CONFETTI SPAGHETTI SQUASH
Lovely fall "spaghetti" recipe. Making use of the veggies from your local farmers garden or late fall garden. DH and I made this up one day when we were trying to use up some of our over abundant garden tomatoes. Note* a side dish for 4 or main dish for 2. Adapted from a recipe found on Hy-Vee.com
Provided by kittycatmom
Categories Vegetable
Time 50m
Yield 3-4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Cut squash in half lengthwise and scoop out seeds. Place cut-side-down in shallow baking dish. Bake 30 to 40 minutes.
- Use fork to scrape out spaghetti-like strands; set aside.
- In saucepan melt butter over medium heat. Add zucchini and tomatoes; cook until just soft. Stir in squash. Season to taste with salt and pepper. Sprinkle with grated Parmesan.
Nutrition Facts : Calories 217.2, Fat 11.2, SaturatedFat 6.2, Cholesterol 26.3, Sodium 289.8, Carbohydrate 25.4, Fiber 1.6, Sugar 3.4, Protein 8.1
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S4 Sarkar
[email protected]This was a great recipe! I made it for my family and they loved it. The spaghetti squash was cooked perfectly and the confetti vegetables were a great addition. I will definitely be making this again.
Anis Patel
[email protected]I followed the recipe exactly and it turned out great! The spaghetti squash was perfectly cooked and the confetti vegetables were delicious. I will definitely be making this again.
Mohamed fahad
[email protected]This was a waste of time and ingredients. The spaghetti squash was not cooked properly and the confetti vegetables were soggy. I would not recommend this recipe.
Danger Boy
[email protected]Meh.
Ayomide Lamikuti
[email protected]Not a fan. The spaghetti squash was mushy and the confetti vegetables were too crunchy. I would not make this again.
Cahaya Hapsah
[email protected]This was okay. The spaghetti squash was a little bland, but the confetti vegetables were good. I think I would try a different recipe next time.
Prakash pulami
[email protected]This was a really easy and delicious recipe. I used a pre-cooked spaghetti squash and it saved me a lot of time. The confetti vegetables were a great addition and added a lot of flavor. I will definitely be making this again.
Dominic Scovone
[email protected]This was a great recipe. I used zucchini, carrots, and bell peppers for my confetti vegetables. The spaghetti squash was cooked perfectly and the vegetables were still slightly crunchy. I would definitely make this again.
Princess Changate
[email protected]I loved this recipe! The spaghetti squash was cooked perfectly and the confetti vegetables were a great addition. I added a little bit of salt and pepper to taste and it was perfect.
brendon grant
[email protected]This was so easy to make and so delicious! I've never cooked spaghetti squash before, but it was really simple. The confetti vegetables were a great addition and added a lot of flavor. I will definitely be making this again.
Shozy Baie
[email protected]Made this last night and it was a hit! The spaghetti squash cooked perfectly and the confetti vegetables added a nice pop of color and flavor. My family loved it and we will definitely be making it again.