CONFETTI SPAGHETTI
It's not uncommon for folks to go back for second helpings of this hearty main dish when I share it at church potluck suppers. The combination of ground beef, noodles, cheese and a zippy tomato sauce is a crowd-pleaser. -Katherine Moss, Gaffney, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in next 8 ingredients. Drain spaghetti; add to beef mixture. , Transfer to a greased 13x9-in. baking dish. Cover and bake 30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 5 minutes longer.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 424mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
SPAGHETTI WITH SQUASH
A sensational side dish for six featuring two kinds of spaghetti-pasta and squash!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Prick squash with fork; place on microwavable paper towel in microwave oven. Microwave on High 8 minutes; turn squash over. Microwave 8 to 11 minutes longer or until tender. Let stand 10 minutes.
- Meanwhile, cook and drain spaghetti as directed on package; return spaghetti to saucepan.
- Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. From other half, remove spaghetti-like strands with 2 forks; reserve shell. Add squash and remaining ingredients to spaghetti in saucepan; toss. Return spaghetti mixture to squash shell to serve.
Nutrition Facts : Calories 170, Carbohydrate 28 g, Cholesterol 10 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 7 g, TransFat 0 g
EASY SPAGHETTI SQUASH SPAGHETTI
This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.
Provided by Tracy E
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
- Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
- Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Carbohydrate 24.3 g, Cholesterol 2.2 mg, Fat 9.5 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 175.2 mg
CONFETTI SPAGHETTI SQUASH
Lovely fall "spaghetti" recipe. Making use of the veggies from your local farmers garden or late fall garden. DH and I made this up one day when we were trying to use up some of our over abundant garden tomatoes. Note* a side dish for 4 or main dish for 2. Adapted from a recipe found on Hy-Vee.com
Provided by kittycatmom
Categories Vegetable
Time 50m
Yield 3-4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Cut squash in half lengthwise and scoop out seeds. Place cut-side-down in shallow baking dish. Bake 30 to 40 minutes.
- Use fork to scrape out spaghetti-like strands; set aside.
- In saucepan melt butter over medium heat. Add zucchini and tomatoes; cook until just soft. Stir in squash. Season to taste with salt and pepper. Sprinkle with grated Parmesan.
Nutrition Facts : Calories 217.2, Fat 11.2, SaturatedFat 6.2, Cholesterol 26.3, Sodium 289.8, Carbohydrate 25.4, Fiber 1.6, Sugar 3.4, Protein 8.1
CONFETTI SPAGHETTI SQUASH
Magic spaghetti with tomatoes! Yum! And there are almost no carbs in this! This is a great way to satisfy your craving for spaghetti when you can't have carbs.
Provided by Realtor by day
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, heat spaghetti squash, tomatoes, butter and garlic powder. Toss to mix. Season to taste with salt and pepper and sprinkle with parmesan cheese. Serve warm.
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CONFETTI SPAGHETTI SQUASH WITH TOMATOES | PALEO SCALEO
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5/5 (1)Total Time 40 minsCategory VegetablesCalories 71 per serving
- Prep the squash. Preheat the oven to 350°. Cut the spaghetti squash in half lengthwise and place face down on a baking sheet, then add a bit of water to the pan. Bake the spaghetti squash in the preheated oven for 30 minutes, or until the skin gives a bit when pressed.
- Chop the tomatoes. While the squash is baking, dice your roma tomatoes. I prefer to cut them lengthwise in quarters, then rinse out the pulp and seeds before chopping them up into smaller pieces.
- Clean the squash. When the squash is done baking, take a large spoon and scrape out the seeds and pulp from the middle. It will be soft and will come out easily. Be careful handling the squash, it will be HOT! I like to hold it in my palm with a pot holder underneath, and scoop it out over the trash can for easy disposal.
- Confetti time! Heat the avocado oil in a large skillet or pan over medium heat. Using a fork, scrape the spaghetti squash into the pan, being sure to break up any large chunks. Add the diced tomatoes to the pan, season with salt and pepper, and stir to combine.
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