PEAS 'N' CHEESE SQUASH SPAGHETTI
Make and share this Peas 'n' Cheese Squash Spaghetti recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 32m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Halve the squash and place cut side up on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes.
- Meanwhile, in a large saucepan, stir together the marinara and peas and warm over medium heat for about 5 minutes. Using a fork, scrape the strands of squash into the marinara and peas.
- Bring to a simmer and cook until the sauce is no longer watery, 5 to 7 minutes; remove from the heat. Stir in the ricotta and season with salt and pepper. Divide among 4 bowls and top each portion with some of the parmesan.
Nutrition Facts : Calories 340.1, Fat 15.4, SaturatedFat 7.8, Cholesterol 42.4, Sodium 941.9, Carbohydrate 33.3, Fiber 3.5, Sugar 15.2, Protein 18.6
SPAGHETTI SQUASH ALFREDO WITH PANCETTA AND PEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add the heavy cream, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
- Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan. Continue cooking until the sauce is thick and creamy, about 1 more minute. Remove from the heat.
- Add the squash and pancetta to the sauce. Return to medium heat and cook, stirring, until combined, about 1 minute. Season with salt and pepper and sprinkle with the parsley.
SPAGHETTI SQUASH SPAGHETTI
Picture if you will spaghetti without pasta and savory meatballs without meat... to some people this may seem sacrilegious, however, should you still be reading this post, you're in for a treat!! We all know why spaghetti squash was given its name, but have you tried using it in replacement of noodles? Here's yet another easy to make, creative, and healthy option for you to add to your list. It can also be chilled and served cold on summer days. Salubre' + Cheers E
Provided by Ethan Barrow
Categories Vegetable
Time 1h15m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 12
Steps:
- Take your spaghetti squash and cut in half lengthwise.
- Pierce the skin with a fork on the bottoms.
- Bake the two evenly cut halves of your spaghetti squash in a round, glass baking dish with a light coating of olive oil at 350 degrees until they start to brown and the skin is tender (approx 45 minutes).
- Ready for the veggi saugage? I prefer "GimmeLean" brand as it is virtually fat free, full of protein, and has a wonderful fennel taste. Dice up some garlic, onions, basil and mold into small 1" meatballs.10's a good round number.
- In a sauté pan, sauté round rings of yellow onions, mushrooms, zucchini, and your non-meat meatballs in olive oil until perfectly brown, firm and filling your kitchen with an aroma even Sophia Loren couldn't resist --
- Now to focus on the sauce. Empty the contents of your two cans of Italian style stewed tomatoes in a deep dish pan, add to it everything you just sautéed and don't skimp on the basil or additional garlic. There are no correct portions here -- continue sampling your wooden spoon over and over until its just right.This sauce is meant to be light or it will overpower the squash. I usually add in a splash of red wine to the mix, salt and fresh ground pepper to taste.
- So, hopefully you have timed things so the squash is just finishing up cooking. Remove your squash halves carefully. Let them cool down some. Then, with a fork, begin to scrape out the contents into the pan with your sauce. This is the most enjoyable part of this recipe as it always amazes me to see just how much the fibers of the squash resemble spaghetti! Leave a little squash in each half and use them as the bowls for serving.
- Garnish with organic basil and the dish is ready to serve.
Nutrition Facts : Calories 157.8, Fat 3.3, SaturatedFat 0.5, Sodium 458.4, Carbohydrate 27.1, Fiber 5.4, Sugar 15.2, Protein 8
SPAGHETTI SQUASH WITH HAM AND PEAS
I have been on the hunt for this recipe for a long time, and I recall the one I read some time ago had mayonnaise in it. The one I found on the net didn't. I made it tonight for dinner and it was very good, but I had to add my touch :) The recipe I found called for parmigiano cheese and I had some shredded cheese (shredded...
Provided by Shelley Ball
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Prep: Bake squash at 375 for an hour and let cool. Once cool slice in half and clean out the seeds. With a fork remove the "spaghetti" and place in a bowl to use later. And save the squash shells, too.
- 2. In a pan melt the butter and lightly brown the garlic (about a minute or two), then add the onion and cook until translucent. Stir in the half and half until heated through and add the diced ham, until heated, then stir in the frozen peas 1/2 cup at a time. When heated through (about 3-5 minutes) add in the shredded cheeses (or parmigiano as an alternative)and salt and pepper to taste. Now mix the ham and peas into the squash "noodles" and put back into the squash shells. Top with more cheese (about a small handful) and microwave for 2-3 minutes or until additional cheese is melted.
CREAMY SPAGHETTI SQUASH WITH FRESH PEAS AND BACON RECIPE
Provided by BobN
Number Of Ingredients 7
Steps:
- 1. Poke spaghetti squash with a fork throughout the skin, then place the squash in the slow cooker on high for three hours with a cup of water. 2.While squash is cooking, add bacon to a skillet, and fry up until soft. (Bacon will do more cooking in the slow cooker later.) 3. When spaghetti squash is finished, remove from slow cooker. Cut open with a knife and scoop out the spaghetti strands. 4. Place spaghetti strands back into slow cooker with bacon, peas, cream cheese and salt and pepper, and cook on high for another 45 minutes to an hour.
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