Spaghetti Squash Ii Recipes

EASY SPAGHETTI SQUASH SPAGHETTI

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.

SPAGHETTI SQUASH SUPPER

Steps:

• Halve squash lengthwise and discard seeds. Place, cut side down, in a microwave-safe dish. Add the water; cover and microwave on high for 12-15 minutes or until squash is tender. Let stand for 5 minutes. , Meanwhile, cook sausage in a large skillet until no longer pink; drain. Add the onion, green pepper, zucchini and garlic. Cook for 10 minutes or until the vegetables are crisp-tender, stirring occasionally; drain. Add the beans, tomatoes, Italian seasoning and salt. Cover and cook for 10 minutes or until heated through., When squash is cool enough to handle, use a fork to separate strands; place in a serving dish. Top with sausage mixture. Sprinkle with Parmesan cheese.

BAKED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
• Place spaghetti squash, cut-side down, on the baking sheet.
• Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
• Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.

SPAGHETTI SQUASH GRATIN

Steps:

• Preheat the oven to 375 degrees. Cut the squash in half lengthwise and place halves, flesh side down, in a baking dish with enough hot water to come 1/4-inch up the sides of the squash.
• (The water prevents burning and helps steam the squash so it cooks more evenly.) Cover with aluminum foil and bake until the squash is soft when poked with a knife, 1 to 1 1/2 hours. Discard the seeds.
• Scrape along the pulp with a fork and pull out and reserve shreds. Rub the bottom of a.
• medium (8-cup or slightly larger) gratin or baking dish with butter.
• Toss the "spaghetti" with the chopped sage, garlic, 2 cups of the cheese, cream, salt and pepper.
• Spread mixture in gratin dish (the squash layer should be about 1 inch thick). Sprinkle the remaining cheese over "spaghetti." Arrange the 3 remaining sage leaves on top of the gratin. Bake for about 45 minutes.
• Sprinkle freshly ground black pepper over gratin and serve.
• Note: The squash can be baked a day ahead, following the above directions. If the top of the gratin doesn't turn golden brown, place it under the broiler for about 1 minute.