Baked Spaghetti Squash With Garlic And Butter Recipes
GARLIC-HERB SPAGHETTI SQUASH
Steps:
- Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.
BAKED SPAGHETTI SQUASH
This recipe is fun and delicious. Not to mention so easy! My mother is the one who taught me how to make it. Try it I promise you will like it if you like squash. We love this just plain However, it is great if you add a nice spaghetti sauce over it. I make a little sauce and load it with veggies and sausage and meatballs and place that on top of the squash.There are many ways you can serve it.
Provided by Peace
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash the outside of the squash.
- Cut in half length wise.
- Scoop out all the seeds.
- spread 1 Tablespoon of butter inside each half.
- sprinkle with salt,pepper and garlic.
- Place in dish cover tightly with foil.
- Bake for 1 hour at 325 degrees.
- Uncover and use a fork to pull the squash apart starting at one edge turning it into what looks like spaghetti noodles.
- Continue to do this method all the way around the inside of the squash until you have reached the shell.
- Fluff shreds with fork when finished.
- You can eat it plain or pour spaghetti sauce over the top.
- You can also just place more veggies over the top.
Nutrition Facts : Calories 49.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.9, Carbohydrate 3.5, Protein 0.4
SPAGHETTI SQUASH WITH GARLIC
Serve this squash in place of pasta or with our Chicken Meatballs in Tomato Sauce.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.
- When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.
- In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.
Nutrition Facts : Calories 166 g, Fat 8 g, Fiber 5 g, Protein 3 g
GARLIC-GINGER ROASTED SPAGHETTI SQUASH
Garlic, ginger, and red pepper flakes come together to kick spaghetti squash up a notch. We like this as an alternate to rice or noodles when making Chinese stir-fry. It is also good served with grilled pork or chicken.
Provided by Baking Nana
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spaghetti squash in a baking dish, cut-side up. Combine butter, olive oil, honey, ginger, garlic, and chile flakes in a small bowl. Spread mixture evenly on the cut side of the spaghetti squash; pour any extra mixture in the center of each squash. Lightly sprinkle with kosher salt.
- Bake in the preheated oven until soft, about 1 hour.
- Scrape the squash into strands with 2 forks and mix with the seasoned butter in each squash. Serve warm.
Nutrition Facts : Calories 170.9 calories, Carbohydrate 21.6 g, Cholesterol 15.3 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 4.3 g, Sodium 110.4 mg, Sugar 8.7 g
BAKED SPAGHETTI SQUASH
Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.
Provided by barbara
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 12.1 g, Fat 4.4 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 29.8 mg
BAKED SPAGHETTI SQUASH WITH HERB-BUTTER SAUCE
From an issue of Family Circle. What issue and what year I don't know. I replaced the thyme with parsley as I am increasingly disliking thyme as thyme goes by.
Provided by COOKGIRl
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Squash: Preheat oven to 350 degrees.
- Starting at the stem, cut squash in half lengthwise. Remove seeds.
- Place the squash halves cut side down in a roasting pan. Add the water. Cover with foil.
- Bake squash for about 1 hour or until fork tender. Remove from oven and keep covered.
- In a pan or microwave safe glass bowl, combine the butter and broth. Heat until hot and butter is melted.
- Stir in the parsley and oregano.
- Use a fork to shred the spaghetti squash into strands. Transfer squash to a serving bowl. Add the herb-butter sauce. Season with salt and pepper to taste.
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- Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
- Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, place squash halves cut side down, and bake for an additional 10 minutes.
- To serve 4 people, you'll use about 4 cups of the spaghetti squash strands. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch - but if you like it softer, cover the pan and cook 2 more minutes.
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1. Preheat oven to 375F. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes. 2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands.
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