Creamy Spaghetti Squash Vegetable Parmesan Saute Recipes

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SPAGHETTI SQUASH WITH PARMESAN



Spaghetti Squash with Parmesan image

Baked Spaghetti Squash with Parmesan is surprisingly easy to make. Kids love the striking resemblance to cheesy buttered noodles, and you'll love that it's mostly vegetables. Try stirring in your family's favorite fresh herbs like basil, sage, chives, thyme, or parsley for this kid-friendly spaghetti squash recipe.

Provided by Pillsbury Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 6

1 medium spaghetti squash (about 2 1/2 lb)
3 tablespoons butter
1/2 cup shredded Parmesan cheese
3/4 teaspoon salt
1/8 teaspoon pepper
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Heat oven to 375°F. Cut squash in half lengthwise with sharp knife. Scoop out and discard seeds.
  • Place squash halves cut-side-down in ungreased 3-quart baking dish or baking sheet with sides.
  • Bake 45 to 50 minutes or until fork pierces flesh of squash easily. Remove squash from oven. Carefully turn squash over to cool 10 minutes. Scrape insides out with fork into serving bowl.
  • Gently stir in butter, Parmesan cheese, salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 100, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g

SPAGHETTI SQUASH WITH PARMESAN CHEESE



Spaghetti Squash with Parmesan Cheese image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 4

1 medium spaghetti squash
1/2 cup grated Parmesan cheese
1/2 stick butter
Salt and pepper

Steps:

  • Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.

PARMESAN VEGETABLE SAUTE



Parmesan Vegetable Saute image

"I came up with this recipe one evening when I didn't have enough time to make pasta primavera," recalls Caroline Sperry in Shelby Township, Michigan. "It's a hearty veggie dish...and so savory and fun to toss around in a skillet!"

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

2 medium zucchini, cut into 1/4-inch slices
1-1/4 cups sliced fresh mushrooms
1/2 cup chopped green onions
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium tomato, chopped
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large skillet, saute the zucchini, mushrooms, onions, garlic, salt and pepper in oil for 6-8 minutes or until tender. Remove from the heat; stir in tomato. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 104 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 347mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SPICY GARLIC-PARMESAN SPAGHETTI SQUASH WITH BACON



Spicy Garlic-Parmesan Spaghetti Squash with Bacon image

Mild and tender spaghetti squash partners up with garlic, Parmesan, bacon, and oregano, with a little kick from crushed pepper flakes. Quick, easy, and flavorful.

Provided by lutzflcat

Time 1h5m

Yield 2

Number Of Ingredients 10

1 (2 1/2 pound) spaghetti squash, halved and seeded
2 teaspoons olive oil
2 slices bacon, cut into 1 1/2-inch pieces
2 tablespoons unsalted butter
3 cloves garlic, minced
½ cup grated Parmesan cheese
salt and ground black pepper to taste
1 teaspoon chopped fresh oregano
¼ teaspoon crushed red pepper flakes, or more to taste
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or foil.
  • Using a sharp knife, cut off the root end of the squash, cut in half lengthwise, and scrape out the seeds and connecting strands with a spoon. Brush the cut sides with olive oil and place squash on the baking sheet with cut sides down.
  • Bake until the skin can be easily pierced with a fork, and the flesh is tender, about 45 minutes.
  • While squash is baking, cook bacon over medium heat until crispy and browned, 3 to 4 minutes. Remove to a paper towel to drain.
  • Remove squash from the oven and let rest until cool enough to handle. Scrape out the flesh with a fork creating long strands, loosening and removing the strands from the shells.
  • Heat a large pan on medium heat, and melt butter. Add garlic and cook until fragrant, about 30 seconds. Add squash strands, toss with garlic butter, and cook until heated through, stirring often, about 2 minutes.
  • Remove pan from the heat, stir in Parmesan cheese, and season with salt and pepper. Gently stir to coat the strands and let the cheese melt. Garnish with bacon, oregano, and red pepper flakes.

Nutrition Facts : Calories 486.2 calories, Carbohydrate 42.5 g, Cholesterol 62.4 mg, Fat 30.6 g, Fiber 0.2 g, Protein 17.1 g, SaturatedFat 14.2 g, Sodium 689.9 mg, Sugar 0.3 g

SPAGHETTI SQUASH SAUTE



Spaghetti Squash Saute image

Quick simple side dish that can be served with anything.

