SAUSAGE AND WHITE BEAN-STUFFED SPAGHETTI SQUASH
All the flavors of hearty sausage and white bean soup are packed into a tender roasted spaghetti squash. A fork is all it takes to separate the pale orange strands of the gourd into vegetable noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash.
- Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
- Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.
SPAGHETTI SQUASH WITH BALSAMIC BEANS
This vegetarian dish uses one of my favorite kinds of squash, spaghetti squash. It is delicious topped with the tasty sweet-tart beans.
Provided by Berts Kitchen Witch
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the spaghetti squash in half, and remove the seeds.
- For the vinaigrette, combine vinegar, oil, honey mustard, and garlic in a screw-top jar.
- Place the cap on, well secured, and shake well to blend.
- Place the squash halves in a large Dutch oven with about 2" of water.
- Bring to boiling.
- Cook, covered for 15-20 minutes,until tender.
- Meanwhile, place the well-drained lima beans, the well-drained kidney beans and the diced onion in a saucepan.
- Add in the roasted red sweet-pepper strips, the salt and the black pepper.
- Cook on a med-low heat.
- When the squash is done, use a fork to scrape the pulp from the shell, in strands, into a large serving bowl.
- Pour the vinaigrette over the beans, and toss to coat well.
- Spoon the beans over the spaghetti squash strands to serve.
Nutrition Facts : Calories 426.9, Fat 12, SaturatedFat 1.7, Sodium 400.5, Carbohydrate 63.6, Fiber 15.1, Sugar 5, Protein 18.4
SPAGHETTI SQUASH WITH WHITE BEANS
In the back corner of our garden I decided to throw some grocery store spaghetti squash seeds to see if they would grow.. Man did they. Now we have more than I know what to do with, so friends get a lot. This is one of the really good recipes I've made out of it. Instead of broccolini, I actually used the baby broccoli florets we got after the main broccoli heads were harvested from our broccoli plants. They aren't as bitter as broccolini, but I'm sure both are good. Swiss chard and collards are also good additions, but when I made this, I was sick of those :) If you'd like to add greens, just add when you add the beans.
Provided by MC Baker
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut squash in half and coat lightly in olive oil, salt and pepper and roast in oven for >1hr at 350F until fork can be used to separate out the strands in the squash.
- In pan heat remaining olive oil and lightly cook garlic, then add broccolini, cook a few minutes.
- Add beans and herbs. Season to taste with salt and pepper.
- Remove strands of squash and add to pan as you go, and cook the "spaghetti" until just as soft as you would like. Makes 4 hefty portions.
Nutrition Facts : Calories 385.9, Fat 14.8, SaturatedFat 2.2, Sodium 27.6, Carbohydrate 51.2, Fiber 9.9, Protein 15.1
LAYERED SPAGHETTI SQUASH WITH ZUCCHINI BLACK BEAN #RAGU
Ragú® Recipe Contest Entry. This family dinner casserole is made with crunchy strands of spaghetti squash layered with a quick simmer vegetarian ragout. It's made all the easier with Chunky Ragú Sautéed Onion and Garlic Sauce plus cooking the spaghetti squash in the microwave. Tossing the squash strands with crumbled feta and extra virgin olive oil elevates its flavor deliciously. Carrots, celery and zucchini along with the beans simmer into a wonderful veggie protein-filled ragout.
Provided by Pat D.
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut squash in halve lengthwise; scoop out seeds and discard. Place squash face down in a 9" pie plate filled with about ½" water. The squash will not fit exactly but will overlap on each side. Microwave 8 minutes or until al dente. Let cool. Using a fork, scrape the squash into their natural strands and transfer to a large bowl. Toss with ½-tablespoon extra virgin olive oil and 2-ounces crumbled feta cheese. Set aside.
- In a large skillet, heat the remaining 1-tablespoon oil over medium-low heat. Stir in the carrot and celery. Cover and sauté 3 minutes, stirring once. Add zucchini. Combine well with carrot and celery. Sprinkle with basil, salt and pepper. Sauté covered about 2 minutes. Stir in black beans and red wine. Simmer uncovered until most of red wine has reduced. Pour Ragú sauce into vegetables and beans along with chopped cilantro and optional hot sauce. Simmer about 10 minutes until vegetables are tender and sauce smells fragrant.
