Succulent Sausage Squash Salad Recipes

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BUTTERNUT SQUASH AND SAUSAGE SALAD



Butternut Squash and Sausage Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil
1 1/4 pounds sweet Italian sausage (about 6 links)
3 cups 1/2-inch cubes butternut squash (about 1/2 medium squash)
1 red onion, sliced into thick rings
Kosher salt and freshly ground pepper
2 tablespoons apple cider vinegar
1 teaspoon honey mustard
1 small clove garlic, finely grated
1 5-ounce package baby arugula (about 8 cups)
4 cups torn frisee
1/2 cup grated ricotta salata cheese, plus more for topping

Steps:

  • Put a baking sheet in the oven and preheat to 475 degrees F. Remove the hot baking sheet and drizzle with 2 tablespoons olive oil. Add the sausage, squash and red onion; season with salt and pepper. Drizzle with 2 more tablespoons olive oil and toss, then spread in a single layer. Return the pan to the oven and roast until the sausage and squash are lightly browned and cooked through, about 25 minutes. Remove to a plate to cool.
  • Meanwhile, whisk the remaining 1 tablespoon olive oil, the vinegar, mustard, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the arugula, frisee and ricotta salata.
  • Thinly slice the sausage. Add the red onion and squash to the salad, divide among plates and top with the sausage. Top with more ricotta salata.

LOW-CARB SPAGHETTI SQUASH SALAD WITH BOK CHOY



Low-Carb Spaghetti Squash Salad with Bok Choy image

This low-calorie, low-carb, vegan salad is made with spaghetti squash, bok choy, and an Asian-inspired soy sauce dressing. Either serve salad at room temperature or chill in the fridge for later use.

Provided by Krenzlich

Categories     Salad     Vegetable Salad Recipes

Time 1h14m

Yield 4

Number Of Ingredients 10

1 (3 pound) spaghetti squash
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 bok choy, white stems diced and leaves cut into strips
salt
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons red wine vinegar
1 pinch white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.
  • Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.
  • Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.
  • Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.
  • Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 30.2 g, Fat 7.8 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 327 mg, Sugar 2.8 g

APPLE AND CINNAMON SPAGHETTI SQUASH



Apple and Cinnamon Spaghetti Squash image

This quickly-prepped and delicious side dish is wonderful with pork, but goes really well with any meat dish.

Provided by PJMurphy

Categories     Side Dish     Vegetables     Squash

Time 1h16m

Yield 4

Number Of Ingredients 7

cooking spray
1 spaghetti squash
2 tablespoons butter
¼ cup brown sugar
1 pinch ground nutmeg, or to taste
1 pinch ground cinnamon, or to taste
2 apples, peeled and thinly sliced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet lightly with cooking spray.
  • Heat spaghetti squash in the microwave for 1 minute. Cut in half and scoop out seeds. Place cut-side down on the baking sheet.
  • Bake squash in the preheated oven until softened, about 30 minutes. Flip over with tongs. Place 1 tablespoon butter into each cavity; sprinkle brown sugar inside. Dust squash with nutmeg and cinnamon and fill with sliced apples.
  • Continue baking squash until apple slices are tender, 30 to 40 minutes more.
  • Divide apple slices among serving plates. Scrape squash out of the skin with a fork and drop over apple slices.

Nutrition Facts : Calories 196 calories, Carbohydrate 35.5 g, Cholesterol 15.3 mg, Fat 7 g, Fiber 1.8 g, Protein 1.4 g, SaturatedFat 3.9 g, Sodium 75.3 mg, Sugar 20.6 g

AUTUMN SALAD WITH BUTTERNUT SQUASH



Autumn Salad with Butternut Squash image

I made this fall salad for a Thanksgiving potluck, wanting to use mostly seasonal ingredients. Any squash would work, but I am partial to the sweetness and color of butternut. I like salads to have a combination of cooked and raw, sweet and salty, soft and crunchy. Judging by the demands for the recipe, I think it was a winner!

Provided by bgalca

Categories     Salad     Vegetable Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 20

4 cups butternut squash, 1-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
1 teaspoon olive oil
½ cup raw pumpkin seeds
½ teaspoon sea salt
¼ teaspoon smoked paprika
¼ teaspoon ground cumin
2 teaspoons maple syrup
¼ cup aged balsamic vinegar
¼ cup extra-virgin olive oil
2 tablespoons maple syrup
1 tablespoon brown sugar
1 clove garlic, minced
½ teaspoon salt
½ teaspoon crushed black pepper
1 (6 ounce) package mixed greens
2 Fuyu persimmons, peeled and sliced crosswise into 1/8-inch slices
1 (4 ounce) package crumbled feta cheese
1 cup pomegranate seeds

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
  • Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
  • Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
  • Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
  • Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 26.6 g, Cholesterol 12.6 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 445.6 mg, Sugar 14.2 g

REFRESHING SPAGHETTI SQUASH AND CUCUMBER SALAD



Refreshing Spaghetti Squash and Cucumber Salad image

This is a great salad to serve with Thanksgiving or holiday meals. It makes a refreshing summer salad as well. Spaghetti squash is low in calories; most of my meat-eater friends love this dish!

Provided by Wei Zheng

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 3h

Yield 8

Number Of Ingredients 11

1 spaghetti squash, halved and seeded
8 ounces cherry tomatoes, halved
6 ounces pitted kalamata olives, halved
2 English cucumbers - peeled, seeded, and sliced
1 small red onion, sliced thin
1 clove garlic, minced
¼ cup lemon juice
1 tablespoon lemon zest
¼ cup olive oil, or more if needed
1 tablespoon garlic salt
ground black pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
  • Bake in the preheated oven until you can easily cut into the skin side with a knife, about 30 minutes; remove from oven and set aside to cool.
  • Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
  • Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 162 calories, Carbohydrate 12.2 g, Fat 12.7 g, Fiber 2.4 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 1041.9 mg, Sugar 2.8 g

CREAMIEST WINTER SQUASH WITH RAISINS AND SAGE



Creamiest Winter Squash with Raisins and Sage image

Fragrant with fresh sage, orange zest and toasted pecans, this extra creamy roasted squash uses silken tofu as its secret ingredient.

Provided by Whole Foods Market(R)

Categories     Trusted Brands: Recipes and Tips     Whole Foods Market

Time 2h

Yield 8

Number Of Ingredients 8

1 (3 1/2) pound butternut, acorn or kabocha squash
½ cup raisins
½ cup chopped pecans, toasted
¼ cup roughly chopped parsley
2 teaspoons chopped fresh sage
Zest of 1 orange, removed in wide strips and roughly chopped
1 (16 ounce) package silken tofu, drained
½ cup fine sea salt

Steps:

  • Preheat the oven to 400 degrees F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours. Set aside until cool enough to handle. Peel away the skin, and discard the seeds.
  • Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.
  • In the clean food processor, puree warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.) Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.

Nutrition Facts : Calories 211.8 calories, Carbohydrate 32.6 g, Fat 8.3 g, Fiber 5.3 g, Protein 7.6 g, SaturatedFat 0.9 g, Sodium 5294 mg, Sugar 10.3 g

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