Campfire Foil Baked Spaghetti Squash Recipes
CAMPFIRE FOIL BAKED SPAGHETTI SQUASH
Make and share this Campfire Foil Baked Spaghetti Squash recipe from Food.com.
Provided by Montana Heart Song
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Poke holes in squash with knife or tines of fork on the top and sides to make steam vents.
- Wrap squash in heavy duty foil. Make the fold on the top. Turn the squash over on top of another piece of foil. Bring up the edges and make another fold. There will be a fold on top and bottom.
- Place on a grate on the campfire over coals if possible.
- Turn the squash from time to time.
- Cook about 20 minutes. Take off the grate. Let set 10 minutes.
- Carefully unwrap. Cut down the middle lengthwise. Take out seeds. Take a fork and scrape and loosen the squash from both halves. Place in pie plates so the squash doesn't tip over.
- Season with salt and pepper and margarine or Butter Buds.
- Serve with tomato sauce if desired.
Nutrition Facts :
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
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