SPAGHETTI SQUASH WITH PARSLEY AND PECAN PESTO
Steps:
- Preheat the oven to 375 degrees F.
- Rub the cut sides of the squash with 1 teaspoon of the olive oil and sprinkle with salt and pepper. Set the squash cut-side down on a baking sheet. Cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the remaining 1 teaspoon of the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on the baking sheet with the squash. Bake until the squash is tender and the garlic soft and roasted, 35 to 40 minutes. Set aside to cool.
- When the roasted garlic is cool enough to handle, press out the cloves and add them to a food processor along with the minced garlic, toasted pecans, 1/2 bunch parsley and 1/2 teaspoon salt. Pulse until the ingredients are pulverized. With the motor running, drizzle in the 1/4 cup olive oil. Add the Asiago and lemon juice and pulse until just combined.
- Shred the squash into a bowl using a fork and toss with 1/2 cup of the pesto. Season with salt and pepper. Serve garnished with chopped parsley.
SPAGHETTI SQUASH WITH FRESH TOMATOES AND RICOTTA
This quick, flavorful and healthy side is done from fridge to table in under 30 minutes. We trim off the top and bottom of the squash, poke it all over and cook it in the microwave in a fraction of the time it would take to roast it. If you wanted to make this a complete meal, juicy turkey meatballs would be a delightful accompaniment to this pasta alternative.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir together the tomatoes, shallot, vinegar, chile flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil and 3/4 teaspoon salt in a medium bowl. Set aside to marinate, stirring the tomatoes every 10 minutes, while you prepare the spaghetti squash.
- Carefully slice off the top and bottom of the squash, trimming just enough so that the inner flesh of the squash is exposed. Use a sharp paring knife to poke ten to twelve 1/2-inch-deep slits all over the squash. Put the squash in to a medium glass heatproof bowl and microwave on high for 5 minutes. Carefully flip the squash over and microwave on high until a fork easily pierces through the flesh that is exposed on the squash, about 5 additional minutes.
- Allow the squash to cool enough so that you can handle it, then split it in half length-wise. Use a spoon to scoop out the seeds and discard them. Then use a fork to loosen the squash strands and transfer them to a medium bowl. Add the remaining 2 tablespoons olive oil and 1 teaspoon salt. Use your hands to gently work the oil and salt into the squash. Transfer the squash to a serving platter and pour the tomato mixture over the top (along with all of its juices). Top with spoonfuls of the ricotta and garnish with the remaining basil. Serve warm or at room temperature.
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 PECANS AND DATES
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel and seed 1 spaghetti squash; cut into 1 1/2-inch chunks. Toss with olive oil, salt and pepper. Roast on a preheated baking sheet at 450˚ until tender and browned, about 45 minutes. Brown 1 tablespoon butter in a skillet over medium heat. Remove from the heat and stir in 1/3 cup chopped pitted dates, 1/4 cup chopped pecans, 1/2 teaspoon fresh thyme and a pinch of salt; scatter over the squash.
More about "spaghetti squash with pecans and dates recipes"
SPAGHETTI SQUASH WITH ROASTED PECAN PESTO
From theroastedroot.net
- Roast the spaghetti squash according to these instructions. While the spaghetti squash is roasting, prepare the pesto sauce and saute the broccoli.
- Spread the pecans over a large baking sheet and roast in the oven with the spaghetti squash 4 to 6 minutes, until golden-brown and crispy.
- Transfer the roasted pecans to a food processor along with the basil, vinegar and sea salt. Pulse until coarsely chopped. Leaving the food processor on, stream the oil through the opening in the top. Process the sauce to desired consistency.
- Saute the broccoli in 1 tablespoon avocado oil over medium-high heat for 5 to 8 minutes, until it reaches desired doneness.
WINTER SQUASH AND KALE PASTA WITH PECAN BREADCRUMBS
From bonappetit.com
SPAGHETTI SQUASH RECIPES & MENU IDEAS - EPICURIOUS
From epicurious.com
SPAGHETTI SQUASH AND PECAN PIE | IGA RECIPES
From iga.net
22 BEST WINTER SQUASH RECIPES FOR A BOUNTIFUL DINNER
From thepioneerwoman.com
SPAGHETTI SQUASH ALFREDO (V/GF) - MINIMALIST BAKER …
From minimalistbaker.com
THERE'S AN EASIER WAY TO MAKE SPAGHETTI SQUASH. HERE'S YOUR NEW …
From msn.com
MEDITERRANEAN SPAGHETTI SQUASH BOWLS - COOKIE AND …
From cookieandkate.com
STUFFED SPAGHETTI SQUASH WITH PECANS – MILLICAN PECAN
From millicanpecan.com
ROASTED SPAGHETTI SQUASH WITH KALE AND PECANS
From feastingathome.com
16 BEST SPAGHETTI SQUASH RECIPES FOR A HEALTHIER …
From thepioneerwoman.com
ROASTED SQUASH AND BACON SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
HARICOTS VERTS WITH PANCETTA AND DATES - FOOD NETWORK
From foodnetwork.com
CHICKEN, SPINACH & PARMESAN SPAGHETTI SQUASH GRATIN
From canadianliving.com
SPAGHETTI SQUASH SALAD WITH APPLE & TOASTED PECANS
From cookincanuck.com
DATE BALLS - OLD FASHIONED RECIPE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
STUFFED SPAGHETTI SQUASH WITH SAUSAGE, SPINACH, …
From juliasalbum.com
ROASTED SPAGHETTI SQUASH WITH SPICY TOMATO SAUCE - LIDIA
From lidiasitaly.com
SPAGHETTI SQUASH WITH PECANS AND DATES RECIPE | FOOD NETWORK …
From foodnetwork.cel28.sni.foodnetwork.com
STICKY DATE AND PECAN PUDDING RECIPE - NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love