MOCK NOODLE KUGEL (USING SPAGHETTI SQUASH; LOW-CARB, FAT-FREE)
I based this recipe on one I found in Nechama Cohen's "Enlitened Kosher Cooking." I chose the sweet variation, so that's what I'm posting; but if you want a savory kugel, leave out the Splenda, cinnamon and nutmeg and replace it with one peeled, sliced medium onion and two peeled, minced cloves of garlic sauteed in a tablespoon of olive oil. Don't be deterred by the cooking time -- most of it is spent waiting for the squash to cool, or the kugel to bake!
Provided by brokenburner
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the spaghetti squash: split it in half and remove the seeds and strings. Place the halves cut-side down in 1/4 c water, cover with plastic wrap, and microwave for seven to ten minutes or until the flesh is soft. Allow to cool.
- Preheat oven to 400. Line an 8" square baking pan and spray with non-stick cooking spray.
- Using a fork, scrape the flesh out of the squash halves. Place the "spaghetti" in a large bowl.
- Lightly beat the eggs and egg whites; add them, along with the rest of the ingredients, to the bowl with the squash. Mix well with a wooden spoon.
- Pour into the prepared pan and lighting spray the top with non-stick cooking spray. Bake for 10 minutes at 400, then lower the heat to 350 and bake for another 30 minutes, until the kugel starts to turn a bit golden.
BUTTERNUT SQUASH NOODLE SOUP WITH TURKEY
Using spiralized butternut squash as an alternative to pasta, this soup is loaded with fall flavors and gets its smoky spiciness from ground chipotle. The ideal soup to warm you up on cold winter days. Perfect for using up leftover turkey.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 48m
Yield 8
Number Of Ingredients 9
Steps:
- Combine chicken broth, celery, onion, garlic, Mexican oregano, and ground chipotle in a large pot; bring to a boil. Cover and reduce heat; simmer until vegetables are softened, about 20 minutes.
- Stir butternut squash and turkey into the broth mixture; simmer until turkey is heated through, 3 to 5 minutes. Garnish with cilantro.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 13.4 g, Cholesterol 29.6 mg, Fat 2.2 g, Fiber 2.4 g, Protein 13.9 g, SaturatedFat 0.9 g, Sodium 132.5 mg, Sugar 3.4 g
VEGAN SPAGHETTI SQUASH NOODLE SALAD WITH PEANUT SAUCE
Savory 'noodles' with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best.
Provided by Karen Barris Calabro
Categories Salad Vegetable Salad Recipes
Time 46m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.
- Combine peanut butter, tamari, agave syrup, sea salt, ginger, and garlic in a microwave-safe bowl; heat in microwave until sauce is smooth, about 1 minute. Stir lime juice and sriracha into sauce.
- Shred squash into a large bowl using a fork or your fingers. Add cabbage, broccoli, cucumber, carrot, scallions, and mint; drizzle peanut sauce over mixture and toss to coat. Top salad with peanuts.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 17.9 g, Fat 15.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 3 g, Sodium 834.3 mg, Sugar 5.8 g
ROASTED SQUASH AND GINGER NOODLE SOUP WITH WINTER VEGETABLES
Provided by Julia Moskin
Categories dinner, weekday, soups and stews, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cut 4 pounds squash into large chunks. Cut remaining pound into 1/2-inch dice.
- Heat oven to 375 degrees. On a lightly oiled baking sheet, place ginger and diced squash. Bake until soft, about 20 minutes, turning ginger and squash pieces halfway through the cooking.
- Transfer ginger to a stockpot and reserve roasted squash. Add squash chunks to pot. Add cold water to cover by two inches, turn heat to medium, and heat to a bare simmer. The surface of the liquid should steam but never boil.
- In a hot skillet, toast all spices until lightly browned and fragrant. Add to pot along with 2 tablespoons salt. Cook slowly until squash is very soft, about 2 hours.
- Meanwhile, prepare the winter vegetables, cut bite size, until just tender, blanching wax beans, chard or radishes; roasting brussels sprouts or cauliflower; or searing mushrooms.
- When broth is done, pour it through a strainer and lightly press on squash chunks to release all the liquid. Discard contents of strainer. Season broth to taste with salt.
- Boil noodles in plenty of salted water, then drain. Divide among 6 to 8 bowls. Divide roasted squash pieces and cooked vegetables on top of noodles. Ladle in broth just to cover noodles and serve immediately.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 8 grams, Carbohydrate 102 grams, Fat 10 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1170 milligrams, Sugar 8 grams, TransFat 0 grams
SATAY CHICKEN NOODLE SOUP WITH SQUASH
Serve this warming bowl of spicy, nourishing chicken noodle soup whenever you fancy some comfort food. You can make the base a day or two before serving
Provided by Cassie Best
Categories Dinner, Main course, Soup, Supper
Time 1h5m
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the squash with 1 tbsp oil and some seasoning on a baking tray, arrange in a single layer and roast for 35-40 mins, or until soft and starting to caramelise around the edges. Meanwhile, heat the remaining oil in a deep pan or casserole dish. Season the chicken, then cook until browned all over. Add the garlic and ginger, stirring for a min or 2, then add the stock, coconut milk, whole chillies, soy and 250ml water. Bring to a gentle simmer, cover with a lid and poach the chicken for 20 mins.
