SPAGHETTI SQUASH AND MEATBALLS
Cut some carbs from a classic comfort food by swapping out pasta in favor of roasted spaghetti squash. You'll be amazed how satisfying these veggie "noodles" can be -- especially when paired with our homemade meatballs. They're tender, juicy and packed with flavor.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
- Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.
- Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.
- Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
- This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.
SPAGHETTI SQUASH WITH MARINARA
Dress up tender strands of squash with homemade tomato sauce with this low-carb recipe for Spaghetti Squash with Marinara from Food Network.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
- Meanwhile heat the marinara sauce in a large saute pan.
- When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.
Nutrition Facts : Calories 184 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 664 milligrams, Protein 3 grams, Sugar 0 grams
WINTER RED SAUCE OVER SPAGHETTI SQUASH
This is an Italian meal especially constructed with the winter months in mind. When fresh is hard to find, this is a great tasting light meal to take the place of the traditional heavy winter meals.
Provided by Ginger
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water.
- Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes.
- After squash goes in the oven, heat the olive oil in a large skillet over medium heat. Stir in the vegan sausage, onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, sea salt, and black pepper. Cover and simmer while the squash continues to cook, about 35 minutes.
- Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash. Top with the sauce to serve.
Nutrition Facts : Calories 249 calories, Carbohydrate 35.3 g, Fat 11.7 g, Fiber 4.4 g, Protein 5.7 g, SaturatedFat 1.8 g, Sodium 1529.8 mg, Sugar 15.2 g
SPAGHETTI SQUASH WITH RED SAUCE
Spaghetti squash is my new favorite fun food. I never knew that there was a vegetable that was so much like pasta! This recipe won a Taste of Home competition and I can taste why! This simple vegetarian sauce is a great topper for the squash "This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables ... and a great way for you to use some of the fresh harvest from your garden. - Kathryn Pehl, Prescott, Ariz."
Provided by superblondieno2
Categories Vegetable
Time 26m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise; discard seeds.
- Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
- Meanwhile, in a large skillet, sauté tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender.
- Add tomato sauce; heat through.
- When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter and top with sauce.
- Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 163.1, Fat 4.4, SaturatedFat 0.7, Sodium 436.8, Carbohydrate 32, Fiber 2.7, Sugar 6.1, Protein 4.2
SPAGHETTI SQUASH WITH RED SAUCE
This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables...and a great way for you to use some of the fresh harvest from your garden. - Kathryn Pehl Prescott, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender. , Meanwhile, in a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, Italian seasoning and pepper in oil for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in tomato sauce; heat through., When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with cheese if desired.
Nutrition Facts : Calories 135 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 372mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
SUPER SPAGHETTI SQUASH WITH SPAGHETTI SAUCE
I grow spaghetti squash in my garden and often try different ways to cook it. This is one of my favorite recipes for spaghetti squash, I found one similar in an old cookbook and just added my own things. It is really yummy!!
Provided by Soraiya Wilkins
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash spaghetti squash then cut in half, lengthwise.
- Scrape out seeds.
- Sprinkle salt and pepper on spaghetti squash halves, add butter then put in baking pan with 1/4 cup water.
- Cover with aluminum foil and bake at 350 for 45 minutes.
- Remove from oven.
- Meanwhile, as squash is cooking, put stewed tomatoes, onions, mushrooms, garlic and spinach in sauce pan, bring to a low boil and simmer 30 minutes.
- Drain off juice, add spaghetti sauce, bring back to a boil, simmer 15-20 minutes .
- Using a fork, scrape squash from shell, starting at one end finishing at the other.
- It will look just like spaghetti noodles.
- Put squash in one bowl and sauce in another bowl.
- Serve with Parmesan cheese and garlic bread or a salad.
BAKED SPAGHETTI SQUASH
Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.
Provided by Ali Slagle
Categories dinner, for two, vegetables, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
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.
SPAGHETTI SQUASH CASSEROLE WITH PASTA SAUCE
Yummy and light, but filling, way to get those veggies in. Spaghetti squash casserole topped with pasta sauce, it tastes just like pasta and super yummy!
Provided by greekmommie
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Pierce squash a few times with a very sharp knife. Place squash in a microwave-safe bowl and microwave on high power until squash is tender and a knife can easily poke through the skin, 10 to 13 minutes. Let squash rest, undisturbed, for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch casserole dish with cooking spray.
