MEDITERRANEAN SPAGHETTI SQUASH
A new twist on spaghetti squash.
Provided by Sarah Hartman
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h36m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place spaghetti squash cut-side down in a baking pan. Pour water around squash.
- Bake in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Scrape out and discard seeds. Scrape flesh into strands with a fork.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 3 minutes per side.
- Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion, garlic, and hot sauce; cook and stir until softened, about 5 minutes. Stir in squash strands, artichoke hearts, and red bell pepper. Season with oregano, basil, and thyme.
- Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.
Nutrition Facts : Calories 395.7 calories, Carbohydrate 27.3 g, Cholesterol 82.2 mg, Fat 15.9 g, Fiber 5.5 g, Protein 36.9 g, SaturatedFat 5.3 g, Sodium 1060.9 mg, Sugar 3.3 g
MEDITERRANEAN SUMMER SQUASH
"I came up with the recipe when my garden was producing like crazy and I had lots of fresh zucchini, yellow squash and tomatoes," writes Dawn E Bryant of Thedford, Nebraska. "I combined the three, added herbs, garlic and feta and came up with a colorful, flavorful dish that I really love. My son eats it up like crazy too."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until tender. Add squash and zucchini; saute 6-8 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
Nutrition Facts : Calories 69 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 220mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
MEDITERRANEAN CHICKEN WITH SPAGHETTI SQUASH
Brimming with classic Mediterranean ingredients, this restaurant-quality dish will be an instant dinnertime hit. Serve it with a quick salad for a complete meal. Jayne Martin - Strathclair, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat until no longer pink; drain. Remove from the skillet., In the same skillet, cook bacon and leek over medium heat until bacon is crisp. Using a slotted spoon, remove bacon mixture to paper towels. Add garlic; cook for 1 minute. Stir in flour until blended; gradually add the broth, wine and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining ingredients. Add chicken and bacon mixture; heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with chicken mixture.
Nutrition Facts : Calories 340 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 656mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
SPAGHETTI SQUASH MEDITERRANEAN-STYLE
A fun way to make spaghetti squash the main event in this unique and filling dish.
Provided by Jenny's Kitchen
Categories Fruits and Vegetables Vegetables Squash
Time 1h40m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat large baking dish with cooking spray.
- Place spaghetti squash cut-side down in prepared baking dish.
- Bake in preheated oven until spaghetti squash is tender when pierced with a fork, about 45 minutes. Turn squash over and bake for another 5 minutes. Remove spaghetti squash from oven. Scrape the strands from the skin and place into a large bowl.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add Italian sausage and cook, stirring occasionally, until sausage is brown and crumbly, 5 to 8 minutes. Remove sausage.
- Return skillet to heat; add 1 tablespoon olive oil, spring onions, and garlic, cook and stir until onions are softened, about 5 minutes. Add zucchini, red peppers, and Italian seasoning and continue to cook and stir until the vegetables are soft, about 5 minutes.
- Stir spaghetti squash and feta cheese into vegetable mixture; cook and stir until cheese melts, about 3 minutes. Stir sausage into vegetable mixture; season with salt and lemon pepper. Sprinkle tomato and parsley on top to serve.
Nutrition Facts : Calories 422.7 calories, Carbohydrate 22.2 g, Cholesterol 58.6 mg, Fat 30.2 g, Fiber 2.2 g, Protein 17.9 g, SaturatedFat 11 g, Sodium 1199.3 mg, Sugar 4.6 g
SPAGHETTI SQUASH WITH MEDITERRANEAN CHICKEN SAUCE
Steps:
- Preheat oven to 375 F. Prick spaghetti squash all over with a skewer. Place spaghetti squash in a pan and bake for 1 hour. When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife. Scoop out the seeds, then shred pulp into spaghetti-like strands. Keep warm. Cut leek in half lengthwise and rinse thoroughly in a sink full of water, making sure to remove all dirt. Drain and cut leek into strips about 3 inches long and 1/2 inch wide, including 2 inches of the green part and the center tender leaves. Heat a large, heavy skillet over medium heat. Gently saute the bacon and leeks, stirring often, until leeks begin to brown and carmelize. Add garlic and cook 1 minute. Stir in flour and cook 2 minutes. Carefully pour in wine. Stir and cook 2 minutes, then add chicken broth. Bring to a simmer. Add chicken, thyme, sage, salt, pepper, and cream. Gently simmer until chicken is cooked through and sauce thickens, about 5 to 8 minutes. Add tomatoes, black olives, and Parmesan cheese and cook only until heated through. Serve over cooked spaghetti squash and sprinkle with chopped parsley.
