ITALIAN SAUSAGE SPAGHETTI SQUASH
Easy gluten-free dinner for the family.
Provided by Allmyhearts
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
- Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
- Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
- Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
- Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 13 g, Cholesterol 20.9 mg, Fat 9.3 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.6 g, Sodium 510.2 mg, Sugar 2.6 g
ITALIAN SAUSAGE-STUFFED ZUCCHINI
I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.
Nutrition Facts : Calories 206 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
KATE'S BAKED ITALIAN SAUSAGE ZUCCHINI YELLOW SQUASH RIGATONI
Baked rigatoni topped with Italian sausage meat sauce, sautéed zucchini and yellow squash, melted ricotta and mozzarella cheeses, and a Parmesan garlic breadcrumb topping. This is a complete meal of protein, healthy veggies, and whole grains all in one baked dish.
Provided by Garden Gate Kate
Categories One Dish Meal
Time 2h
Yield 1 casserole, 16 serving(s)
Number Of Ingredients 37
Steps:
- ITALIAN SAUSAGE MEAT SAUCE: Caramelize onion in olive oil. Remove casings from sausage and add sausage and ground beef to pan breaking into bits and browning. Add garlic and sauté two minutes more. Stir in crushed tomatoes, tomato paste, diced tomatoes, water, basil, bay leaves, red pepper flakes, black pepper, salt, sugar, and wine. Boil and simmer, covered, for at least 40 minutes up to 3 hours. Add chopped parsley to Meat Sauce during the last 15 minutes of simmering sauce.
- SAUTEED SQUASH: Sprinkle squash with garlic powder, onion powder, salt and pepper. Sauté squash in olive oil until browned on both sides. Transfer to drain on plates lined with paper towels.
- PARMESAN GARLIC BREADCRUMB TOPPING: Combine breadcrumbs, marjoram or oregano, garlic powder, onion powder, black pepper, salt, sugar, olive oil, and Parmesan cheese.
- PASTA: Boil salted water for pasta. Cook pasta according to package directions.
- CHEESE MIXTURE: Combine ricotta cheese, mozzarella cheese, eggs, and black pepper.
- ASSEMBLY: Preheat oven to 350F degrees. Grease a large baking pan with olive oil. In baking pan, spread pasta across the bottom coating with a small amount of olive oil. Remove bay leaves from Meat Sauce. Top pasta with half of Meat Sauce. Place Sautéed Squash at an angle half in half out of Meat Sauce. Top Sautéed Squash with other half of Meat Sauce.
- Spread dollops of Cheese Mixture evenly across the top of the Meat Sauce. Sprinkle Breadcrumb Topping evenly over dish.
- Bake at 350F degrees for 40 minutes or until crumbs are golden and dry and sauce is bubbly.
Nutrition Facts : Calories 495.1, Fat 21.2, SaturatedFat 8.8, Cholesterol 95, Sodium 890.6, Carbohydrate 48, Fiber 5.3, Sugar 9.7, Protein 29.6
ITALIAN SQUASH AND ZUCCHINI CASSEROLE
Make and share this Italian Squash and Zucchini Casserole recipe from Food.com.
Provided by EMcooks
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes.
- Add the seasonings and all the veggies except the tomatoes and saute another 5 minutes.
- Add cans of tomatoes undrained and bring to a boil.
- Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
- Pour into a glass casserole dish.
- Sprinkle with cheese.
- Crush saltines by hand over top of the casserole
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 222.8, Fat 15.6, SaturatedFat 4.9, Cholesterol 12.1, Sodium 349.6, Carbohydrate 17.1, Fiber 4.1, Sugar 8.8, Protein 7.2
CHEESY ZUCCHINI BAKE
A delicious summer side dish filled with zucchini, squash and cheese.
Provided by Six Sisters
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Spray an 8x10-inch baking dish sprayed with nonstick cooking spray.
- Combine zucchini, squash, onion, Italian seasoning, garlic powder and cheddar cheese in a large bowl until well combined.
- Season with salt and pepper, to taste.
- Spread the zucchini and squash mixture in prepared baking dish and bake, uncovered, for 25-30 minutes or until zucchini is tender.
- Remove baking dish from the oven, sprinkle on Parmesan cheese and return to the oven.
- Bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
Nutrition Facts : Servingsize 1 serving, Calories 1331 kcal, Fat 89 g, SaturatedFat 38 g, Cholesterol 166 mg, Sodium 2301 mg, Carbohydrate 81 g, Sugar 14 g, Protein 54 mg
SIMPLE SQUASH AND SAUSAGE
"Dinner doesn't get any easier than this stovetop meal for two that I created one night," relates Lela Rauch from Oakland, Michigan. "My husband insisted that I remember the colorful combination so that I could make it again."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute sausage in oil until lightly browned; remove and keep warm. In the same skillet, saute zucchini and yellow squash until crisp tender. Return sausage to the pan. Stir in preserves. Cook and stir until heated through.
Nutrition Facts : Calories 495 calories, Fat 38g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 1295mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 3g fiber), Protein 18g protein.
EVELYN'S SPICY ITALIAN SAUSAGE AND ZUCCHINI
Spicy Italian sausage and zucchini slow cooked in tomato sauce.
Provided by Genelle Mangine Marsh
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a skillet over medium heat. Cook sausages in hot skillet, turning regularly, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer to a cutting board and slice.
- Heat olive oil in a separate skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot oil until tender, about 5 minutes; season with red pepper flakes, salt, and pepper and cook 1 minute more. Add sliced sausage, crushed tomatoes, and sliced zucchini; bring to a boil, reduce heat to low, and continue cooking until the zucchini is tender, about 10 minutes.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 11.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 2.8 g, Protein 10.2 g, SaturatedFat 3.9 g, Sodium 789.7 mg, Sugar 1.5 g
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