- Heat oil in a skillet over medium heat; stir in sausage, zucchini, bell pepper, onion, and garlic. Saute, stirring occasionally, until veggies are tender and sausage is crumbly and brown, 5 to 7 minutes.
- Cut open squash and remove and discard all seeds. Scrape out the flesh with a fork and add to the sausage and veggie mixture. Season with salt and pepper and cook over medium heat for 5 minutes. Stir in pasta sauce and transfer to the prepared casserole dish. Top with shredded Parmesan and mozzarella cheeses.
- Bake in the preheated oven until heated through and cheeses are melted, about 15 minutes.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 46.4 g, Cholesterol 42.4 mg, Fat 25.5 g, Fiber 6.5 g, Protein 20.4 g, SaturatedFat 9 g, Sodium 1567.9 mg, Sugar 20.5 g
SPAGHETTI SQUASH WITH MEAT SAUCE
When my mom and I cooked spaghetti squash with meat sauce, all we could do was grin and say "Wow!" It's fun to separate the noodle-like strands from the squash shell, but eating it is the best part! -Lina Vainauskas, Shaw Air Force Base, South Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Slice squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake until easily pierced with a fork, 20-30 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Add onion, green pepper, herbs and seasonings; cook and stir until onion is tender, 5-7 minutes. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into meat sauce. Serve sauce over spaghetti squash with remaining 1/2 cup Parmesan cheese.
Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 763mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges
ITALIAN SAUSAGE SPAGHETTI SQUASH
Easy gluten-free dinner for the family.
Provided by Allmyhearts
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
- Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
- Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
- Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
- Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 13 g, Cholesterol 20.9 mg, Fat 9.3 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.6 g, Sodium 510.2 mg, Sugar 2.6 g
SPAGHETTI SQUASH
My husband loves this recipe! Some might think the combination of brown sugar and parmesan cheese sounds odd.... but the two ingredients go VERY well with the spaghetti squash. ENJOY! (I never actually measure the ingredients... so feel free to add more or less of whatever you want to your tastes!)
Provided by DaniellaBella
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 133.6, Fat 9.8, SaturatedFat 3.8, Cholesterol 13.8, Sodium 108.1, Carbohydrate 10.4, Sugar 6.7, Protein 2
SPAGHETTI WITH SWEET RED PEPPER SAUCE
Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook.
Provided by Moody
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and butter in large nonstick skillet over medium high heat.
- Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
- Add stock, salt and pepper.
- Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
- Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
- Cook pasta in large pot of boiling salted water until al dente.
- Drain well and add to sauce in skillet.
- Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
- Transfer to large serving bowl and sprinkle with lemon zest.
- Serve with cheese and pass the peppermill.
Nutrition Facts : Calories 422.7, Fat 8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 29.2, Carbohydrate 77.1, Fiber 6.6, Sugar 7, Protein 13
SPAGHETTI SQUASH WITH PEANUT SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 1 halved, seeded spaghetti squash with 2 tablespoons water, covered, until tender, 15 minutes. Cool slightly, then scrape into strands with a fork. Puree 2 tablespoons peanut butter, 1 tablespoon each soy sauce, rice vinegar, lime juice and water, 1 teaspoon grated ginger, 1 garlic clove and 1/4 teaspoon red pepper flakes; toss with the squash. Season with salt. Top with chopped peanuts, mint and cilantro.
SPAGHETTI SQUASH WITH POMODORO SAUCE
Categories Garlic Onion Tomato Vegetable Side Bake Low Fat Vegetarian Squash Summer Vegan Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.
SPAGHETTI SQUASH WITH CHICKEN
I've always wanted to try spaghetti squash but most of the recipes I see are meatless. I like meat. So with that said, I kept it on the healthy side and used ground chicken. I made this for my family and even my 5-year-old who hates veggies loved it, although I did tell him it was just spaghetti.
Provided by Junia Sonier
Categories Spaghetti Squash Recipes
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Pierce squash all over with a sharp knife for ventilation and place on a rimmed baking sheet.
- Bake in the preheated oven until tender when pierced with a knife, about 45 minutes.
- While the squash is baking, combine parsley, basil, and oregano in a small bowl. Put cherry tomatoes, bell peppers, and onion in a separate bowl. Set both aside.
