Spaghetti Squash With Pesto And Tofu Recipes

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PESTO SPAGHETTI SQUASH



Pesto Spaghetti Squash image

When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!

Provided by Shyla Lane

Categories     Side Dish     Vegetables     Greens

Time 1h40m

Yield 6

Number Of Ingredients 11

1 spaghetti squash, halved lengthwise and seeded
3 tablespoons butter, divided
1 onion, sliced
1 cup kale, stems removed and leaves chopped
4 white mushrooms, sliced
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon olive oil
2 tablespoons prepared pesto
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
  • Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
  • Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 14.1 g, Cholesterol 19.9 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 460.5 mg, Sugar 1.9 g

SPAGHETTI SQUASH WITH PARSLEY AND PECAN PESTO



Spaghetti Squash with Parsley and Pecan Pesto image

Provided by Damaris Phillips

Categories     side-dish

Time 1h20m

Yield 3 cups

Number Of Ingredients 8

1 medium spaghetti squash, halved lengthwise, seeded
1/4 cup plus 2 teaspoons olive oil
Salt and pepper
2 small heads garlic, plus 1 clove garlic, minced
2 ounces pecans, toasted (about 1/2 cup)
1/2 bunch parsley, with stems, plus 1 tablespoon parsley leaves, chopped, for garnish
1/4 cup grated Asiago cheese
1 1/2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • Rub the cut sides of the squash with 1 teaspoon of the olive oil and sprinkle with salt and pepper. Set the squash cut-side down on a baking sheet. Cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the remaining 1 teaspoon of the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on the baking sheet with the squash. Bake until the squash is tender and the garlic soft and roasted, 35 to 40 minutes. Set aside to cool.
  • When the roasted garlic is cool enough to handle, press out the cloves and add them to a food processor along with the minced garlic, toasted pecans, 1/2 bunch parsley and 1/2 teaspoon salt. Pulse until the ingredients are pulverized. With the motor running, drizzle in the 1/4 cup olive oil. Add the Asiago and lemon juice and pulse until just combined.
  • Shred the squash into a bowl using a fork and toss with 1/2 cup of the pesto. Season with salt and pepper. Serve garnished with chopped parsley.

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

ASPARAGUS AND MUSHROOM PESTO SPAGHETTI SQUASH RECIPE BY TASTY



Asparagus And Mushroom Pesto Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, salt, pepper, fresh basil, extra virgin olive oil, vegetarian parmesan cheese, garlic, pine nuts, salt, oil, mushroom, asparagus, garlic, salt, pepper

Provided by Merle O'Neal

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 cups fresh basil
½ cup extra virgin olive oil, divided
½ cup vegetarian parmesan cheese, grated
2 cloves garlic
¼ cup pine nuts
½ teaspoon salt
1 tablespoon oil
1 lb mushroom, sliced
1 cup asparagus, cut in half
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 400ºF (200ºC).
  • With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
  • Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
  • Meanwhile, in a blender combine basil, olive oil, vegetarian Parmesan cheese, garlic, pine nuts, and salt. Set aside.
  • In a pan add the olive oil and garlic over medium-high heat, sautè 30 seconds-1 minute, add in mushrooms and cook for 3 minutes. Add asparagus and stir until cooked.
  • Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality until you've completed both of them.
  • In the mushroom and asparagus pan combine "spaghetti" and pesto and mix. Return to the squash and serve with or without plates. Garnish with parmesan.
  • Enjoy!

Nutrition Facts : Calories 512 calories, Carbohydrate 19 grams, Fat 46 grams, Fiber 4 grams, Protein 10 grams, Sugar 6 grams

PESTO SPAGHETTI SQUASH



Pesto Spaghetti Squash image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1 (3-pound) spaghetti squash, split in 1/2 lengthwise
1 recipe Roasted Garlic Pesto, recipe follows
1/4 cup Parmesan
4 heads garlic
4 sprays olive oil cooking spray
2 cups fresh basil leaves
1 teaspoon pine nuts

Steps:

  • Preheat oven to 350 degrees F.
  • Reserve half of the squash for another use. Place 1 spaghetti squash half, cut side down, on a nonstick baking sheet. Roast for 30 to 40 minutes or until tender. Remove flesh from skin with a fork. Toss with the roasted garlic pesto. Top with Parmesan and serve warm.
  • Preheat oven to 375 degrees F. Cut tops off garlic. Lightly spray each with cooking oil spray. Wrap in aluminum foil and roast for 1 hour. Let cool before handling. Squeeze pulp from garlic into a food processor. Add basil and pine nuts and pulse until smooth.

