Best Spaghetti Squash Ever Recipes

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SPAGHETTI SQUASH WITH TOMATOES AND PARMESAN



Spaghetti Squash With Tomatoes and Parmesan image

This simple spaghetti squash recipe with Parmesan cheese, tomatoes and garlic makes a great no-meat meal.

Provided by Diana Rattray

Categories     Entree     Side Dish     Dinner     Lunch

Time 1h40m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
1 medium spaghetti squash
3 tablespoons butter
2 medium tomatoes (cored, seeds removed and diced)
2 tablespoons fresh chopped basil
1 small clove garlic (crushed and finely minced)
1/2 cup grated Parmesan cheese (plus more for serving)
1/8 teaspoon ground black pepper
3/4 teaspoon salt (or to taste)

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



Properly Prepared Spaghetti Squash image

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

1 spaghetti squash
1 head garlic
salt
pepper
olive oil
vegetable oil
meat or cheese

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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