CHICKEN & TOMATO-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: large spaghetti squash, salt, pepper, olive oil, boneless, skinless chicken breasts, garlic, roma tomatoes, spinach, marinara sauce, fresh basil, red pepper
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
- Scoop out the seeds, brush with oil, salt, and pepper, and place face down on a baking tray. Bake for 35-40 minutes or until a fork can easily pierce the skin.
- Heat olive oil in a large pan. Add chicken breasts (seasoned with salt and pepper) and garlic, and fully cook.
- Add tomatoes and spinach. Cook until spinach has wilted. Add marinara sauce.
- Stack the basil leaves and roll them up. Cut into slices and add to pan.
- Add crushed red pepper, and stir until the ingredients are fully incorporated.
- Once the squash has finished roasting, remove from the oven and let it sit for a few minutes before turning over and pulling at it with a fork. (Careful, there will be some steam!)
- Shred the inside of each squash, being careful not to poke through the skin. Pour the sauce over the shredded squash, top with fresh basil, and serve.
- Enjoy!
Nutrition Facts : Calories 301 calories, Carbohydrate 26 grams, Fat 10 grams, Fiber 7 grams, Protein 29 grams, Sugar 13 grams
SPAGHETTI SQUASH WITH FRESH TOMATOES AND RICOTTA
This quick, flavorful and healthy side is done from fridge to table in under 30 minutes. We trim off the top and bottom of the squash, poke it all over and cook it in the microwave in a fraction of the time it would take to roast it. If you wanted to make this a complete meal, juicy turkey meatballs would be a delightful accompaniment to this pasta alternative.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir together the tomatoes, shallot, vinegar, chile flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil and 3/4 teaspoon salt in a medium bowl. Set aside to marinate, stirring the tomatoes every 10 minutes, while you prepare the spaghetti squash.
- Carefully slice off the top and bottom of the squash, trimming just enough so that the inner flesh of the squash is exposed. Use a sharp paring knife to poke ten to twelve 1/2-inch-deep slits all over the squash. Put the squash in to a medium glass heatproof bowl and microwave on high for 5 minutes. Carefully flip the squash over and microwave on high until a fork easily pierces through the flesh that is exposed on the squash, about 5 additional minutes.
- Allow the squash to cool enough so that you can handle it, then split it in half length-wise. Use a spoon to scoop out the seeds and discard them. Then use a fork to loosen the squash strands and transfer them to a medium bowl. Add the remaining 2 tablespoons olive oil and 1 teaspoon salt. Use your hands to gently work the oil and salt into the squash. Transfer the squash to a serving platter and pour the tomato mixture over the top (along with all of its juices). Top with spoonfuls of the ricotta and garnish with the remaining basil. Serve warm or at room temperature.
STUFFED SQUASH
Its generally mild flavor and delectable textures make summer squash versatile.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Have ready a 1 1/2-quart baking dish. Slice off 1 inch crosswise from stem end of each squash; set aside. Using a melon baller, remove the flesh from squash, bottoms and tops, leaving 1/8-inch-thick shells. Coarsely chop the flesh; set aside. Place the squash bottoms and tops in a steamer, and steam until just tender, about 15 minutes. Remove from steamer; set on a wire rack, cut side down.
- In a large skillet, heat olive oil over high heat. Add onions, garlic, and reserved chopped squash. Season with salt and pepper, and cook until tender, about 6 minutes. Remove from pan, and transfer to a medium bowl.
- Make the filling: Return skillet to heat; add lamb, and cook, breaking up the meat with the back of a wooden spoon, until crumbly and lightly browned, about 5 minutes. Stir in wine, and cook until all the liquid is absorbed, about 1 minute. Transfer meat to the squash mixture, and add breadcrumbs, pine nuts, currants, feta, cumin, coriander, cinnamon, mint, and 3 tablespoons tomato sauce. Stir well to combine.
