Side dish - How to cook spiral squash recipes

Author: Mabel Shaffer  

1 Heat oven to 400°F. Line 15x10x1-inch pan with foil. 2 Cut off ends of squash. Cut squash with spiralizer according to manufacturer's directions. Place in pan. Drizzle with... 3 Bake 8 to 10 minutes or just until tender. Sprinkle with pepper, parsley and Parmesan.

If you don't have a spiralizer to make this healthy zucchini noodle casserole (aka zoodles), use a vegetable peeler to make long thin strips of the squash and zucchini, stopping when you reach the seedy center. Spiralized summer squash is a great stand-in for pasta and takes just a few minutes to cook.

Spiralized Summer Squash With Garlic and Basil

Spiralized summer squash is a great stand-in for pasta and takes just a few minutes to cook. Dress it simply with butter or add your favorite sauce.
Provided by: Diana Rattray
Total time: 15 minutes
Cook time: 3 minutes
Prep time: 12 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 7

Ingredients:

• 3 to 4 small to medium yellow summer squash or zucchini, rinsed and dried
• 2 teaspoons olive oil, or butter
• 2 cloves garlic, pressed
• 1/4 cup basil, chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup freshly grated Parmesan cheese, plus more for serving

Nutrition:

• Calories: 119 kcal
• Carbohydrate: 17 g
• Cholesterol: 5 mg
• Fiber: 5 g
• Protein: 5 g
• Saturated Fat: 2 g
• Sodium: 195 mg
• Sugar: 9 g
• Fat: 5 g
• Serving Size: Serves 4
• Unsaturated Fat: 0 g

How to cook:

1. Gather the ingredients.
2. Cut the stem ends off the squash and discard, but keep the skin and the other end intact. Using a spiralizer, shred the squash into long strands, then cut them to a manageable spaghetti-like length. Alternatively, use a julienne peeler down the length of the squash, making spaghetti-like strands. You can use a peeler to make thin, broader noodle-like slices as well. The spiralizer automatically removes the core, but if you use a peeler, stop just before you reach the seedy center.
3. Heat the olive oil or butter in a large skillet over medium heat. Add the squash noodles and pressed garlic. Cook, stirring constantly, for a few minutes or until just slightly softened. Add the chopped basil and continue cooking for 30 seconds to 1 minute. Add salt and pepper to taste.
4. Toss the squash with the Parmesan cheese and serve immediately with extra Parmesan on the side for sprinkling.
5. Enjoy.

Notes: Spiral Summer Squash Recipe, Steps 1 Heat oven to 400°F. Line 15x10x1-inch pan with foil. 2 Cut off ends of squash. Cut squash with spiralizer according …

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summer squash with garlic and basil spiralized summer squash with garlic and basil roasted spiralized butternut squash noodles

How to Spiralize Butternut Squash

Welcome to the "How To" series by Inspiralized! Learn how to spiralize your favorite veggies with these helpful short videos.In this video, learn how to …

How to Spiralize a Butternut Squash

In this video I show you how easy it is to cut and spiralize a butternut squash ! You can use a spiralized butternut squash in so many different dishes, inclu

Roasted Spiralized Butternut Squash Noodles

Roasted Spiralized Butternut Squash Noodles are a healthy pasta alternative or side dish that only takes about 10 minutes to roast in the oven.
Provided by: Gina
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 4

Ingredients:

• 20 ounces from 1 large top portion of butternut squash, peeled
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• black pepper (to taste)

Nutrition:

• Serving Size: 1 1/2 cups
• Calories: 153 kcal
• Carbohydrate: 30 g
• Protein: 3 g
• Fat: 5 g
• Saturated Fat: 1 g
• Sodium: 152 mg
• Fiber: 8 g

How to cook:

1. Preheat the oven to 400F. Lightly spray 2 large baking sheets with oil.
2. Trim the top portion of the butternut that can be spiralized reserving the bottom for another recipe. Trim the top off and peel the skin off.
3. Cut the butternut in 2 pieces so it’s easier to handle, then spiralize using the thickest noodle setting of your spiralizer. Cut into 6 inch lengths so it’s easy to eat.
4. Transfer to the prepared baking sheets and drizzle each with 1 teaspoon oil, 1/4 teaspoon salt and black pepper to taste.
5. Roast until soft, 7 to 10 minutes.

