SQUASH & SPINACH FUSILLI WITH PECANS
You don't have to be vegan to enjoy this colourful low-fat, low-calorie squash and spinach pasta topped with pecans. It's tasty as well as healthy
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Pasta
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the butternut squash, garlic and sage in the oil, then spread out in a roasting tin and cook in the oven for 20 mins, add the courgettes and cook for a further 15 mins. Give everything a stir, then add the pecans and cook for 5 mins more until the nuts are toasted and the vegetables are tender and starting to caramelise.
- Meanwhile, boil the pasta according to pack instructions - about 12 mins. Drain, then tip into a serving bowl and toss with the spinach so that it wilts in the heat from the pasta. Add the roasted veg and pecans, breaking up the nuts a little, and toss again really well before serving.
Nutrition Facts : Calories 353 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium
FUSILLI WITH SPINACH-NUT PESTO
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and return to the pot.
- Meanwhile, make the pesto: Pulse the nuts and garlic in a food processor until coarsely chopped. Add the spinach in batches, pulsing until chopped. Add the lemon zest and juice. With the motor running, add the olive oil in a steady stream; process until smooth, 1 minute. Add 3/4 teaspoon salt, and pepper to taste.
- Add the pesto and tomatoes to the pot with the pasta, season with salt and pepper and toss. Divide among bowls; drizzle with olive oil and top with chopped nuts.
FUSILLI WITH BROCCOLI RABE PESTO AND SQUASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Toss the squash with 1 tablespoon olive oil, 1/4 teaspoon salt and pinch of red pepper flakes. Spread on the hot baking sheet and roast, flipping halfway through, until browned and tender, about 30 minutes.
- Meanwhile, add the broccoli rabe to the boiling water and cook until bright green and tender, about 2 minutes. Transfer to a colander using a slotted spoon and run under cold water to stop the cooking; pat dry. (Reserve the boiling water.) Pulse 1 cup of the broccoli rabe, the walnuts, garlic, 1/2 teaspoon salt and the remaining 1/2 teaspoon red pepper flakes in a food processor until finely chopped. Add 2 tablespoons water and the remaining 2 tablespoons olive oil and process until thick and smooth. Add 2 tablespoons cheese and pulse to incorporate.
- Add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Return the pasta to the pot and add the remaining cooked broccoli rabe and 1/2 cup of the reserved cooking water. Cook over medium-high heat, stirring, until heated through, about 1 minute. Stir in the pesto, adding more cooking water as needed to loosen; season with salt and pepper. Add the squash and gently toss. Divide among bowls and sprinkle with the remaining 2 tablespoons cheese and more pepper.
Nutrition Facts : Calories 430, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 4 milligrams, Sodium 613 milligrams, Carbohydrate 59 grams, Fiber 7 grams, Protein 15 grams, Sugar 1 grams
BUTTERNUT SQUASH AND PECAN CASSEROLE
This recipe was given to me by my aunt and is now a standard in my home by request for holidays and potlucks. It's yummy onion flavor and nut topping go great with ham or turkey.
Provided by emoon
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix butternut squash, onion, mayonnaise, Cheddar cheese, sugar, and egg in a casserole dish.
- Combine cracker crumbs, pecans, and sunflower seeds in a bowl; sprinkle over squash mixture. Pour melted butter over crumb topping.
- Bake in the preheated oven until casserole is bubbling and crumb topping is browned, about 45 minutes.
Nutrition Facts : Calories 313 calories, Carbohydrate 20.3 g, Cholesterol 51.1 mg, Fat 24.6 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 7.4 g, Sodium 176.4 mg, Sugar 8.2 g
SPINACH PESTO FUSILLI
Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Place half the spinach in a food processor and pulse until coarsely chopped. Add remaining spinach and pulse to chop. Add 1/2 cup pine nuts, garlic, Parmesan, lemon zest and juice, salt, and pepper to the processor and puree.
- With the motor running, slowly add the olive oil in a steady stream. Transfer pesto to a large bowl. If making in advance, cover pesto with light coating of olive oil and cover with plastic. Refrigerate until ready to serve.
- Cook pasta in a large pot of salted water until al dente, about 6-8 minutes, or according to package instructions. Drain pasta and immediately toss with pesto.
- Serve pasta garnished with remaining pine nuts, grated Parmesan, and a drizzle of olive oil.
SQUASH CASSEROLE WITH CRUNCHY PECAN TOPPING
My mom always made this at Thanksgiving, and it was loved by everyone! It is a great alternative to candied yams or sweet potato casserole. If you don't use all the topping, you can freeze the rest for future use.
