SPAGHETTI SQUASH MEDLEY
Provided by Kristy Still
Number Of Ingredients 7
Steps:
- In a dutch oven or steamer, begin by fully steaming the spaghetti squash. Once it is steamed, scrape out the seeds with a fork. Then, use a fork to scrape out the remaining spaghetti squash and set aside.
- In a large skillet heat up enough olive oil to coat the skillet. Then, add in the frozen veggies and garlic. Let this simmer for 10-15 minutes until the veggies are warm.
- Add in the spaghetti squash and the cooked chicken breast and let simmer an additional 10 minutes.
- Continue tossing in the skillet to coat with olive oil and garlic.
- Serve topped with parsley.
- Serves 4
Nutrition Facts : ServingSize 1 Servings
SPAGHETTI SQUASH MEDLEY
"We raise spaghetti squash in our garden, and I enjoy coming up with different ways to use it," writes Wanda Ivan of Salina, Kansas. "We like the colorful mix of tomatoes, carrot, broccoli and snow peas in this microwave dish."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise, discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool., Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 1-2 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. , Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 1-1/2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture. , When squash is cool enough to handle, use a fork to separate strands; toss with tomato mixture. Serve with Parmesan cheese.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 336mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
RUSTIC SPAGHETTI SQUASH MEDLEY RECIPE - (4.5/5)
Provided by á-162035
Number Of Ingredients 10
Steps:
- To prepare squash, wash and pierce 4 times with a knife, place on the middle rack in the oven and bake at 375 F for 45 minutes. Then slightly cool, cut in half and remove the seeds. With a fork scoop out the spaghetti strands and set aside. In a large non-stick saucepan, heat olive oil and add garlic. Cook on low heat until just fragrant, increase heat to medium and add parsley and paprika, cook for 2 minutes while stirring. Add tomatoes, mushrooms, salt and cayenne and cook for 5 more minutes stirring occasionally. Stir in squash and lemon juice until well combined.
SQUASH MEDLEY
I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. -Dolores Wolff Rosenberg, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.
Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
SPAGHETTI SQUASH MEDLEY RECIPE - (5/5)
Provided by bdeedman
Number Of Ingredients 12
Steps:
- 1. Pierce squash six times with a sharp knife. Place on a microwave-safe plate; microwave on high for 7 minutes. Turn squash; cook 7 minutes longer. Cover with an inverted bowl; let stand for 10 minutes. 2. Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 2-3 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture. 3. Halve squash lengthwise; remove seeds. Using a fork, separate squash into strands; toss with tomato mixture. Serve with Parmesan cheese
ACORN SQUASH MEDLEY
One of nature's finest creations: squash. Squash appeals to most pallets and pairs well with virtually every food category. I served this with a glass of Merlot, black seedless grapes and banana-walnut-cranberry bread--a heavenly combination. Enjoy!
Provided by DayJahView
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Halve both acorn squash and remove and discard seeds. Place upside down on microwaveable dish and cook on high for 8-10 minutes until softened. Scoop out squash leaving approximately 1/4 inch on shells to retain their shapes. Set aside. Cook sausages, cool and cut into 1/2 inch size bites. Saute thinly sliced garlic, shredded carrots and chopped peppers in olive oil for 3-4 minutes until softened. Stir in spinach, mushrooms and seasonings and cook 3-4 minutes more. Remove from heat, combine with cooked rice, sausage and squash. Fill each half of the acorn shells with equal amounts of the filling. Bake in 350 degree oven for 20 minutes. Cool five minutes before serving. Enjoy.
Nutrition Facts : Calories 325.1, Fat 7.5, SaturatedFat 1, Cholesterol 0.4, Sodium 192, Carbohydrate 60.5, Fiber 9.6, Sugar 7.8, Protein 8.8
SPAGHETTI SQUASH MEDLEY
'We raise spaghetti squash in our garden, and I enjoy coming up with different ways to use it,' writes Wanda Ivan of Salina, Kansas. 'We like the colorful mix of tomatoes, carrot, broccoli and snow peas in this microwave dish.'
Provided by Allrecipes Member
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- Pierce squash six times with a sharp knife. Place on a microwave-safe plate; microwave on high for 7 minutes. Turn squash; cook 7 minutes longer. Cover with an inverted bowl; let stand for 10 minutes.
- Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 2-3 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture.
- Halve squash lengthwise; remove seeds. Using a fork, separate squash into strands; toss with tomato mixture. Serve with Parmesan cheese.
Nutrition Facts : Calories 109.8 calories, Carbohydrate 16.9 g, Cholesterol 1.8 mg, Fat 4.4 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 272.1 mg, Sugar 3.5 g
SPAGHETTI SQUASH MEDLEY
'We raise spaghetti squash in our garden, and I enjoy coming up with different ways to use it,' writes Wanda Ivan of Salina, Kansas. 'We like the colorful mix of tomatoes, carrot, broccoli and snow peas in this microwave dish.'
Provided by Allrecipes Member
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- Pierce squash six times with a sharp knife. Place on a microwave-safe plate; microwave on high for 7 minutes. Turn squash; cook 7 minutes longer. Cover with an inverted bowl; let stand for 10 minutes.
- Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 2-3 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture.
- Halve squash lengthwise; remove seeds. Using a fork, separate squash into strands; toss with tomato mixture. Serve with Parmesan cheese.
Nutrition Facts : Calories 109.8 calories, Carbohydrate 16.9 g, Cholesterol 1.8 mg, Fat 4.4 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 272.1 mg, Sugar 3.5 g
SQUASH MEDLEY
Make and share this Squash Medley recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 4h20m
Yield 8 squash, 8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle squash with salt.
- In a slow cooker, layer half of the squash, tomatoes, onions, and green pepper.
- Add 1 tablespoon brown sugar.
- Layer the other half of vegetables, and top with remaining brown sugar.
- Dissolve bouillon cube in hot water, and pour this into slow cooker.
- Top with bacon. Sprinkle bread crumbs over top.
- Cover, and cook on low for 4-6 hours.
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