Spaghetti Squash Puttanesca With Tofu Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPAGHETTI PUTTANESCA



Spaghetti puttanesca image

Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family

Provided by Esther Clark

Categories     Dinner, Pasta, Supper

Time 35m

Number Of Ingredients 10

3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
½ tsp chilli flakes (optional)
400g can chopped tomatoes
5 anchovy fillets, finely chopped
120g pitted black olives
2 tbsp capers, drained
300g dried spaghetti
½ small bunch of parsley, finely chopped

Steps:

  • Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
  • Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
  • Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

Nutrition Facts : Calories 495 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium

SHEET-PAN SPAGHETTI SQUASH PUTTANESCA



Sheet-Pan Spaghetti Squash Puttanesca image

Rather than pasta, serve the salty and spicy flavors of this classic Southern Italian dish with spaghetti squash "noodles" for a delicious, hearty vegetarian dinner.

Provided by Katherine Sacks

Categories     Tomato     Bake     Low Carb     Low Fat     Kid-Friendly     Low Cal     Wheat/Gluten-Free     Dinner     Zucchini     Spring     Summer     Healthy     Low Cholesterol     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Sheet-Pan Dinner     Small Plates

Yield 4 servings (7-8 cups)

Number Of Ingredients 17

1 large spaghetti squash (3 1/2-4 pounds)
Kosher salt, freshly ground black pepper
Nonstick vegetable cooking spray
1 oil-packed anchovy fillet, drained, finely chopped (optional)
1 garlic clove, finely chopped
12 ounces cherry tomatoes (about 2 cups)
1 pint shiitake mushrooms, stemmed, quartered (about 1 1/2 cups)
1/4 cup pitted oil-cured black olives, chopped
1 tablespoon drained capers
1/2 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided
1/4 cup pine nuts
1/4 cup coarsely chopped fresh basil, divided
1/4 cup coarsely chopped fresh parsley, divided
1/2 cup ricotta
Special equipment:
An 18x13" rimmed baking sheet

Steps:

  • Position rack in center of oven and preheat to 375°F. Halve squash lengthwise and scoop out seeds. Season inside of squash with salt and pepper. Coat baking sheet with cooking spray; lay halves cut side down on sheet and bake 30 minutes.
  • Meanwhile, combine anchovy (if using), garlic, tomatoes, mushrooms, olives, capers, red pepper flakes, and 2 Tbsp. oil in a large bowl. Remove baking sheet from oven and transfer tomato mixture to sheet alongside squash. Return to oven and cook until squash is tender and shell is easily pierced, about 15 minutes more.
  • Meanwhile, toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate; set aside.
  • Remove sheet from oven. Scrape squash crosswise to pull strands from shells into a medium bowl; discard shells. Using the back of a fork or spoon, gently push down on tomatoes on sheet to break them up and release their juices. Scrape tomato mixture and any accumulated juices into bowl with squash. Add remaining 1 Tbsp. oil, then toss with half of basil, parsley, and reserved pine nuts. Divide among bowls and dollop with ricotta. Garnish with remaining basil, parsley, and pine nuts.

SPAGHETTI SQUASH WITH PESTO AND TOFU



Spaghetti Squash with Pesto and Tofu image

A lower calorie, nutrient-rich version of pesto pasta.

Provided by Emily

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5h45m

Yield 6

Number Of Ingredients 11

1 (12.3 ounce) package light firm tofu, sliced
1 large spaghetti squash, halved and seeded
2 tablespoons olive oil
1 clove garlic, minced
salt and ground black pepper to taste
cooking spray
1 (8 ounce) can sliced mushrooms, drained
8 marinated artichoke hearts, chopped
¼ cup pesto
2 tablespoons heavy whipping cream
1 cup shredded mozzarella cheese

Steps:

