SPINACH STUFFED SPAGHETTI SQUASH
This easy vegan garlic spinach and feta cheese Spaghetti Squash recipe is the best healthy and delicious comfort food for fall! These stuffed squash boats are cheesy, creamy, dairy-free, gluten-free, loaded with vegetables, and even low-carb!
Provided by Bianca Zapatka
Categories Appetizer Lunch & Dinner Main Course Pasta Side Dish
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- Use a sharp knife to cut the spaghetti squash in half lengthwise. Then use a tablespoon to scoop out the seeds.
- Rub the insides of each squash half with a little bit of olive oil, then place them cut side down on a baking dish or sheet. Bake for about 40 minutes, or until tender and easily pierced with a fork. Cooking time varies depending on the size of your squash. A small squash is done sooner (30 mins) than a large squash (60 mins).
- Once squash is done baking, set aside until it is cool enough to handle. Then fluff the interior with a fork to get a spaghetti-like texture.
- In a skillet or saucepan, heat a drizzle of olive oil over medium-high heat. Add the garlic and sauté for a minute, stirring, until fragrant. Then add the spinach and cook for a further minute until wilted. Drain any excess liquid as needed, then stir in the vegan cream cheese (or cashew cream*) to combine. Season with salt and pepper to taste.
- Add the spinach cream into each squash boat and stir to mix. Top with vegan feta and additional grated dairy-free cheese or vegan parmesan, if desired.
- Bake at 356°F (180°C) for 8-10 minutes, then turn your oven to broil and bake another 3-5 minutes or until hot, cheesy and slightly golden-brown on top.
- Serve immediately while hot with toasted pine nuts and fresh thyme on top!
Nutrition Facts : Calories 292 kcal, Carbohydrate 7.5 g, Protein 12 g, Fat 24.5 g, ServingSize 1 serving
CREAMED SPINACH STUFFED BUTTERNUT SQUASH
Steps:
- Preheat the oven to 180°C/350°F.
- Place the halved butternut squash into a deep roasting pan then season with the salt.
- Pour the boiling water into the pan and cover with foil.
- Place in the oven and allow to roast for 30-45 minutes until soft. Once roasted, scoop out the seeds and some of the flesh. Set aside.
- While the butternut is roasting, make the creamed spinach. Saute the onion and garlic in 2 tsp of olive oil until soft and translucent.
- Add the spinach and cook until wilted then add the flour and stir into the spinach. Pour in the milk and stir until the sauce is smooth then add the cream. Allow to simmer gently for 7-10 minutes or until the sauce is thick and smooth. Season to taste and remove from the heat. Allow to cool for 10-15 minutes before adding the mozzarella cheese.
- Once the butternut is roasted, spoon the creamed spinach into the hollows of each butternut and top with Parmesan cheese.
- Place back in the oven and allow to cook until the tops are golden brown, approximately 10 minutes.
- Remove from the oven and serve.
Nutrition Facts : Calories 173 kcal, Carbohydrate 30 g, Protein 9 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 770 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
SPINACH-STUFFED BUTTERNUT SQUASH PATTIES
This recipe makes a great autumn appetizer. It melts in your mouth, leaving a taste of fall goodness.
Provided by fromgardentosoupbowl.com
Categories Side Dish Vegetables Greens
Time 50m
Yield 14
Number Of Ingredients 10
Steps:
- Combine butternut squash, potato, onion, and salt in a large bowl; let sit until moisture is drawn out, about 10 minutes. Transfer to a colander and squeeze out excess moisture.
- Place squash mixture in a bowl and mix in flour, egg, black pepper, and baking powder until well blended.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 2 minutes. Season spinach with salt and pepper; transfer to a bowl.
- Scoop about 1 1/2 tablespoons squash mixture and form into a small ball using your hands; flatten into a patty. Add 1 teaspoon spinach to the flattened patty and form patty around the spinach into a ball. Flatten the ball with the palms of your hands. Repeat using the remaining squash mixture and spinach creating 12 to 14 more spinach-stuffed patties.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook patties until lightly browned, 4 to 5 minutes per side. Transfer cooked patties to a plate and repeat with remaining oil and patties.
Nutrition Facts : Calories 97 calories, Carbohydrate 15.8 g, Cholesterol 13.3 mg, Fat 3.4 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 199.6 mg, Sugar 2.1 g
SPINACH STUFFED SQUASH
Make and share this Spinach Stuffed Squash recipe from Food.com.
Provided by katie in the UP
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Brush cut side of squash with olive oil; sprinkle with 1/4 tsp salt and the pepper.
- Place squash, cut side down, on a rimmed baking sheet.
- Bake 15 minutes or until tender.
- Scoop out pulp, keeping shells intact; reserve pulp.
- Reduce heat to 350 degrees.
- In a large skillet, melt butter over med heat.
- Add onion; cook 5 minutes or until tender.
- Stir in spinach and squash pulp; cook 3 to 4 minutes or until all liquid is absorbed.
- Remove from heat; stir in stuffing mix, cheese, sour cream and remaining salt.
- Spoon mixture evenly into squash shells.
- Place on the baking sheet, bake 15 to 20 minutes or until heated through.
- Serve immediately.
STUFFED SPAGHETTI SQUASH WITH SAUSAGE AND SPINACH
This rich, creamy and comforting meal shows you just how decadent spaghetti squash can be! In this twice-baked preparation, spaghetti squash is baked, then scooped out and combined with browned sausage, spinach, cream and cheese before being added back to its shell and baked again until warm and bubbly. It's the perfect dinner for a cozy night in.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h5m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Line large rimmed baking sheet with cooking parchment paper; spray with cooking spray.
- Place both squash halves cut side down on baking sheet. Bake 45 to 50 minutes or until tender.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage, onions and garlic; cook and stir 5 to 7 minutes or until sausage is no longer pink. Reduce heat to medium; add flour, salt, pepper, pepper flakes and nutmeg. Cook and stir 1 minute. Gradually add spinach. Cook and stir just until spinach is wilted. Stir in whipping cream. Heat to boiling; cook and stir 1 to 2 minutes or just until thickened. Remove from heat; stir in mozzarella and 1/2 cup of the Parmesan cheese until melted.
- When squash is cool enough to handle, use fork to remove squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Spoon filling into both squash shell halves.
- Arrange filled squash halves on same baking sheet. Bake 35 to 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
- Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Transfer to small bowl; mix with remaining 1/4 cup Parmesan cheese.
- Sprinkle bread crumb mixture over squash halves, and serve.
Nutrition Facts : Calories 640, Carbohydrate 38 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 12 g, TransFat 1 g
ACORN SQUASH WITH SPINACH STUFFING
Here's a recipe that combines two of my favorite vegetables - squash and spinach. It's one of my family's favorites.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 40 minutes., Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted. , In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender.
Nutrition Facts : Calories 189 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 337mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.
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