TWICE BAKED SPAGHETTI SQUASH WITH GARLIC CHEESE
Twice baked spaghetti squash is incredibly easy to make for an easy side or meal! It's stuffed with garlic, four cheeses, artichokes, and spinach.
Provided by Katya
Categories Main
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard them.
- Rub the inside of the squash with little olive oil, and sprinkle with salt and pepper. Place the squash cut side down on the baking sheet and bake for 30-40 minutes or until tender.
- Cool just enough to handle and using a fork, scrape the inside of the squash into long strands.
- In a bowl, combine artichokes, spinach, ricotta, mozzarella, parmesan, mayo, garlic, oregano, and basil. Season the mixture with salt and pepper, to taste.
- Top each squash half with two slices of provolone cheese and an equal amount of the artichoke spinach mixture. Add two more slices of the provolone cheese over the mixture and bake for 10 minutes or until the cheese is melted and heated through. Broil for 1-2 minutes or until golden.
- Serve with a sprinkle of red pepper flakes and more basil.
Nutrition Facts : Calories 397 calories, Sugar 4.2 g, Sodium 762.7 mg, Fat 23.2 g, SaturatedFat 10.2 g, TransFat 0 g, Carbohydrate 18.7 g, Fiber 5.1 g, Protein 30.7 g, Cholesterol 52 mg
CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH
Roasting garlic alongside the spaghetti squash makes double use of the oven time, and adds double the flavor. This spaghetti squash is great on its own, or as a side dish to any protein.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h5m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
- Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
- Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
- Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
- Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
- Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.
Nutrition Facts : Calories 456.8 calories, Carbohydrate 36.5 g, Cholesterol 26.8 mg, Fat 30.7 g, Fiber 0.9 g, Protein 14.9 g, SaturatedFat 8.1 g, Sodium 692.2 mg, Sugar 0.9 g
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