CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH
Roasting garlic alongside the spaghetti squash makes double use of the oven time, and adds double the flavor. This spaghetti squash is great on its own, or as a side dish to any protein.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h5m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
- Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
- Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
- Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
- Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
- Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.
Nutrition Facts : Calories 456.8 calories, Carbohydrate 36.5 g, Cholesterol 26.8 mg, Fat 30.7 g, Fiber 0.9 g, Protein 14.9 g, SaturatedFat 8.1 g, Sodium 692.2 mg, Sugar 0.9 g
BAKED AND SAUTéED SPAGHETTI SQUASH ON A BED OF SPINACH
I played around with a number of ideas for this spaghetti squash on a bed of spinach. In one recipe test I mixed some pesto into the spaghetti squash; that tasted good but it wasn't very pretty. I was sad to lose the bright color of the squash - plus you might not have pesto on hand -- so I decided not to fiddle too much with the sautéed squash and to go for a nutty accent, drizzling walnut oil and sprinkling chopped walnuts over the finished dish. Spaghetti squash has great texture but a rather bland flavor, so feel free to try other robust seasonings.
Provided by Martha Rose Shulman
Categories dinner, vegetables, side dish
Time 2h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Pierce spaghetti squash in several places with a sharp knife. Cover a baking sheet with foil and place squash on top. Bake 1 to 1 1/2 hours, until squash is soft and easy to cut into with a knife. Remove from oven and allow to cool until you can handle it, then cut in half lengthwise and allow to cool some more. Scoop out seeds and discard. Scoop out flesh and place in a bowl. Run a fork through to separate the spaghetti-like strands.
- Heat 1 tablespoon olive oil over medium-high heat in a heavy 12-inch skillet. Add half the garlic and as soon as it begins to sizzle and smell fragrant add spinach. It should wilt quickly in the liquid left on leaves after washing. Add salt to taste and toss in pan (tongs are a good tool for this) until all spinach has wilted, 2 to 3 minutes. Place a strainer or colander in the sink and drain spinach. Allow to drain while you sauté spaghetti squash.
- Wipe skillet and heat again over medium-high heat. Add remaining olive oil and breadcrumbs. When breadcrumbs are crisp, after about 1 minute, stir in remaining garlic, stir for a few seconds, until fragrant, and add spaghetti squash and salt to taste. Toss together over medium-high heat until the squash is infused with oil and breadcrumbs are beginning to color, 5 to 8 minutes. Add sumac if using and lots of freshly ground pepper. Taste and adjust seasoning. Remove from heat.
- Arrange spinach on a platter. Top with squash. Sprinkle Parmesan and walnuts over squash and drizzle on walnut oil. Serve hot.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 712 milligrams, Sugar 5 grams
SPAGHETTI SQUASH SAUTE
Quick simple side dish that can be served with anything.
Provided by joycekling
Categories Side Dish Vegetables Squash
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
- Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
- Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 113.4 mg, Sugar 0.8 g
BAKED SPAGHETTI SQUASH
Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.
Provided by Ali Slagle
Categories dinner, for two, vegetables, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
- Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.
BAKED SPAGHETTI SQUASH
Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.
Provided by barbara
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
- Place spaghetti squash, cut-side down, on the baking sheet.
- Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
- Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 12.1 g, Fat 4.4 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 29.8 mg
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