CHICKEN AND BROCCOLI TWICE-BAKED SPAGHETTI SQUASH
Provided by Katie Lee Biegel
Categories main-dish
Time 2h5m
Yield 2 servings
Number Of Ingredients 10
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.
TWICE COOKED SPAGHETTI SQUASH
This recipe comes from the Green Bean Delivery company's website. They supply locally grown organic foods in my area. As soon as they offer some spaghetti squash, I am going to make this and possibly another recipe as well.
Provided by Ellen Bales @Starwriter
Categories Pasta
Number Of Ingredients 5
Steps:
- Wash and dry the spaghetti squash. Using the tip of a knife, poke holes over the entire surface of the squash and place in a roasting dish.
- Bake in a preheated 375-degree oven for an hour or more, or until the flesh is soft. Remove from the oven and allow to cool. Cut in half crosswise and scoop out the seeds. Drag a fork through the flesh, pulling the strands apart.
- Heat the butter in a large skillet. Add the squash, a pinch or two of salt, fresh pepper, and honey; saute for a couple of minutes. Turn off heat and stir in chives.
TWICE BAKED SPAGHETTI SQUASH RECIPE - (4.5/5)
Provided by hcardall
Number Of Ingredients 8
Steps:
- •Preheat oven to 350F and line a large baking sheet with foil. •Using a very sharp large knife, cut squash in half lengthwise and scoop out and discard seeds. •Bake skin side up - 60 to 90 minutes, depending on size of squash. They should be quite tender and squeeze easily. •Scoop flesh into a large bowl and reserve squash skins. Add butter and let melt, then add Parmesan, garlic, oregano, salt and pepper. •Toss until well combined. •Divide mixture among reserved skins and top with sliced Provolone. Return to oven and bake another 8 to 10 minutes, or until cheese is melted and bubbly.
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- Drizzle two tablespoons of the olive oil on the cut side of each squash half. Season with salt and pepper then place cut side down on the baking sheet. Bake for about 40 minutes until squash is tender enough to shred the strands but not collapsing in on itself.
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