  • Drain tofu by placing slices between sheets of paper towels on a dinner plate. Cover with a second dinner plate and chill in the refrigerator, 4 hours to overnight, changing paper towels as they become soaked.
  • Preheat oven to 350 degrees F (175 degrees C). Poke holes in the squash flesh with a fork. Add olive oil, garlic, salt, and black pepper to the cavity; place on a baking sheet.
  • Bake squash in the preheated oven until until easily pierced with a knife, about 40 minutes. Cool until easily handled, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands.
  • Spray a large skillet with cooking spray. Cut the tofu slices into cubes and cook over medium heat until crisp on the outside and firm to the touch, about 20 minutes. Stir in mushrooms and artichokes; cook and stir until heated through, about 5 minutes. Add squash strands to the skillet and cook until warmed through, about 5 minutes.
  • Combine pesto and cream in a small bowl. Pour over tofu and squash mixture in the skillet; mix well. Sprinkle mozzarella cheese on top and serve.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 28.9 g, Cholesterol 22.2 mg, Fat 18.4 g, Fiber 2.5 g, Protein 14.2 g, SaturatedFat 5.4 g, Sodium 623.3 mg, Sugar 1.2 g

SPAGHETTI SQUASH PUTTANESCA



Spaghetti Squash Puttanesca image

We've replaced the pasta in this classic Italian dish with nutritious, gluten free spaghetti squash.

Provided by Jamie Geller

Categories     Main, Dinner

Time 55m

Yield 4 to 5

Number Of Ingredients 10

1 large spaghetti squash
5 tablespoons plus 2 teaspoons extra virgin olive oil, such as Colavita
2 pints grape tomatoes
6 anchovy fillets, minced finely
½ teaspoon crushed red pepper
4 garlic cloves, grated
1 cup Kalamata olives, pitted and chopped
⅓ cup capers
¼ cup chopped flat-leaf parsley
Garnish: grated Parmesan cheese (optional)

Steps:

  • 1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Cut spaghetti squash in half lengthwise, and scoop out seeds, leaving the flesh intact. 3. Drizzle cut side with 2 tablespoons evoo, and season with salt and pepper. Place cut-side down on prepared baking sheet. Roast in a 375°F oven for 30 to 40 minutes, or until a knife can be inserted with no resistance. 4. Meanwhile, toss tomatoes with 2 tablespoons evoo, salt, and pepper. In the last 15 minutes of cooking, place tomatoes in the oven along with the squash for 15 minutes, or until blistered. 5. Remove squash and tomatoes from oven and cool. With a fork, gently scrape the fragile squash strands into a mixing bowl. 6. Heat 2 teaspoons of evoo in a large saute pan. Add anchovies and cook for 3 to 5 minutes, until anchovies melt into hot oil. Add garlic, olives, capers, and spaghetti squash. Gently toss together. 7. Fold in roasted tomatoes, parsley, and 1 tablespoon of evoo. Sprinkle Parmesan cheese on top (if using). Serve immediately. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

Nutrition Facts :

SPAGHETTI SQUASH PUTTANESCA WITH TOFU



Spaghetti Squash Puttanesca With Tofu image

Invented this today trying to figure out something for lunch. Ingredients can easily be substituted to make this vegetarian or vegan. Simply use vegetable broth and soy cheese equivalents. Much lower carb than traditional spaghetti. I do the spaghetti squash in the microwave, which is super easy. Cut in half, scrape the seeds, then cook until it breaks into strands easily with a fork. I guessed at the spice amounts, so adjust to your own taste. Prep time includes pressing and draining tofu.

