Healthyspaghetti Recipes

Steps:

• Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
• Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
• Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.

Steps:

• Cook noodles according to package directions. Serve with cooked lean ground beef or buffalo and organic pasta sauce. Serve with a salad or grilled vegetables.

Steps:

• For spaghetti squash microwave method: With sharp knife, make several deep slashes in squash (this is necessary to keep it from exploding).
• Cook on high in 5 minute increments, turning 1/4 turn each time fro 15-25 minutes (according to size of squash).
• When squash is done, it will be soft when squeezed.
• Slice in half, remove seeds, and pull "spaghetti" strands free with a fork.
• Oven method: Preheat oven to 350 degrees.
• Cut squash in half lengthwise; remove the seeds.
• Place cut side down in baking pan and add a small amount of water.
• Bake for 45 minutes.
• After cooking, pull strand free with a fork.
• For sauce: Combine margarine and arrowroot in saucepan over medium heat, stirring until margarine melts.
• Remove pan from heat; stir in milk.
• Return to heat and bring to a boil, stirring constantly.
• Add remaining ingredients- Heat through and serve over cooked spaghetti squash.