Best 4 Spaghetti Squash With Balsamic Vegetables And Toasted Pine Nuts Recipes
Unleash your inner chef and embark on a culinary journey with our delightful spaghetti squash recipe, a symphony of flavors and textures that will tantalize your taste buds. This low-carb, gluten-free dish features tender spaghetti squash strands enveloped in a medley of roasted vegetables, bathed in a luscious balsamic glaze, and crowned with toasted pine nuts for a satisfying crunch. Each bite offers a burst of vibrant flavors and a symphony of textures, making this dish a true masterpiece.
In addition to the main spaghetti squash recipe, we've included three additional variations to cater to diverse dietary preferences and culinary curiosities. Our vegan version swaps out the Parmesan cheese for a delectable cashew-based sauce, creating a creamy and flavorful alternative. For those who crave a touch of spice, our spicy arrabbiata sauce adds a fiery kick, transforming the dish into a tantalizingly hot and flavorful experience. And for bacon lovers, our bacon and spinach variation incorporates crispy bacon and fresh spinach, adding a smoky and earthy dimension to the dish.
These variations offer a delightful range of flavors and textures, ensuring that everyone can find their perfect match. Whether you're a vegetarian seeking a satisfying plant-based meal, a spice enthusiast craving a fiery kick, or a bacon aficionado looking for a savory treat, we've got you covered. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together!
PARMESAN ZUCCHINI AND SPAGHETTI SQUASH WITH PINE NUTS
Parmesan Zucchini and Spaghetti Squash with Pine Nuts - zucchini cooked in olive oil, topped with melted, freshly shredded Parmesan cheese AND then sprinkled with toasted pine nuts.
Provided by Julia
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 425 Fahrenheit.
- Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
- Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up - that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.
- Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 3 minutes, stirring, on medium heat, uncovered. Season with salt, stir, and continue cooking for another 3-4 minutes, covered, occasionally stirring, until zucchini softens and browns a bit. We are cooking it covered to preserve the juices. Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.
- Add spaghetti squash to the skillet with zucchini and mix to combine, on low heat.
- Add freshly shredded Parmesan cheese into the skillet and stir on low heat to melt the cheese. Add salt and pepper, to taste. Top with toasted pine nuts.
Nutrition Facts : Calories 417 kcal, Carbohydrate 26 g, Protein 15 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 17 mg, Sodium 458 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
ROASTED VEGETABLES WITH SPAGHETTI SQUASH
This is a great fall dish. Roasted veggies sit on a bed of spaghetti squash and are topped with a little melted cheese. Note: vegetables can easily be substituted. I have made this many times with whatever is on hand. However, when I can, I try to use mostly root vegetables in yellow and orange colors.
Provided by Gila
Categories Side Dish Vegetables Sweet Potatoes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.
- Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.
- Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.
- Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.
- Scrape strands from the spaghetti squash and place into prepared pan in an even layer.
- Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top.
- Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 49.5 g, Cholesterol 6 mg, Fat 3.4 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 148.2 mg, Sugar 16.1 g
SPAGHETTI SQUASH WITH PARMESAN AND PINE NUTS
Easy to bake and fun to eat, this tasty side dish gets a flavor boost from pine nuts, Parmesan and herbs.
Provided by Deborah Harroun
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line cookie sheet with foil. Set aside.
- Using sharp knife, cut squash in half lengthwise. Use spoon to remove seeds. Place squash halves cut sides down on cookie sheet.
- Bake until knife can be inserted with just a little bit of resistance, about 30 minutes.
- Cool slightly. Using fork, gently remove strands of cooked squash. Measure out 6 cups of the squash, and place in large bowl.
- Cut butter into small cubes, and add to warm squash. Stir in gently to melt butter. Add pine nuts, Parmesan cheese, basil and oregano. Season to taste with salt and pepper. Serve warm.
Nutrition Facts : ServingSize 1 Serving
SPAGHETTI WITH SUN-DRIED TOMATOES & PINE NUTS
Steps:
- Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
- While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
- When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.
- Ingredient Notes
- Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).
- Serving & menu ideas
- Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.
Tips:
- Choose spaghetti squash that are firm and have a deep yellow color.
- To easily cut the spaghetti squash, place it on a cutting board and slice it in half lengthwise.
- Use a fork to scrape the seeds and pulp out of the spaghetti squash halves.
- Drizzle the spaghetti squash halves with olive oil and season with salt and pepper.
- Roast the spaghetti squash halves in a preheated oven at 400 degrees Fahrenheit for 30-40 minutes, or until tender.
- While the spaghetti squash is roasting, prepare the balsamic vegetables by tossing them with olive oil, balsamic vinegar, salt, and pepper.
- Roast the balsamic vegetables in a preheated oven at 400 degrees Fahrenheit for 20-30 minutes, or until tender.
- Toast the pine nuts in a skillet over medium heat until golden brown.
- To serve, scrape the spaghetti squash strands out of the shells and top with the balsamic vegetables, toasted pine nuts, and grated Parmesan cheese.
Conclusion:
Spaghetti squash with balsamic vegetables and toasted pine nuts is a delicious and healthy meal that is perfect for a weeknight dinner. The roasted spaghetti squash is tender and flavorful, and the balsamic vegetables add a sweet and tangy flavor. The toasted pine nuts add a nutty crunch, and the grated Parmesan cheese adds a salty and cheesy flavor. This dish is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