Provided by Queen Roachie

Categories     One Dish Meal

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 17

1/2-1 spaghetti squash, cooked
1/2 lb firm tofu, pressed and cubed
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1/4-1/3 cup chicken broth
1/2 tablespoon dried minced onion flakes
1/2 tablespoon dried parsley
1/2 teaspoon dried chili pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon granulated garlic
1/4 teaspoon dried thyme
1/4 teaspoon fresh ground pepper
1 dash ground nutmeg
12 kalamata olives, chopped
1 tablespoon capers, chopped
1/2 cup cremini mushroom, rough chopped
2 tablespoons parmesan cheese
1/4 cup feta cheese

Steps:

  • In 10 inch saute pan, combine stewed tomatoes, chicken broth, onion, parsley, pepper flakes, basil, garlic, thyme, ground pepper, and nutmeg. Bring to boil and reduce heat, simmering about 10 minutes. If your tomatoes are not chopped, break them apart with the back of a spoon.
  • Add olives, capers, and mushrooms and continue to simmer until mushrooms are tender, about 10 minutes. If needed, add more chicken broth. Add Parmesan and stir into sauce.
  • Add cubed tofu and gently fold into sauce. Cover and let simmer until tofu is heated and has absorbed some flavor, about 5 minutes. Stir in cooked shredded spaghetti squash and top with Feta. Re-cover and let sit on low heat until heated through and cheese has softened.

SPAGHETTI SQUASH WITH PESTO AND TOFU



Spaghetti Squash with Pesto and Tofu image

A lower calorie, nutrient-rich version of pesto pasta.

Provided by Emily

Categories     Sauces

Time 5h45m

Yield 6

Number Of Ingredients 11

1 (12.3 ounce) package light firm tofu, sliced
1 large spaghetti squash, halved and seeded
2 tablespoons olive oil
1 clove garlic, minced
salt and ground black pepper to taste
cooking spray
1 (8 ounce) can sliced mushrooms, drained
8 marinated artichoke hearts, chopped
¼ cup pesto
2 tablespoons heavy whipping cream
1 cup shredded mozzarella cheese

Steps:

  • Drain tofu by placing slices between sheets of paper towels on a dinner plate. Cover with a second dinner plate and chill in the refrigerator, 4 hours to overnight, changing paper towels as they become soaked.
  • Preheat oven to 350 degrees F (175 degrees C). Poke holes in the squash flesh with a fork. Add olive oil, garlic, salt, and black pepper to the cavity; place on a baking sheet.
  • Bake squash in the preheated oven until until easily pierced with a knife, about 40 minutes. Cool until easily handled, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands.
  • Spray a large skillet with cooking spray. Cut the tofu slices into cubes and cook over medium heat until crisp on the outside and firm to the touch, about 20 minutes. Stir in mushrooms and artichokes; cook and stir until heated through, about 5 minutes. Add squash strands to the skillet and cook until warmed through, about 5 minutes.
  • Combine pesto and cream in a small bowl. Pour over tofu and squash mixture in the skillet; mix well. Sprinkle mozzarella cheese on top and serve.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 28.9 g, Cholesterol 22.2 mg, Fat 18.4 g, Fiber 2.5 g, Protein 14.2 g, SaturatedFat 5.4 g, Sodium 623.3 mg, Sugar 1.2 g

More about "spaghetti squash puttanesca with tofu recipes"

SPAGHETTI SQUASH STIR-FRY WITH TOFU | UPROOT KITCHEN
spaghetti-squash-stir-fry-with-tofu-uproot-kitchen image
2013-10-29 1 large spaghetti squash 1 block firm tofu 2 c broccoli florets ½ c sugar snap peas 1 green pepper ½ onion 1 small carrot 3 tbsp peanut butter 2 tbsp soy sauce 1 tbsp mild curry paste 1 tsp rice vinegar Toppings: toasted cashews, …
From uprootkitchen.com


SPAGHETTI SQUASH PUTTANESCA - COOKSTR.COM
spaghetti-squash-puttanesca-cookstrcom image
Place the spaghetti squash on the sheet and poke about 12 holes in the flesh with a long metal skewer. Bake for 50 minutes. Bake for 50 minutes. Place a large saucepan over medium heat and add 2 tablespoons of the olive oil.
From cookstr.com