- When the squash has about 10 minutes remaining, heat a large skillet over medium-high heat. Cook and stir chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and set aside.
- Remove squash from the oven and let cool slightly. Slice in half and remove seeds.
- Add olive oil and garlic to the skillet used to cook the chicken; cook over medium heat until you can smell the garlic, about 1 minute. Add fresh herb mixture and saute for 1 minute. Stir in the vegetable mixture and saute just until they have softened slightly, about 3 minutes. Add ground chicken.
- Take a fork and shred one half of the spaghetti squash lengthwise into the skillet. Mix well and saute for about 2 minutes. Repeat with remaining spaghetti squash.
- Sprinkle with Parmesan cheese, salt, and pepper and serve.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 49.2 g, Cholesterol 26.7 mg, Fat 10.6 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 2.7 g, Sodium 247 mg, Sugar 2.2 g
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From thespruceeats.com
Occupation Food Writer And Cookbook AuthorPublished 2015-11-06Estimated Reading Time 5 mins
- Roasted Spaghetti Squash. Cooking spaghetti squash doesn't require any special equipment—just your oven and a baking sheet. Poke the whole squash all over with a fork and bake for at least an hour or until tender.
- Spaghetti Squash Carbonara. Enjoy a classic carbonara by simply swapping the spaghetti for squash. This recipe has you slice the squash in half, remove the seeds, and roast until tender.
- Pressure Cooker Spaghetti Squash. In addition to being delicious, spaghetti squash is versatile. It can be cooked in a variety of ways, not just with a long roast in the oven.
SPAGHETTI SQUASH WITH RED SAUCE - HEALTH YEAH LIFE
From healthyeahlife.com
Cuisine AmericanCategory Main CourseServings 4Total Time 45 mins
ROASTED SPAGHETTI SQUASH WITH RED PEPPER - TOMATO SAUCE
From sharedappetite.com
- Place red bell peppers on a baking sheet and brush with 1 tablespoon of olive oil. Put in oven under broiler on low. Roast for about 10 – 15 minutes, turning occasionally, until peppers are charred all over. Remove from oven and place in a bowl covered with plastic wrap for at least 10 minutes. This will loosen the skins, making peeling the peppers a lot easier. Peel the peppers, remove seeds, and chop.
- Preheat oven to 400°F. Cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender, about 45-60 minutes.
- To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
SPAGHETTI SQUASH WITH SAUTéED SPINACH RECIPE | MYRECIPES
From myrecipes.com
- Preheat oven to 375°. Cut squash in half lengthwise; discard seeds. Bake squash, cut sides down, on a lightly buttered baking sheet 30 to 40 minutes or until flesh is tender when pierced with a fork. Scrape inside of squash to remove spaghetti-like strands. Transfer to a serving platter; toss with butter and 1/2 teaspoon salt. Cover and keep warm.
- Heat oil in a large deep skillet over medium-high heat. Add mushrooms, next 3 ingredients, and remaining 1/2 teaspoon salt; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in wine; bring to a boil. Add spinach and cook, stirring occasionally, 2 minutes or until wilted.
SPAGHETTI SQUASH WITH TOMATO BASIL SAUCE RECIPE - EATINGWELL
From eatingwell.com
- Place spaghetti squash halves, cut-side down, on the prepared baking sheet. Bake until the squash is tender when pierced with a knife, 40 to 50 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until fragrant and starting to soften, 2 to 3 minutes. Reduce heat to medium. Add garlic and continue cooking until golden, about 2 minutes. Add tomatoes and their juices. Increase heat to medium-high. Add vermouth (or wine) and cook, stirring occasionally, until the tomatoes begin to break down, 4 to 5 minutes. Stir in pepper and salt. Reduce heat to low and simmer for 5 minutes. Remove from heat and cover.
SPAGHETTI SQUASH WITH EASY MEAT SAUCE - CHEF JULIE YOON
From chefjulieyoon.com
- Place the spaghetti squash halves cut side up onto a baking sheet. Drizzle with 1 tablespoon olive oil (divided), salt, and pepper. Turn the squash over so they're cut side down, and roast for 50-60 minutes, or until a knife pierces into the thickest part of the squash easily. Strands should be soft, but not mushy. Let cool for 10 minutes. Once cool enough to handle, use a fork to loosen the squash strands, right in their shells. Drizzle the strands evenly with 1 tablespoon olive oil (divided), salt, pepper, and the Parmesan Cheese (divided). Mix well.
