Roasted Spaghetti Squash Recipes

Steps:

• Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
• When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley. Season with salt and red-pepper flakes and serve sprinkled with cheese, if desired.

Steps:

• Preheat the oven to 350 degrees F.
• Season the cut sides of the spaghetti squash with the olive oil and some salt and pepper. Place the spaghetti squash cut-side down on a large baking sheet and bake until the squash is tender and the flesh can be scraped with a fork into "spaghetti" strands, 40 to 45 minutes.
• Allow to cool slightly. Using a large fork, carefully scrape the strands of spaghetti squash into a large bowl, roughly separating them as you go. While still warm, drizzle with the truffle oil, sprinkle with the Parmigiano-Reggiano and parsley and season to taste with pepper. Toss gently and serve.

Steps:

• Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
• Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
• Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
• To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
• Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
• Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.

Steps:

• Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
• Refrigerate squash in an airtight container, up to 3 days.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.
• Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.
• Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.
• Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.
• Scrape strands from the spaghetti squash and place into prepared pan in an even layer.
• Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top.
• Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.

Steps:

• In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.

Steps:

• Preheat oven to 350-375.
• Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon.
• Place halves onto an oven safe cooking dish face up.
• Clean head of garlic and thinly slice garlic, (the larger pieces of garlic brown nicely, and offer a wonderful layer of complexity to the dish).
• Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).
• Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
• Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin.
• Use a fork to scoop and separate squash strands, add any other ingredients you like at this point.
• Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
• WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish.
• If you ever had it served this way you know what I mean.
• You can also take any leftovers and add a little bit of flour, and make into patties and fry.

Steps:

• Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.
• Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Arrange squash slices on 2 wire racks set over rimmed baking sheets. Generously season each side with salt; let stand 20 minutes.
• Pat each slice dry with a paper towel. Clean sheets and wipe dry; rearrange slices on them. Brush both sides with oil, season with pepper, and roast until caramelized and tender, about 40 minutes.
• Peel skin away; separate strands into long "noodles." Cooked squash can be refrigerated in an airtight container up to 2 days.

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 the oven to 350 degrees F (175 degrees C).
• Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
• Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
• Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
• Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
• Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
• Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.

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.