Sauteed Squash With Thyme And Feta Recipes

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SAUTEED ZUCCHINI WITH FETA



Sauteed Zucchini with Feta image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
2 large zucchini, thinly sliced in rounds
2 garlic cloves, chopped
Salt and pepper, to taste
1/4 cup chopped parsley or basil
1 tablespoon chopped cilantro
1/2 cup crumbled feta

Steps:

  • In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.

SQUASH SAUTE



Squash Saute image

Wonderful Italian seasonings blend perfectly in this yummy and versatile squash side dish. -Vicki Schurk, Hamden, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1 cup sliced zucchini
1 cup sliced yellow summer squash
2 tablespoons finely chopped onion
1/2 teaspoon olive oil
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon salt
Dash garlic powder
Dash pepper

Steps:

  • In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.

Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

SPAGHETTI SQUASH AND FETA CHEESE CASSEROLE



Spaghetti Squash and Feta Cheese Casserole image

I needed a way to jazz up some spaghetti squash when I was running out of marinara sauce and just started pulling stuff out of the fridge. It came out great. The amounts are approximate and you can adjust to suit your own style/taste. Garlic and olives would probably be great in this too, even capers. What the heck, throw it all in.

Provided by Tracy Gromer

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 2h10m

Yield 12

Number Of Ingredients 8

1 spaghetti squash, halved and seeded
salt and ground black pepper to taste
3 Roma tomatoes, diced
1 small onion, diced
1 cup crumbled feta cheese
2 cups spinach, or more to taste
1 ½ cups spaghetti sauce
1 cup shaved Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place squash face down in a baking pan; pour in water to 1/2 inch.
  • Bake in the preheated oven until interior can be easily pierced with a fork, about 1 hour. Cool until easily handled, about 15 minutes.
  • Scrape squash flesh into spaghetti strands with a spoon; place into a bowl. Season with salt and pepper.
  • Spread squash, tomatoes, onion, feta cheese, spinach, and spaghetti sauce in 3 even layers in a casserole dish. Top with Parmesan cheese.
  • Bake in the preheated oven until Parmesan cheese is melted and bubbly, 30 minutes to 1 hour.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 10 g, Cholesterol 17.6 mg, Fat 5.8 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 396.8 mg, Sugar 3.7 g

SHEET-PAN ROASTED SQUASH AND FETA SALAD



Sheet-Pan Roasted Squash and Feta Salad image

Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.

Provided by Anna Stockwell

Categories     Squash     Bread     Feta     Vinegar     Honey     Thyme     Sheet Pan     Sheet-Pan Dinner     Radicchio     Escarole     Dinner     One-Pot Meal     Fall     Quick & Easy

Yield 4 servings

Number Of Ingredients 11

1 large or 2 small acorn or delicata squash (about 1 1/2 lb. total), halved lengthwise, seeded, cut into 1/4" slices
1/4 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil, divided
1 1/2 tsp. kosher salt, divided
4 slices country bread, cut into 1" cubes (about 4 cups)
1/2 lb. Greek feta, cut into 1" cubes
1/4 cup sherry or red wine vinegar
1 tsp. honey
1 tsp. thyme leaves
1 head of radicchio or 1/2 head of escarole, leaves separated, torn into large pieces
Aleppo-style pepper (for serving; optional)

Steps:

  • Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10-15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8-10 minutes.
  • Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
  • Transfer to a platter and sprinkle with Aleppo pepper (if using).

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