- Stuff the squash to the rims with the meat mixture. Place the squash tops on top. Pour the remaining tomato sauce into the baking dish, and place the stuffed squash in the sauce. Bake until the squash are tender, about 30 minutes. Divide the sauce among the plates, place the squash on top, and serve.
FRESH TOMATO SAUCE FOR STUFFED SQUASH
Use this recipe to make our Stuffed Squash Two Ways.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Make an ice-water bath: Fill a large bowl with ice and water; set aside. Bring a large pot of water to a boil. Place tomatoes in boiling water until skins just begin to loosen, 10 to 20 seconds. Remove; transfer to ice-water bath. Remove tomatoes from water, core, and peel. Slice tomatoes in half; remove and discard seeds and liquid. Cut the flesh into 1/4-inch dice.
- Heat olive oil in a large skillet over medium-low heat. Add garlic cloves; cook until well browned all over, about 10 minutes. Add tomatoes; season with salt and pepper. Raise heat to medium; simmer sauce until tomatoes break down somewhat to a saucy consistency, about 15 minutes. Remove from heat, and discard garlic.
CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, salt, pepper, oil, garlic, yellow onion, cherry tomato, salt, pepper, mini mozzarella ball, fresh basil
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
- Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality. Add the squash to the tomato mixture and mix in the pan.
- Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
- Bake an additional 5-10 minutes, or until cheese melts.
- Serve in the squash, and top with basil.
- Enjoy!
Nutrition Facts : Calories 646 calories, Carbohydrate 33 grams, Fat 46 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams
FRESH TOMATO AND SQUASH GALETTE
A galette is a rustic pie with folded edges that give it an informal look. This savory galette, using summer fresh vegetables and a purchased pie crust, is a delightfully different side dish that makes good use of zucchini, yellow squash, tomatoes, and onion. If you don't have Gruyere cheese, substitute Swiss.
Provided by Bibi
Categories Savory Pies
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Allow the dough to come to room temperature, about 20 minutes.
- Meanwhile, place sliced tomatoes in a single layer on a paper towel-lined plate, and place zucchini and yellow squash slices on plates as well, also in a single layer. Sprinkle vegetables lightly with salt, about 1/4 teaspoon for each vegetable. Allow to stand for 20 minutes.
- Melt butter in a small saucepan over medium heat. Stir in flour and cook, stirring, until all the flour is incorporated into the butter, about 3 minutes. Season with 1/4 teaspoon herbes de Provence, black pepper, and any remaining salt. Slowly add milk, stirring constantly to avoid lumps.
- Continue to cook and stir until mixture has thickened and bubbles break open (some cooks call this stage "making bullseyes"), 5 to 8 minutes. Remove from heat and stir in 1/2 of the shredded Gruyere. Allow sauce to cool slightly.
- If using purchased pie dough, open the pouch and place dough onto the prepared sheet pan. Slowly unroll the dough, pinching together to close any tears. Sprinkle bread crumbs over the dough.
- Blot tomatoes and squash with paper towels.
- Ladle sauce over the dough, leaving about a 1 1/2-inch border without sauce. Starting on the outside edge of the sauce, alternate slices of yellow squash, onion, zucchini, and tomato, repeating until all the sauce is covered by the vegetables. Sprinkle remaining herbes de Provence over the vegetables, and gently fold the crust over the outside edge of the vegetables.
- Brush beaten egg onto the folded pie dough.
- Place galette in preheated oven and bake until the crust is brown and the vegetables are tender, 25 to 30 minutes.
- Sprinkle remaining shredded cheese on top of the warm galette and bake until cheese is melted, 3 to 5 more minutes.
- Allow to cool for 5 minutes. Garnish with fresh herbs and serve.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 20.6 g, Cholesterol 60.1 mg, Fat 19.8 g, Fiber 2.3 g, Protein 10.9 g, SaturatedFat 8.1 g, Sodium 579.8 mg
PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
- Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams
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