Best Spaghetti Squash With Fire Roasted Tomatoes Recipes

50 WAYS TO USE SPAGHETTI SQUASH

50 Ways to Use Spaghetti Squash image

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

Number Of Ingredients 50

Ingredients

Roasted Spaghetti Squash
Fire Roasted Baked Spaghetti Squash
Spaghetti Squash with Turkey Meatballs
Spaghetti Squash with Pecorino and Herbs
Baked Spaghetti Squash with Tomato Meat Sauce
Cheesy Baked Spaghetti Squash with Marinara Sauce
Garlic Parmesan Spaghetti Squash
Spaghetti Squash Alfredo
Baked Spaghetti Squash with Fresh Tomatoes and Parmesan Cheese
Pesto Spaghetti Squash
Spaghetti Squash Lasagna Bake
Fresh Tomato Spaghetti Squash Pasta
Eggplant Parmesan Spaghetti Squash Boats
Chicken and Broccoli Stuffed Spaghetti Squash
Spaghetti Squash Breadsticks
Creamed Spaghetti Squash and Browned Butter Walnuts
Shrimp Scampi Spaghetti Squash
Creamy Garlic Spaghetti Squash Casserole
Creamy Spaghetti Squash
Spaghetti Squash "Pizza" Bowls
Chicken, Bacon, u0026amp; Ranch Spaghetti Squash
Tuscan Spaghetti Squash
Spaghetti Squash Burrito Bowls
Spaghetti Squash Boats with Chicken
Spaghetti Squash Pizza Nests
Spaghetti Squash with Feta and Herbs
4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash
Buffalo Chicken Stuffed Spaghetti Squash
Huevos Rancheros Inspired Spaghetti Squash
"Spaghetti" with Roasted Red Pepper Sauce
BBQ Chicken Pizza Stuffed Spaghetti Squash
Vegetarian Spaghetti Squash Tacos
Spicy Tomato Parmesan Stuffed Spaghetti Squash
Turkey Bolognese Stuffed Spaghetti Squash
Southwest Spaghetti Squash Casserole
Roasted Spaghetti Squash with Parmesan Mushrooms
Roasted Spaghetti Squash with Chickpeas and Kale
Spinach Artichoke Spaghetti Squash
Low Carb Seared Scallops and Spaghetti Squash
Healthy Spaghetti Squash Bolognese
Spicy Tomato Garlic Shrimp with Spaghetti Squash
Thai Spaghetti Squash
Parmesan Spaghetti Squash, Spinach, and Bacon with Pine Nuts
Healthy and Filling Caprese Stuffed Spaghetti Squash
Spaghetti Squash Chow Mein
Vegan Spaghetti Squash with Spinach and Cheese
Cajun Chicken Spaghetti Squash Bake
Spaghetti Squash Pad Thai
Philly Cheesesteak Spaghetti Squash Casserole
Green Chile Chicken Enchilada Stuffed Spaghetti Squash

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a spaghetti squash recipe in 30 minutes or less!

Nutrition Facts :

SPAGHETTI SQUASH I

Spaghetti Squash I image

The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.

Provided by Bob Cody

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 12.8 g, Cholesterol 16.7 mg, Fat 9.8 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 268.8 mg, Sugar 2.7 g

SPICY ROASTED TOMATO MARINARA WITH SPAGHETTI SQUASH

Spicy Roasted Tomato Marinara with Spaghetti Squash image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water
24 ripe organic vine tomatoes or large plum tomatoes
Several cloves garlic, crushed
Extra-virgin olive oil, for liberal drizzling
3 tablespoons extra-virgin olive oil, plus some for drizzling
5 to 6 flat anchovy filets
1 sweet onion, thinly sliced or chopped
1 Fresno or Holland chile, sliced or chopped
3 to 4 cloves garlic, sliced or chopped
A couple small sprigs fresh marjoram or oregano, finely chopped
2 tablespoons tomato paste
1/2 cup dry red or white wine
A handful fresh flat-leaf parsley, finely chopped
A few fresh basil leaves, torn
2 medium spaghetti squash
Salt and freshly ground black pepper
Parmigiano-Reggiano cheese, shredded, for serving

Steps:

For the stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.;
For the tomatoes: Heat the oven to 500 degrees F.
Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
For the marinara: Heat the extra-virgin olive oil in a medium pot over medium heat. Add the anchovies and stir until they melt into the oil. Add the sliced onions, chile, garlic, marjoram, and cover and cook to soften the onions, 10 to 15 minutes or until very sweet and soft. Add the tomato paste and stir 1 minute, then add the wine and stir a minute more. Stir in the prepared stock, prepared roasted tomatoes, parsley, and basil and simmer over medium heat 10 to 15 minutes more to combine flavors. Cool and store the sauce for a make-ahead meal.
On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds, then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble, then reduce the heat to low and keep it warm. Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning, top with lots of marinara and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.