How To make Marinated Spaghetti Squash Salad
6 oz Marinated artichoke hearts,
-undrained 4 c Cooked spaghetti squash
1 Zucchini, cut into thin
-strips 1 Carrot, scraped and cut into
-thin strips 2/3 c Chopped sweet red pepper
4 oz Shredded mozzarella cheese
2 tb Grated Parmesan cheese
1/4 c Rice vinegar
1 tb Dry mustard
1 tb Chopped fresh oregano
1 tb Chopped fresh basil
1 tb Chopped fresh parsley
1 tb Finely chopped onion
1 tb Capers, drained and crushed
2 tb Vegetable oil
2 tb Red wine vinegar
1 ts Dry white wine (optional)
1 Clove garlic, minced
Drain artichokes, reserving marinade, coarsely chop artichokes Combine artichokes, spaghetti squash, and next 5 ingredients in a large bowl, set aside. Combine reserved marinade, rice vinegar, and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over vegetables. Cover and chill 8 hours.
How To make Marinated Spaghetti Squash Salad's Videos
Marinated Winter Squash Recipe - Lidia’s Kitchen Series
Marinated Winter Squash Recipe -Squash is becoming ever more popular, and it is a great side dish or appetizer. Traditionally the zucca is fried before it is marinated, as Lidia is does it in this episode, but it is also delicious when grilled or boiled first.
Follow Lidia Bastianich
Official website:
Facebook:
Twitter:
Instagram:
String Squash Salad
Marc Collins, executive chef of Circa 1886, walks you through the creation of String Squash Salad, a dish on the restaurant's new fall menu.
Spaghetti Squash Pesto Bowl #shorts
To purchase our herbs, please visit our website
Our herbal blends are made from wildcrafted and organic herbs. Our herbs are carefully selected for quality and packaging in the USA, free of fillers, additives and other artificial ingredients.
We are giving away a FREE Alkaline Cookbook!!!!
To receive it, please visit our website and subscribe to our newsletter- includes 67 recipes, created by a chef and tested by us.
Find Us:
Website:
Instagram:
Twitter:
Facebook:
Tumblr:
TikTok:
Spaghetti Squash Antipasto Style: Healthy, Delicious Meal in 20 Minutes!
This spaghetti squash dish is a delicious, fast, healthy meal for one and its ready in 20 minutes. This low calorie meal can easily be doubled if you are cooking for two!
You can support my channel through may Patreon:
My Patreon:
You can also visit my other YouTube Channel, Retirement Rescue:
The following links are affiliate links. Any purchases made via these links pay a commission back to me. They are for your reference only and are intended to give you ideas. Any purchases you make go to support both my channels. Thank You!
Amazon Prime Membership 30 days Free Trial:
Audible Membership:
Kindle Unlimited Membership 30 days Free Trial:
Cooking for One
Ways to Save Money
Organize Your Home
Books I Love
Products to Improve Your Life
Camera Gear, Lighting, Laptop
Spaghetti Squash Burrito Bowls | What's Cooking?
Spaghetti Squash Burrito Bowls
Adapted from: Adapted from Cookie and Kate
Servings: 4 generous servings
Ingredients:
2 medium spaghetti squash
1-2 tsp olive oil
salt and pepper
1 jar salsa verde
1 ripe avocado - diced
Spaghetti Squash Cabbage and Black Bean Slaw Ingredients:
2 cups purple cabbage
1 can black beans (15 oz)
1 chopped red bell pepper
1/3 cup chopped green onions (white
and green parts
1/3 cup chopped fresh cilantro
2-3 Tbsp fresh lime juice ( 1 lime)
1 tsp olive oil
¼ tsp salt
Optional: Pinch of red pepper flakes or 1
Tbsp minced jalapeno pepper (de-seeded)
Optional Garnishes:
Chopped fresh cilantro
Crumbled feta cheese
Toasted pepitas
Instructions
1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with parchment paper for easy clean-up