Provided by joycekling

Categories     Side Dish     Vegetables     Squash

Time 15m

Yield 4

Number Of Ingredients 6

cooking spray
1 spaghetti squash, halved and seeded
¼ cup butter or margarine
1 small onion, chopped
2 cloves garlic, finely chopped
salt and pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
  • Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
  • Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 113.4 mg, Sugar 0.8 g

CREAMY BAKED SPAGHETTI SQUASH PARMESAN (LOW-CARB)



Creamy Baked Spaghetti Squash Parmesan (Low-Carb) image

I know there are a lot of other spaghetti squash recipes posted here on Zaar, but I didn't see one quite like this. This recipe produces a rich, creamy, indulgent, savory, and wonderful casserole! You could serve it as a side dish, with fish, pork, or chicken. Or, serve with a side salad, and you've got a satisfyingly light meal. It's healthy, no matter how you slice it, and perfect for a low-carb diet.

Provided by DanielsWife

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 medium spaghetti squash
1 cup fat-free half-and-half
1/2 cup parmesan cheese
1 teaspoon ground sage
1 teaspoon garlic powder
1/4-1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/2 cup parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Cut spaghetti squash in half, lengthwise, and remove seeds. Place on foil lined baking sheet, cut side down, and bake for 35 minutes.
  • Remove from oven, and allow to cool.
  • Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. Whisk to combine. Set aside.
  • When spaghetti squash is cool enough to handle, use two forks to pull the squash strands from the skin. Place in a 2 quart casserole dish. Discard skins.
  • Pour the cream mixture over the squash, and stir to combine.
  • Top with 1/2 cup parmesan cheese.
  • Place in oven, and bake 20-30 minutes. If the cheese does not brown and bubble, broil for 5-10 minutes.
  • Serve hot, and enjoy!

CREAMY SPAGHETTI SQUASH VEGETABLE PARMESAN SAUTE



Creamy Spaghetti Squash Vegetable Parmesan Saute image

This is an extreme veggie dish, one of the best squash recipes I have made so far, there is tons of flavor in this dish.. if you don't have all the veggies that are called for in this recipe, just leave them out, but please don't leave out the zucchini, spaghetti squash, cherry tomatoes, mushrooms, onions and garlic! This complete recipe is made on top of the stove, except for baking the squash. Bake the spaghetti squash well in advance before making this dish, after that is is mostly chopping. This is well worth the effort to make it is delicious! Although the recipe does not call for this, I sprinkled some mozzeralla cheese on top just before serving instead of the Parmesan, but that of coarse is up to you.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

1 -2 large spaghetti squash, baked and seeds removed
1 cup butter
2 onions, chopped
3/4 lb fresh mushrooms
1 tablespoon fresh minced garlic (or to taste)
2 cups cauliflower florets
1 cup frozen peas (do not defrost)
1 medium zucchini, sliced
1 1/2 cups whipping cream (unwhipped use only whipping cream not half and half)
1/2 cup chicken stock
salt and pepper
1 teaspoon dried basil (or to taste)
1 red bell pepper, sliced (not chopped)
7 green onions, chopped (can use more or less)
15 cherry tomatoes (can use more)
2 cups grated parmesan cheese (or to taste)

Steps:

  • In a large frypan, melt butter.
  • Saute onions, mushrooms and garlic until soft (do not brown).
  • Add cauliflower, peas and sliced zucchini; stir to combine.
  • Add in cream, chicken stock, salt and pepper; bring to a boil, and simmer until the juice evaporates a bit (about 3 minutes).
  • Add in sliced red bell pepper, green onions, cherry tomatoes and Parmesan cheese; combine well and heat thoroughly.
  • Using a fork, scrape the strands of squash into a large shallow baking dish or a large serving plate.
  • Top immediately with the veggie mixture.
  • Sprinkle with more grated Parmesan cheese if desired.

Nutrition Facts : Calories 546.8, Fat 47.6, SaturatedFat 29.4, Cholesterol 144.6, Sodium 630, Carbohydrate 18.6, Fiber 3.5, Sugar 6.2, Protein 15.5

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