Spaghetti Squash Medley Recipes

RUSTIC SPAGHETTI SQUASH MEDLEY RECIPE - (4.5/5)

Rustic Spaghetti Squash Medley Recipe - (4.5/5) image

Provided by á-162035

Number Of Ingredients 10

Ingredients

1 medium size spaghetti squash
2 tbsp. extra virgin olive oil
4 garlic cloves, crushed
1/2 cup organic parsley, chopped
1 tbsp. organic GF paprika
2 organic tomatoes, cut into small pieces
1/2 lb. white button mushrooms, quartered
1/2 tsp. sea salt or to taste
Pinch of organic GF cayenne (optional)
1 tbsp. freshly squeezed lemon juice

Steps:

To prepare squash, wash and pierce 4 times with a knife, place on the middle rack in the oven and bake at 375 F for 45 minutes. Then slightly cool, cut in half and remove the seeds. With a fork scoop out the spaghetti strands and set aside. In a large non-stick saucepan, heat olive oil and add garlic. Cook on low heat until just fragrant, increase heat to medium and add parsley and paprika, cook for 2 minutes while stirring. Add tomatoes, mushrooms, salt and cayenne and cook for 5 more minutes stirring occasionally. Stir in squash and lemon juice until well combined.

SPAGHETTI SQUASH MEDLEY RECIPE - (5/5)

Spaghetti Squash medley Recipe - (5/5) image

Provided by bdeedman

Number Of Ingredients 12

Ingredients

1 medium spaghetti squash
2 cups chopped seeded tomatoes
1 tablespoon olive or canola oil
1 garlic clove, minced
2 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups fresh broccoli florets
1 large carrot, thinly sliced
2 tablespoons water
2 ounces fresh or frozen snow peas, sliced
2 tablespoons grated Parmesan cheese

Steps:

1. Pierce squash six times with a sharp knife. Place on a microwave-safe plate; microwave on high for 7 minutes. Turn squash; cook 7 minutes longer. Cover with an inverted bowl; let stand for 10 minutes. 2. Meanwhile, combine the tomatoes, oil and garlic in a microwave-safe bowl. Heat, uncovered, on high for 2-3 minutes or until tomatoes are softened, stirring once. Stir in the basil, salt and pepper. Place broccoli, carrot and water in another microwave-safe bowl. Cover and microwave on high for 2 minutes. Add peas; cover and cook 1-2 minutes longer or until vegetables are tender. Let stand for 5 minutes; drain. Add to tomato mixture. 3. Halve squash lengthwise; remove seeds. Using a fork, separate squash into strands; toss with tomato mixture. Serve with Parmesan cheese

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