RECIPE: SPAGHETTI SQUASH PUTTANESCA - QUICK AND DIRTY TIPS
recipe-spaghetti-squash-puttanesca-quick-and-dirty-tips image
2015-09-29 Puttanesca is a Southern Italian specialty featuring a tomato sauce that typically contains olives, garlic, capers, hot pepper, and anchovies. The sauce is most often served with pasta, but it goes great with grilled chicken, too! PREP …
From quickanddirtytips.com


VEGAN SPAGHETTI SQUASH ALLA PUTTANESCA - DHERBS
vegan-spaghetti-squash-alla-puttanesca-dherbs image
2022-03-16 Preheat oven to 350º F and line a baking sheet with a silicone mat or aluminum foil. Cut the spaghetti squash in half (lengthwise), clean out seeds, and season each side with a pinch of sea salt and pepper. Drizzle a little olive oil on …
From dherbs.com


SPAGHETTI SQUASH PUTTANESCA - HEALTHYRECIPEECSTASY.COM
spaghetti-squash-puttanesca-healthyrecipeecstasycom image
2012-10-26 Add the spaghetti squash, mix together, and let simmer for another five minutes. Add the squash to a plate and top with the parsley. At this point, you can add more chopped anchovy fillets as garnish and some Pecorino-Romano …
From healthyrecipeecstasy.com


33 BEST SPAGHETTI SQUASH RECIPES - FOOD NETWORK
33-best-spaghetti-squash-recipes-food-network image
In her recipe, Katie adds curry, lemon zest, shallots and cilantro to room-temperature butter to add major flavor to roasted spaghetti squash. Tip: Make an extra batch of butter and keep on hand ...
From foodnetwork.com


ROASTED SPAGHETTI SQUASH W/ EGGPLANT PUTTANESCA
roasted-spaghetti-squash-w-eggplant-puttanesca image
2015-11-18 When spaghetti squash is tender, scoop the seeds out- then scoop out spaghetti squash strands into a bowl, and fluff and toss well with salt, pepper and 1 tablespoon olive oil. Divide among bowls and top with the eggplant …
From feastingathome.com


KETO SPAGHETTI SQUASH PUTTANESCA - I BREATHE I'M HUNGRY
keto-spaghetti-squash-puttanesca-i-breathe-im-hungry image
2018-10-10 3 cups cooked spaghetti squash Instructions Heat the olive oil in a large skillet. Add the garlic, capers, anchovy paste and olives and cook for 2 minutes, or until fragrant. Add the tomatoes and red pepper flakes. Simmer 5 …
From ibreatheimhungry.com


BEST PASTA PUTTANESCA RECIPE - HOW TO MAKE PASTA PUTTANESCA
best-pasta-puttanesca-recipe-how-to-make-pasta-puttanesca image
2022-01-12 Directions. In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, 1 minute more. Add tomatoes, olives, capers, and red ...
From delish.com


SPAGHETTI-SQUASH SPAGHETTI | AMERICAN HEART ASSOCIATION RECIPES
spaghetti-squash-spaghetti-american-heart-association image
Cut spaghetti squash in half. On a baking sheet coated with cooking spray, place halves of squash face down and bake for 1 hour or until tender. Heat oil in medium saucepan over medium heat. Add garlic and onion and cook until soft, about 5-7 …
From recipes.heart.org


CHICKEN PUTTANESCA WITH SPAGHETTI SQUASH RECIPE - COOKIN CANUCK
chicken-puttanesca-with-spaghetti-squash-recipe-cookin-canuck image
2019-12-05 Using a large, sharp knife, pierce the spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through …
From cookincanuck.com


RECIPES FOR PARMESAN TOFU & WINTER PUTTANESCA OVER SPAGHETTI …
Bake the spaghetti squash first. Start simmering the puttanesca sauce. Bring the water up to a boil. Press the tofu and crust. Pull out the spaghetti squash and increase the heat to 400. Scrape out the squash and toss with a fork to pull apart the threads. While the tofu is baking, boil the pasta. Toss the pasta and spaghetti squash together ...
From lillystable.com


