SPICED SPAGHETTI SQUASH WITH RED CABBAGE
This AMAZING recipe is scrumptious with any savoury dish, any season! Cherry tomatoes and broiled asparagus complement the decadent flavour beautifully.
Provided by katii
Categories Vegetable
Time 20m
Yield 1 1/2 cup, 1 serving(s)
Number Of Ingredients 13
Steps:
- Boil squash in a pot of water until cooked, about 5-10 minutes.
- Scoop out 'noodles' and discard outer shell.
- Season with garlic salt and pepper.
- Combine remaining ingredients in a hot skillet and stir until well mixed.
- Simmer for 5 minutes.
- Top squash with cabbage and serve.
- Enjoy!
Nutrition Facts : Calories 129.6, Fat 1.6, SaturatedFat 0.4, Sodium 44.9, Carbohydrate 30.8, Fiber 5.4, Sugar 7, Protein 3.5
EVERYTHING-SPICED SPAGHETTI SQUASH
You don't need a prepared jar of spices to make a dish evoke the same savory, seedy bite of an everything bagel; a few pantry ingredients can do the job! When preparing the shallots for this side dish, be sure to cook them until they are well-browned. This will ensure that their rich oniony flavor permeates through to the squash.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 large halved and seeded spaghetti squash in a bowl with 2 tablespoons water. Cover and microwave until tender, about 15 minutes; scrape into strands. Brown 2 sliced shallots in a skillet with butter and olive oil, 4 to 5 minutes; season with salt and pepper. Add 3 sliced garlic cloves and cook 1 minute. Add the squash and cook 2 minutes. Stir in 1 tablespoon toasted sesame seeds and 2 teaspoons poppy seeds; season with salt.
QUICK AND SPICY SPAGHETTI SQUASH
This one is good, try it!
Provided by Scott Davis
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
- Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 13.5 g, Fat 8.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 70.4 mg, Sugar 0.2 g
SPAGHETTI SQUASH WITH MOROCCAN SPICES
Categories Vegetable Side Thanksgiving Vegetarian Quick & Easy Squash Fall Winter Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
- Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.
- Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro.
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