Mediterranean Spaghetti Squash Recipes

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MEDITERRANEAN SPAGHETTI SQUASH



Mediterranean Spaghetti Squash image

A new twist on spaghetti squash.

Provided by Sarah Hartman

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h36m

Yield 4

Number Of Ingredients 13

1 spaghetti squash, halved
1 cup water
2 tablespoons olive oil, divided
1 pound chicken tenders, cut into bite-sized pieces
1 sweet onion, chopped
6 cloves garlic, chopped
1 teaspoon hot sauce, or to taste
1 (15 ounce) can artichoke hearts, drained and chopped
½ red bell pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place spaghetti squash cut-side down in a baking pan. Pour water around squash.
  • Bake in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Scrape out and discard seeds. Scrape flesh into strands with a fork.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 3 minutes per side.
  • Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion, garlic, and hot sauce; cook and stir until softened, about 5 minutes. Stir in squash strands, artichoke hearts, and red bell pepper. Season with oregano, basil, and thyme.
  • Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.

Nutrition Facts : Calories 395.7 calories, Carbohydrate 27.3 g, Cholesterol 82.2 mg, Fat 15.9 g, Fiber 5.5 g, Protein 36.9 g, SaturatedFat 5.3 g, Sodium 1060.9 mg, Sugar 3.3 g

SPAGHETTI SQUASH I



Spaghetti Squash I image

The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.

Provided by Bob Cody

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 45m

Yield 6

Number Of Ingredients 8

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
  • Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
  • Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 12.8 g, Cholesterol 16.7 mg, Fat 9.8 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 268.8 mg, Sugar 2.7 g

MEDITERRANEAN CHICKEN WITH SPAGHETTI SQUASH



Mediterranean Chicken with Spaghetti Squash image

Brimming with classic Mediterranean ingredients, this restaurant-quality dish will be an instant dinnertime hit. Serve it with a quick salad for a complete meal. Jayne Martin - Strathclair, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 16

1 medium spaghetti squash
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
5 center-cut bacon strips, chopped
1 medium leek (white portion only), coarsely chopped
4 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
1/3 cup half-and-half cream
2 plum tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup grated Parmesan cheese
1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat until no longer pink; drain. Remove from the skillet., In the same skillet, cook bacon and leek over medium heat until bacon is crisp. Using a slotted spoon, remove bacon mixture to paper towels. Add garlic; cook for 1 minute. Stir in flour until blended; gradually add the broth, wine and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining ingredients. Add chicken and bacon mixture; heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with chicken mixture.

Nutrition Facts : Calories 340 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 656mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges

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