Best Spaghetti Squash Saute Recipes

SPAGHETTI SQUASH SAUTE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
• Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
• Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.

SPAGHETTI SQUASH SAUTE

Steps:

• Place whole spaghetti squash in baking dish.
• Prick all over with fork.
• Bake at 350 degrees for 45 to 60 minutes or until tender; cool.
• Cut squash in half lengthwise; remove seeds.
• With fork, scoop out flesh into medium bowl, separating into spaghetti-like strands.
• In large skillet, heat oil over medium-high heat.
• Cook green onions and garlic in oil about 3 minutes, stirring constantly.
• Add squash and stir-fry 3 to 5 minutes more until heated through.
• Stir in parsley and lemon juice; mix well.
• Add cheese and toss to coat.

SPECTACULAR SPAGHETTI SQUASH SAUTE

Steps:

• Preheat oven to 350 degrees.
• Bake whole squash 1 hour or until tender when pierced with fork.
• Remove from oven and allow to cool 5-10 minutes.
• Halve lengthwise and remove seeds.
• With fork, pull out spaghetti-like strands and place in large serving bowl.
• Set aside.
• In large skillet, heat olive oil and butter over medium heat.
• Add mushrooms, tomatoes, zucchini, green onions, garlic, bell pepper, and snow peas.
• Cook until soft (4-5 minutes).
• Pour over squash and toss to combine.
• Sprinkle with Parmesan and serve immediately.

~ BUTTER & GARLIC SPAGHETTI SQUASH SAUTE ~

Steps:

• 1. Cook time includes baking squash. It could also be microwaved, to cut down on overall time. Preheat oven to 375 degree F. Place squash on baking sheet. Cut a few slits into squash with knife. Bake for 1 hour and 15 minutes. Remove and cool. Cut in half and remove seeds. Now scrape the inside flesh with a fork. Making sure you remove it all.
• 2. In a medium skillet over medium heat, melt butter. Add garlic and saute until tender, stirring often. Add parsley and cook another minute.
• 3. Toss in the squash, salt and pepper, combine with the garlic and butter, tossing as you saute until desired tenderness. About 3 - 4 minutes.
• 4. Sprinkle with Parmesan cheese and toss to melt. Serve immediately.

SPAGHETTI SQUASH AND CHARD SAUTÉ

Steps:

• 1. Preheat your oven to 375°F. Use a very sharp paring knife and poke the spaghetti squash all over, at least an inch deep, about 12 cuts (this is to prevent the pressure from building up as the squash cooks). Place the squash in a roasting pan or rimmed baking sheet and bake in the oven for one hour. Remove from the oven and let rest for a few minutes. Then cut the squash in half, lengthwise. (If the squash is not easy to cut, return it to the oven for another 15 minutes.) Scoop out the seeds, discard (or save to roast later - see roasted pumpkin seeds recipe). 2. Use a fork to scrape the inside flesh of the squash into long thin strands. Place the spaghetti squash strands in a large bowl and set aside. 3. Heat olive oil in a large sauté pan on medium heat. Add the garlic, chili pepper flakes, and rosemary and cook for about 30 seconds, until fragrant. Do not let the garlic brown. 4. Add the spaghetti squash to the pan and toss to coat with the oil and garlic mixture. Add the chopped fresh chard leaves and parsley and toss with the spaghetti squash. Cook until the chard leaves have wilted, a few minutes. 5. Remove from heat and sprinkle on vinegar. Add the grated Parmesan and toss to coat. Add salt and pepper to taste.

SPAGHETTI SQUASH SAUTE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
• Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
• Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.