BAKED SPAGHETTI SQUASH
Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.
Provided by barbara
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
- Place spaghetti squash, cut-side down, on the baking sheet.
- Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
- Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 12.1 g, Fat 4.4 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 29.8 mg
BAKED SPAGHETTI SQUASH WITH GARLIC AND BUTTER
I had never heard of spaghetti squash until the mid-70's when I was working for the Cancer Society in South Bend, Indiana, and we had a pitch-in luncheon at work. One of the ladies made spaghetti squash with a marinara sauce that was out of this world, and I've loved it ever since. This recipe is from Yummly.com. Photo:...
Provided by Ellen Bales
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Pierce the squash a few times with a sharp paring knife to let steam escape. Bake in a preheated 375-degree oven for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
- 2. Cut squash in half lengthwise. Use fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
- 3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need more salt. The spaghetti squash should have a slight crunch (not mushy). But if you like it softer, cover the pan and cook 2 more minutes.
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 WITH GARLIC
Serve this squash in place of pasta or with our Chicken Meatballs in Tomato Sauce.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.
- When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.
- In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.
Nutrition Facts : Calories 166 g, Fat 8 g, Fiber 5 g, Protein 3 g
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