SPAGHETTI SQUASH WITH VEGETABLES & MOZZARELLA
This recipe makes a veggie rich, cheesy casserole, almost like a lasagna. Spaghetti Squash subsitutes for the role traditionally taken by pasta in such dishes for a delicious, lower calorie alternative.
Provided by Johnney
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Mix the cheese together, set aside.
- Heat olive oil in a skillet and add the onion, pepper and garlic.
- Sauté over medium heat for about 5 minutes.
- Add crushed tomatoes, basil, and crushed red pepper (if using).
- Simmer uncovered for about 15 minutes.
- Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.
- Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
- Bake for 30 minutes or until cheese is bubbly and slightly browned.
- Let cool 10-15 minutes before serving.
ROASTED SPAGHETTI SQUASH
Roasted spaghetti squash instead of spaghetti noodles! Top with the favorite sauce of your choice.
Provided by clare
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 15.8 g, Cholesterol 2.2 mg, Fat 8.8 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 367.5 mg
SPAGHETTI SQUASH PASTA
I created this dish as a low fat, low carb alternative to pasta. It fills the pasta cravings, is healthy and it really tastes good!
Provided by Rooster 1
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut spaghetti squash in half and microwave (or bake) until done.
- Scrape squash from shell into a large serving bowl- keep warm.
- In a saucepan, over medium-low heat, melt the butter then saute the chopped garlic for 1 to 2 minutes.
- Add the sour cream, milk and basil.
- Turn heat to low to keep warm.
- In a frying pan, saute the chopped vegetables and turkey bacon in the olive oil.
- Salt and pepper to taste.
- Cook until the vegetables are slightly softened and bacon is cooked through.
- Add the tuna and cook until tuna is warmed.
- Add sour cream sauce to vegetable/bacon mix.
- Pour over spaghetti squash and toss.
- Top with diced tomato and parmesan cheese.
Nutrition Facts : Calories 432.8, Fat 28.8, SaturatedFat 12.9, Cholesterol 90.2, Sodium 547.6, Carbohydrate 19.7, Fiber 2.6, Sugar 4.2, Protein 26.1
SPAGHETTI SQUASH PIZZA CRUST
Provided by Katie Lee Biegel
Time 2h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Use a small paring knife to puncture the spaghetti squash a few times all over. Place on a baking sheet and bake until tender, about 1 hour. Let cool until cool enough to handle, then use a large knife to slice the squash open lengthwise. Scrape out the seeds with a fork and discard. Continue to use the fork to pull the flesh from its peel. (Leave the oven on.)
- Wrap the squash in a clean dishtowel and squeeze out all the excess water. (There will be quite a bit of water in the squash. It is important to squeeze out as much as you can so that the crust will have a better texture.)
- Whisk the eggs together with the shredded mozzarella and garlic salt in a large mixing bowl. Stir in the spaghetti squash until well combined.
- Line a baking sheet with parchment paper and spray with nonstick cooking spray. Transfer the squash to the center of the baking sheet and spread into a 10-inch circle. Bake until golden brown, about 20 minutes.
- Spread the pizza sauce on the crust and top with the desired toppings. Bake until the cheese is melted and bubbly, an additional 10 minutes.
SPAGHETTI SQUASH SALAD
A recipe I got at the market. I'm posting it here to not lose it. I don't know how many serving it gives. So I'll guess for 4. Tell me how much serving you got if you try it.
Provided by Boomette
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all veggies with the squash.
- Add dressing and toss to coat well. Adjust seasoning.
PESTO SPAGHETTI SQUASH WITH MOZZARELLA
Who says pesto is only for pasta? Spaghetti squash provides a starch free alternative to traditional pastas
Provided by Johnney
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium high heat, add spaghetti squash.
- Using a couple of forks to lift, mix in pesto.
- Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt.
- Serve immediately.
SPAGHETTI SQUASH LASAGNA
Hearty and delicious vegetarian meal that everyone will love!
Provided by BJBP
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
- Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
- Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
- Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 19.9 g, Cholesterol 79 mg, Fat 19.5 g, Fiber 1.5 g, Protein 25.9 g, SaturatedFat 10.8 g, Sodium 831.9 mg, Sugar 6 g
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
SPAGHETTI SQUASH
No spiralizers or any special gadgets are required, which makes these noodles easy to prepare. Serve with meat sauce, meatballs or simply on its own.
Provided by maryjjohnson34
Categories < 60 Mins
Time 55m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 400°F (200°C). Cut squash in half lengthwise and remove seeds. Brush with oil. Place on baking sheet, cut-side down. Bake 45 minute or until tender.
