50 WAYS TO USE SPAGHETTI SQUASH
These spaghetti squash recipes are easy, healthy, and delicious! From baked to roasted to lasagna, there are so many tasty meals to make with this squash.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 50
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a spaghetti squash recipe in 30 minutes or less!
Nutrition Facts :
BEST SPAGHETTI SQUASH EVER!
More times then not I substitute Spaghetti Squash for pasta in recipes. This one is laced with garlic and olive oil and tastes divine. Serve with your favourite pasta sauce and I think you'll be totally delighted with the results.
Provided by Jo Zimny
Categories Vegetables
Time 50m
Number Of Ingredients 4
Steps:
- 1. Preheat your oven to 365'F
- 2. Line a large metal baking tray with heavy aluminum foil.
- 3. Cut your spaghetti squash in half and scoop out the seeds.
- 4. Put a tablespoon of olive oil in each half of the spaghetti squash and with a pastry brush, brush the squash pieces with the oil until covered.
- 5. Press one clove of garlic into each cavity of the squash and add salt and pepper to each half. Place each piece on the foil lined tray.
- 6. Bake for 35-40 minutes. Test with a fork to make sure the threads of the squash come out easily.
- 7. Let it sit for about 20 minutes in a cool place and then remove the squash strands with a fork from the shell.
- 8. Store in the fridge if you're not going to eat it right away, otherwise serve it with your favourite pasta sauce.
- 9. Enjoy
PROPERLY PREPARED SPAGHETTI SQUASH
This recipe can be substituted in ANY pasta sauce or recipe, and it can be eaten hot or cold. Very versatile main or side dish - and very hard to screw up.
Provided by BentSlightly
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350-375.
- Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon.
- Place halves onto an oven safe cooking dish face up.
- Clean head of garlic and thinly slice garlic, (the larger pieces of garlic brown nicely, and offer a wonderful layer of complexity to the dish).
- Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).
- Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
- Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin.
- Use a fork to scoop and separate squash strands, add any other ingredients you like at this point.
- Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
- WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish.
- If you ever had it served this way you know what I mean.
- You can also take any leftovers and add a little bit of flour, and make into patties and fry.
Nutrition Facts : Calories 45.8, Fat 0.5, SaturatedFat 0.1, Sodium 15.4, Carbohydrate 10.2, Fiber 0.3, Sugar 0.1, Protein 1.4
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