EASY SPAGHETTI SQUASH RECIPE RECIPES
SPAGHETTI SQUASH SAUTE RECIPE | ALLRECIPES
Quick simple side dish that can be served with anything.
Provided by Joyce Coleman
Categories Squash Side Dishes
Total Time 15 minutes
Prep Time 15 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
- Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
- Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
Nutrition Facts : Calories 165.2 calories, CarbohydrateContent 14.2 g, CholesterolContent 30.5 mg, FatContent 12.5 g, FiberContent 0.3 g, ProteinContent 1.5 g, SaturatedFatContent 7.5 g, SodiumContent 113.4 mg, SugarContent 0.8 g
CREAMY SPAGHETTI SQUASH WITH RICOTTA AND SPINACH | RECIPES ...
This casserole is luscious and super-creamy. It makes a great side dish or meatless main meal. Spaghetti squash is an excellent alternative to pasta and makes for a hearty and satisfying veggie-packed dish. Thanks to its neutral taste, think of the winter squash as a blank canvas you can embellish with your favorite ingredients. Switch up the flavor profile by swapping crumbled feta for the mozzarella and fresh dill for the basil. Add some protein by topping your portion with a poached or sunny side-up egg. We’ve microwaved the squash for ease in prep, but you could also roast it the oven if you prefer.
Provided by WEIGHTWATCHERS.COM
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Put squash halves on microwave safe plate, cut- side down; microwave on HIGH until tender and squash can easily be scooped out with a fork, 10-12 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat; cook onion, stirring occasionally, until golden and tender, 5 minutes. Stir in tomatoes and garlic; cook, stirring frequently, until tomatoes start to soften, 3 minutes.
- Add spinach; cook, stirring, just until wilted, 1 minute. Remove from heat.
- Scoop “spaghetti” strands into skillet; toss to coat. Stir in ricotta, 1/4 c mozzarella, 2 Tbsp Parmesan, basil, salt and pepper. Transfer to a 2- to 3-qt baking dish; sprinkle with remaining mozzarella and Parmesan.
- Bake until bubbly around edges and top is lightly golden, 15-20 minutes.
- Serving size: 1 c
Nutrition Facts : Calories 81 kcal
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