Side dish - How to cook spiral squash recipes
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
- Roasted Spiralized Butternut Squash Noodles
- Spiralized Zucchini & Summer Squash Casserole
- How To Make Roasted Butternut Squash
- How to cook Spiralized butternut squash noodles?
- How do you spiralize a whole squash?
- How to cook squash on the stove?
- What to do with Spiralized zucchini and yellow summer squash?
Spiralized Summer Squash With Garlic and Basil
Provided by: Diana Rattray
Total time: 15 minutes
Cook time: 3 minutes
Prep time: 12 minutes
Yields: 4 servings
Number of ingredients: 7
- 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
- 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
- Gather the ingredients.
- 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.
- 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.
- Toss the squash with the Parmesan cheese and serve immediately with extra Parmesan on the side for sprinkling.
How to Spiralize Butternut Squash
How to Spiralize a Butternut Squash
Roasted Spiralized Butternut Squash Noodles
Provided by: Gina
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 2 servings
Number of ingredients: 4
- 20 ounces from 1 large top portion of butternut squash, peeled
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- black pepper (to taste)
- 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
- Preheat the oven to 400F. Lightly spray 2 large baking sheets with oil.
- 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.
- 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.
- Transfer to the prepared baking sheets and drizzle each with 1 teaspoon oil, 1/4 teaspoon salt and black pepper to taste.
- Roast until soft, 7 to 10 minutes.
Spiralized Zucchini & Summer Squash Casserole
Provided by: Hilary Meyer
Total time: 30 minutes
Yields: 8 servings
Number of ingredients: 9
- 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
- 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
- Position a rack in the top position of oven; preheat broiler to high.
- Combine ricotta, Parmesan, basil, garlic and 1/4 teaspoon pepper in a medium bowl. Set aside.
- 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.
- 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.
- Broil the nests until browned in spots, 6 to 8 minutes. Serve warm.
How To Make Roasted Butternut Squash
Provided by: Erica Walker
Total time: 40 minutes
Cook time: 35 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 3
- 1 butternut squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- 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
- Preheat oven to 400-degrees F. Using a sharp vegetable peeler, carefully peel the entire butternut squash.
- Carefully cut the squash in half, lengthwise, and scoop out any seeds and stringy fibers.
- 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.
- 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.