PORK SCALLOPINI WITH SPAGHETTI SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F. Cut the squash in half lengthwise, then halve each piece crosswise; remove the seeds. Transfer to a large glass bowl and add 1/4 cup water. Cover tightly with plastic wrap and microwave until just tender, 12 to 15 minutes. Uncover and let cool slightly.
- Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add the olive oil. Working in two batches, add the pork and cook until browned and cooked through, about 2 minutes per side. Remove to a baking sheet and keep warm in the oven.
- Melt the butter in the same skillet over medium heat. Add the capers and cook until sizzling, 1 minute. Add the wine and lemon juice. Increase the heat to high and bring to a boil. Add the broth; boil until reduced by half, 2 to 3 minutes. Keep warm over low heat.
- Drain the squash and scrape the flesh into strands with a fork; discard the skin. Season with 1/4 teaspoon salt and a few grinds of pepper. Stir the herbs into the pan sauce and transfer to a liquid measuring cup. Return the skillet to medium heat and add the tomatoes. Cook, stirring occasionally, until slightly blistered, 2 to 3 minutes. Serve the pork with the squash and tomatoes; drizzle the squash and pork with the pan sauce.
Nutrition Facts : Calories 500, Fat 32 grams, SaturatedFat 12 grams, Cholesterol 104 milligrams, Sodium 319 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 32 grams, Sugar 9 grams
LIME DILL VEAL (OR PORK) OVER SPAGHETTI SQUASH
When I worked at the University of Florida, the University Women's Club created a cookbook in honor of their 75th anniversary. This recipe is from that cookbook, contributed by Millie Demski. It is delicious. You may prepare the spaghetti squash as specified below or, my choice, use Recipe #162765 #162765. I have always made this with veal but am sure it would be excellent with pork too, or chicken--cooked much less long.
Provided by BarbryT
Categories Veal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, seasoned salt, paprika and dill in a plastic bag. Spread meat out in one layer on a chopping board or waxed paper and sprinkle lime rind over the pieces.
- Put veal/pork in bag of seasoned flour and shake to coat well.
- Heat the olive oil and butter in a heavy pan; when hot, brown veal or pork, stirring to get all sides. When browned, add lime juice, the white wine and chicken broth. Stir well, cover and simmer for 45 minutes to an hour, until the veal or pork is tender.
- To prepare spaghetti squash,wash and dry the squash and prick all over with a fork. Microwave about 14 minutes at full power, or until tender. Remove from microwave and allow to stand for a few minutes. Cut cooked squash in half lengthwise, remove seeds and fibers from center then pull squash strands free with a fork. Melt the last 2 tablespoons of butter in a skillet and toss the squash in the butter just until well mixed. Salt and pepper to taste.
- To serve, place the seasoned spaghetti squash on a platter and form well in the center. Put the stewed pork or veal in the well and serve. Garnish with lime peel and fresh dill sprigs if desired.
Nutrition Facts : Calories 520.8, Fat 31.1, SaturatedFat 13.2, Cholesterol 170, Sodium 347.8, Carbohydrate 19.7, Fiber 0.5, Sugar 0.6, Protein 35.7
SPAGHETTI SQUASH LO MEIN
My colorful Lo Mein is a lighter version of the classic Chinese dish that everyone at our table loves. Try it with a squirt of Sriracha. -Loanne Chiu, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly. Separate strands with a fork., In a large skillet, heat 1 teaspoon oil over medium-high heat; saute sausage until browned, 4-6 minutes. Remove from pan., In same pan, heat 2 teaspoons oil over medium-high heat; saute carrots and cabbage until crisp-tender, 4-6 minutes. Stir in salt and pepper. Add squash, sausage and remaining oil; toss and heat through. Sprinkle with cilantro. If desired, serve with soy sauce and chili sauce.
Nutrition Facts : Calories 316 calories, Fat 15g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 731mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 7g fiber), Protein 18g protein. Diabetic Exchanges
BAKED DELICATA SQUASH WITH LIME BUTTER
My new favorite squash is Delicata, an heirloom squash happily being rediscovered. Look for them in the winter squash section of your grocery store. They're cream to pale yellow with green stripes, and their flesh is orange, slightly sweet and smooth but not stringy. My sister suggested the lime butter topping (my personal favorite), but a blend of maple syrup and butter is good, too. The squash usually aren't very big, so plan half a squash per person.
Provided by Dave McIntyre
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
- Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
- Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 23.2 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 3.5 g, Protein 1.9 g, SaturatedFat 5.5 g, Sodium 74.6 mg, Sugar 4.9 g
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