SPAGHETTI SQUASH WITH SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Halve the squash lengthwise and scoop out the seeds. Put the squash, cut-side up, in a large microwave-safe bowl and drizzle with 1 tablespoon olive oil and 1 tablespoon water. Season with salt and pepper. Cover tightly with plastic wrap and microwave until tender, about 20 minutes. Scoop out the flesh into a colander (use a towel to hold the squash) and shred with 2 forks.
- Meanwhile, heat a grill pan over medium heat. Grill the sausages, turning, until cooked through, about 20 minutes.
- Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the bell pepper, onion and 1 teaspoon salt and cook until softened, about 5 minutes. Add the garlic and cook until the vegetables begin to brown, about 4 more minutes. Toss in the squash and parsley and season with salt and pepper. Serve with the sausages and sprinkle with parmesan.
Nutrition Facts : Calories 470, Fat 35 grams, SaturatedFat 10 grams, Cholesterol 49 milligrams, Sodium 1,086 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 19 grams
ITALIAN SAUSAGE SPAGHETTI SQUASH
Easy gluten-free dinner for the family.
Provided by Allmyhearts
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
- Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
- Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
- Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
- Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 13 g, Cholesterol 20.9 mg, Fat 9.3 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.6 g, Sodium 510.2 mg, Sugar 2.6 g
SPAGHETTI SQUASH WITH APPLES, BACON, AND WALNUTS
I've always loved spaghetti squash as an alternative to pasta and enjoy it in the classic marinara style, but I wanted a new recipe so my family and I could enjoy it more often. The savory, salty and sour flavors combine perfectly with a hint of sweet spice. While the squash is baking, prep the rest: It will take only minutes to finish after you shred the squash. -Jeff Tori, Johnstown, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Sprinkle with 1/2 teaspoon cumin. Place squash in a 15x10x1-in. baking pan, cut sides down. Bake until easily pierced with a fork, 35-45 minutes., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add green onions, 2 tablespoons butter, garlic and pepper flakes; cook and stir over medium heat until tender, 2-3 minutes. Stir in apples, cider, syrup, salt, pepper and remaining cumin. Bring to a boil; cook until slightly thickened, 4-6 minutes., When squash is cool enough to handle, use a fork to separate strands. Add squash to skillet; cook until liquid is absorbed, 2-3 minutes. Stir in bacon, walnuts and parsley.
Nutrition Facts : Calories 314 calories, Fat 16g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 482mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 7g fiber), Protein 8g protein.
SPAGHETTI SQUASH WITH SAGE AND WALNUTS
From Urban Italian by Andrew Carmellini. He suggests serving with a Pork Arrosto. Notice that steps 1 through 7 can be done the day before.
Provided by WiGal
Categories Vegetable
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Cut squash in half lengthwise and deseed.
- Place the squash halves on a roasting rack and season with 1/4 teaspoon each of salt and pepper.
- Place 1 tablespoon of butter and 2 sage leaves in the hollowed-out core of each half.
- Bake the squash on a tray on the oven's middle rack until the flesh is just soft--about 1 hour (or longer-it all depends on your oven).
- Remove the squash and let it cool until you can work with the flesh comfortably, about 15 minutes.
- Using a fork, scrape the meat of the squash away from the skin, so that you get fluffy spaghetti-like strands. Reserve these and discard the skins. The squash will hold at this point up to a day ahead of time, in an air-tight container in the fridge.
- Heat the remaining 3 tablespoons of butter in a large saucepan over medium heat.
- When the butter has melted, add the walnuts.
- Toast the nuts and allow the butter to bubble, about 1 minute.
- Add the rest of the sage leaves.
- When the leaves release their aroma and begin to crackle in the pan (about 1 minute), add the squash and stir to coat it with the flavored butter.
- Cook for 2 minutes over medium heat until the squash is warm, stirring frequently so the flavors get inside the squash.
- Season the rest of the salt and pepper.
- Serve on a large plate or platter, topped with the cheese.
Nutrition Facts : Calories 222.9, Fat 17.5, SaturatedFat 7.1, Cholesterol 26, Sodium 428.1, Carbohydrate 17.2, Fiber 0.7, Sugar 0.3, Protein 3.4
SPAGHETTI SQUASH WITH SAUSAGE, SAGE, AND WALNUTS
This is the simple fall dish you're looking for! This dish can be made vegetarian by omitting the sausage.
Provided by peloquinswife
Categories Spaghetti Squash Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place spaghetti squash halves, cut-side down, in a microwaveable dish. Cover with parchment paper and microwave until soft, 18 to 20 minutes. Remove and let cool for 5 minutes. Scrape out spaghetti squash strands with a fork and transfer to a bowl.
- Meanwhile, heat oil in a large skillet over medium-high heat and cook sausage until browned and crumbly, about 5 minutes. Add walnuts and cook for 3 minutes. Season with sage, salt, and pepper. Add spaghetti squash strands and mix until well combined. Cook for 1 more minute until heated through.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 25.8 g, Cholesterol 64.9 mg, Fat 32.2 g, Fiber 0.4 g, Protein 18.2 g, SaturatedFat 9.6 g, Sodium 1653.6 mg, Sugar 0.1 g
CHEESY SPAGHETTI SQUASH WITH SAUSAGE
Spaghetti Squash is a delicious vegetable that tends to be a little on the "unknown" side. This recipe is one that my husband loves, because it has some meat in it, we eat this as a meal! Enjoy!
Provided by Leslie
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the squash in half and carefully remove the seeds.
- Be sure to cut around the edge so you don't cut into the squash itself.
- Turn halves upside down in a baking pan.
- Bake at 375-degrees for approx 45 minutes, or until the inside is soft.
- Let cool and carefully remove inside of squash with fork or spoon.
- It will look a lot like cooked spaghetti and come out in strands.
- Heat some olive oil in a skillet.
- Add the spaghetti squash strands, garlic and crumbled sausage.
- Cook on med until for approx 5 minutes.
- Add milk and cook until heated through and liquid is absorbed.
- Transfer to a warm bowl and toss with cheeses until mixed.
- Top with salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 450.1, Fat 31, SaturatedFat 12.7, Cholesterol 69.8, Sodium 1231.3, Carbohydrate 20.5, Fiber 0.1, Sugar 0.8, Protein 23.8
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- 2. Place the squash on a cutting board. Using a large, very sharp knife, cut the squash in half lengthwise. Scoop out the seeds with a spoon and discard them.
- 3. Place the squash halves on a roasting rack and season with ¼ teaspoon each of the salt and pepper. Place 1 tablespoon of butter and 2 sage leaves in the hollowed-out core of each half.
- 4. Bake the squash on a tray on the oven's middle rack until the flesh is just soft—about 1 hour (or longer—it all depends on your oven). Remove the squash and let it cool until you can work with the flesh comfortably, about 15 minutes.
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