Spaghetti Squash Mediterranean Style 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

ITALIAN SPAGHETTI SQUASH



Italian Spaghetti Squash image

Very tasty twist for spaghetti squash. This will serve four as a main course with crusty bread, or more as a side to your favorite meat entree. Leftovers reheat very well, too.

Provided by Judy in Delaware

Categories     Side Dish     Vegetables     Squash

Time 1h40m

Yield 4

Number Of Ingredients 11

½ cup water
1 spaghetti squash, halved and seeded
2 tablespoons butter
1 tablespoon olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes with onion, celery, and green pepper
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon ground black pepper
¼ cup shredded Parmesan cheese, plus more for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour water in baking dish and place halved squash cut-sides down in the dish.
  • Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
  • Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
  • Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 22.4 g, Cholesterol 19.7 mg, Fat 12.5 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 5.2 g, Sodium 1229.8 mg, Sugar 6.1 g

MIDDLE EASTERN STYLE SPAGHETTI SQUASH



Middle Eastern Style Spaghetti Squash image

Spaghetti squash, which has a pretty bland flavor on its own, gets an exotic treatment in this Middle Eastern cuisine inspired recipe.

Provided by Johnney

Categories     One Dish Meal

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 spaghetti squash, cooked by your favorite method and separated into strands (See How to Cook Spaghetti Squash)
2 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon ground cardamom
3/4 teaspoon ground coriander
1/8 teaspoon ground ginger
1/8 teaspoon allspice
salt, to taste
white pepper, to taste
1/2 cup toasted slivered almonds
1 orange, zest of

Steps:

  • In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper.
  • Cook for about a minute.
  • Stir in squash and sauté until well coated, adding white pepper and salt to taste.
  • Remove to serving dish.
  • Sprinkle with toasted almonds and orange zest just before serving.

Nutrition Facts : Calories 142.8, Fat 13.2, SaturatedFat 3.5, Cholesterol 10.2, Sodium 36.2, Carbohydrate 5.6, Fiber 1.2, Sugar 0.4, Protein 2.3

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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