STUFFED SPAGHETTI SQUASH
We often make stuffed spaghetti squash if we want a light vegetarian dinner for me and my husband.
Provided by nch
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
- Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
- Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
- Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.
Nutrition Facts : Calories 662.3 calories, Carbohydrate 43.2 g, Cholesterol 87.3 mg, Fat 49.5 g, Fiber 3.8 g, Protein 17.2 g, SaturatedFat 24.2 g, Sodium 613.4 mg, Sugar 8.5 g
QUINOA-STUFFED SQUASH BOATS
My colorful "boats" with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that's cream-colored with green stripes. In a pinch, acorn squash will do-but don't eat the skin! -Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake until tender, 15-20 minutes., Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.
Nutrition Facts : Calories 275 calories, Fat 8g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 591mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges
QUINOA-STUFFED ROASTED SQUASH
This delicious, quinoa-stuffed squash will end your search for a truly tasty, vegan dinner! It's also super-easy to make.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 15x10x1-inch baking pan with cooking spray. Cut each squash lengthwise in half; remove seeds and fibers. Cut 1/8-inch slice from bottom of each half so squash will sit flat in step 4. Place squash, cut sides down, in pan; bake 30 minutes.
- Meanwhile, in 1-quart saucepan, heat quinoa and broth to boiling; reduce heat to low. Cover and simmer 15 minutes or until all liquid is absorbed.
- In 10-inch skillet, heat oil over medium heat. Cook onions, garlic and sage in oil about 5 minutes, stirring occasionally, until onions are crisp-tender; remove from heat. Add cranberries; stir until coated. Stir in cooked quinoa and all remaining ingredients except parsley until blended.
- Remove squash from oven; turn squash, cut sides up. Divide quinoa mixture evenly among squash halves, pressing down on filling to form slight mound over cavity. Cover loosely with foil. Bake 30 minutes longer or until squash is tender and filling is thoroughly heated. Sprinkle with parsley.
Nutrition Facts : Calories 380, Carbohydrate 62 g, Cholesterol 0 mg, Fat 2, Fiber 14 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 12 g, TransFat 0 g
STUFFED BUTTERNUT SQUASH WITH QUINOA
A filling vegetarian supper of roasted squash with a healthy pepper, pine nut and olive-flecked quinoa stuffing
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h10m
Yield Serves 2 with filling leftover
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
- Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
- Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.
Nutrition Facts : Calories 660 calories, Fat 38.7 grams fat, SaturatedFat 9.5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 22.6 grams sugar, Fiber 12.2 grams fiber, Protein 21 grams protein, Sodium 2.8 milligram of sodium
STUFFED SPAGHETTI SQUASH WITH QUINOA
aka pasta free spaghetti. Gluten, dairy and egg free! Feel free to substitute your family's favorite stuffing for green peppers or play around with what I have here.
Provided by Chef Tweaker
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Prepare the Spaghetti squash: Cut squash in half along the longitude line. Scrape out the seeds etc. Place cut side up in baking dish. You want them to sit upright and not tip over, cut the back flat if necessary. Smear insides with crushed garlic,drizzle with oil and salt to taste. Place in preheated oven while going to the next step.
- In a skillet, brown the beef with the onion. (optional -- you can add green pepper or other veggies at this step.) Add rinsed quinoa and continue to cook for about a minute then add the beef broth. Bring to a boil before reducing to low. Cover and cook about 15 min until mostly cooked through.When the quinoa is partially cooked but there still is an uncooked spot at the center, remove lid and continue to cook on medium until any extra broth has evaporated.
- While the beef/quinoa is cooking, put the tomato paste and diced tomatoes into a sauce pan. Add water and blend with the paste until the consistancy is that of pasta sauce. For me it was about 2/3rd cup. Simmer on the stove with italian spices and salt and other seasonings to your taste. You could also skip this step and substitute your favorite red pasta sauce.This made a scant 3 cups.
- Reserve about 1 cup of the pasta sauce and combine the rest with the beef/quinoa. Adjust seasonings to taste.
- Remove squash from the oven and fill with the stuffing. Note: You will probably only use half of the stuffing. Put the rest around the squash or you could double the squash to stretch to even more servings.
- Top with the reserved pasta sauce and if your diet allows you could add some parmesan cheese.
