Spaghetti Squash With Tomatoes Spinach Garlic Recipes

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SPAGHETTI SQUASH WITH FRESH TOMATOES AND RICOTTA



Spaghetti Squash with Fresh Tomatoes and Ricotta image

This quick, flavorful and healthy side is done from fridge to table in under 30 minutes. We trim off the top and bottom of the squash, poke it all over and cook it in the microwave in a fraction of the time it would take to roast it. If you wanted to make this a complete meal, juicy turkey meatballs would be a delightful accompaniment to this pasta alternative.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 cups grape tomatoes, halved lengthwise or quartered if large
1 tablespoon finely minced shallot
1 tablespoon red wine vinegar
1/4 teaspoon red chile flakes
1 small garlic clove, finely grated
3 tablespoons extra-virgin olive oil
2 tablespoons thinly sliced fresh basil
Kosher salt
One 2-pound spaghetti squash
1/3 cup whole-milk ricotta

Steps:

  • Stir together the tomatoes, shallot, vinegar, chile flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil and 3/4 teaspoon salt in a medium bowl. Set aside to marinate, stirring the tomatoes every 10 minutes, while you prepare the spaghetti squash.
  • Carefully slice off the top and bottom of the squash, trimming just enough so that the inner flesh of the squash is exposed. Use a sharp paring knife to poke ten to twelve 1/2-inch-deep slits all over the squash. Put the squash in to a medium glass heatproof bowl and microwave on high for 5 minutes. Carefully flip the squash over and microwave on high until a fork easily pierces through the flesh that is exposed on the squash, about 5 additional minutes.
  • Allow the squash to cool enough so that you can handle it, then split it in half length-wise. Use a spoon to scoop out the seeds and discard them. Then use a fork to loosen the squash strands and transfer them to a medium bowl. Add the remaining 2 tablespoons olive oil and 1 teaspoon salt. Use your hands to gently work the oil and salt into the squash. Transfer the squash to a serving platter and pour the tomato mixture over the top (along with all of its juices). Top with spoonfuls of the ricotta and garnish with the remaining basil. Serve warm or at room temperature.

SPAGHETTI SQUASH WITH TOMATOES



Spaghetti Squash with Tomatoes image

It's a wonderful alternative to pasta and a great way to show how tasty vegetables can be.-Michelle Smith, Eldersburg, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 medium spaghetti squash (2-1/2 pounds)
2 tablespoons water
1/2 cup chopped sweet red or green pepper
1/2 cup sliced green onions
2 large tomatoes, seeded and chopped
2 tablespoons minced fresh parsley
2 teaspoons minced fresh dill or 3/4 teaspoon dill weed
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Meanwhile, in a nonstick skillet, bring water to a boil over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender., When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 86 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 266mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GARLIC SPAGHETTI SQUASH WITH MEAT SAUCE AND TOMATO



Garlic Spaghetti Squash with Meat Sauce and Tomato image

I have reduced grains and other starches in my diet due to health reasons, so I was looking for filling, comforting meals without pasta or potatoes. When I was tinkering with this spaghetti squash recipe, I discovered something fun to eat! -Becky Ruff, Mc Gregor, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 10

1 medium spaghetti squash (about 4 pounds)
1 pound lean ground beef (90% lean)
2 cups sliced fresh mushrooms
4 garlic cloves, minced, divided
4 plum tomatoes, chopped
2 cups pasta sauce
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1/4 teaspoon salt
Grated Parmesan cheese, optional

Steps:

  • Preheat oven to 375°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a 13x9-in. baking pan, cut side down; add 1/2 in. of hot water. Bake, uncovered, 40 minutes. Drain water from pan; turn squash cut side up. Bake until squash is tender, 5-10 minutes longer., Meanwhile, in a large skillet, cook beef and mushrooms over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Add half of the garlic; cook and stir 1 minute. Stir in tomatoes, pasta sauce and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes., When squash is cool enough to handle, use a fork to separate strands. In a large skillet, heat oil over medium heat. Add remaining garlic; cook and stir 1 minute. Stir in squash, salt and remaining pepper; heat through. Serve with meat sauce and, if desired, cheese.

