SPAGHETTI SQUASH WITH PARMESAN CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.
SPAGHETTI SQUASH SALAD
I've tried other spaghetti squash recipes, but I like this one since it's so crisp, colorful and fun. Plus, it can be a side dish or a relish.-Patricia Aurand, Findlay, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator.
Nutrition Facts : Calories 263 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 1g protein.
SPAGHETTI SQUASH SUPREME
I was looking for a veggie-based side that was not based on potatoes, rice or noodles. This is a mild, tasty side dish that would pair well with chicken or fish. I got it from my Taste of Home 2006 cookbook.
Provided by tinymonkey
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash in half length-wise; discard seeds.
- Place one squash half, cut-side-down, on a microwaveable plate.
- Cover and microwave on high 8 minutes or until easily pierced with a fork, turning once.
- Repeat with second squash half.
- When cool enough to handle, scoop out squash , separating strands with a fork; set aside.
- In a skillet, cook bacon and onion until bacon is crisp.
- Using a slotted spoon, remove to paper towels and drain, reserving drippings.
- Add butter, brown sugar, salt and pepper to drippings.
- Stir in squash and bacon; heat through.
- Remove from heat and stir in cheese until just blended.
- Serve immediately.
Nutrition Facts : Calories 602.7, Fat 50.3, SaturatedFat 23.4, Cholesterol 106.5, Sodium 1390.7, Carbohydrate 25.9, Fiber 0.6, Sugar 8.7, Protein 14.7
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