- While the squash is cooking, in a large pan or wide pot, heat the remaining tablespoon of olive oil over high. Add beef and cook, breaking it up, until it begins to brown, about 5 minutes. Add onion, carrots, and garlic and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes. Add the crushed tomatoes and red pepper flakes. Add a little water to the can and swish out all the goodies too. Bring to a rapid simmer.
STUPID EASY SPAGHETTI SQUASH ALFREDO CASSEROLE | LIVE EAT ...
From liveeatlearn.com
- Prep: Preheat oven to 400°F (204°C). Cut spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with most of the olive oil and rub to evenly coat. Place cut-side down on a baking sheet and prick the outside with a fork. Spread broccoli florets onto the same baking sheet and drizzle with remaining olive oil, tossing to coat it evenly.
- Roast: Roast for about 30 minutes, or until squash is fork tender but still a little firm. Broccoli should be lightly browned (if it cooks more quickly, take it out of the oven earlier than the squash). When squash is finished, flip it over and allow to cool enough to touch.
EASY BAKED SPAGHETTI SQUASH WITH MEAT SAUCE RECIPE
From homecookingmemories.com
- Preheat oven to 375 degrees F. Line a baking sheet (or oven-safe baking dish) with parchment paper or grease with olive oil or cooking spray. Cut each spaghetti squash in half lengthwise, scoop out the seeds and discard. Place spaghetti squash halves, cut side down on a baking sheet. Roast in the oven for about 45-50 minutes or until tender.
- After the spaghetti squash is cooked and cooled slightly to allow you to handle safely, use a fork to gently scrape the insides of each shell to loosen and separate the spaghetti squash strands. Add the spaghetti squash to a large bowl and set aside. Place empty shells back onto the baking sheet and save for later.
- Cook the ground beef, diced onion, and minced garlic in a skillet over medium-high heat until the ground beef is thoroughly cooked and browned. Drain off and discard any remaining grease from the meat. Combine the spaghetti sauce with the cooked ground beef and set aside.
SPAGHETTI SQUASH ALFREDO (V/GF) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
- SPAGHETTI SQUASH: Cook your spaghetti squash using our oven method or Instant Pot method. Once slightly cooled, fluff with a fork to make it stringy. Then measure out roughly 4 cups spaghetti squash (as the original recipe is written // alter as needed if adjusting serving size) and set aside.
- SAUCE: In the meantime, prepare sauce by soaking raw cashews in very hot water for ~15 minutes.
- After the 15 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
SPAGHETTI SQUASH WITH TOMATO-BASIL SAUCE RECIPE | MYRECIPES
From myrecipes.com
- Cut squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until tender.
- Heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes; bring to a simmer. Cook for 15 minutes or until thickened. Remove from heat; stir in 1/3 cup basil.
SPICY SPAGHETTI SQUASH WITH SHRIMP | SOUTHERN LIVING
From southernliving.com
- Preheat oven to 450°F. Place squash on a large baking sheet, and toss with 2 tablespoons of the oil. Bake until squash starts to brown and strands separate from peel when pulled with a fork, 15 to 20 minutes. Remove squash strands from peel, and set aside in a large bowl. Discard peel.
- While squash bakes, season shrimp with ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Heat remaining 2 tablespoons oil in a large high-sided skillet over medium-high. Add shrimp. Cook, turning once, until opaque and starting to crisp on both sides, about 1 to 2 minutes per side. Remove to a plate; set aside. Add onion to skillet. Cook, stirring occasionally, until onion starts to soften, about 5 minutes. Add garlic, anchovies, and crushed red pepper. Cook, stirring constantly, until fragrant, about 1 minute. Add wine, stirring and scraping bottom of pan to release browned bits. Cook, stirring occasionally, until wine has almost fully reduced, about 1 to 2 minutes. Add crushed tomatoes and remaining 1 teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until sauce starts to thicken, about 5 minutes. Remove from heat; stir in cream, shrimp, and ¼ cup of the grated cheese.
- Divide spaghetti squash evenly among 4 bowls, and top with shrimp mixture. Sprinkle each bowl with 1 tablespoon each of basil leaves and remaining grated cheese. Serve immediately.
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10 BEST FROZEN SPAGHETTI SQUASH RECIPES - YUMMLY
From yummly.com
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