SPAGHETTI SQUASH NOODLES
Made with spaghetti squash noodles, this is a great (and healthy) twist on traditional spaghetti. This dish is very versatile, adding more vegetables or meat in any combination would work great!
Provided by sugar_fairy4
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place squash halves, cut-sides down, in a baking dish. Add about 1/2 inch water to the dish.
- Bake in the preheated oven until tender when pierced in the middle with a knife, about 30 minutes.
- While the squash is baking, heat oil in a large skillet over medium heat. Add bell peppers, onion, zucchini, and carrot; saute until beginning to soften, about 5 minutes. The zucchini will add water to the pan; that's okay, it will cook out. Add garlic and cook until fragrant, about 1 minute. Add parsley flakes, salt, and pepper. Remove from the heat.
- At the same time, heat spaghetti sauce in a saucepan over medium heat until warm.
- Remove squash from the oven and let cool slightly. When you can handle it, use a fork to remove the strands of flesh; place in a large bowl.
- Add sauteed vegetables to the spaghetti squash and toss to combine. Mix in spaghetti sauce and serve.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 59.4 g, Cholesterol 3.9 mg, Fat 14.2 g, Fiber 7.7 g, Protein 7.3 g, SaturatedFat 2.8 g, Sodium 884.3 mg, Sugar 21.5 g
BUTTERED SPAGHETTI SQUASH
My Husband loves Spaghetti Squash. Some times I serve it with Pasta sauce. He likes it with just butter.Enjoy
Provided by Barb G.
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Halve the squash and scrape out the seeds, arrange in a baking dish, cut sides down, Add 1/2 inch of water to the dish and cover it with foil.
- Bake the squash 45 minutes or until it is slightly soft when pressed.
- Scrape the stringy flesh with a fork and put into a bowl. Then toss the squash shreds with the butter, salt and pepper to taste.
- Stir in parsley if desired.
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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