Best Stewed Spaghetti Squash Recipes

Vegan Spaghetti Squash with Stewed Green Tomatoes and Beets image

Provided by Jessica Laratonda

Time 1h40m

Yield 4

Number Of Ingredients 9

2 spaghetti squashes, halved and seeded
1 tablespoon olive oil
½ sweet onion, sliced
2 beets, peeled and diced
3 green tomatoes, diced
3 tomatoes on the vine, diced
1 zucchini, diced
½ teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place spaghetti squash cut-side down in a baking pan. Pour in about 1 inch of water. Cover pan with aluminum foil.
Bake in the preheated oven until tender, 30 to 45 minutes. Remove from the oven, uncover, and cool until easily handled, 5 to 10 minutes. Use a fork to scrape insides of squash into spaghetti strands.
Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add beets; cook and stir until slightly softened, about 5 minutes. Stir in green tomatoes, tomatoes, and zucchini. Simmer until beets are tender and tomatoes are soft, about 15 minutes. Season with salt and black pepper.
Serve stewed beet mixture over spaghetti squash strands.

Nutrition Facts : Calories 157.6 calories, Carbohydrate 28.4 g, Fat 5 g, Fiber 3.9 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 377.8 mg, Sugar 9.7 g

Stewed Spaghetti Squash image

Yield 6 servings

Number Of Ingredients 6

1 medium-large spaghetti squash (about 2 1/2 pounds)
1 1/2 tablespoons nonhydrogenated margarine
2 medium red or yellow onions, halved and sliced
2 garlic cloves, minced
One 28-ounce can low-sodium stewed tomatoes, with liquid
Salt and freshly ground pepper to taste

Steps:

Preheat the oven to 400°F.
Cut the squash in half lengthwise; remove the stem and seeds. Place, cut side up, in a casserole dish with 1/2 inch of water. Cover tightly with foil and bake until easily pierced with a fork, 40 to 45 minutes. When the squash is cool enough to handle, scrape it lengthwise with a fork to remove the spaghetti-like strands of flesh.
Heat the margarine in a large skillet. Add the onions and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onions are golden.
Break the tomatoes up with your hands and add them and the squash to the skillet. Cover and simmer over low heat for 8 to 10 minutes, stirring occasionally. Uncover and cook until the liquid in the skillet is reduced, 5 to 8 minutes. Season with salt and pepper, and serve.
nutrition information
Calories: 121
Total Fat: 3g
Protein: 2g
Carbohydrate: 20g
Cholesterol: 0mg
Sodium: 80mg