Nutrition Facts : Calories 443 calories, Fat 17g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 770mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 11g fiber), Protein 29g protein. Diabetic Exchanges

CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH



Cheesy Roasted Garlic Spaghetti Squash with Spinach image

Roasting garlic alongside the spaghetti squash makes double use of the oven time, and adds double the flavor. This spaghetti squash is great on its own, or as a side dish to any protein.

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h5m

Yield 2

Number Of Ingredients 12

3 tablespoons olive oil, divided, or as needed
1 (2 pound) spaghetti squash, halved and seeded
¼ teaspoon kosher salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
4 cloves garlic, unpeeled
1 teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
1 cup chopped fresh spinach
6 tablespoons shredded mozzarella cheese, divided
6 tablespoons grated Parmesan cheese, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
  • Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
  • Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
  • Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
  • Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
  • Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.

Nutrition Facts : Calories 456.8 calories, Carbohydrate 36.5 g, Cholesterol 26.8 mg, Fat 30.7 g, Fiber 0.9 g, Protein 14.9 g, SaturatedFat 8.1 g, Sodium 692.2 mg, Sugar 0.9 g

SPAGHETTI SQUASH WITH TOMATOES SPINACH & GARLIC



Spaghetti Squash With Tomatoes Spinach & Garlic image

Gotten from https://purelyelizabeth.wordpress.com/2013/02/25/spaghetti-squash-with-tomatoes-spinach-garlic/

Provided by carly.boobar

Categories     Low Protein

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

1 spaghetti squash
2 tablespoons olive oil
3 garlic cloves, chopped
1/2 cup diced tomato
4 cups spinach
1 dash salt

Steps:

  • Preheat oven to 375°F Pierce squash with a fork and bake for approximately 60 minutes cut in half and in water. Let squash cool for 10 minutes.
  • Discard the seeds in the center. Using a fork, scrape the squash to get long, spaghetti-like strands.
  • In a large saute pan, heat olive oil over medium heat, add garlic and stir until fragrant.
  • Turn down heat to low and add tomatoes. Continue to salute for 15 minutes. Add spinach and squash and continue to salute for another 2-3 minutes.
  • Serve or add goat cheese and toasted pine nuts on top.

Nutrition Facts : Calories 97.5, Fat 7.4, SaturatedFat 1.1, Sodium 77, Carbohydrate 7.9, Fiber 1, Sugar 0.7, Protein 1.7

SPAGHETTI SQUASH WITH GARLIC



Spaghetti Squash with Garlic image

Serve this squash in place of pasta or with our Chicken Meatballs in Tomato Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Spaghetti Squash Recipes

Time 1h15m

Number Of Ingredients 4

2 spaghetti squash (2 pounds each)
2 tablespoons olive oil
2 cloves garlic, slivered
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.
  • When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.
  • In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.

Nutrition Facts : Calories 166 g, Fat 8 g, Fiber 5 g, Protein 3 g

SPAGHETTI SQUASH WITH TOMATOES



Spaghetti Squash With Tomatoes image

This is such a simple dish to make. It is loaded with flavor! Best when using fresh garden vegetables and herbs.

Provided by kamgriz

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cooked spaghetti squash, halved, seeds removed
1 medium onion, chopped (1/2 cup)
1 green pepper, chopped (1/2 cup)
1 large garlic clove, chopped
2 tablespoons olive oil
4 tomatoes, chopped (4 cups)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper
2 tablespoons butter
1/4 cup grated parmesan cheese

Steps:

  • Cook squash til done using any method you prefer- bake, boil, steam, microwave.
  • When squash is nearly done, saute onion, green pepper and garlic in olive oil over medium heat until tender. (about 5 minutes).
  • Stir in tomatoes, salt and pepper, oregano and basil. Simmer together about 5 minutes more.
  • When squash is done, shred with fork, keeping it inside the shell. Toss with butter. Spoon mixture ontop of shredded squash, top with parmesan.

Nutrition Facts : Calories 201.7, Fat 15.1, SaturatedFat 5.8, Cholesterol 20.8, Sodium 167.6, Carbohydrate 14.6, Fiber 2.5, Sugar 5.2, Protein 4.7

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