Skillet Spaghetti Squash Recipes

Steps:

• Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly., Meanwhile, in a large skillet, heat oil over medium-high heat; saute sausage, yellow pepper, onion and mushrooms until onion is tender, about 5 minutes., Separate strands of squash with a fork; add to skillet. Stir in tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. If desired, top with green onions.

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.

Steps:

• Using a fork remove all the stringy pulp from the roasted spaghetti squash and place in a bowl.
• Heat olive oil in a large skillet over medium-high heat; add in onion and saute for about 5 minutes or until tender.
• Add in garlic and cook stirring for 1 minute.
• Add in the squash pulp, seasoned salt and cook for about 5 minutes stirring, tossing with a spoon while cooking.
• Season with fresh ground black pepper to taste.
• Sprinkle with Parmesan cheese.