HAM AND SPAGHETTI CASSEROLE WITH PEAS
Steps:
- Spray a 3-quart baking dish with nonstick cooking spray. Heat oven to 350 F.
- Cook the spaghetti or linguine in boiling salted water following the package directions. Rinse, drain, and set aside.
- In a large sauté pan, melt butter over medium heat. Add the mushrooms, ham, green onion, if using, and parsley. Saute, stirring, until mushrooms are tender. Stir in flour until blended.
- Cook, stirring, for 1 to 2 minutes. Add chicken broth, sherry, nutmeg , if using, salt, and pepper. Cook, stirring, until thickened. Stir in cream or half-and-half, half of the cheese, and peas.
- Add the pasta to the sauce mixture and stir to blend. Turn into the prepared baking dish.
- Sprinkle remaining cheese over the top and bake for 25 to 35 minutes, until hot and bubbly.
- Serve and enjoy!
Nutrition Facts : Calories 451 kcal, Carbohydrate 47 g, Cholesterol 58 mg, Fiber 5 g, Protein 16 g, SaturatedFat 13 g, Sodium 1086 mg, Fat 23 g, ServingSize 4 to 6 servings, UnsaturatedFat 8 g
SPAGHETTI SQUASH WITH ALFREDO
This little recipe I saw on the TV and jotted down. I recently tried it and it was quite lovely. Surprisingly, it made quite a lot.
Provided by MightyStickFigure
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Chop off the top (stemmed end) of the spaghetti squash. Cut spaghetti squash long ways down the middle. Scoop out the stringy insides with seeds and set aside.
- Put the two spaghetti squash halves into a pot of boiling water and let sit until insides are soft. Separate squash seeds and pulp. Chop up pulp into smaller segments.
- In a saucepan, combine the heavy whipping cream, the squash pulp, and sprinkle in 1/2 of the parmesan cheese over medium-medium low heat; stirring constantly.
- Add more parmesan cheese every five to six minutes until all is in the pan.
- Stir the sauce until all of the parmesan cheese is melted and sauce is thick (approximately 20-25 minutes).
- When the spaghetti squash halves are soft, scoop out the inside on to a plate or bowl and top with the alfredo sauce.
- Serve immediately.
Nutrition Facts : Calories 933.5, Fat 83.6, SaturatedFat 51.5, Cholesterol 274.8, Sodium 1340.4, Carbohydrate 16.9, Sugar 0.8, Protein 32.4
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
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