Provided by Lana
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
- Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
- Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
- Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
- Bake squash in preheated oven until topping is lightly brown, about 40 minutes.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 51.7 g, Cholesterol 68.4 mg, Fat 14.9 g, Fiber 6.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 226.1 mg, Sugar 26.3 g
SQUASH AND SPINACH PIEROGI CASSEROLE
This spinach pierogi casserole is tasty and quick to make. It's vegetarian, too. The substitutions are endless for this recipe. Try using other savory pierogies in place of the potato or cheese versions. -Susan Skrtich, Hamilton, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 9x5-in. loaf pan with foil, letting ends extend up sides; grease foil., In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic, basil, salt and pepper; cook 1 minute longer. Remove from the heat., Spread 1/2 cup pasta sauce into prepared pan. Top with pierogi; press firmly. Top with onion mixture. Mix spinach and egg; spoon over onion mixture. Spread squash evenly over spinach; spoon remaining 1/2 cup pasta sauce over top. Sprinkle with cheese. Bake until bubbly and cheese is golden brown, 55-65 minutes., Let stand 10 minutes. Lifting with foil, remove from pan. Cut into slices. Serve with sour cream, if desired.
Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 855mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 4g fiber), Protein 14g protein.
CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH
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
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
SQUASH AND ZUCCHINI WITH PESTO
Replace pasta with thin strips of squash and zucchini and top with pesto. Add some basil-garlic sausages or chicken to make it a complete meal!
Provided by Emily
Categories Side Dish Vegetables Squash Zucchini
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-low heat. Add squash, zucchini, and onions; saute until slightly tender, about 10 minutes. Season with salt and pepper.
- Combine pine nuts, salt, and pepper in a food processor; pulse until coarsely chopped. Add basil, Parmesan cheese, and garlic. Continue to process until finely ground. Slowly add in olive oil until pesto reaches the desired consistency.
- Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 23 g, Cholesterol 8.8 mg, Fat 33.2 g, Fiber 7.4 g, Protein 13.1 g, SaturatedFat 6.1 g, Sodium 217.2 mg, Sugar 7.5 g
FUSILLI WITH SPINACH AND WALNUT PESTO
The ridges in spiral-cut fusilli are ideal for catching this fresh green sauce, made from spinach and walnuts instead of basil and pine nuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 7
Steps:
- Add spinach and 1 tablespoon water to a large skillet set over medium-high. Cook, stirring constantly, until spinach is wilted, about 3 minutes. In a food processor, combine spinach, walnuts, oil, and lemon zest. Process until mixture forms a smooth paste, scraping down bowl as needed. Season with salt and pepper.
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 2 cups pasta water; drain pasta. Return pasta to pot and add pesto, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Transfer to a serving plate, top with pecorino, and serve immediately.
Nutrition Facts : Calories 461 g, Fat 18 g, Fiber 6 g, Protein 16 g
FUSILLI WITH SPINACH AND RICOTTA PESTO
Make and share this Fusilli With Spinach and Ricotta Pesto recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.
- Meanwhile, bring 4 quarts of water to a boil in a big pot; lower the skewered garlic into the water; boil for 45 seconds.
- Immediately run the garlic under cold water; remove from skewer, peel, and mince.
- Place the nuts, garlic, spinach, oil, and 1/2 teaspoon salt in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.
- Transfer the mixture to a small bowl, stir in the cheeses, and adjust the salt.
- Add 1 tablespoon salt and the pasta to the boiling water; cook until al dente.
- Reserve 1/2 cup of the cooking water; drain the pasta and transfer it back to the cooking pot.
- Mix in 1/4 cup of the reserved cooking water and the pesto; use the additional 1/4 cup cooking water as needed to moisten the sauce.
- Divide among 4 warmed bowls and serve immediately.
Nutrition Facts : Calories 775.8, Fat 37, SaturatedFat 7.6, Cholesterol 21.2, Sodium 140, Carbohydrate 88.7, Fiber 4.3, Sugar 2.5, Protein 22.5
SPINACH WITH PECANS
An easy to make, nutty version of this vegetable.
Provided by Lisa-Michelle Boucher
Categories Side Dish Vegetables Onion
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the oil in a medium saucepan over medium heat, and saute the onion until tender. Stir in the spinach and water, and cook until wilted. Mix in the pecans, and continue to cook and stir until warm.
Nutrition Facts : Calories 57 calories, Carbohydrate 3.4 g, Fat 4.8 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 13 mg, Sugar 1.3 g
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