Cheesy Baked Spaghetti Squash Boats With Salami Sun Dried Tomatoes And Spinach Recipes

Steps:

• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared sheet. Trim 1/4" from top of garlic head to expose cloves. Place head on a sheet of foil, drizzle oil over, then wrap tightly to enclose. Transfer to baking sheet. Bake until interior of squash is fork-tender and garlic is very soft, 30-50 minutes, depending on size of squash. Let cool slightly.
• Carefully unwrap garlic. Let cool slightly, then squeeze pulp out onto a cutting board. Finely chop.
• Heat cream cheese, milk, and chopped garlic in a medium saucepan over medium, stirring occasionally, until smooth. Season with salt and pepper; set aside.
• Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; reserve shells. Toss squash with cream cheese mixture, salami, spinach, tomatoes, Parmesan, red pepper flakes, if using, and 1 cup mozzarella until combined. Stuff squash mixture back into shells and top with remaining 1/2 cup mozzarella.
• Transfer shells to oven and bake until squash mixture is bubbling and lightly browned, about 25 minutes.
• Do Ahead
• Squash boats can be assembled (but not baked) 1 day ahead. Store in an airtight container and chill.

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender. , When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside. , In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash. , Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish. , Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 375°F Pierce squash with a fork and bake for approximately 60 minutes cut in half and in water. Let squash cool for 10 minutes.
• Discard the seeds in the center. Using a fork, scrape the squash to get long, spaghetti-like strands.
• In a large saute pan, heat olive oil over medium heat, add garlic and stir until fragrant.
• Turn down heat to low and add tomatoes. Continue to salute for 15 minutes. Add spinach and squash and continue to salute for another 2-3 minutes.
• Serve or add goat cheese and toasted pine nuts on top.

Steps:

• Cut the squash in half and carefully remove the seeds.
• Be sure to cut around the edge so you don't cut into the squash itself.
• Turn halves upside down in a baking pan.
• Bake at 375-degrees for approx 45 minutes, or until the inside is soft.
• Let cool and carefully remove inside of squash with fork or spoon.
• It will look a lot like cooked spaghetti and come out in strands.
• Heat some olive oil in a skillet.
• Add the spaghetti squash strands, garlic and crumbled sausage.
• Cook on med until for approx 5 minutes.
• Add milk and cook until heated through and liquid is absorbed.
• Transfer to a warm bowl and toss with cheeses until mixed.
• Top with salt and pepper to taste.
• Enjoy!