- Spray a 2½-quart baking/serving dish with olive oil spray. Layer ½ of the spaghetti squash over the bottom. Pour ½ of the Ragu sauce over the squash. Spread another layer with remaining squash. Add remaining Ragu sauce on top, letting some of the spaghetti squash around the edges peak through. Bake in 350?F oven about 15 minutes until nicely heated through. Remove from oven. Sprinkle with remaining 1-ounce feta cheese and cilantro leaves. Place avocado slices across the top in a decorative pattern. Serve.
Nutrition Facts : Calories 396.9, Fat 16.7, SaturatedFat 4.7, Cholesterol 16, Sodium 948.4, Carbohydrate 51.9, Fiber 10.9, Sugar 13.9, Protein 11.8
SPAGHETTI SQUASH SPAGHETTI #RAGU
Ragú® Recipe Contest Entry. This is a hearty, comforting recipe that can be enjoyed as is, or easily adapted with your own ingredients to fit any tastes!
Provided by lis28133
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cut spaghetti squash in half, and remove seeds.
- Place the spaghetti squash upside down so the rind is facing upwards in a microwave safe dish.
- Add ½ inch of water to the dish, and microwave for 8 minutes, or until the squash is soft.
- Slice Italian sausage into ½ inch pieces and brown the sausage in a large skillet over medium heat.
- Cook pasta according to package directions. Drain the pasta and stir in the Ragu pasta sauce and Italian sausage. Use a fork to separate the spaghetti squash strands and add them to the pasta mixture.
- Transfer to a 9x13 dish.
- Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.
- Bake 350 degrees for 30 minutes or until hot and cheese is melted. Enjoy!
Nutrition Facts : Calories 595.1, Fat 30.1, SaturatedFat 12.5, Cholesterol 68, Sodium 1109.1, Carbohydrate 52.9, Fiber 2.1, Sugar 2.6, Protein 27
SPAGHETTI SQUASH WITH SPINACH, FETA AND HERBED WHITE BEANS
The guests were soon to arrive and I had no good ideas. I browsed the Six O'Clock Solutions cook book published in 1995 by the Vancouver Sun. A quick tri to the store (unfortunately NOT the garden) and I had a delicious vegetarian meal ready> Many compliments were received
Provided by Thursdaynight cook
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine beans, basil, oregano, 1 tablespoon olive oil and the vinegar:set aside.
- Cut the squash in half and remove the seeds. Put each half face down in a glass pie plate with 1/4 cup of water. Cover with plastic wrap. Microwave each for 7 - 10 minutes until the flesh feels soft.Let it stand for 5 minutes and then pull out the strands of flesh and place then in a large bowl.
- Meanwhile, wash and trim stems from spinach. Stack leaves and cut crosswise into 1/4 inch (5 mm) wide strips; set aside).
- In a large frypan , heat butter and remaining one tablespoon of oil over medium heat. Add onion and garlic;saute for 1 minute.
- Add spinach and saute for 2 to 3 minutes until the spinach is just wilted.
- Add feta cheese and bean mixture; heat through.
- Add salt and pepper to taste.
- Add spinach mixture to squash and toss.
- Transfer to serving platter and sprinkle with parmesan cheese.
SPAGHETTI SQUASH BOATS #RAGU
Ragú® Recipe Contest Entry. I was babysitting my sisters kids one night and wanted to come up with something fun and healthy to make. The whole family has worked really hard in the last year to change their way of eating and have lost quite a bit of weight. As much as we all love pasta it is too high in calories and carbs. We didn't even miss it in this dish! Spaghetti squash is my new favorite pasta substitute. And it was really fun serving the dish right out of the squash bowls!
Provided by Jennifer Peterson
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place spaghetti squash in microwave for ten minutes to soften.
- Cut squash in half and scrape out seeds. Place cut side down in baking dish and put in a 375 degree oven for about 15 minutes.
- Meanwhile cook sausage in a sautee pan until brown and done. Then add spinach and cook for about a minute until a little wilted.
- Add spaghetti sauce and cook until heated then add goat cheese and remove from the heat.
- Remove squash from the oven and grate squash with a fork into a kitchen towel. Squeeze out excess liquid and put squash into pan with other ingredients and mix.
- Take scraped out squash boats and divide the mixture into each one.
- Melt butter and add bread crumbs and parmesan. Sprinkle over squash mixture and broil for a couple of minutes in the oven until golden brown.
Nutrition Facts : Calories 618.9, Fat 44.8, SaturatedFat 19.6, Cholesterol 98.1, Sodium 1707.7, Carbohydrate 22.6, Fiber 1.4, Sugar 2.3, Protein 32.4
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