BAKED SPAGHETTI SQUASH
Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.
Provided by barbara
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
- Place spaghetti squash, cut-side down, on the baking sheet.
- Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
- Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 12.1 g, Fat 4.4 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 29.8 mg
BAKED PARMESAN SPAGHETTI SQUASH RECIPE
Yield 4-6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place 2 cups water in a 9x13 inch baking dish.
- Add your spaghetti squash and cover with aluminum foil, so no air sneaks out.
- Bake at 350 for 1 hour.
- Remove from oven, drain water out of pan, and place your spaghetti squash on a cutting board.
- It will be hot so you will want to let it cool for about 20 minutes.
- Slice your spaghetti squash into 4-6 pieces, and scoop out the seeds.
- In a bowl, combine the melted butter, garlic salt, pepper, Italian seasoning, and salt.
- Brush the mixture onto each slice.
- Sprinkle each piece with parmesan cheese.
- Place it back in the oven for 20 minutes, or until cheese has melted into the spaghetti squash.
- Remove and garnish with parsley if desired. Enjoy.
Nutrition Facts : Servingsize 1 serving, Calories 1262 kcal, Fat 135 g, SaturatedFat 84 g, Cholesterol 362 mg, Sodium 3251 mg, Carbohydrate 6 g, Sugar 0 g, Protein 13 mg
CREAMY BAKED SPAGHETTI SQUASH PARMESAN (LOW-CARB)
I know there are a lot of other spaghetti squash recipes posted here on Zaar, but I didn't see one quite like this. This recipe produces a rich, creamy, indulgent, savory, and wonderful casserole! You could serve it as a side dish, with fish, pork, or chicken. Or, serve with a side salad, and you've got a satisfyingly light meal. It's healthy, no matter how you slice it, and perfect for a low-carb diet.
Provided by DanielsWife
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Cut spaghetti squash in half, lengthwise, and remove seeds. Place on foil lined baking sheet, cut side down, and bake for 35 minutes.
- Remove from oven, and allow to cool.
- Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. Whisk to combine. Set aside.
- When spaghetti squash is cool enough to handle, use two forks to pull the squash strands from the skin. Place in a 2 quart casserole dish. Discard skins.
- Pour the cream mixture over the squash, and stir to combine.
- Top with 1/2 cup parmesan cheese.
- Place in oven, and bake 20-30 minutes. If the cheese does not brown and bubble, broil for 5-10 minutes.
- Serve hot, and enjoy!
SPAGHETTI SQUASH WITH PARMESAN CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 4
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.
CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: large spaghetti squash, boneless, skinless chicken breasts, eggs, flour, italian bread crumb, marinara sauce, shredded mozzarella cheese, grated parmesan cheese, italian seasoning, salt, pepper, oil
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
- Scoop out the seeds - brush with oil, salt, and pepper.
- Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
- Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
- Place flour, beaten egg, and breadcrumbs into three separate bowls.
- Coat each strip with flour, then egg, and then roll in bread crumbs.
- Pour oil in a cast-iron skillet to come ¼ inch up the side. Heat the oil over medium-high heat.
- Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
- Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork.
- Shred the inside of each squash, being careful not to poke through the skin.
- Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning.
- Return to the oven to bake for 10-15 minutes until the cheese has melted.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 19 grams, Fat 25 grams, Fiber 4 grams, Protein 56 grams, Sugar 7 grams
SAVORY BAKED SPAGHETTI SQUASH
Side dish of spaghetti squash that is perfect with turkey or any roast meat!
Provided by arnandlor
Categories Side Dish Vegetables Squash
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish with non-stick cooking spray.
- Sprinkle 2 tablespoons water into each squash half. Place squash, cut side down, in a microwaveable dish. Microwave on high until soft, about 10 minutes.
- Scrape out squash strings with a fork and place in a mixing bowl. Add Parmesan cheese, cream, egg, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly. Transfer mixture to prepared baking dish. Sprinkle with shredded Cheddar cheese.
- Bake in preheated oven until browned and set, about 30 minutes.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 9.3 g, Cholesterol 60.6 mg, Fat 10.3 g, Fiber 0.2 g, Protein 6.7 g, SaturatedFat 5.9 g, Sodium 368.9 mg, Sugar 0.3 g
BAKED SPAGHETTI SQUASH
Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.
Provided by Ali Slagle
Categories dinner, for two, vegetables, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
- Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.
ROASTED SPAGHETTI SQUASH WITH PARMESAN AND HERBS
Serve this versatile side dish alongside baked pork chops or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.
Nutrition Facts : Calories 108 g, Fat 6 g, Fiber 3 g, Protein 2 g, SaturatedFat 3 g
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