COOK SPAGETTI SQUASH RECIPES

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FRESH AND EASY VEGGIE SPAGHETTI - INSPIRED TASTE



Fresh and Easy Veggie Spaghetti - Inspired Taste image

Quick and easy vegetable spaghetti with lots of veggies and a simple tomato sauce made completely from scratch. For vegan spaghetti, skip the cheese and serve with a little nutritional yeast scattered on top. The sauce can be made in advance and kept in the refrigerator for 3 to 4 days.

Provided by Adam and Joanne Gallagher

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield Makes 4 to 6 servings (About 6 cups of sauce)

Number Of Ingredients 16

12 ounces spaghetti or pasta of choice
4 tablespoons olive oil
1 cup (140 grams) chopped onion
2 medium zucchini, chopped (1/2 pound)
2 medium yellow squash, chopped (1/2 pound)
3 garlic cloves, minced (1 tablespoon)
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup)
2 to 3 teaspoons mushroom powder, optional, see notes
5 cups (1/2 pound) spinach leaves
Handful fresh basil leaves, plus more for garnish
Salt and fresh ground black pepper
Parmesan cheese or nutritional yeast for serving

Steps:

  • Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
  • Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
  • Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
  • While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
  • Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

Nutrition Facts : ServingSize 1/6 of the recipe (2 ounces pasta), Calories 372, FatContent 11.4g, SaturatedFatContent 1.6g, CholesterolContent 0mg, SodiumContent 798.2mg, CarbohydrateContent 56.9g, FiberContent 8.9g, SugarContent 7g, ProteinContent 14.5g

STUFFED PEPPERS RECIPE | ALLRECIPES



Stuffed Peppers Recipe | Allrecipes image

Stuffed peppers with ground beef and rice are topped with a seasoned tomato sauce.

Provided by BDEGER

Categories     Stuffed Bell Peppers

Total Time 1 hours 30 minutes

Prep Time 5 minutes

Cook Time 1 hours 25 minutes

Yield 6 stuffed peppers

Number Of Ingredients 11

1 cup cold water
½ cup uncooked long grain white rice
1 tablespoon vegetable oil
1 pound ground beef
6 medium green bell peppers
16 ounces tomato sauce, divided
1 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and ground black pepper to taste
1 teaspoon Italian seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
  • Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.
  • Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.
  • Arrange peppers in a baking dish with the hollowed sides facing upward.
  • Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
  • Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  • Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.

Nutrition Facts : Calories 247.7 calories, CarbohydrateContent 25.6 g, CholesterolContent 45.9 mg, FatContent 9.4 g, FiberContent 3.5 g, ProteinContent 16 g, SaturatedFatContent 3.6 g, SodiumContent 563.6 mg, SugarContent 6.3 g

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