- Remove the chicken, shred the meat with forks and return to the soup, discarding the bones. Spoon 2-3 tbsp of the soup into a bowl with the peanut butter and mix until smooth. Add to the soup with the juice of 1 lime, the sugar and the fish sauce. Check the seasoning, adding more lime, sugar, soy or fish sauce if you want to. Keep the soup warm while you cook the noodles following pack instructions.
- Drain the noodles and add a handful to each bowl. Pour over the soup and top with the squash, spring onions, coriander, beansprouts, peanuts, chilli oil and sliced chilli (if using). Serve with extra lime wedges.
Nutrition Facts : Calories 1091 calories, Fat 59 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 3.3 milligram of sodium
CROCKPOT CRISPY CARAMELIZED PORK RAMEN NOODLE SOUP W/CURRY ROASTED ACORN SQUASH
Steps:
- Add the pork to the bowl of a crockpot. Pour the chicken broth, 1/2 cup soy sauce, 1/2 cup rice vinegar and fish sauce over the pork. Add the thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours (I recommend going low and slow). About 40 minutes before you are ready to eat, roast the squash. Preheat the oven to 400 degrees F. In a small bowl mix together the melted coconut oil, curry powder, miso, brown sugar and a good pinch of pepper. Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well. Bake for 30-40 minutes, tossing a couple of times during cooking. You want the squash to be lightly browned and crisp. Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with two forks or your hands. Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Keep the pork warm. Add the Ramen noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, stir in only half of the pork. Ladle the soup into bowls. Top with extra caramelized pork, curry roasted acorn squash and an egg. Season the egg with salt and pepper, Add the carrots, jalapeños, green onions and cilantro if desired. Happy slurping!
VIETNAMESE-STYLE SPAGHETTI SQUASH "NOODLE" BOWLS WITH SKIRT STEAK
Spaghetti squash plays the part of traditional rice noodles in this take on a Vietnamese noodle bowl. Roast the squash and marinate the steak the day before, and it's easy to pull off in just half an hour for dinner.
Provided by Anna Stockwell
Categories Dinner Squash Healthy Steak Cucumber Salad Wheat/Gluten-Free Dairy Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Sprinkle each half of squash with 1/4 tsp. salt, then place cut side down on prepared baking sheet. Bake until interior of squash is fork-tender, 40-50 minutes. Let cool.
- Meanwhile, whisk fish sauce, brown sugar, ginger, garlic, 2 Tbsp. lime juice, and 1/2 tsp. salt in a large bowl. Transfer 3 Tbsp. fish sauce mixture to a shallow wide bowl. Add steak and turn to coat. Let sit at room temperature at least 30 minutes.
- Add jalapeño, sesame oil, and remaining 6 Tbsp. lime juice to remaining fish sauce mixture in large bowl and stir to combine.
- Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; discard shells. Toss squash with 4 Tbsp. jalapeño sauce and remaining 1/2 tsp. salt.
- Heat vegetable oil in a large heavy skillet over high; pat steak dry. Working in batches if needed, sear steak until browned, about 3 minutes per side for medium-rare. Let rest 5 minutes, then thinly slice lengthwise against the grain.
- Divide squash among bowls. Toss lettuce, carrot, cucumber, and bean sprouts in remaining jalapeño sauce, then arrange over squash. Add steak to bowls, then top with scallions, cilantro, and peanuts.
- Do Ahead
- Squash can be cooked 2 days ahead. Let cool completely, then store in an airtight container and chill. Steak can be marinated 1 day ahead. Store in a resealable plastic bag and chill.
JAPANESE SQUASH-AND-SOBA-NOODLE SOUP
Unlike the other soups in this story, this one shouldn't be made ahead. But it can be prepared very quickly.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Bring water and kombu to a boil in a large saucepan. Remove from heat, stir in bonito flakes, and let stand 5 minutes. Pour broth through a fine sieve into a bowl, discard solids, and return broth to pan.
- Add soy sauce, squash, and mushrooms to broth. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until squash is tender, about 10 minutes. Season with more soy sauce if desired.
- Bring a large pot of water to a boil. Add noodles, and cook, stirring occasionally, until noodles are al dente, 5 to 7 minutes. Drain, and rinse under cold water.
- Divide noodles among 4 bowls. Ladle soup over noodles, dollop with tofu, and garnish with scallions.
SQUASH NOODLE RECIPE
Make the most of that butternut squash with out Saucy Squash Noodle Recipe. Complete with cheesy goodness and crumbled bacon, our Saucy Squash Noodle Recipe is a culinary delight that's easy to prepare. All you need is 20 minutes to make our amazing Saucy Squash Noodle Recipe.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 3/4 cup each
Number Of Ingredients 9
Steps:
- Melt butter in large skillet on medium heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add dressing and squash noodles; cook 5 min., stirring frequently.
- Add cream cheese spread, chicken broth and bacon; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Add half the Parmesan; cook 3 min. or until noodles are tender and sauce is slightly thickened, stirring frequently.
- Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 500 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 5 g, Protein 8 g
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