Another Spagetti Squash Recipe Scd

Steps:

• Take the spaghetti squash and cut it into two halves length-wise.
• Clean the seeds out of both halves. (I put one half in the fridge for another day.).
• Place a teaspoon full of butter in both ends of the hollowed out area where the seeds used to be.
• Cube tomato and lay into seed area.
• Dice Spanish onion and lay it over the tomatoes.
• Add a small amount of chopped green bell peppers, and/or some fresh chopped celery.
• Add salt and pepper to taste, or your favorite spices.
• Place in a micro wave proof dish and cover.
• Cook at with medium heat for 12 to 15 min--until a fork penetrates the squash easily.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
• Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
• Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.