Notes: Spiralized Summer Squash With Garlic and, Steps to Make It Gather the ingredients. The Spruce Cut the stem ends off the squash and discard, but keep the skin and …

Spiralized Zucchini & Summer Squash Casserole

If you don't have a spiralizer to make this healthy zucchini noodle casserole (aka zoodles), use a vegetable peeler to make long thin strips of the squash and zucchini, stopping when you reach the seedy center. Just a few minutes under the broiler gives these ricotta-and-basil-filled nests a light golden top.
Provided by: Hilary Meyer
Total time: 30 minutes
Yields: 8 servings
Number of ingredients: 9

Ingredients:

• 1 cup whole-milk ricotta cheese
• ½ cup finely shredded Parmesan cheese
• ¼ cup chopped fresh basil
• 1 clove garlic, minced
• ½ teaspoon ground pepper, divided
• 2 medium summer squash
• 2 medium zucchini
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon salt

Nutrition:

• Calories: 127.3 calories
• Carbohydrate: 5.2 g
• Cholesterol: 19.4 mg
• Fat: 9.2 g
• Fiber: 1.2 g
• Protein: 6.9 g
• Saturated Fat: 4 g
• Sodium: 263 mg
• Sugar: 2.8 g

How to cook:

1. Position a rack in the top position of oven; preheat broiler to high.
2. Combine ricotta, Parmesan, basil, garlic and 1/4 teaspoon pepper in a medium bowl. Set aside.
3. Using a spiral vegetable slicer or a vegetable peeler, cut summer squash lengthwise into long, thin strands or strips. Stop when you reach the seeds. You should have about 6 cups of "noodles." Place them on a cutting board and shape into an even 10-inch square. Cut the square into quarters. Transfer each "nest" to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Repeat with zucchini. Arrange the zucchini nests in an alternating pattern with the summer squash.
4. Drizzle the nests with oil and season with salt and the remaining 1/4 teaspoon pepper. Make a well in the center of each and spoon in about 2 tablespoons filling.
5. Broil the nests until browned in spots, 6 to 8 minutes. Serve warm.

Notes: HOW TO COOK SPIRAL SQUASH RECIPES All You Need, Cut off ends of squash. Cut squash with spiralizer according to manufacturer's directions. Place in pan. Drizzle with oil; sprinkle with salt. Toss to coat; spread …

How To Make Roasted Butternut Squash

This roasted butternut squash recipe couldn't be easier! Make it sweet of savory depending on your tastes. Serve on its own or in your favorite recipes using butternut squash.
Provided by: Erica Walker
Total time: 40 minutes
Cook time: 35 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 3

Ingredients:

• 1 butternut squash
• 2 tablespoons olive oil
• Salt and pepper to taste

Nutrition:

• Calories: 146 kcal
• Carbohydrate: 22 g
• Protein: 2 g
• Fat: 7 g
• Saturated Fat: 1 g
• Sodium: 8 mg
• Fiber: 4 g
• Sugar: 4 g
• Unsaturated Fat: 6 g
• Serving Size: 1 serving

How to cook:

1. Peel
2. Preheat oven to 400-degrees F. Using a sharp vegetable peeler, carefully peel the entire butternut squash.
3. Cut
4. Carefully cut the squash in half, lengthwise, and scoop out any seeds and stringy fibers.
5. Toss
6. Cut squash into cubes and place on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
7. Bake for 15 minutes, then remove from oven and stir around for even baking. Return to oven and bake another 10-15 minutes or until slightly crispy and cooked through. Serve as-is or in your favorite roasted butternut squash recipes.

Notes: Cheesy Butternut Squash Spirals Bake Recipe, Directions. Preheat oven to 375°. Cook the Green Giant® Veggie Spirals® Butternut Squash or Little Green Sprout’s Organics by Green Giant™ Veggie Spirals …