Savory Spaghetti Squash Recipes

RICH AND SAVORY SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread spaghetti squash and onion in a large casserole dish. Coat with olive oil, salt, and pepper.
• Bake in the preheated oven until tender, about 45 minutes. Mash.
• Mix eggs, bread crumbs, heavy cream, goat cheese, feta cheese, and rosemary into the mashed mixture. Lay tomato slices on top. Sprinkle Parmesan cheese and black pepper on top.
• Bake in the preheated oven until golden brown, about 45 minutes.

SAVORY BAKED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish with non-stick cooking spray.
• Sprinkle 2 tablespoons water into each squash half. Place squash, cut side down, in a microwaveable dish. Microwave on high until soft, about 10 minutes.
• Scrape out squash strings with a fork and place in a mixing bowl. Add Parmesan cheese, cream, egg, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly. Transfer mixture to prepared baking dish. Sprinkle with shredded Cheddar cheese.
• Bake in preheated oven until browned and set, about 30 minutes.

SWEET & SAVORY SPAGHETTI SQUASH RECIPE - (4/5)

Steps:

• 1.In 1 squash half, combine brown sugar, 3 tbsp. butter, cinnamon, salt and pepper. In other half, combine 2 tbsp. cheese, 3 tbsp. butter, salt and pepper. Place both in 9-by-13- inch baking dish and add broth. Cover with foil and bake at 450° until tender, 50 minutes. Scrape into strands (still in the shell). Drizzle sweet with honey, and savory with italian seasoning and remaining cheese

SAVORY SPAGHETTI SQUASH

Steps:

• Preheat oven to 350.
• Cut squash in half and with a spoon scrape out seeds then place on shallow baking pan.
• Mix spices together in a bowl then divide between squash halves.
• Cut butter into chunks and put in squash.
• Place on center rack in oven.

SPAGHETTI SQUASH WITH SAVORY SAUCE

Steps:

• Heat oven to 350°F.
• Carefully cut squash in half lengthwise. Scoop out seeds and loose inner flesh. Place halves cut side down, on aluminum-foil-lined baking sheet.
• Bake squash until fork tender about 45 minutes-60 minutes. Let stand at room temperature while preparing sauce.
• Heat 12 inch nonstick skillet over medium high heat. Add sausage links; cook, breaking apart with wooden spoon, 2 minutes. Reduce heat to medium. Add diced tomato, peppers and spinach; cook, stirring frequently, until tomato and spinach are softened, 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in olives and cream; simmer until sauce is reduced slightly, 8-10 minutes. Remove skillet from heat.
• Using oven mitt, hold one half of squash with cut side facing you. With fork, scrape flesh from skin in strands to resemble spaghetti. Transfer to large bowl Repeat with second half of squash. Add remaining 1/2 teaspoon salt, 1/8 teaspoon pepper and butter to squash; toss and mix. Serve squash warm topped with sauce.