodles.
- Put squash in one bowl and sauce in another bowl.
- Serve with Parmesan cheese and garlic bread or a salad.
BAKED SPAGHETTI SQUASH
Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.
Provided by Ali Slagle
Categories dinner, for two, vegetables, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
- Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.
SWEET & SOUR SAUERKRAUT (BAYRICH KRAUT)
Make and share this Sweet & Sour Sauerkraut (Bayrich Kraut) recipe from Food.com.
Provided by Kendra Brokstad
Categories German
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Simmer sugar, butter and tomatoes for half an hour in skillet.
- Add to drained sauerkraut and polish sausage in baking dish.
- Cover and bake at 325° for an 90 minutes,or put in crock pot for same time.
- Goes well with mashed potatoes.
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SPAGHETTI SQUASH AND SAUERKRAUT CASSEROLE
From baconfatte.com
Category Side DishesTotal Time 1 hr 25 minsEstimated Reading Time 5 mins
- Line a baking sheet with foil (optional) and brush surface lightly with oil. Cut spaghetti squash in half, scoop out the seeds, and place cut-sides down on prepared baking sheet. Roast for 30 – 40 minutes or until tender with a bit of texture remaining. Remove from oven and allow to cool (cut-side up) for about 10 minutes, then shred.
- In a large mixing bowl, add the shredded spaghetti squash, and Frank’s Sauerkraut (make sure it’s well-drained), and toss to combine. Reserve a few pieces of the celery, red onion, and cherry tomatoes for garnish. Add the rest to the bowl, and toss to combine with the squash and kraut.
- Prepare the inside of a 10-cup casserole dish by lightly brushing it with olive oil. Spoon in the combined ingredients, season lightly with salt and pepper (optional). Cover and bake for 15 minutes. Remove from oven, sprinkle shredded cheese over the top and add reserved garnishes. Bake (uncovered) for 10 more minutes.
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