Spaghetti Squash With Spinach Feta And Herbed White Beans Recipes

Steps:

• Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon 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 cook until tender, 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. Leave the scraped strands inside the squash.
• Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
• Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.

Steps:

• In a small bowl, combine beans, basil, oregano, 1 tablespoon olive oil and the vinegar:set aside.
• Cut the squash in half and remove the seeds. Put each half face down in a glass pie plate with 1/4 cup of water. Cover with plastic wrap. Microwave each for 7 - 10 minutes until the flesh feels soft.Let it stand for 5 minutes and then pull out the strands of flesh and place then in a large bowl.
• Meanwhile, wash and trim stems from spinach. Stack leaves and cut crosswise into 1/4 inch (5 mm) wide strips; set aside).
• In a large frypan , heat butter and remaining one tablespoon of oil over medium heat. Add onion and garlic;saute for 1 minute.
• Add spinach and saute for 2 to 3 minutes until the spinach is just wilted.
• Add feta cheese and bean mixture; heat through.
• Add salt and pepper to taste.
• Add spinach mixture to squash and toss.
• Transfer to serving platter and sprinkle with parmesan cheese.

Steps:

• Put 2 halved, seeded spaghetti squash in a microwave-safe bowl; add 1/4 cup water, cover and microwave 16 minutes. Let cool slightly, then scrape into strands with a fork. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 2 tablespoons tomato paste, 1/2 teaspoon dried oregano and a pinch each of cinnamon and sugar; cook, stirring, 2 minutes. Add 1/2 cup water and bring to a simmer; season with salt. Add the squash and toss. Top with feta.

Steps:

• Preheat the oven to 375 degrees F.
• Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
• Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

Steps:

• Cut squash in half and coat lightly in olive oil, salt and pepper and roast in oven for >1hr at 350F until fork can be used to separate out the strands in the squash.
• In pan heat remaining olive oil and lightly cook garlic, then add broccolini, cook a few minutes.
• Add beans and herbs. Season to taste with salt and pepper.
• Remove strands of squash and add to pan as you go, and cook the "spaghetti" until just as soft as you would like. Makes 4 hefty portions.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
• Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
• Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
• Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
• Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
• Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
• Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
• Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.