EASY SPAGHETTI SQUASH SPAGHETTI
This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.
Provided by Tracy E
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
- Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
- Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Carbohydrate 24.3 g, Cholesterol 2.2 mg, Fat 9.5 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 175.2 mg
SPAGHETTI SQUASH LASAGNA
the flavor is great and you won't believe the colors.I have made this in a clear dish that I use for meatloaf. You can see all the colors and in the center of the table it looks and smells great
Provided by twrice
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Split squash. Remove seeds and stringy portion. Use fork to comb squash flesh, pullin it off in long strands. Place in large mixing bowl. Toss with four, garlic, and salt until well combined.
- Blend Ricotta, spinach, and Parmesan cheese in food processor or blender until smooth.
- To assemble, spread 1/2 cup pasta sauce on bottom of a shallow 6 cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Spread Ricotta mixture evenly over squash. Spread remaining sauce over Ricotta. Cover with sliced Mozzarella.
- Bake on center rack of 350 degree oven, uncovered, until cheese is lightly browned on edges and juices bubble, about 40 to 50 minutes. Cut into squares and serve hot. Makes 6 servings.
Nutrition Facts : Calories 196.8, Fat 9.2, SaturatedFat 4.9, Cholesterol 27.3, Sodium 706.6, Carbohydrate 20.2, Fiber 0.8, Sugar 2.1, Protein 10.8
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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SPAGHETTI SQUASH AND SAUERKRAUT CASSEROLE
From baconfatte.com
Category Side DishesTotal Time 1 hr 25 minsEstimated Reading Time 5 mins
- Line a baking sheet with foil (optional) and brush surface lightly with oil. Cut spaghetti squash in half, scoop out the seeds, and place cut-sides down on prepared baking sheet. Roast for 30 – 40 minutes or until tender with a bit of texture remaining. Remove from oven and allow to cool (cut-side up) for about 10 minutes, then shred.
- In a large mixing bowl, add the shredded spaghetti squash, and Frank’s Sauerkraut (make sure it’s well-drained), and toss to combine. Reserve a few pieces of the celery, red onion, and cherry tomatoes for garnish. Add the rest to the bowl, and toss to combine with the squash and kraut.
- Prepare the inside of a 10-cup casserole dish by lightly brushing it with olive oil. Spoon in the combined ingredients, season lightly with salt and pepper (optional). Cover and bake for 15 minutes. Remove from oven, sprinkle shredded cheese over the top and add reserved garnishes. Bake (uncovered) for 10 more minutes.
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