Yellow Spaghetti Recipes
BAKED SPAGHETTI SQUASH
Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.
Provided by barbara
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
- Place spaghetti squash, cut-side down, on the baking sheet.
- Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
- Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 12.1 g, Fat 4.4 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 29.8 mg
EASY SPAGHETTI SQUASH SPAGHETTI
This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.
Provided by Tracy E
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h
Yield 2
Number Of Ingredients 4
Steps:
- Preheat 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 easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
- Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Carbohydrate 24.3 g, Cholesterol 2.2 mg, Fat 9.5 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 175.2 mg
YELLOW TOMATO PASTA SAUCE
This pasta sauce is sweet and simple. Very delicious and easy to make; especially if you are limited on time. You can cook it for just ten minutes or let it simmer for an hour. The longer it cooks; the better it tastes. Very few ingredients also make this a winner. Recipe can easily be doubled and frozen for later too. Ingredient amounts should be adjusted to your preferences.
Provided by jennifer in new jer
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- heat olive oil and all spices and basil in saute pan.
- cut up tomatoes; any size is fine.
- simmer on low for an hour.
- tomatoes will start to break down.
- stir and press them while they cook.
- Cook for about ten minutes if you are pressed for time or an hour for full flavor.
- pour or toss over pasta.
- top with good quality shaved italian cheese.
Nutrition Facts : Calories 162.5, Fat 14.2, SaturatedFat 2, Sodium 352.3, Carbohydrate 8.7, Fiber 2, Sugar 0.3, Protein 2.7
YELLOW SQUASH SPAGHETTI CASSEROLE
This is tasty enough that even my husband likes it...and if you knew him, you would know how remarkable of a statement that is! You can modify this quite a bit by adding onions, or additional toppings like olives or pepperoni slices depending on your tastes. You can also vary the cheeses by adding in feta or mozzarella. Prep time is made very quick with a Cuisinart or other food processor...easy meal to throw together at the last second.
Provided by DogAndCatDoc
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Lightly grease 9x13-inch pan with non-stick spray.
- Dump half of your squash and eggplant slices into the bottom of the pan.
- Pour half of the spaghetti sauce over the veggies.
- Sprinkle 1/3 cup of bread crumbs over sauce.
- Trickle 1/4 cup of egg substitute over bread crumbs.
- Top with cheddar cheese (or cheeses of your choice).
- Repeat layers.
- Top with Parmesan cheese.
- Bake 40-45 minutes until veggies are tender and cheese is golden on top.
- Let sit 10 minutes, serve and enjoy.
Nutrition Facts : Calories 284.5, Fat 14.8, SaturatedFat 7.6, Cholesterol 35.2, Sodium 948, Carbohydrate 24.5, Fiber 2, Sugar 13.6, Protein 14.3
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- In a large pot of salted, boiling water, cook the spaghetti according to package directions. Drain (but do not rinse!).
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