SUMMER SQUASH MEDITERRANEAN STYLE
I put this together a few years back. I make this as a side dish in the Summer quite often. It is flavorful and my family loves it. This is for the person who doesn't like Zucchini and tomatoes. Personally I prefer my Zucchini this way. Enjoy!
Provided by Nor Mac
Categories Vegetables
Time 30m
Number Of Ingredients 13
Steps:
- 1. Cook garlic in a pan with 1 tsp olive oil. It takes about 30 seconds in a hot pan. Do not over brown it. Just cook until it starts to brown. Remove from heat and set aside.
- 2. Add the butter and olive oil to pan. Mix together until melted. Add all vegetables to pan.
- 3. Cook on med. high high heat. Keep stirring constantly folding veggies from bottom to top. After 5 minutes. Add the seasonings. Stir to combine.
- 4. Cook until onions are nicely camelozed and Zucchini is cooked but not mush. Stir in cooked garlic.
- 5. After it is cooked. Add more of the same seasonings if desired. I usually add more salt and basil. Taste it and decide for your self. ( it depends on the size of zucchin used etc. )
- 6. Sprinkle parmesean cheese over vegetable mixture. Stir well to combine. Keep folding veggies on heat. After 3 minutes or so ready to serve.
MEDITERRANEAN SQUASH
A wonderful combination of yellow squash, mushrooms and tomatoes with feta and oil-cured black olives. Once again, from my Sunset cookbook.
Provided by DailyInspiration
Categories Low Protein
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of the oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add half each of the chopped onion, mushrooms, squash and thyme. Stir fry until squash is hot and bright in color (about 3 minutes). Add 1/4 cup water and 1 1/2 tablespoons of the lemon juice to pan; cover and cook until vegetables are just tender to bite (about 3 minutes). Uncover and continue to cook, stirring until liquid has evaporated (about 3 minutes more). Remove vegetables from pan and set aside.
- Repeat to cook remaining chopped onion, mushrooms, squash and thyme, using remaining 1 teaspoon oil; add 1/4 cup water and remaining 1 1/2 tablespoons lemon juice after the first 3 minutes of cooking.
- Return all cooked vegetables to pan; gently stir in tomatoes. Transfer vegetables to a serving dish; sprinkle with green onions, cheese and olives.
SUMMER SQUASH MEDITERRANEAN STYLE
Make and share this Summer Squash Mediterranean Style recipe from Food.com.
Provided by Karen Escobar
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp coconut oil on high, add garlic, saute about 30 seconds until it starts to brown. Remove from heat and set aside. Add butter and remainder of oil to pan, stir until melted.
- Add all vegetables to pan, Cook on med/high heat, stirring constantly for 5 minutes, Add seasonings, Stir to combine.
- Cook until onions are nicely caramelized and zucchini is cooked but not mush, stir in cooked garlic, add more seasonings if needed.
- Sprinkle parmesan cheese over (if desired), Stir to combine, cook 3 more minutes.
Nutrition Facts : Calories 157.3, Fat 10.9, SaturatedFat 8.2, Cholesterol 11, Sodium 784, Carbohydrate 9.8, Fiber 2.5, Sugar 5.2, Protein 7.4
MEDITERRANEAN SPAGHETTI SQUASH
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
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