ZESTY SPAGHETTI A LA PUTTANESCA RECIPE - FOOD NEWS
For the spaghetti alla puttanesca with horseradish recipe, boil the spaghetti in abundant salted water. At the same time, pour 1/2 tablespoon of oil into a pan and heat it with the chili pepper cut in half; add the tomato passata and cook for 10 minutes. Season with salt if needed. Drain the al dente pasta, leaving 4 spaghetti in the water.
From foodnewsnews.com


VEAL CHOPS WITH PUTTANESCA SAUCE AND ALFREDO SPAGHETTI SQUASH
Using a fork, scrape the spaghetti from the squash shell and place in a bowl. Toss the spaghetti with the Parmigiano-Reggiano, butter, parsley, salt, and pepper. Toss to coat. Serve each chop with some of the puttanesca sauce on top and a portion of the spaghetti Alfredo alongside.
From plain.recipes


SPAGHETTI SQUASH PUTTANESCA | RECIPE | SPAGHETTI SQUASH, HEALTHY ...
This gorgeous Puttanesca recipe is exploding with incredible flavor and texture! Dec 25, 2020 - Imagine diving into an indulgent bowl of pasta made entirely of veggies! Pinterest
From pinterest.co.uk


10 BEST SPAGHETTI SQUASH AND TOFU RECIPES | YUMMLY
Easy Vegan Curry with Baked Spaghetti Squash Noodles (Gluten Free) Abbey's Kitchen. salt, spaghetti squash, extra firm tofu, low sodium tamari, spaghetti squash and 15 more.
From yummly.com


SPAGHETTI SQUASH AND TOFU RECIPES (4) - SUPERCOOK
Supercook found 4 spaghetti squash and tofu recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list spaghetti squash and tofu. Order by: Relevance. Relevance Least ingredients Most ingredients. 4 results. Page 1. …
From supercook.com


CHICKEN PUTTANESCA WITH SPAGHETTI SQUASH
2018-05-26 3. Before handling, let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Keep warm until ready to serve. The Sauce: 1. Lightly coat a large nonstick skillet with cooking spray and set over medium-high heat. Add ...
From nutritionandcleanse.wordpress.com


10 BEST SPAGHETTI SQUASH AND TOFU RECIPES | YUMMLY
Spaghetti squash with vegan cheese sauce and smoked tofu Lowcarb Vegan. thyme, oil, wheat flour, soy milk, spaghetti squash, nutritional yeast and 3 more.
From yummly.com


SPAGHETTI SQUASH PUTTANESCA - BIGOVEN.COM
Awesome fresh 'spaghetti' recipe. - Spaghetti Squash Puttanesca
From bigoven.com


SQUASHGHETTI PUTTANESCA RECIPE | DR. B.J. HARDICK
2019-01-21 Directions Preheat oven to 350 degrees F. Lightly grease a baking sheet. Cut spaghetti squash in half and remove seeds. Oil, salt and pepper sides and bake for 30 minutes until a sharp knife can be inserted with only a little resistance.
From drhardick.com


SPAGHETTI SQUASH PUTTANESCA - CLASSICO® PASTA SAUCE - FOOD
1 Large spaghetti squash (3-4 lbs) 1 jar (24 oz.) Classico® Riserva Triple Olive Puttanesca Sauce Directions Preheat oven to 375°F and prepare 11x13 baking dish with cooking spray. Halve squash lengthwise and remove seeds. Season inside of squash with salt and pepper. Lay halves cut side down in baking dish and bake for 30 minutes.
From classico.com


