Spaghetti Squash Second Time Around Recipes

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BAKED SPAGHETTI SQUASH



Baked Spaghetti Squash image

Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.

Provided by Ali Slagle

Categories     dinner, for two, vegetables, main course, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 cup freshly grated Parmesan
1/2 cup panko
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into 1/2-inch cubes (optional)

Steps:

  • Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
  • Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
  • Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

SPAGHETTI SQUASH - 2ND TIME AROUND!



Spaghetti Squash - 2nd Time Around! image

Had a couple of different leftovers and put them together with a few other things for a rather tasty meal! Enjoyed it enough to add it to my recipe book!

Provided by Happy Harry 2

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 slices meatloaf (thick slices)
16 ounces potato gnocchi, frozen
6 cups cooked spaghetti squash, cooked (in tomato sauce)
1/2 cup frozen peas
1/2 cup frozen carrots
5 medium button mushrooms, small chop
1 tablespoon butter (optional)
1/2 teaspoon italian seasoning
1/4 teaspoon fresh ground black pepper
1 1/2 teaspoons garlic powder
1/4-1/2 teaspoon salt (optional)
1/2-1 cup seasoned tomato sauce (optional)

Steps:

  • Bring large pot of lightly salted water to boil. Add all the gnocchi. Cover pot and bring back to a boil. Please stay close to monitor. Lower heat to maintain a low rolling boil. Cook no more then 8 to 10 minutes, stirring frequently until they no longer stick to each other.
  • Drain, return to same pot. Add butter and toss (optional). Cover and set aside.
  • Cut meatloaf into large cubes.
  • Add meat, vegetables and seasonings to gnocchi. Toss carefully. If your vegetables are still frozen, put pot on low heat for 3-5 minutes until there is no more ice showing.
  • If your squash is in enough sauce as mine was, add it to the pot as is. If no sauce or very little, add some tomato sauce to make dish moist enough to suit you.
  • Fold into meat-vegetable mixture.
  • Heat everything gentle and enjoy.
  • This could stay very well in a crockpot.

Nutrition Facts : Calories 118.2, Fat 4.8, SaturatedFat 1.7, Cholesterol 25.8, Sodium 57, Carbohydrate 10.5, Fiber 1.1, Sugar 1.6, Protein 9.3

SECOND TIME AROUND VEGETABLE SOUP



Second Time Around Vegetable Soup image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4

Half of cooked leeks, carrots, and potatoes
Broth to thin
Heavy cream, optional
Snipped chives, for garnish

Steps:

  • With a food mill puree the leeks, carrots, and potatoes. Transfer the puree to a saucepan. Add enough broth to turn the puree into a souplike consistency and bring to a simmer. If desired, add heavy cream to taste. Season with salt and pepper. Ladle into soup bowls and garnish with snipped chives.

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