BAKED SPAGHETTI SQUASH WITH BEEF AND VEGGIES >> PALEO, GLUTEN-FREE
This healthy feel good Baked Spaghetti Squash with Beef and Veggies is low maintenance and delicious, with only 9 ingredients! You can also make this entire meal in the Instant Pot -- I included instructions in the notes section. Perfect for weekend or weeknight dinners, this recipe is also Paleo and gluten-free. It's a favorite nutrient-dense meal for healing after illness or autoimmune flares.
Provided by Jamie -- Vibrantly g-Free
Categories Dinner
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 F. Place spaghetti squash halves flat (cut side down) on a baking pan. Bake for 30 minutes.
- Meanwhile in a skillet on medium-high heat, sauté onion and bell pepper in oil for five minutes or until they begin to soften.
- Add mushrooms. Once mushrooms release liquid after a few minutes, turn to high heat to boil off the liquid. Once most liquid is boiled off, bring to medium heat and add the beef. Cook for about five minutes until beef is cooked through. Then turn off heat and add fresh basil leaves. Stir into mixture to wilt.
- Use a fork to noodle the spaghetti squash by gently scraping inwards from the sides, along the grain of the squash. Serve the beef and vegetable mixture on a pile of spaghetti noodles. Add salt and pepper to taste and a drizzle of balsamic vinegar to each dish.
Nutrition Facts : ServingSize 1/4, Calories 267 calories, Sugar 3.8 g, Sodium 84.6 mg, Fat 14.4 g, SaturatedFat 3.3 g, TransFat 0.1 g, Carbohydrate 7.7 g, Fiber 2.1 g, Protein 27.9 g, Cholesterol 67.8 mg
BAKED SPAGHETTI SQUASH WITH BEEF AND VEGGIES
Baked spaghetti squash, peppers, and onions are mixed with beef and cheese in this delicious casserole.
Provided by ROBYN050501
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
- In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
- Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
- Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.8 g, Cholesterol 100.2 mg, Fat 26.4 g, Fiber 2.9 g, Protein 27.2 g, SaturatedFat 14.5 g, Sodium 590.3 mg, Sugar 6 g
SPAGHETTI SQUASH I
The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.
Provided by Bob Cody
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
- Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 12.8 g, Cholesterol 16.7 mg, Fat 9.8 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 268.8 mg, Sugar 2.7 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.
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- Preheat your oven to 400°, line a medium baking sheet with foil, and lightly mist with cooking spray.
- On a work surface, drizzle about 2 tablespoons worth of the olive oil over both of the cut-sides of the spaghetti squash halves, then sprinkle over a generous amount of salt (squash needs it!), black pepper, the 1/2 teaspoon of granulated onion, 1/2 teaspoon of the granulated garlic, plus the Italian seasoning, equally.
- Place the two squash halves cut-side down onto the baking sheet and roast for 1 hour, or until easily pierced with a small paring knife and tender.
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- Preheat oven to 375 degrees F. Line a baking sheet (or oven-safe baking dish) with parchment paper or grease with olive oil or cooking spray. Cut each spaghetti squash in half lengthwise, scoop out the seeds and discard. Place spaghetti squash halves, cut side down on a baking sheet. Roast in the oven for about 45-50 minutes or until tender.
- After the spaghetti squash is cooked and cooled slightly to allow you to handle safely, use a fork to gently scrape the insides of each shell to loosen and separate the spaghetti squash strands. Add the spaghetti squash to a large bowl and set aside. Place empty shells back onto the baking sheet and save for later.
- Cook the ground beef, diced onion, and minced garlic in a skillet over medium-high heat until the ground beef is thoroughly cooked and browned. Drain off and discard any remaining grease from the meat. Combine the spaghetti sauce with the cooked ground beef and set aside.
- Combine both cheeses with the cooked spaghetti squash. Add salt and pepper, to taste. Divide the spaghetti squash mixture equally among the 4 empty squash shell. Divide the meat mixture among the 4 shells, topping the spaghetti squash. Top the meat with extra shredded cheese.
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