GREEK-INSPIRED VEGAN SPAGHETTI SQUASH
Vegan spaghetti squash with a Greek flavor. Garnish with walnuts, if desired.
Provided by Stacey
Categories Spaghetti Squash Recipes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Bring a very large pan of water to a boil. Add spaghetti squash and cook until it pierces easily with a fork, 20 to 30 minutes.
- While squash is cooking, heat olive oil in a skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute for 3 minutes. Stir in tomatoes and cook until heated through, about 3 minutes.
- Remove squash from the boiling water. Let cool slightly, then use oven mitts and cut squash lengthwise. Scoop out and discard seeds.
- Use a long fork to pull out strands of spaghetti squash into a serving bowl. Add sauteed veggies, basil, and olives and toss to combine.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 41 g, Fat 10.6 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 159 mg, Sugar 5.1 g
SPAGHETTI SQUASH WITH TOMATOES
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
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
SPAGHETTI SQUASH "PASTA" WITH TOMATO-BEET SAUCE
This recipe is inspired by Eden Alley, a vegetarian cafe in Kansas City.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Cut squash in half; remove seeds and fibers. Place squash cut sides down in 15x10x1-inch pan. Carefully pour 2 cups cold water in pan.
- Bake squash about 45 minutes, or until knife can easily penetrate skin. Carefully turn each over to cool 20 minutes. Scrape insides out with fork into bowl.
- While squash is baking, make sauce. In 10-inch skillet, heat olive oil, garlic, dill, mustard seed, salt, pepper and red pepper over medium heat, shaking pan occasionally, until garlic is golden brown.
- Add beets and tomatoes; simmer abut 20 minutes or until beets are tender. Remove from heat. Stir in Dijon mustard and parsley. Serve 1/2 cup sauce over 1 cup spaghetti squash pasta.
Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 13 g, TransFat 0 g
SPAGHETTI SQUASH STEW
Steps:
- Preheat the oven to 375 degrees.
- Cut the squash in half lengthwise, then scrape out the seeds. Place the two halves, cut side up, in a foil-lined shallow baking dish. Cover tightly with more foil and bake for 40 to 50 minutes, or until easily pierced with a fork.
- When the squash is cool enough to handle, scrape the flesh away from the shell with a fork, using long downward motions to remove the spaghettilike strands.
- Heat 1 tablespoon of the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden and just beginning to brown.
- Add the spaghetti squash, canned and dried tomatoes, water, mushrooms, seasoning, oregano, and thyme. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 to 25 minutes. Season with salt and pepper.
- Meanwhile, heat the remaining tablespoon of oil in a skillet. Add the turnips and sauté over medium-high heat, stirring frequently, until golden. Add the snow peas and continue to sauté, stirring, until the snow peas are bright green and tender-crisp. Top each serving with some of the turnips and snow peas, and serve at once.
- Nutrition Information
- Per serving:
- Calories: 134
- Total fat: 5g
- Protein: 3g
- Fiber: 5g
- Carbohydrate: 20g
- Cholesterol: 0mg
- Sodium: 90mg
GREEK STEWED GREEN BEANS AND YELLOW SQUASH WITH TOMATOES
Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired by one of them, but it's a far cry from the authentic version, which requires three times as much oil and simmers for a longer time. Don't be put off by the faded color of the beans; they're comforting and delicious.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
- Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 920 milligrams, Sugar 5 grams
SPAGHETTI SQUASH WITH TOMATOES
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
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
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SPAGHETTI SQUASH WITH VEGAN TOMATO BASIL CREAM SAUCE
From hummusapien.com
4.8/5 (42)Total Time 50 mins
- Place cashews in a bowl and cover with water. Allow them to soak for at least 2 hours or overnight. (I bring water to a boil in a tea kettle, cover the cashews with the hot water, and let them soak for 30 minutes when I'm in a hurry.)
- Preheat oven to 375F. Slice spaghetti squash in half. Scoop out seeds and stringy flesh with a spoon. Rub a teaspoon of olive oil over each half (inside, not outside). Rub with garlic and sprinkle with salt and pepper.
- Meanwhile, place the sauce ingredients in a blender and blend until completely smooth and creamy. Set aside.
19 VEGAN SPAGHETTI SQUASH RECIPES TO MAKE TONIGHT
From diys.com
Estimated Reading Time 8 mins
- Chili-Stuffed Spaghetti Squash Bowls. We are loving this two-bean veggie chili and we’re loving its presentation even more. Served inside a tender spaghetti squash, this dinner becomes the best accompaniment to a fall night with the family.
- Thai Stuffed Spaghetti Squash. This is everything you love about a tasty, flavor-packed Thai dish but with all the nutrients you need and want to feel good about eating it.
- BBQ Spaghetti Squash Pizza. Who doesn’t love a good piece of novelty pizza? And BBQ has been such a popular way to dress your slices. With this recipe, you get the flavors you love but without any shame.
- Spaghetti Squash Lasagna. Yes, you can even create a lasagna from your squash – and we’re in love with the idea. What’s even more amazing about this dish is the tofu ricotta that’s used in between the delicious layers making it completely vegan and great for those with restrictive diets – whether by choice or need!
- Mediterranean Spaghetti Squash Bowls. You really can turn your spaghetti squash bowls into the foundation for any of your favorite dishes or flavors. We’ve had Thai and Italian, and now we have Mediterranean to become inspired by.
- Mushroom Bolognese Spaghetti Squash Casserole. This is everything you love about bolognese but without any of the bolognese. It’s perfect for family meals and works well as an ahead-of-time type of meal prep.
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- Lentil Bolognese with Spaghetti Squash. Here’s another take on classic bolognese that our vegan friends and family members can get on board with. It’s also just a healthier version of the one we all know and love.
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