Spaghetti Squash Bites Recipes

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CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY



Caprese Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, salt, pepper, oil, garlic, yellow onion, cherry tomato, salt, pepper, mini mozzarella ball, fresh basil

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oil
3 cloves garlic, minced
½ yellow onion, diced
1 cup cherry tomato, halved
½ teaspoon salt
½ teaspoon pepper
8 oz mini mozzarella ball
fresh basil, to garnish

Steps:

  • Preheat oven to 400ºF (200ºC).
  • With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
  • Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
  • In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
  • Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
  • Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality. Add the squash to the tomato mixture and mix in the pan.
  • Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
  • Bake an additional 5-10 minutes, or until cheese melts.
  • Serve in the squash, and top with basil.
  • Enjoy!

Nutrition Facts : Calories 646 calories, Carbohydrate 33 grams, Fat 46 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams

SPAGHETTI SQUASH BITES



Spaghetti Squash Bites image

Try these Spaghetti Squash Bites as fun appetizer. Our squash bites are creamy, bite-size and filled with unforgettable flavor.

Provided by My Food and Family

Categories     Dairy

Time 2h

Yield Makes 16 servings.

Number Of Ingredients 8

1 spaghetti squash, seeded and halved
2 Tbsp. olive oil
1 small onion, finely chopped
2 medium cloves garlic, finely chopped
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1/2-inch chunks
2 large eggs
1 Tbsp. finely chopped fresh sage
Freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400ºF. Line a baking pan with aluminum foil or parchment paper. Cut the squash in half, lengthwise and scoop the seeds. Place the halves, flesh sides down, on the pan. Bake for about one hour or until the flesh is tender. When the squash is cool enough to handle, scoop the flesh into large bowl.
  • While the squash is baking, pour the olive oil into a sauté pan over low-medium heat. Cook the onion and garlic for 1-2 minutes, stirring occasionally, or until softened. Spoon the softened vegetables into the bowl with the squash. Add the cream cheese chunks and work them into the squash flesh using a wooden spoon. Add the eggs and stir the ingredients until the eggs and cream cheese are thoroughly incorporated. Mix in the sage and pepper.
  • Spray 2 (24-piece) mini-muffin pans with cooking spray. Spoon equal amounts of the squash mixture into each of the hollows. Bake for 30 minutes or the squash muffins are lightly browned.

Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0.7964 g, Sugar 0 g, Protein 2 g

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