SPAGHETTI SQUASH FRIED RICE RECIPE - (4.2/5)
Provided by Johanna
Number Of Ingredients 8
Steps:
- Spaghetti Squash Poke several holes in squash to release steam as it cooks. Cook for about 15 minutes in the microwave until completely soft. Also you can bake in the oven at 375 F for about 45-55 minutes until cooked through. You will need to pierce holes through the squash no matter which method you choose. Let squash cool a bit. Cut in half, remove seeds and scoop out spaghetti. Place in a large bowl and discard seeds. Slice the squash into small "rice" like pieces. Fried Rice In a large non stick skillet add the oil, garlic and carrots. Heat over medium high heat a few minutes until the carrots soften. Add the chopped spaghetti squash into the pan and cook for about 5 minutes. Quickly stir in the eggs with a rubber spatula and combine well. They will scramble into the squash. Add fish sauce, some Sriracha and 1/4 cup green onion. Combine well. Serve topped with more green onion.
ROASTED SPAGHETTI SQUASH
Make this delicious, healthy, and easy Roasted Spaghetti Squash recipe for a meal that will become an instant classic.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
- When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley. Season with salt and red-pepper flakes and serve sprinkled with cheese, if desired.
SPAGHETTI SQUASH STIR FRY RECIPE BY TASTY
Here's what you need: spaghetti squash, canola oil, kosher salt, cornstarch, cold water, garlic, fresh ginger, red pepper flakes, soy sauce, honey, sesame oil, rice vinegar, water, canola oil, garlic, boneless, skinless chicken breast, red pepper flakes, kosher salt, red bell peppers, broccoli, water, carrots, snow pea, scallion
Provided by Tikeyah Whittle
Categories Dinner
Time 1h15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400°F (200°C).
- Place the squash halves, cut-side up, on a baking sheet. Coat the exposed flesh with the canola oil, then sprinkle with ¼ teaspoon salt. Flip over so the cut side is down, then bake for 40-50 minutes, until the squash is just barely tender when pierced with a fork. Remove from the oven and let cool slightly.
- Line a baking sheet with 2 clean kitchen towels.
- Use a fork to scrape out the "spaghetti" strands from the squash onto the prepared baking sheet and season with the remaining ¼ teaspoon salt, tossing to distribute. Let cool for 30 minutes. The spaghetti squash can be made ahead and stored in the refrigerator in an airtight container for up to 2 days. If using from the cold, remove the squash from the refrigerator 30 minutes before cooking.
- While the squash is cooling, make the sauce: In a medium bowl, whisk together the cornstarch and cold water until smooth. Grate the garlic on a microplane directly into the bowl. Add the ginger, red pepper flakes, soy sauce, honey, sesame oil, and rice vinegar and stir to incorporate. Whisk in the water until smooth.
- Make the stir fry: Heat 1 tablespoon canola oil in a 12-inch skillet or wok over medium-high heat. Add 1 clove of garlic and stir for about 30 seconds, until fragrant. Add the chicken, ⅛ teaspoon red pepper flakes, and ½ teaspoon salt and stir to coat. Cook the chicken for 6-8 minutes, letting it brown without stirring, until no pink remains and the chicken is cooked through. Transfer the chicken to a plate or bowl.
- Reduce the heat to medium. Without wiping out the pan, add the remaining tablespoon canola oil, remaining garlic clove, and remaining ⅛ teaspoon red pepper flakes and cook for 30 seconds, until fragrant. Add the bell peppers and broccoli, stir to coat, then deglaze the pan with the water, scraping up all the browned bits stuck to the bottom of the pan. Cook, stirring occasionally, until the broccoli is starting to soften, 8-10 minutes.
- Add the carrots and cook for another 2 minutes, then add the snow peas and season with a pinch of salt. Cook for another 2-3 minutes, until all of the vegetables are tender. Transfer the vegetables to the plate with the chicken.
- Roll up the spaghetti squash in the kitchen towels and wring to squeeze as much water as possible.
- Add 2 tablespoons of sauce to the pan and let come to a simmer, then add the spaghetti squash and stir constantly until heated through, 1-2 minutes. Divide the squash among serving bowls.
- Pour the remaining sauce into the pan and let simmer for about 1 minute, until thickened. Return the chicken and vegetables to the pan and toss to coat evenly in the sauce and heat everything through, 2-3 minutes. Divide among the bowls atop the squash. Garnish each bowl with thinly sliced scallions. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 497 calories, Carbohydrate 36 grams, Fat 22 grams, Fiber 7 grams, Protein 41 grams, Sugar 18 grams
SPAGHETTI SQUASH W/ BEEF & WILD RICE
Make and share this Spaghetti Squash W/ Beef & Wild Rice recipe from Food.com.
Provided by JaneSays30
Categories Lamb/Sheep
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Cut spaghetti squash in half and place in baking dish, flesh side down. Add about 1/2" of water, bake for approximately 1 hour or until squash is tender.
- The rice takes about an hour to cook, so start it as soon as the squash goes in the oven.
- While the rice and squash are cooking, begin browning the meat in a large skillet.
- Add the celery, onion, and garlic.
- When the meat is completely cooked and vegetables are tender, add fresh herbs and cook a few more minutes.
- Add tomato sauce and diced tomatoes.
- Add cooked rice to the sauce mixture.
- Serve spaghetti squash with sauce. If desired, add some crumbled feta or Parmesan cheese.
Nutrition Facts : Calories 305, Fat 8.1, SaturatedFat 2.7, Cholesterol 25.7, Sodium 421.5, Carbohydrate 48.7, Fiber 3.1, Sugar 5.2, Protein 12.3
RICE WITH SUMMER SQUASH
I don't usually create my own recipes, but this one passed my palate test. It offers a buttery flavor that those of us who are watching our weight miss at times. -Heather Ratigan of Kaufman, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes., Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.
Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 346mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SPAGHETTI SQUASH SAUTE
Quick simple side dish that can be served with anything.
Provided by joycekling
Categories Side Dish Vegetables Squash
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
- Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
- Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 113.4 mg, Sugar 0.8 g
ROASTED SPAGHETTI SQUASH
Roasted spaghetti squash instead of spaghetti noodles! Top with the favorite sauce of your choice.
Provided by clare
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
- Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 15.8 g, Cholesterol 2.2 mg, Fat 8.8 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 367.5 mg
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