Mediterranean Spaghetti Squash Recipes
A new twist on spaghetti squash.
Recipe From allrecipes.com
Provided by Sarah Hartman
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h36m
Yield 4
Number Of Ingredients 13
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Heat 1/2 tablespoon grapeseed oil in a nonstick frying pan; add onions, garlic, and ground turkey. Using a wooden spoon, break up the meat, …
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Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scrape out all of the seeds (I like to use my ice cream scoop for this step). Sprinkle both halves with a little sea salt and freshly ground black …
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Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scrape out all of the seeds (I like to use my ice cream scoop for this step). Sprinkle both halves with a little sea salt and freshly ground black …
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Mediterranean Spaghetti Squash is Chef Emily Ellyn's delicious lower-calorie, lower-carb alternative to pasta night! Spaghetti squash, olives, tomatoes, artichoke hearts, and mushrooms, mixed with feta cheese and …
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From cookieandkate.com
Spaghetti squash and filling 2 spaghetti squash 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked …
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Spaghetti squash and filling 2 spaghetti squash 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked …
4.9/5 (39)
Total Time 1 hr
Category Entree
Calories 454 per serving
- To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and slice through it from top to bottom to divide it in half. Repeat with the other squash.
- Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle each squash half with 1 teaspoon olive oil and rub it all over the inside and outside of the squash, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 40 to 60 minutes, until the interiors are easily pierced through with a fork.
- Meanwhile, to prepare the chickpea salad, combine the chickpeas, bell pepper, onion, olives, chopped basil and/or parsley, garlic, lemon juice, remaining 1 tablespoon olive oil and salt. Stir to combine. Taste, and add more lemon juice and/or salt if necessary. Set aside.
- To prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. Pour the pepitas into a food processor and let them cool for a few minutes. Then, add the basil, parsley, lemon juice, water and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce. Transfer the pesto to a small bowl for serving.
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Jan 18, 2014 - Noodle like strands of roasted spaghetti squash are tossed with a Mediterranean inspired sauce dish that tastes like a hearty pasta dish minus the calories. Pinterest Today
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