Spaghetti Squash With Parmesan Recipes

Steps:

• Take a paring knife and stick little holes all over squash.
• Put the squash in a baking dish and bake about an 1 hour at 350 degrees F. or until soft.
• Cut the squash in half.
• Scoop out seeds and throw them away.
• Take a fork and "scrape" the inside of the squash into strings, letting them fall into a serving bowl.
• Toss with Parmesan cheese and butter.
• Salt and pepper to taste.

Steps:

• Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.

Steps:

• In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.

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, sprinkle chicken with parsley, oregano and basil. In a large skillet, heat oil over medium heat. Add chicken; cook 7-9 minutes on each side or until a thermometer reads 165°. Stir in pasta sauce; sprinkle with cheeses. Cover and cook until cheese is melted, 3-5 minutes., Separate strands of squash with a fork. Serve with chicken and sauce. If desired, top with chopped parsley.

Steps:

• Preheat oven to 375 degrees.
• Cut spaghetti squash in half, lengthwise, and remove seeds. Place on foil lined baking sheet, cut side down, and bake for 35 minutes.
• Remove from oven, and allow to cool.
• Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. Whisk to combine. Set aside.
• When spaghetti squash is cool enough to handle, use two forks to pull the squash strands from the skin. Place in a 2 quart casserole dish. Discard skins.
• Pour the cream mixture over the squash, and stir to combine.
• Top with 1/2 cup parmesan cheese.
• Place in oven, and bake 20-30 minutes. If the cheese does not brown and bubble, broil for 5-10 minutes.
• Serve hot, and enjoy!

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 the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Spray spaghetti squash flesh with cooking spray, then place cut-sides down on the prepared baking sheet. Cover with foil.
• Roast in the preheated oven until tender when pierced with a fork, 40 to 45 minutes.
• After the squash has been cooking for about 20 minutes, place egg whites in a shallow bowl. Combine almond flour, Parmesan cheese, salt, and pepper in a second bowl.
• Dip each chicken breast in egg whites, then move to flour mixture and coat completely.
• Heat olive oil in a large saute pan over medium heat. Add chicken breasts and cook until they begin to brown slightly, about 7 minutes. Flip and cook until golden brown on the other sides, 7 to 8 more minutes.
• As the chicken is cooking, combine tomatoes, garlic, parsley, and Italian seasoning in a large saucepan over medium-low heat; cook until hot, 7 to 10 minutes.
• Remove squash from the oven and use a fork to shred the flesh directly into the sauce. Mix until well coated and heated through, about 5 minutes.
• Spoon squash-sauce mixture onto 5 plates and top each with a chicken breast.

Steps:

• Pre-heat oven to 375.
• Cut squash in half and scoop out the seeds.
• Brush the inside of both halves with olive oil and sprinkle with salt and pepper.
• Place face down in a pan with about half an inch of water and bake for 30-40 minutes You will know the squash is ready when it scrapes off looking like spaghetti -- not too soft, or it will be too mushy.
• Scape off the squash and empty into a bowl ( will look like a bowl of spaghetti).
• Mix in margarine and brown sugar -- sprinkle parmesan cheese over the top.