SPAGHETTI SQUASH WITH SAGE AND ORANGE
For this recipe, it is best to choose smaller spaghetti squash since the strands are more delicate.
Provided by Martha Stewart
Categories Spaghetti Squash Recipes
Number Of Ingredients 5
Steps:
- In a large saucepan filled with a steamer rack placed at least 1 inch above the boiling water, place the squash flesh side down. Cover and steam until the squash is fork-tender but not mushy, about 15 minutes.
- Cool the squash slightly. To release the spaghetti strands, drag a fork from end to end as you would a rake and place in a serving bowl.
- In a small bowl, whisk together the orange zest, juice, mustard, olive oil, sage, and salt and pepper. Toss with the squash and garnish with the sage leaves.
SWEETENED SPAGHETTI SQUASH
Easy sweet squash. I also use acorn and buttercup squash for this recipe. My family loves when I make this.
Provided by JENN_77
Categories Side Dish Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
- Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish with the cut sides facing down.
- Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 25.6 g, Cholesterol 30.5 mg, Fat 12.5 g, Protein 1.3 g, SaturatedFat 7.5 g, Sodium 115.4 mg, Sugar 13.3 g
SPAGHETTI SQUASH WITH SAUSAGE, SAGE, AND WALNUTS
This is the simple fall dish you're looking for! This dish can be made vegetarian by omitting the sausage.
Provided by peloquinswife
Categories Spaghetti Squash Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place spaghetti squash halves, cut-side down, in a microwaveable dish. Cover with parchment paper and microwave until soft, 18 to 20 minutes. Remove and let cool for 5 minutes. Scrape out spaghetti squash strands with a fork and transfer to a bowl.
- Meanwhile, heat oil in a large skillet over medium-high heat and cook sausage until browned and crumbly, about 5 minutes. Add walnuts and cook for 3 minutes. Season with sage, salt, and pepper. Add spaghetti squash strands and mix until well combined. Cook for 1 more minute until heated through.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 25.8 g, Cholesterol 64.9 mg, Fat 32.2 g, Fiber 0.4 g, Protein 18.2 g, SaturatedFat 9.6 g, Sodium 1653.6 mg, Sugar 0.1 g
ROASTED SQUASH WITH ORANGE AND SAGE
Orange zest, fresh sage, and plenty of Parmesan liven up a side dish of roasted acorn squash.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Toss squashes with oil and 1 teaspoon salt on a rimmed baking sheet. Spread in a single layer; roast 15 minutes. Add sage, cheese, and orange zest and toss to coat, then flip slices. Roast until squashes are tender and golden brown, about 15 minutes more; serve.
SPAGHETTI SQUASH WITH SAGE AND WALNUTS
From Urban Italian by Andrew Carmellini. He suggests serving with a Pork Arrosto. Notice that steps 1 through 7 can be done the day before.
Provided by WiGal
Categories Vegetable
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Cut squash in half lengthwise and deseed.
- Place the squash halves on a roasting rack and season with 1/4 teaspoon each of salt and pepper.
- Place 1 tablespoon of butter and 2 sage leaves in the hollowed-out core of each half.
- Bake the squash on a tray on the oven's middle rack until the flesh is just soft--about 1 hour (or longer-it all depends on your oven).
- Remove the squash and let it cool until you can work with the flesh comfortably, about 15 minutes.
- Using a fork, scrape the meat of the squash away from the skin, so that you get fluffy spaghetti-like strands. Reserve these and discard the skins. The squash will hold at this point up to a day ahead of time, in an air-tight container in the fridge.
- Heat the remaining 3 tablespoons of butter in a large saucepan over medium heat.
- When the butter has melted, add the walnuts.
- Toast the nuts and allow the butter to bubble, about 1 minute.
- Add the rest of the sage leaves.
- When the leaves release their aroma and begin to crackle in the pan (about 1 minute), add the squash and stir to coat it with the flavored butter.
- Cook for 2 minutes over medium heat until the squash is warm, stirring frequently so the flavors get inside the squash.
- Season the rest of the salt and pepper.
- Serve on a large plate or platter, topped with the cheese.
Nutrition Facts : Calories 222.9, Fat 17.5, SaturatedFat 7.1, Cholesterol 26, Sodium 428.1, Carbohydrate 17.2, Fiber 0.7, Sugar 0.3, Protein 3.4
SPAGHETTI SQUASH WITH ONIONS, GARLIC, AND HERBS
This is a healthy, quick and easy dish. At least once you split the spaghetti squash in half. The rosemary, sage and thyme makes this side a nice, grounding and comforting veggie. Also the sweet sauteed onions and garlic lends it lots of flavor topped with grated parmesan cheese. Servings are either a side or meal. Once you taste it you will continue on to make a meal out of it.
Provided by Rita1652
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Microwave squash cut side down for 20 minutes till soft and fibers separate.
- Meanwhile in a frying pan heat 2 tablespoons of oil and saute onions, and garlic 5 minutes add herbs cook for 2 minutes.
- Add squash and toss.
- Drizzle with remaining garlic and top with cheese and season with salt, nutmeg and pepper to taste.
- Serve and enjoy.
Nutrition Facts : Calories 156.2, Fat 10.3, SaturatedFat 1.5, Sodium 39.5, Carbohydrate 17.1, Fiber 0.2, Sugar 0.4, Protein 1.7
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