STUFFED SPAGHETTI SQUASH
We often make stuffed spaghetti squash if we want a light vegetarian dinner for me and my husband.
Provided by nch
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
- Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
- Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
- Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.
Nutrition Facts : Calories 662.3 calories, Carbohydrate 43.2 g, Cholesterol 87.3 mg, Fat 49.5 g, Fiber 3.8 g, Protein 17.2 g, SaturatedFat 24.2 g, Sodium 613.4 mg, Sugar 8.5 g
BAKED SPAGHETTI CASSEROLE RECIPE
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain grease.
- Stir in the spaghetti sauce and seasoned salt; set aside.
- In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
- Place half of the spaghetti mixture in a greased 9 x 13 inch baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
- Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Nutrition Facts : Calories 272 kcal, Carbohydrate 3 g, Protein 21 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 93 mg, Sodium 544 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ROASTED PEPPERS WITH SPAGHETTI STUFFING
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Place bell peppers directly over the flame of a gas-stove burner and roast, turning with tongs, until blackened all over. (Or roast peppers under the broiler.) Transfer to a large bowl, cover with plastic wrap, and let stand 15 minutes. Peel off skins, slice off tops, and remove ribs and seeds.
- Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain.
- Preheat oven to 350 degrees. Heat a large saute pan over medium-high. Swirl in oil to coat, then add anchovies, breaking them up with the back of a spoon until dissolved. Add onion and capers and cook, stirring occasionally, just until onion is softened, about 3 minutes. Pour in vinegar and cook, stirring frequently, until almost evaporated. Add pasta and toss to coat.
- Generously season cavity of each pepper with salt, then fill with a heaping 1/2 cup pasta mixture, twirling pasta with a fork to fit snugly. Place peppers side by side in a 2-quart oval baking dish. Bake until pasta starts to brown in a few spots, 10 to 15 minutes. Let cool slightly before serving, topped with oregano.
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