Best Spaghetti Squash Ever Recipes
SPAGHETTI SQUASH WITH TOMATOES AND PARMESAN
Steps:
- Line a baking pan with foil and oil lightly with olive oil. Heat the oven to 375 F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds and any soft fibers.
- Arrange the squash, cut side down, on the foil-lined pan.
- Cover the pan tightly with foil and bake for 1 hour.
- After an hour, turn the squash over, cover once again with foil and bake for about 20 minutes longer, or until very tender.
- Scoop the squash out of its peel and toss in a large bowl with the butter, diced tomato, basil, garlic, Parmesan cheese, pepper, and salt.
Nutrition Facts : Calories 184 kcal, Carbohydrate 14 g, Cholesterol 22 mg, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, Sodium 315 mg, Sugar 6 g, Fat 13 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g
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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