Spaghetti Squash With Sweet Peppers Recipes

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SWEETENED SPAGHETTI SQUASH



Sweetened Spaghetti Squash image

Easy sweet squash. I also use acorn and buttercup squash for this recipe. My family loves when I make this.

Provided by JENN_77

Categories     Side Dish     Vegetables     Squash

Time 45m

Yield 4

Number Of Ingredients 4

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons butter, softened
2 tablespoons cold butter
¼ cup brown sugar

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
  • Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish with the cut sides facing down.
  • Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 25.6 g, Cholesterol 30.5 mg, Fat 12.5 g, Protein 1.3 g, SaturatedFat 7.5 g, Sodium 115.4 mg, Sugar 13.3 g

SPAGHETTI SQUASH STUFFED BELL PEPPERS



Spaghetti Squash Stuffed Bell Peppers image

Make and share this Spaghetti Squash Stuffed Bell Peppers recipe from Food.com.

Provided by Dancer

Categories     Spaghetti

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup vegetable stock
1 cup zucchini, chopped
1/2 cup shiitake mushroom, chopped
1/4 cup green onion, sliced
1 teaspoon basil
1 teaspoon thyme
1 garlic clove, minced
1/4 teaspoon black pepper
1 1/2 cups spaghetti squash, cooked & shredded
4 green bell peppers

Steps:

  • Preheat oven to 375 degrees.
  • Pan spray a shallow baking dish& set aside.
  • Bring stock to a boil in a large skillet.
  • Add zucchini, shiitakes, green onions, basil, thyme, garlic& pepper.
  • Simmer until the vegetables are tender, no longer than 5 minutes.
  • Remove from heat& mix in the squash, set aside.
  • Slice off& reserve the tops of the peppers.
  • Remove& discard the seeds.
  • Place the peppers on the pan sprayed baking sheet.
  • Spoon the filling into the peppers.
  • Replace the tops, cover& bake for about 30 minutes.

Nutrition Facts : Calories 54.3, Fat 0.5, SaturatedFat 0.1, Sodium 15, Carbohydrate 12.6, Fiber 3, Sugar 4.3, Protein 2.1

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