Easy Spaghetti Squash Spaghetti Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
• Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
• Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the "spaghetti" strands away from the squash, about 40 minutes.
• In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Sauté the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes.
• Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes.
• Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste.
• To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil.

Steps:

• Boil a large pot of water enough to cover the spagetti squash.
• Cut the spaghetti squash into 4 pieces.
• Season with whatever you want, i used garlic salt and onion powder.
• Once boiling add the squash, onions, garlic and butter.
• Cook for 20 min covered.
• Remove and separate spaghetti from the skin.

Steps:

• Cut spaghetti squash length wise. Scoop out seeds and discard.
• Place in 2-quart dish add 1/4 cup water to bottom of dish. Cover with plastic wrap.
• Cook in microwave on high for 6-10 minutes.
• Remove from microwave and use fork to comb squash out of shell into serving bowls.
• Top with margarine and brown sugar.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
• Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
• Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.

Steps:

• 1. Cut spaghetti squash in half (length wise). Scoop out seed from center. Put in baking pan cut side down. Pour in 2 cups water (enough to cover bottom of pan plus a little). Cover with foil. Bake 350 degrees for approximately one hour - depending on size. Test for doneness with a fork. Fork should pierce the squash easily. (if you like your squash less done then cook accordingly).
• 2. When done take fork/spoon and scrape out the fibers of the squash. Drain well to get rid of liquid.
• WHILE SQUASH IS BAKING:
• 3. Brown up ground beef and Italian sausage. Drain. Set aside.
• WHILE SQUASH IS BAKING ABOUT 1/2 WAY THROUGH (@30 MIN MARK):.
• 4. Dice up onions and mushrooms.
• 5. Sautee onion in butter/oil. When onions start to brown add mushrooms. When done add in spaghetti sauce and/or fire roasted tomatoes. Heat til warm. Remove from heat.
• 6. Mix in baked squash, ground beef, sausage and parmesan cheese. Transfer to baking dish. Top with 1 cup. shredded cheese.
• 7. Bake 350 until cheese is melted and slightly browning. About 1/2 hour.
• 8. Remove from oven serve. Serve with spoonful of sour cream or plain greek yogurt.

Steps:

• Preheat an oven to 375 degrees F ( degrees C).
• Place spaghetti squash halves in glass baking dish, cut sides up. Place one tablespoon butter in each half. Divide the cinnamon, cloves, nutmeg, allspice, and brown sugar between the two halves.
• Bake until a fork pierces squash easily, about 50 minutes.
• Use a fork to shred and separate the strands from the peel and transfer squash to a bowl. Mix the brown sugar into the squash, tossing lightly until well incorporated.

Steps:

• Cut squash in half lengthwise.
• Remove and discard seeds (or keep them to plant for next year).
• Steam squash, cut side up for 10-15 minutes, or until softened.
• Pre heat oven to 400 degrees F.
• Remove squash from steamer and place on a baking sheet.
• With a fork, scrape the insides of the squash to form the spaghetti strands. (This will be very easy if your squash is cooked enough).
• Top each squash half with the remaining ingredients ending with the mozzarella (or whatever type you used) cheese on top to melt.
• Bake for 10-15 minutes or until cheese is all melted.
• Remove from oven and give it another quick stir to mix the cheese into the rest of the filling.
• *There is no need to remove the insides for serving. We just eat the squash right out of the shell!

Steps:

• Preheat oven to 400 degrees. With a fork, pierce squash all over. Place on a baking sheet; bake, turning squash once, until easily pierced with the tip of a paring knife, 45 to 60 minutes. (You may also microwave pierced squash on high for 10 to 15 minutes.)
• Halve squash crosswise; scoop out seeds. Working over a medium bowl, use a fork to gently scrape flesh in a circular motion to release strands. Add butter; generously season with coarse salt and ground pepper. Toss gently.

Steps:

• Place squash, cut-sides down, in a shallow baking dish. Fill the dish with about 1/2 inch of water.
• Microwave on high until tender, 10 to 15 minutes. Remove from the microwave and transfer squash to a cutting board to cool, about 5 minutes.
• Use a fork in an up-and-down motion to scrape out spaghetti-like strands of squash.
• Melt butter in a large skillet over medium heat. Add zucchini, mushrooms, and tomatoes and cook until soft, 5 to 7 minutes. Stir in spaghetti squash and season with garlic powder, thyme, pepper flakes, salt, and pepper. Sprinkle with Parmesan cheese and cook until cheese has melted slightly, 2 to 3 minutes. Serve hot.