Spaghetti Squash Recipes Baked

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.

Steps:

• Wash the outside of the squash.
• Cut in half length wise.
• Scoop out all the seeds.
• spread 1 Tablespoon of butter inside each half.
• sprinkle with salt,pepper and garlic.
• Place in dish cover tightly with foil.
• Bake for 1 hour at 325 degrees.
• Uncover and use a fork to pull the squash apart starting at one edge turning it into what looks like spaghetti noodles.
• Continue to do this method all the way around the inside of the squash until you have reached the shell.
• Fluff shreds with fork when finished.
• You can eat it plain or pour spaghetti sauce over the top.
• You can also just place more veggies over the top.

Steps:

• Preheat the oven to 375 degrees. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender.
• While the squash is cooking, heat the butter in a medium sized saucepan. Add the flour and cook for 1 minute, stirring continuously. Add the garlic, broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through. Remove from the heat and stir in the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven.
• Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning. Serve the sauce over the strands of squash.

Steps:

• Preheat oven to 350 degrees. Slice squash in half and place fleshside down in a baking dish.
• Add 1/4-inch of water. Bake for 40 minutes, or until tender and remove. Rake squash with a fork, creating "spaghetti" strands. Spoon on sauce, mozzarella, and basil. Place back in oven and bake until cheese begins to bubble. Serve warm

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
• Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
• Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
• Preheat the broiler.
• Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
• Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.

Steps:

• Heat oven to 400°F.
• Cut spaghetti squash in half lengthwise.
• Scoop out seeds inside completely.
• Place skin side up in a baking dish and add water to the pan (depending on the pan you use and the size of the squash; 2 cups might not be enough -- use enough water to come up one inch on the sides of the squash).
• Bake for 45 minutes to and hour.
• Remove from oven and pan and scrape out the inside of the squash with a fork -- revealing spaghetti like strands.
• Add butter and salt and enjoy!

Steps:

• Halve squash crosswise; remove seeds. Place cut sides down in 2-quart baking dish. Add 1/4 C water. Cover with plastic wrap. Microwave on high 13-15 minutes or until squash is tender when pierced with fork; rearrange once for even baking.
• In a large skillet cook sausage, mushrooms, bell pepper, onion, and garlic over medium heat until sausage is no longer pink; stir to break up sausage. Drain off fat.
• Preheat oven to 350 degrees.
• Scrape pulp from squash. Wipe out baking dish; coat with non-stick cooking spray. Spread half of the squash in dish. Add half the sausage mixture and half the olives. Sprinkle with seasoning and 1/8 teaspoon black pepper. Top with half of the spaghetti sauce and cheese. Top with remaining squash, sausage, olives, and spaghetti sauce. Bake for 30 minutes. Sprinkle with remaining cheese. Bake 5 minutes more. Let stand 10 minutes. Sprinkle with parsley and serve.

Steps:

• follow Spaghetti Squash 101 from above: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep). Place the whole squash in the microwave for about 5-6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created.
• place your cut squash (halves or quarters) face down in a glass dish with 4 tbsp of water and microwave for about 10 minutes. Let squash cool.
• preheat oven to 400 degrees and line a cookie sheet with foil. Spray foil well with cooking spray.
• use a fork to scrape out the squash into long strands and place squash into a clean tea towel (or cheesecloth) and wring out as much liquid as possible. Place wrung out squash in a large bowl.
• chop your shallots or onions and place into a bowl with garlic and squash. Add 1 egg and combine. Add the flour, salt, pepper, baking powder, chili powder, and nutmeg. Stir very well.
• using a 1/4 cup measure, pack it almost to the top and press the mixture into the cup to make compact. Turn cup over and tap out onto the palm of your hand. Place cake on foil lined, oiled baking sheet. Use the back of the measuring cup to press the cake down just a bit (it should be just under an inch thick). Repeat with the rest of the mix until you have 8-10 cakes. Spray the top of your cakes.
• place baking sheet in the center of the oven and bake for 20 minutes. Take cakes out of oven, flip them over, and place back in the oven for 7-10 minutes. Remove from oven and let the cakes cool for about 5 minutes.
• top with avocado sauce, salsa, or plain sour cream - for italian version top with marinara sauce or even a little drizzle of pesto).

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:

• 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 oven to 350°F Line a large baking sheet with foil and spray with cooking spray. Arrange squash, cut side up, on baking sheet. Brush with 3 tablespoons dressing and sprinkle with garlic and pepper. Bake for 30 minutes.
• Meanwhile, toss chicken in remaining dressing and marinate while squash is baking. Add chicken to baking sheet and bake 20 minutes. Spread 1/3 cup pasta sauce over chicken and sprinkle evenly with cheese. Bake until cheese is melted an squash is tender, about 10 minutes.
• Drag a fork over squash to release the spaghetti-like strands; discard rinds. Serve chicken over squash. Warm remaining sauce and serve on the side.