PESTO SPAGHETTI SQUASH
When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!
Provided by Shyla Lane
Categories Side Dish Vegetables Greens
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
- Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
- Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 14.1 g, Cholesterol 19.9 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 460.5 mg, Sugar 1.9 g
ROASTED SQUASH WITH PESTO & MOZZARELLA
Bake squash with peppers and onions then serve in a salad with basil sauce and creamy cheese - full of goodness and low calorie too
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Place the squash on a large baking tray. Toss with 2 tsp of the oil, chilli and seasoning. Bake for 15 mins.
- Take tray out of the oven and turn the squash. Scatter the onion and peppers over the top and return to the oven for a further 25 mins or until vegetables are tender and lightly charred.
- Toss the rocket leaves with the remaining oil, lemon juice and some pepper. Pile onto plates and divide the squash, onion and peppers on top. Tear the mozzarella over the salads and spoon over the pesto. Serve warm.
Nutrition Facts : Calories 277 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium
ROASTED TOMATO, MOZZARELLA AND PESTO CALZONES
The secret to crispy calzones: Bake them in a very hot oven, and use drier ingredients in the filling to prevent the dough from becoming soggy. Slow-roasting the tomatoes for the filling concentrates their flavor and pulls out their juices, while pesto adds punch without contributing too much moisture. Fresh mozzarella is just right for many things, but it's too wet for a calzone, so use drier whole-milk mozzarella instead. If you prefer to use store-bought pizza dough, you'll need three (8-ounce) balls for this recipe.
Provided by Jessica Battilana
Categories dinner, lunch, breads, appetizer, main course, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon), combine the water and sugar. Sprinkle yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add the flour, salt and olive oil, and mix until combined. Increase speed to medium and mix until the dough comes together in a smooth ball. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
- While the dough rises, prepare the tomatoes: Heat oven to 300 degrees. Arrange tomatoes cut-side down on a rimmed baking sheet. Drizzle with olive oil, scatter with garlic and season generously with salt. Bake for 40 to 45 minutes, until the tomato skins are wrinkly. Let cool slightly, then use your fingers to pull the skins off each tomato. (Count the number of tomato pieces now, then you'll have an easier time dividing them among the 6 calzones.) Discard skins, then transfer tomatoes and garlic to a strainer set over a bowl. (You won't need the accumulated juices for this recipe, but save them - you can whisk them with a bit more olive oil and vinegar for a vinaigrette.)
- Gently punch down the dough and transfer to a not-floured work surface. Divide into 6 pieces, each about 4 1/4 ounces/120 grams. Working with one piece of dough at a time, cup the dough ball on a work surface (almost as though you were forming a cage around the dough). Rotate your hand in clockwise circles, exerting a bit of pressure on the top of the dough ball, until it's a smooth sphere. Repeat with the remaining balls of dough and let stand 15 minutes, loosely covered with plastic wrap or a clean dish towel. (The dough can be prepared up to this point, transferred to a baking sheet, covered with greased plastic wrap and refrigerated overnight. Let come to room temperature before proceeding.)
- If you have a large pizza stone, place it in the oven and heat oven to 500 degrees. (If you don't have a pizza stone, lightly oil a rimmed 13-by-18-inch baking sheet). Working with one piece of dough at a time, roll into an 8-inch circle using a rolling pin. Spoon 1 1/2 tablespoons pesto in the center of the dough and use the back of the spoon or an offset spatula to spread it in a thin, even layer, leaving a 1-inch border. Pile 2/3 cup mozzarella on half of the dough, then top with some of the tomatoes. Fold the dough in half, over filling, then roll and crimp the edge of the dough together to seal. Repeat with the remaining dough, pesto, mozzarella and tomatoes until all 6 calzones have been formed. Brush each calzone with egg wash and sprinkle with flaky salt.
- With a large spatula, transfer the calzones to the pizza stone (or baking sheet) and arrange them diagonally to fit. Bake until puffed and deep brown, 18 to 23 minutes. (Tent with foil if the tops become too dark before the rest of the dough is browned.) Remove from the oven and let cool 5 minutes before serving.
PESTO SPAGHETTI SQUASH WITH MOZZARELLA
Who says pesto is only for pasta? Spaghetti squash provides a starch free alternative to traditional pastas
Provided by Johnney
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium high heat, add spaghetti squash.
- Using a couple of forks to lift, mix in pesto.
- Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt.
- Serve immediately.
ROASTED VEGGIES WITH SPINACH PESTO ORZO RECIPE BY TASTY
Here's what you need: broccolini, yellow squash, red onion, extra virgin olive oil, kosher salt, freshly ground black pepper, baby spinach, raw walnut, lemon zest, garlic, fresh lemon juice, red pepper flakes, uncooked orzo pasta
Provided by Merle O'Neal
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C).
- Spread the broccolini, squash, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
- Roast the vegetables for 20 minutes, until the broccolini is beginning to crisp and the squash and onions are tender. Remove from the oven and set aside.
- While the vegetables are roasting, make the spinach pesto: In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes. With the processor running, slowly stream in the remaining ½ cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
- Cook the orzo according to package instructions.
- Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
- Serve warm or chilled.
- Enjoy!
Nutrition Facts : Calories 353 calories, Carbohydrate 34 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, Sugar 5 grams
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