SPAGHETTI SQUASH WITH RED SAUCE
This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables...and a great way for you to use some of the fresh harvest from your garden. - Kathryn Pehl Prescott, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender. , Meanwhile, in a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, Italian seasoning and pepper in oil for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in tomato sauce; heat through., When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with cheese if desired.
Nutrition Facts : Calories 135 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 372mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
SPAGHETTI SQUASH WITH MARINARA
Dress up tender strands of squash with homemade tomato sauce with this low-carb recipe for Spaghetti Squash with Marinara from Food Network.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
- Meanwhile heat the marinara sauce in a large saute pan.
- When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.
Nutrition Facts : Calories 184 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 664 milligrams, Protein 3 grams, Sugar 0 grams
WINTER RED SAUCE OVER SPAGHETTI SQUASH
This is an Italian meal especially constructed with the winter months in mind. When fresh is hard to find, this is a great tasting light meal to take the place of the traditional heavy winter meals.
Provided by Ginger
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water.
- Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes.
- After squash goes in the oven, heat the olive oil in a large skillet over medium heat. Stir in the vegan sausage, onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, sea salt, and black pepper. Cover and simmer while the squash continues to cook, about 35 minutes.
- Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash. Top with the sauce to serve.
Nutrition Facts : Calories 249 calories, Carbohydrate 35.3 g, Fat 11.7 g, Fiber 4.4 g, Protein 5.7 g, SaturatedFat 1.8 g, Sodium 1529.8 mg, Sugar 15.2 g
BUTTERNUT-SQUASH PASTA SAUCE
When your day is packed full, you'll appreciate the ease of this no-fuss dish.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
- Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
- Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
- Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.
SPAGHETTI SQUASH WITH RED SAUCE
Spaghetti squash is my new favorite fun food. I never knew that there was a vegetable that was so much like pasta! This recipe won a Taste of Home competition and I can taste why! This simple vegetarian sauce is a great topper for the squash "This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables ... and a great way for you to use some of the fresh harvest from your garden. - Kathryn Pehl, Prescott, Ariz."
Provided by superblondieno2
Categories Vegetable
Time 26m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise; discard seeds.
- Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
- Meanwhile, in a large skillet, sauté tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender.
- Add tomato sauce; heat through.
- When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter and top with sauce.
- Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 163.1, Fat 4.4, SaturatedFat 0.7, Sodium 436.8, Carbohydrate 32, Fiber 2.7, Sugar 6.1, Protein 4.2
PASTA WITH WINTER SQUASH AND TOMATOES
If we're being truthful, this sweater weather recipe should really be called "winter squash and tomatoes with pasta," as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. We think that's a good thing. Every single piece of pasta gets a generous coating of sauce, and there's even some left behind after the pasta is long gone. That's what bread is for.
Provided by Mark Bittman
Categories pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
- When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 821 milligrams, Sugar 9 grams
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