Best Spaghetti Squash Italian Style Recipes

ITALIAN-STYLE SPAGHETTI SQUASH

Italian-Style Spaghetti Squash image

This low-carb dish has great flavors with all the flavors of a classic Italian dish: tomatoes, mozzarella, onions, garlic, and basil. The spaghetti squash takes the place of pasta, and is so good you won't even miss the pasta. And you can play with this forgiving recipe to include other vegetables and cheeses to suit your taste buds!

Provided by ABL

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h35m

Yield 4

Number Of Ingredients 10

Ingredients

1 small spaghetti squash, halved and seeded
2 cloves garlic, halved
2 tablespoons olive oil, divided
4 ounces mozzarella cheese, cut into small cubes
3 medium tomatoes, seeded and chopped
½ cup toasted pine nuts, coarsely chopped
4 medium green onions, sliced
¼ cup snipped fresh basil
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Prick squash skin all over. Rub cut sides of the halved garlic over the flesh. Lightly brush each squash half with some olive oil. Place cut side-down in a 3-quart baking dish.
Bake in the preheated oven until tender, 45 to 60 minutes. Let cool until easily handled. Separate the squash flesh into strands using a fork. Leave strands in the shells.
Divide mozzarella cheese between the shells. Toss lightly. Press mixture up the sides of the shells.
Combine remaining olive oil, tomatoes, pine nuts, green onions, basil, and minced garlic in a bowl. Divide tomato mixture between the shells. Sprinkle Parmesan cheese on top. Return squash halves to the baking dish.
Continue baking until filling is heated through, about 20 minutes.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 16.8 g, Cholesterol 20.3 mg, Fat 21.5 g, Fiber 2.4 g, Protein 14 g, SaturatedFat 5.7 g, Sodium 241.2 mg, Sugar 3.7 g

SPAGHETTI SQUASH ITALIAN STYLE

Spaghetti Squash Italian Style image

Make and share this Spaghetti Squash Italian Style recipe from Food.com.

Provided by JillAZ

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs spaghetti squash
2 tablespoons olive oil
1 red onion, thinly sliced
8 ounces zucchini, cut into 1/2 inch dice
4 medium tomatoes, diced (romas are best)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup low-fat parmesan cheese, grated
1 small lemon, sliced

Steps:

Cut the squash in half lengthwise and remove seeds.
Place cut sides down in a glass baking dish.
Add 1/4 cup water and cover with plastic wrap.
Microwave on high for 8-10 minutes until tender; cool.
In a large skillet, heat 1 tablespoons of oil.
Add the onion and cook until translucent.
Add the zucchini and cook for 4-5 minutes until the zucchini begins to brown.
Add the tomatoes, salt and pepper.
Reduce the heat; simmer gently for 10 minutes.
Using a fork, scrape the squash strands into a bowl.
Toss with the remaining oil.
For presentation you can do two things.
Just toss the squash with the cooked vegetables and sprinkle with cheese or as recommended in the book: Mound the squash in the center of 4 pasta bowls.
Spoon the vegetable mixture around the squash.
Drizzle with more oil if desired, and garnish with parmesan cheese.
Add the lemon slices.