50 BEST SPAGHETTI SQUASH RECIPES WE CAN’T LIVE WITHOUT
2022-05-12 Plus, it’s filled with antioxidants, vitamin C and so many other vitamins and minerals. Keep reading for 50 tasty and healthy spaghetti squash recipes that will satisfy any craving. 1. Roasted Spaghetti Squash. This recipe is easy, simple, and totally tasty! You can use this method of cooking for almost any recipe.
From insanelygoodrecipes.com


SPAGHETTI SQUASH PUTTANESCA - CLASSICO® PASTA SAUCE
Halve squash lengthwise and remove seeds. Season inside of squash with salt and pepper. Lay halves cut side down in baking dish and bake for 30 minutes. While squash is cooking combine anchovies, Classico® Riserva Triple Olive Puttanesca Sauce and crushed red pepper in a sauce pan and bring to a boil, then reduce heat to a low simmer.
From classico.com


SPICY PEANUT TOFU AND SPAGHETTI SQUASH - FOX AND BRIAR
2015-10-21 1 spaghetti squash 4-6 cups prepared squash 14 ounces extra firm tofu 1 red bell pepper diced 3 tablespoons canola oil 4 cups arugula For The Sauce: 1/2 cup natural peanut butter 1/3 cup rice vinegar 2 tablespoons low sodium soy sauce 2 tablespoons brown sugar 1 tablespoon sesame oil 1 tablespoon chili garlic sauce more or less to taste
From foxandbriar.com


SPAGHETTI ALLA PUTTANESCA E TONNO • JULES BALANCED RECIPES
2021-11-13 Add strained tomatoes and simmer sauce over low heat. Halfway through the pasta cooking time, skim 1/3 cup (80 ml) of the pasta water and add to the sauce, stir well. 3 minutes before the end of the cooking time, drain the tuna and add to the sauce, season with puttanesca seasoning, salt, and pepper to taste.
From julesbalancedrecipes.com


BAKED SPAGHETTI SQUASH PUTTANESCA - MOUNTAIN MAMA COOKS
2017-03-04 Cook 2 minutes more. Stir in the marinara sauce and bring to a simmer. Cook for 10 minutes and then remove sauce from heat. Lightly butter a 9×9 or similar size baking dish; set aside. Spare the meat of the spaghetti squash out of the shells and place into a large bowl. Add ricotta cheese, a pinch of salt and pepper and 2 cups of the ...
From mountainmamacooks.com


RECIPE: SPAGHETTI SQUASH WITH PUTTANESCA SAUCE - RECIPELINK.COM
TO PREPARE THE SQUASH: Preheat oven to 425 degrees F. Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the squash with 1 tablespoon oil and sprinkle with salt and pepper. Place on baking sheet, cut side up, and roast for 45 to 60 minutes or until tender. TO PREPARE THE PUTTANESCA SAUCE: Meanwhile, heat the remaining 2 ...
From recipelink.com


SPAGHETTI SQUASH PUTTANESCA RECIPE - GOOD HOUSEKEEPING
2009-08-04 Microwave on High 5 to 6 minutes per pound, about 20 minutes, or until squash is tender when pierced with knife. Cool 10 minutes for easier handling. Meanwhile, in medium bowl, mix tomatoes, sliced...
From goodhousekeeping.com


VEGAN SPAGHETTI ALLA PUTTANESCA - COOKIE AND KATE
2021-10-19 Bring the mixture to a simmer over medium-high heat, then reduce heat to medium and simmer, stirring often, for 20 minutes. Remove the sauce from heat, and stir in the olive oil and almost all of the chopped parsley, reserving some to sprinkle on the finished bowls.
From cookieandkate.com


SPAGHETTI SQUASH WITH CHARD, WALNUTS AND CHèVRE | FEASTING AT …
2022-03-04 Add chard ribbons and salt stir for 2 minutes until wilted and fully coated with the oil. Add 1 tablespoon of water and cover and steam for 2 minutes. Add cooked roasted spaghetti squash, stir in and heat until warm. Sprinkle goat cheese and toasted walnuts over the top. Add salt and pepper, if needed and serve!
From feastingathome.com


