SPAGHETTI SQLAW
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Drizzle the olive oil on top of the squash and season with salt and pepper. Roast the squash on a baking sheet skin-side up for 40 minutes. Let cool, then use a fork to pull out the strands of squash.
- Whisk together the mayonnaise, vinegar, mustard, celery seed, Sriracha and sugar in a bowl. Mix the dressing and squash together and season with salt and pepper.
- Serve on the side or on top of your favorite sandwich. I like it on hot pastrami on rye bread!
SPAGHETTI SQUASH PAD THAI
This low-carb dish is tasty and filling, even if you're not watching your waistline! Spicy and flavorful, this dish is always sure to please!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
- Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
- Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
- Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 22.1 g, Cholesterol 82.5 mg, Fat 23.5 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 4.8 g, Sodium 887.2 mg, Sugar 6 g
SPAGHETTI SQUASH SALAD
I've tried other spaghetti squash recipes, but I like this one since it's so crisp, colorful and fun. Plus, it can be a side dish or a relish.-Patricia Aurand, Findlay, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator.
Nutrition Facts : Calories 263 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 1g protein.
SAVORY BAKED SPAGHETTI SQUASH
Side dish of spaghetti squash that is perfect with turkey or any roast meat!
Provided by arnandlor
Categories Side Dish Vegetables Squash
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish with non-stick cooking spray.
- Sprinkle 2 tablespoons water into each squash half. Place squash, cut side down, in a microwaveable dish. Microwave on high until soft, about 10 minutes.
- Scrape out squash strings with a fork and place in a mixing bowl. Add Parmesan cheese, cream, egg, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly. Transfer mixture to prepared baking dish. Sprinkle with shredded Cheddar cheese.
- Bake in preheated oven until browned and set, about 30 minutes.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 9.3 g, Cholesterol 60.6 mg, Fat 10.3 g, Fiber 0.2 g, Protein 6.7 g, SaturatedFat 5.9 g, Sodium 368.9 mg, Sugar 0.3 g
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