- Cooking time will depend on how cooked the squash got during the preparation time. I kept getting interrupted so mine was in the oven for over an hour. It was almost done cooking so I did not cover the dish but just cooked it long enough for the flavors to blend. When I tried this with raw squash it took well over an hour to cook.
- Cooked spaghetti squash is tender when pierced and the flesh shreds easily into "spaghetti" strands. Serve one half squash per person with additional pasta sauce if desired.
- I think this could easily be made in the crock pot. I will try it and post the cooking times.
Nutrition Facts : Calories 511, Fat 15.1, SaturatedFat 4, Cholesterol 70.3, Sodium 1497.6, Carbohydrate 61.2, Fiber 6.3, Sugar 8.6, Protein 36.5
QUINOA-STUFFED ACORN SQUASH
Here's an amazingly flavorful (and healthy) recipe that my family will actually eat. You can omit the sausage if you want to make it a side dish or an even lighter meal. -Valarree Osters, Lodi, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash crosswise in half; discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place on a baking sheet, hollow side up; brush tops with oil. Mix 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and garlic powder; sprinkle over top. Bake until almost tender, 25-30 minutes., Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 4-6 minutes. Add garlic, pepper and the remaining Italian seasoning and salt; cook and stir 1 minute. Stir in quinoa and stock; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 15-20 minutes. Cool slightly. Stir in egg and parsley; spoon into squash., Bake until filling is heated through and squash is tender, 20-25 minutes. Sprinkle with cheese and additional parsley.
Nutrition Facts : Calories 351 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 740mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 7g fiber), Protein 16g protein.
QUINOA-STUFFED SQUASH WITH FETA
Look no further for a mighty tasty vegetarian recipe that'll put a smile on the whole family's faces! Our Quinoa-Stuffed Squash with Feta recipe does the trick! Quinoa-Stuffed Squash with Feta is as filling as it is flavorful.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 4 servings, 1/2 stuffed squash each
Number Of Ingredients 8
Steps:
- Pierce squash in several places with paring knife. Microwave on HIGH 10 to 12 min. or until tender, turning after 6 min. Cool slightly.
- Meanwhile, bring water to boil in medium saucepan. Stir in quinoa; cover. Simmer on medium-low heat 13 min. Remove from heat. Fluff with fork. Add cheese, dressing, garlic and 3 Tbsp. parsley; mix lightly.
- Heat oven to 400ºF. Cut squash lengthwise in half; scoop out seeds. Place squash, cut sides up, in single layer in shallow baking dish; fill with quinoa mixture.
- Bake 15 min. or until heated through. Sprinkle with remaining parsley.
Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 16 g
CHORIZO-STUFFED SPAGHETTI SQUASH
Baked spaghetti squash is topped with fire-roasted tomatoes, corn, black beans and a heart-healthy version of chorizo made with lean ground turkey instead of pork.
Provided by France C
Categories Trusted Brands: Recipes and Tips Hunt's
Time 2h
Yield 4
Number Of Ingredients 26
Steps:
- Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
- Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
- Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
- Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
- Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
- Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
- Fluff spaghetti squash strands with a fork, keeping them in the shells.
- Increase oven temperature to 400 degrees F (200 degrees C).
- Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.
Nutrition Facts : Calories 545.8 calories, Carbohydrate 62.5 g, Cholesterol 100 mg, Fat 16.2 g, Fiber 7.1 g, Protein 42.6 g, SaturatedFat 6.6 g, Sodium 1600.3 mg, Sugar 2.2 g
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- Preheat oven to 400º and line a baking sheet with parchment paper. Cut spaghetti squash in half lengthwise. Spray with olive oil or cooking spray of choice. Sprinkle with 1/2 teaspoon salt, pepper, chili flakes, chipotle, and garlic powder. Place squash onto the baking sheet with cut sides facing down. Place into the oven and roast for 40-50 minutes until the flesh is fork-tender.
- While squash is cooking, make your quinoa! Add quinoa and water or broth to a medium pot and bring to a boil. Once boiling, reduce to a simmer and cover. Cook 15-20 minutes, stirring occasionally, until all of the liquid is absorbed.
- In a large bowl, combine cooked quinoa, black beans, salsa, remaining 1/2 teaspoon salt, and cayenne. Mix well.
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