EASY SPAGHETTI SQUASH RECIPE WITH PESTO
Want a simple and healthy side dish? This easy spaghetti squash recipe dresses up the squash "noodles" with pesto and Parmesan!
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Cook the spaghetti squash: follow Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
- Allow the squash to cool slightly, then use a fork to scrape out the squash into "spaghetti" strands. Place the noodles in a colander or strainer and rest for 10 minutes to remove any extra moisture.
- In a bowl, combine the pesto, Parmesan, and squash noodles. Toss until well combined. Taste, and add additional salt or pesto as necessary. (Leftovers store in the refrigerator for a few days; you may have to refresh the flavor with additional pesto.)
Nutrition Facts : Calories 150 calories, Sugar 3.1 g, Sodium 279.6 mg, Fat 11.8 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 8.2 g, Fiber 1.8 g, Protein 3.9 g, Cholesterol 3.6 mg
PESTO SPAGHETTI SQUASH
When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!
Provided by Shyla Lane
Categories Side Dish Vegetables Greens
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
- Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
- Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 14.1 g, Cholesterol 19.9 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 460.5 mg, Sugar 1.9 g
SPAGHETTI SQUASH WITH PESTO AND TOFU
A lower calorie, nutrient-rich version of pesto pasta.
Provided by Emily
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5h45m
Yield 6
Number Of Ingredients 11
Steps:
- Drain tofu by placing slices between sheets of paper towels on a dinner plate. Cover with a second dinner plate and chill in the refrigerator, 4 hours to overnight, changing paper towels as they become soaked.
- Preheat oven to 350 degrees F (175 degrees C). Poke holes in the squash flesh with a fork. Add olive oil, garlic, salt, and black pepper to the cavity; place on a baking sheet.
- Bake squash in the preheated oven until until easily pierced with a knife, about 40 minutes. Cool until easily handled, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands.
- Spray a large skillet with cooking spray. Cut the tofu slices into cubes and cook over medium heat until crisp on the outside and firm to the touch, about 20 minutes. Stir in mushrooms and artichokes; cook and stir until heated through, about 5 minutes. Add squash strands to the skillet and cook until warmed through, about 5 minutes.
- Combine pesto and cream in a small bowl. Pour over tofu and squash mixture in the skillet; mix well. Sprinkle mozzarella cheese on top and serve.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 28.9 g, Cholesterol 22.2 mg, Fat 18.4 g, Fiber 2.5 g, Protein 14.2 g, SaturatedFat 5.4 g, Sodium 623.3 mg, Sugar 1.2 g
PESTO SPAGHETTI SQUASH WITH MOZZARELLA
Who says pesto is only for pasta? Spaghetti squash provides a starch free alternative to traditional pastas
Provided by Johnney
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium high heat, add spaghetti squash.
- Using a couple of forks to lift, mix in pesto.
- Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt.
- Serve immediately.
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- Place the squash halves cut side down on an oiled baking sheet or jelly roll pan. Bake for about 30 minutes, or until the squash is cooked through ( depending on the size of the squash, this may take as many as 45 minutes.
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- Roast the spaghetti squash: Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper for easy clean up. Rub the cut sides of the squash with olive oil and season to taste with salt and pepper. Place the squash, cut side down, on the prepared baking sheet. Transfer to the oven and bake for 40-50 minutes, or until the squash is tender and easily pierced with a fork. When squash is cooked and cool enough to handle, use a fork to gently scrape out the strands of squash and discard squash “shells”. Transfer the squash strands, in batches, to a kitchen towel or tea towel. Squeeze the excess water out of the spaghetti squash. Transfer to a bowl and set aside. Keep the oven at 400 degrees F.
- While the spaghetti squash roasts, make the pesto ricotta mixture: In a medium bowl, combine the ricotta with the pesto, garlic, and 1/3 cup parmesan cheese. Season with ¼ teaspoon salt and 1/8 teaspoon ground black pepper. Stir to combine. Set aside.
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- Assemble the casserole: Grease 9x13-inch casserole dish. Spread ¾ cup of the tomato sauce onto the bottom of the dish. Top with half of the cooked spaghetti squash noodles. Top with half (1 ½ cups) of the ricotta mixture followed by half (1 ¼ cups) of the remaining tomato sauce and half (4 ounces) of the mozzarella cheese. Repeat with the remaining squash noodles, ricotta and tomato sauce. Sprinkle with remaining mozzarella cheese and remaining 1/3 cup parmesan cheese.
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- Preheat oven to 475 degrees F. Cut squash in half lengthwise; scoop out and discard seeds and loose pulp. Place the halves, cut-side down, on a parchment-paper-lined baking sheet. Bake until the flesh yields slightly when pressed, 25 to 30 minutes. Transfer the squash halves, cut-side up, to a plate; let stand until cool enough to handle, 10 to 15 minutes.
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