STUFFED SPAGHETTI SQUASH
We often make stuffed spaghetti squash if we want a light vegetarian dinner for me and my husband.
Provided by nch
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
- Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
- Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
- Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.
Nutrition Facts : Calories 662.3 calories, Carbohydrate 43.2 g, Cholesterol 87.3 mg, Fat 49.5 g, Fiber 3.8 g, Protein 17.2 g, SaturatedFat 24.2 g, Sodium 613.4 mg, Sugar 8.5 g
STUFFED SPAGHETTI SQUASH
Make and share this Stuffed Spaghetti Squash recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toss together all ingredients except cheese and stuff into squash halves.
- Feel free to omit or add any veg that you want.
- Wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour.
- Remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes.
- Serve with a salad and garlic bread.
Nutrition Facts : Calories 503.4, Fat 36, SaturatedFat 8.4, Cholesterol 22, Sodium 429.8, Carbohydrate 36, Fiber 9.1, Sugar 12.9, Protein 15.5
STUFFED SPAGHETTI SQUASH
A really good recipe, low cal, lots of veggies. And kids love it. I'll put a few variations in it as well. Everything is approximate, so hope you can cook this way!!
Provided by momjan
Categories One Dish Meal
Time 1h15m
Yield 2 boats, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pierce the squash along one side in a straight line. Don't poke holes all over. You are using the skin as a casserole dish and it will leak if you poke it all over.
- Microwave the squash about 8-10 minutes, high heat. To softish stage so you can scrape the flesh out later.
- Remove from microwave. Using the pierce marks, cut the squash in half so you have two long 'boats.' Cool.
- Brown meat; add garlic, onion, s&p and peppers. Cook until tenderish. Add Italian spice mix and canned tomatoes. Simmer for a few minutes.
- If you are not using meat, sauté the veggies until tender, then continue adding spices and tomatoes.
- While it's simmering--spoon out the seedy portion of the squash and discard.
- Use a fork to scrape the spaghetti into strands. Put the strands into the sauce mix. Stir. Transfer back into boats, piling high! If you have too much, put the remainder into a greased dish.
- Place boats on an ovenproof pan with a lip so any juice will not drip onto oven.
- Sprinkle cheese of choice onto top. Bake, 350°F for about 45 minutes. Enjoy!
- You can of course use more or any veggies--add zucchini, mushrooms, etc. For a different flavor, add black olive slices, mix in 1/2 container of feta and sprinkle the remainder of feta on top. Or use parmesan on top.
Nutrition Facts : Calories 432.3, Fat 27.9, SaturatedFat 12.8, Cholesterol 106.8, Sodium 682.2, Carbohydrate 16, Fiber 3.3, Sugar 8.7, Protein 30.1
SAUSAGE AND WHITE BEAN-STUFFED SPAGHETTI SQUASH
All the flavors of hearty sausage and white bean soup are packed into a tender roasted spaghetti squash. A fork is all it takes to separate the pale orange strands of the gourd into vegetable noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash.
- Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
- Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.
SAUSAGE-STUFFED SPAGHETTI SQUASH
This sausage-stuffed spaghetti squash tastes like pizza.
Provided by Shari Jahnke-Rouse
Categories Spaghetti Squash Recipes
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cover a baking sheet with foil.
- Drizzle the squash flesh with olive oil and sprinkle with salt and pepper. Place both halves, cut-sides down, on the prepared baking sheet.
- Bake in the preheated oven until tender when pierced with a fork, 30 to 40 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 7 to 10 minutes. Add bell pepper and mushrooms and saute for 3 minutes. Drain and discard any grease and excess liquid.
- Stir in tomato sauce, black and green olives, and Italian seasoning, and bring to a simmer, about 5 minutes.
- Remove the squash from the oven. Flip over so flesh is facing up. Sprinkle 1/2 cup mozzarella cheese into each half, then divide sausage mixture evenly between the two. Sprinkle remaining mozzarella over top.
- Return to the oven and bake until cheese is melted and bubbly, about 10 more minutes.
Nutrition Facts : Calories 608.2 calories, Carbohydrate 32.9 g, Cholesterol 80.8 mg, Fat 40.1 g, Fiber 3.9 g, Protein 33.4 g, SaturatedFat 14.5 g, Sodium 2551.5 mg, Sugar 7.6 g
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