THE 35 BEST SPAGHETTI SQUASH RECIPES - GYPSYPLATE
2021-09-24 14. Instant Pot Cheesy Garlic Spaghetti Squash. This instant pot cheesy garlic spaghetti squash does what it sounds like it does, it can be made fully in an instant pot. It’s very easy to make, and it’s wonderfully cheesy. Fans of an …
From gypsyplate.com


SPAGHETTI SQUASH PUTTANESCA | RECIPES | MY MILITARY SAVINGS
Halve squash lengthwise and remove seeds. Season inside of squash with salt and pepper. Lay halves cut side down in baking dish and bake for 30 minutes. While squash is cooking combine anchovies, Classico® Riserva Triple Olive Puttanesca Sauce and crushed red pepper in a sauce pan and bring to a boil, then reduce heat to a low simmer.
From d1ov6k2zb9isuq.cloudfront.net


MAPLE-GLAZED TOFU WITH SPAGHETTI SQUASH RECIPE | EPICURIOUS
2006-11-30 1. Preheat oven to 350°F. Cut the squash in half lengthwise and scoop out the seeds. Brush both halves with the butter and sprinkle with the brown sugar. Place them, cut sides down, on a baking ...
From epicurious.com


SPAGHETTI WITH TUNA PUTTANESCA RECIPE - FOOD NEWS
Bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente, about 6 to 8 minutes. Pour through a colander to drain. While the spaghetti is cooking, heat the remaining 2 tablespoons olive oil in a large pot until it shimmers. Add the olive-caper mixture and the tuna.
From foodnewsnews.com


EGGPLANT PUTTANESCA - AN EASY EGGPLANT PASTA RECIPE
Instructions. In large skillet/saute pan heat olive oil over medium heat, saute onion and eggplant until tender, about 8 – 10 min. Add sauce, olives, capers, red pepper flakes, cover, reduce heat to low and simmer for 15 – 20 min. Sauce is ready when eggplant is fully tender. Cook pasta according to package directions.
From simple-veganista.com


SPAGHETTI ALLA PUTTANESCA | ALLRECIPES.COOKING
2001-12-07 The instruction how to make Spaghetti alla puttanesca. Cook the spaghetti in a large saucepan of lightly salted water according to the packet instructions or until al dente. Heat the oil in a large non stick frying pan over a medium heat. Add the onion, cook stirring occasionally for 5 minutes or until soft. Add the chilli, garlic, anchovies ...
From allrecipes.cooking


SPAGHETTI SQUASH & CHICKEN MEATBALLS WITH PUTTANESCA-ISH
2020-04-30 1 2-3 lb spaghetti squash; Instructions. Preheat oven to 375 degrees. Slice spaghetti squash tail to stem lengthwise. Scoop out all the seeds and stringy flesh. Place cut side down in a large baking dish or on a roasting pan lined in parchment. Roast for 30-45 minutes, depending how big the squash is. You can check it at 30 minutes by piercing ...
From elliebfit.com


SPAGHETTI PUTTANESCA WITH CAPERS AND OLIVES RECIPE
Ingredients. 8 ounces angel hair pasta; 28 ounce can unsalted peeled whole plum tomatoes; 4 ounces sliced black olives; 4 tablespoons capers; 2 scallions thinly sliced
From kjdfsljfkdslf.blogspot.com


RECIPES FOR SPAGHETTI SQUASH PUTTANESCA - COOKTIME24.COM
Recipes: spaghetti squash puttanesca, spaghetti squash puttanesca with tofu resepi nachos salsa | resepi salmon head | resepi sour cream untuk fish grill | cara sos nachos | timun mayonis recipe | basil_423 سسناب | سناب basil_423 | velveeta180 | cooktime24.com | cooktime24.com
From cooktime24.com


Related Search