Nutrition Facts : Calories 147 calorie, Fat 4 grams, SaturatedFat 1 grams, Carbohydrate 24 grams, Fiber 3 grams

ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH



Italian Chicken Pesto with Spaghetti Squash image

This is a great new paleo version of your favorite Italian recipe with spaghetti squash. I like to sprinkle a bit of Parmigiano-Reggiano cheese over mine.

Provided by tclark23

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 6

Number Of Ingredients 10

1 spaghetti squash, halved lengthwise
6 links Italian chicken sausage, casings removed
1 head broccoli, cut into bite-size pieces
1 green bell pepper, cut into bite-size pieces
1 pinch chopped fresh basil, or to taste
1 pinch chopped fresh rosemary, or to taste
1 pinch Italian seasoning (such as Mrs. Dash®), or to taste
1 tablespoon olive oil
⅓ (7 ounce) container pesto, or to taste
10 sun-dried tomatoes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
  • Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
  • Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 42 g, Cholesterol 37.2 mg, Fat 26 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 7.7 g, Sodium 1825.1 mg, Sugar 19.6 g

SPAGHETTI SQUASH WITH PESTO



Spaghetti Squash With Pesto image

Provided by Florence Fabricant

Categories     side dish

Time 45m

Yield 6 - 8 servings

Number Of Ingredients 5

3 1/2 to 4 pounds spaghetti squash
Salt and freshly ground black pepper
1 cup pesto (see note)
4 ripe plum tomatoes (or well-drained canned tomatoes), chopped
2 tablespoons chopped fresh parsley or basil

Steps:

  • Boil spaghetti squash about 40 minutes, until tender when pierced with knife. Drain, allow to cool somewhat, then split in half lengthwise.
  • Using large spoon, scrape out seeds and strings to which they are attached and discard. Using forks, scrape flesh of squash away from skin and transfer to large saucepan. Flesh will lift up in clumps of strands that separate easily. Season lightly with salt and pepper.
  • Gently fold in pesto and tomatoes. Recheck seasonings and set aside, covered. About 10 minutes before serving, reheat gently in saucepan and sprinkle with parsley or basil.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 12 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 7 grams

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

PESTO SPAGHETTI SQUASH WITH MOZZARELLA



Pesto Spaghetti Squash With Mozzarella image

Who says pesto is only for pasta? Spaghetti squash provides a starch free alternative to traditional pastas

Provided by Johnney

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 spaghetti squash, cooked by your favorite method and separated into strands (See How to Cook Spaghetti Squash)
1 tablespoon olive oil
3/4 cup pesto sauce
4 ounces smoked mozzarella cheese or 4 ounces plain mozzarella cheese, shredded
1/4 cup grated parmesan cheese

Steps:

  • Heat oil in a large skillet over medium high heat, add spaghetti squash.
  • Using a couple of forks to lift, mix in pesto.
  • Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt.
  • Serve immediately.

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

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From victoriashantaretelny.com


SPAGHETTI SQUASH WITH PESTO AND TOFU TASTY RECIPES
2019-08-02 A lower calorie, nutrient-rich version of pesto pasta. Ingredients : 1 (12.3 ounce) bundle light company tofu, sliced; 1 huge spaghetti squash, halved and seeded; 2 tablespoons olive oil; 1 clove garlic, minced; salt and ground black pepper to flavor; cooking spray; 1 (8 ounce) can sliced mushrooms, drained; 8 marinated artichoke hearts ...
From momentopanda.blogspot.com


PESTO SPAGHETTI SQUASH WITH TOMATOES RECIPE - RECIPES.NET
Cut down on carbs with this rich pesto spaghetti squash! It's bursting with delicious flavors from tomatoes, basil, and garlic for a heartier meal. It's bursting with delicious flavors from tomatoes, basil, and garlic for a heartier meal.
From recipes.net


PESTO SPAGHETTI SQUASH RECIPE | FOODAL
2021-09-28 Preheat the oven to 425°F and line a baking sheet with parchment paper. Drizzle the interior of the squash with 2 tablespoons of the oil. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place the squash halves cut side down on the prepared baking sheet. Bake until fork-tender, about 25-30 minutes.
From foodal.com


SPAGHETTI SQUASH WITH ARUGULA PESTO - ROTI N RICE
2013-02-08 Place on a baking dish with cut side down and bake for 40 to 50 minutes. Remove spaghetti squash from oven. When cool enough to handle, use a fork to gently scrape around the edge of the squash to shred the pulp into strands. Toss strands of spaghetti squash with lemon juice, salt, and freshly grated pepper.
From rotinrice.com


BAKED TOFU WITH SPAGHETTI SQUASH AND SUN-DRIED TOMATO PESTO …
Prep Time:5 Minutes Style:American Cook Time:30 Minutes Phase:Phase 3 Difficulty:Difficult
From atkins.ca


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