3. Cut the spaghetti squash in half lengthwise
4. Rub olive oil all over the squash halves
5. Sprinkle the insides of the squash with salt and pepper
6. Place them face down on the baking sheet
7. Roast for 40 -60 minutes until the flesh is easily pierced with a fork
8. Meanwhile, assemble the slaw
9. In a mixing bowl combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt.
10. Toss to combine and set aside to marinate
11. To assemble, use a fork to separate and fluff up the flesh of the spaghetti squash. It will look like spaghetti.
12. Divide the cabbage slaw into each squash “bowl” and add ¼ cup salsa verde and the diced avocado on top.
13. Finish to bowls with cilantro and the optional feta cheese and pepitas.
**Notes: Bowls can be stored, covered up to 3 days in the refrigerator.
Nutrition: Calories: 357kcal | Carbohydrates: 49g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 638mg | Potassium: 1137mg | Fiber: 19g | Sugar:10g | Vitamin A: 38%| Vitamin C: 159%|Calcium: 138mg | Iron: 4mg
RollingHarvest.org
Tazones de burrito de calabaza espagueti
Adaptado de: Adaptado de Cookie y Kate
Porciones: 4 porciones generosas
Ensalada de frijoles negros:
2 tazas de repollo morado
1 lata de frijoles negros (15 oz)
1 pimiento rojo picado
1/3 taza de cebollas verdes picadas (partes blancas y verdes)
1/3 taza de cilantro fresco picado
2-3 cucharadas de jugo de lima fresco (1 lima)
1 cucharadita de aceite de oliva
¼ de cucharadita de sal
Opcional: pizca de hojuelas de pimiento rojo o 1 cucharada de chile jalapeño picado (sin semillas)
Repollo de calabaza espagueti Ingredientes:
2 espaguetis medianos
1-2 cucharaditas de aceite de olive
sal y pimienta
Pongo salsa verde
1 aguacate maduro, cortado en cubitos
Guarniciones opcionales
cilantro fresco picado
queso feta desmenuzado
pepitas tostadas
Instrucciones
1. Precaliente el horno a 400 grados F.
2. Cubra una bandeja para hornear con papel pergamino para facilitar la limpieza
3. Cortar la calabaza espagueti por la mitad a lo largo
4. Frote aceite de oliva por todas las mitades de calabaza.
5. Espolvoree el interior de la calabaza con sal y pimienta.
6. Colócalos boca abajo en la bandeja para hornear.
7. Ase durante 40 a 60 minutos hasta que la carne se pinche fácilmente con un tenedor.
8. Mientras tanto, prepare la ensalada
9. En un tazón, combine el repollo, los frijoles negros, el pimiento, la cebolla verde, el cilantro, el jugo de limón, el aceite de oliva y la sal.
10. Mezcle para combinar y reserve para marinar.
11. Para armar, use un tenedor para separar y esponjar la pulpa de la calabaza espagueti. Se verá como espaguetis.
12. Divida la ensalada de repollo en cada “tazón” de calabaza y agregue ¼ de taza de salsa verde y el aguacate cortado en cubitos encima.
13. Termine en tazones con cilantro y el queso feta y pepitas opcionales.
** Notas: Los tazones se pueden almacenar cubiertos hasta 3 días en el refrigerador.
Nutrición: Calorías: 367kcal | Carbohidratos: 48g | Proteínas: 13g | Grasas:15g | Grasas saturadas: 3 g | Colesterol: 0 mg | Sodio: 638 mg | Potasio: 1137 mg | Fibra: 19g | Azúcar:10g | Vitamina A: 38% |
Vitamina C: 159% | Calcio: 138 mg | Hierro: 4 mg
RollingHarvest.org
Delicious Carnitas Stuffed Spaghetti Squash - KETO & Low-Carb Friendly!
FULL RECIPE:
Flavorful and cheesy pork carnitas stuffed spaghetti squash, made with Smithfield Boneless Pork Shoulder Seasoned Carnitas and topped with corn salsa and avocado. You can have this easy, slow-cooker dinner recipe prepped in under 30 minutes! Sponsored by Smithfield #ad
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest: