Squash Noodle Recipes

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SQUASH NOODLE RECIPE



Squash Noodle Recipe image

Make the most of that butternut squash with out Saucy Squash Noodle Recipe. Complete with cheesy goodness and crumbled bacon, our Saucy Squash Noodle Recipe is a culinary delight that's easy to prepare. All you need is 20 minutes to make our amazing Saucy Squash Noodle Recipe.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings, 3/4 cup each

Number Of Ingredients 9

1 Tbsp. butter
1/2 cup chopped onions
2 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
4 cups butternut squash noodles
1/4 cup PHILADELPHIA Garlic & Herb Cream Cheese Spread
1/2 cup fat-free reduced-sodium chicken broth
3 slices cooked OSCAR MAYER Bacon, crumbled
1/3 cup KRAFT Finely Shredded Parmesan Cheese, divided
1/4 tsp. black pepper

Steps:

  • Melt butter in large skillet on medium heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add dressing and squash noodles; cook 5 min., stirring frequently.
  • Add cream cheese spread, chicken broth and bacon; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Add half the Parmesan; cook 3 min. or until noodles are tender and sauce is slightly thickened, stirring frequently.
  • Sprinkle with remaining Parmesan.

Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 500 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 5 g, Protein 8 g

SPAGHETTI SQUASH NOODLES



Spaghetti Squash Noodles image

Made with spaghetti squash noodles, this is a great (and healthy) twist on traditional spaghetti. This dish is very versatile, adding more vegetables or meat in any combination would work great!

Provided by sugar_fairy4

Time 55m

Yield 4

Number Of Ingredients 11

1 (3 pound) spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
2 medium green bell peppers, chopped
1 medium onion, sliced
1 medium zucchini, chopped
1 medium carrot, or more to taste, diced
1 clove garlic, minced
1 ½ cups water
1 tablespoon dried parsley flakes
salt and ground black pepper to taste
1 (28 ounce) jar spaghetti sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place squash halves, cut-sides down, in a baking dish. Add about 1/2 inch water to the dish.
  • Bake in the preheated oven until tender when pierced in the middle with a knife, about 30 minutes.
  • While the squash is baking, heat oil in a large skillet over medium heat. Add bell peppers, onion, zucchini, and carrot; saute until beginning to soften, about 5 minutes. The zucchini will add water to the pan; that's okay, it will cook out. Add garlic and cook until fragrant, about 1 minute. Add parsley flakes, salt, and pepper. Remove from the heat.
  • At the same time, heat spaghetti sauce in a saucepan over medium heat until warm.
  • Remove squash from the oven and let cool slightly. When you can handle it, use a fork to remove the strands of flesh; place in a large bowl.
  • Add sauteed vegetables to the spaghetti squash and toss to combine. Mix in spaghetti sauce and serve.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 59.4 g, Cholesterol 3.9 mg, Fat 14.2 g, Fiber 7.7 g, Protein 7.3 g, SaturatedFat 2.8 g, Sodium 884.3 mg, Sugar 21.5 g

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