Best Beef Parmesan And Spaghetti Squash Recipes

ROASTED SPAGHETTI SQUASH WITH PARMESAN MUSHROOMS

Steps:

• Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.
• Halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, sprinkle the insides of each half with 1/4 teaspoon kosher salt, then place cut sides down on the prepared baking sheet.
• Bake the squash until fork-tender, about 25 minutes. Let rest for 10-15 minutes, until cool enough to handle, then shred in insides into strands with a fork. Set aside.
• Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet over medium-high. Add the mushrooms and sauté until golden brown, about 8 minutes. Add the garlic, thyme, remaining 1/2 teaspoon salt, and black pepper, then sauté until fragrant, about 1 additional minute. Add the chopped spinach by handfuls, allowing it to wilt, then adding more as it will fit into your skillet. Cook just until all of the spinach wilts, about 2 minutes.
• Add the shredded squash to the skillet, then cook just until heated through, about 2 minutes. Taste and add additional salt and pepper as desired. Stir in the Parmesan and parsley. Serve warm, topped with additional parsley and Parmesan as desired.

BAKED SPAGHETTI SQUASH WITH BEEF AND VEGGIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
• Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
• Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
• Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

SPICY GARLIC-PARMESAN SPAGHETTI SQUASH WITH BACON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or foil.
• Using a sharp knife, cut off the root end of the squash, cut in half lengthwise, and scrape out the seeds and connecting strands with a spoon. Brush the cut sides with olive oil and place squash on the baking sheet with cut sides down.
• Bake until the skin can be easily pierced with a fork, and the flesh is tender, about 45 minutes.
• While squash is baking, cook bacon over medium heat until crispy and browned, 3 to 4 minutes. Remove to a paper towel to drain.
• Remove squash from the oven and let rest until cool enough to handle. Scrape out the flesh with a fork creating long strands, loosening and removing the strands from the shells.
• Heat a large pan on medium heat, and melt butter. Add garlic and cook until fragrant, about 30 seconds. Add squash strands, toss with garlic butter, and cook until heated through, stirring often, about 2 minutes.
• Remove pan from the heat, stir in Parmesan cheese, and season with salt and pepper. Gently stir to coat the strands and let the cheese melt. Garnish with bacon, oregano, and red pepper flakes.

SPAGHETTI SQUASH WITH PARMESAN CHEESE

Steps:

• Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.

BEEF PARMESAN AND SPAGHETTI SQUASH

Steps:

• 1. Heat oven to 350 degrees. Cut the spaghetti squash in half lengthwise. With a large metal spoon, scoop out the seeds. Drizzle squash halves with olive oil and place cut side up on a baking sheet.
• 2. In a medium bowl or a plastic zip-type bag, combine bread crumbs and grated Parmesan cheese. In another bowl or zip-type bag, place the flour. You can season the flour if you like; for me, the breadcrumbs and cheese are enough. In a third bowl or pie plate, place the beaten eggs.
• 3. Dredge the cube steaks in flour, shaking to get rid of excess. One at a time, dip the cube steaks in the beaten egg, making sure that no flour stays dry. Then roll or shake the cube steaks in the bread crumb-Parmesan mixture.
• 4. At this point, you can pan-fry the cube steaks in olive oil if you prefer. I was feeling extra lazy this day and just placed them side by side on a 9 x 13 baking dish that I had covered with aluminum foil and sprayed with no-stick spray. I put the squash and the cube steaks in the oven at the same time and set the timer for one hour.
• 5. After 40 minutes, take the cube steaks out of the oven and top with the spaghetti sauce. Return the steaks to the oven for the remaining 20 minutes. When the 60 minutes are up, remove the spaghetti squash from the oven. Top the steaks with the mozzarella, turn the oven off, and leave them in the oven to keep them warm while you scrape the squash.
• 6. Use a fork to scrape the "spaghetti" into a large bowl. Add olive oil, butter, garlic, salt and pepper to the bowl and toss well. Serve squash topped with the cube steaks and spaghetti sauce.
• 7. The cube steaks I had were pretty thick - in two pounds of meat there were only six steaks. Next time I'll definitely choose much thinner steaks, or try a ground beef patty instead.