- Use a fork to gently scrape squash into spaghetti-like strands, and discard rind. Top with sauce. Serve while warm.
Nutrition Facts : Calories 62.6, Fat 1.1, SaturatedFat 0.2, Sodium 34.3, Carbohydrate 14, Protein 1.3
EASY SPAGHETTI SQUASH SPAGHETTI
This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.
Provided by Tracy E
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 180 calories, Carbohydrate 24.3 g, Cholesterol 2.2 mg, Fat 9.5 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 175.2 mg
SPAGHETTI SQUASH CROQUETTES
The long strands of spaghetti squash are easily transformed into addictive little croquettes that are crispy on the outside and fluffy in the middle. Serve them as an appetizer or add a salad for a lunch or light dinner.
Provided by Justin Chapple
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil.
- Drizzle the cut sides of the squash with canola oil and sprinkle with salt and pepper. Put the squash cut-side down on the prepared baking sheet and bake until tender, 50 to 55 minutes. Let cool, then scrape out the stringy flesh with a fork.
- Measure out 4 cups of the squash and reserve the rest for another use. Spread the squash on a baking sheet lined with a clean kitchen towel or several layers of paper towel. Place another clean kitchen towel or layer of paper towels on top, then roll up the squash and gently press to remove excess moisture.
- Transfer the drained squash to a large bowl. Add the eggs, onion, jalapeno, if using, scallion, cilantro, 2 teaspoons salt and 1/2 teaspoon pepper. Mix well, then stir in 1 cup of the panko. Spread the remaining 1 1/2 cups panko in a shallow dish.
- Using a 2-tablespoon scoop, scoop mounds of the mixture onto a baking sheet lined with wax paper. Gently form the mounds into 1/2-inch-thick patties. Coat the patties in the panko, pressing gently to help it adhere, then return them to the baking sheet.
- Place a rack over a baking sheet. In a large cast-iron skillet, heat 1/8 inch of oil over medium-high heat. Working in batches, fry the patties, turning once, until browned and crisp, 2 to 3 minutes total. Using a slotted spatula, transfer the croquettes to the rack to drain; sprinkle with salt. Continue frying the remaining patties, adding more oil to the skillet as needed.
- Transfer the croquettes to plates or a platter and garnish with chopped cilantro. Serve with sour cream and hot sauce.
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
HEALTHY SPAGHETTI SQUASH
Make and share this Healthy Spaghetti Squash recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For spaghetti squash microwave method: With sharp knife, make several deep slashes in squash (this is necessary to keep it from exploding).
- Cook on high in 5 minute increments, turning 1/4 turn each time fro 15-25 minutes (according to size of squash).
- When squash is done, it will be soft when squeezed.
- Slice in half, remove seeds, and pull "spaghetti" strands free with a fork.
- Oven method: Preheat oven to 350 degrees.
- Cut squash in half lengthwise; remove the seeds.
- Place cut side down in baking pan and add a small amount of water.
- Bake for 45 minutes.
- After cooking, pull strand free with a fork.
- For sauce: Combine margarine and arrowroot in saucepan over medium heat, stirring until margarine melts.
- Remove pan from heat; stir in milk.
- Return to heat and bring to a boil, stirring constantly.
- Add remaining ingredients- Heat through and serve over cooked spaghetti squash.
Nutrition Facts : Calories 131.8, Fat 5, SaturatedFat 2.9, Cholesterol 14.4, Sodium 104.9, Carbohydrate 16.9, Fiber 0.5, Sugar 2.9, Protein 6.3
SPAGHETTI SQUASH PIE
This is my " altered" spaghetti pie recipe being allergic to wheat I often use spaghetti squash in place of noodles and as a diabetic I make other substitutions to lower fat and calories.
Provided by omarsmodel
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Spray 9" pie pan with non stick spray.
- Mix squash noodles with egg whites and parmesan cheese press into pan forming crust.
- Spread with yogurt.
- Cook ground beef in skillet with onions, green peppers, garlic and any of the spices and or herbs that you have chosen. When meat is brown, add tomatoes and tomato sauce.
- Add meat mixture to noodle crust and bake at 350 degrees for 20 minutes.
Nutrition Facts : Calories 290.1, Fat 11.9, SaturatedFat 5.3, Cholesterol 64.5, Sodium 536.4, Carbohydrate 19.7, Fiber 2.7, Sugar 10.9, Protein 26.8
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