EASY SPAGHETTI SQUASH SPAGHETTI
This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.
Provided by Tracy E
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
- Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
- Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Carbohydrate 24.3 g, Cholesterol 2.2 mg, Fat 9.5 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 175.2 mg
GARLIC-GINGER ROASTED SPAGHETTI SQUASH
Garlic, ginger, and red pepper flakes come together to kick spaghetti squash up a notch. We like this as an alternate to rice or noodles when making Chinese stir-fry. It is also good served with grilled pork or chicken.
Provided by Baking Nana
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spaghetti squash in a baking dish, cut-side up. Combine butter, olive oil, honey, ginger, garlic, and chile flakes in a small bowl. Spread mixture evenly on the cut side of the spaghetti squash; pour any extra mixture in the center of each squash. Lightly sprinkle with kosher salt.
- Bake in the preheated oven until soft, about 1 hour.
- Scrape the squash into strands with 2 forks and mix with the seasoned butter in each squash. Serve warm.
Nutrition Facts : Calories 170.9 calories, Carbohydrate 21.6 g, Cholesterol 15.3 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 4.3 g, Sodium 110.4 mg, Sugar 8.7 g
HEALTHY CURRIED SPAGHETTI SQUASH
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the squash in half lengthwise and scoop out the seeds. Place the cut-side down in a microwave-safe baking dish (the halves can overlap one another a bit) and add 1 cup water. Cover with plastic wrap and microwave until very tender and a knife easily pierces the skin of the squash, 15 to 18 minutes. Let stand 5 minutes. Carefully uncover and let stand until cool enough to handle but still warm.
- Meanwhile, heat the oil in a small nonstick skillet. Add the ginger and garam masala until fragrant. Stir in the lemon juice and honey. Season with the salt. The sauce should be sweet and sour.
- Scrape the flesh of the squash into a bowl, using a fork, to make long noodle-like strands. Toss with the sauce and cilantro. Season with additional salt.
Nutrition Facts : Calories 140 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 170 milligrams, Carbohydrate 26 grams, Fiber 0 grams, Protein 2 grams, Sugar 6 grams
GINGERED SPAGHETTI SQUASH
Steps:
- Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is al dente. Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving.
SPAGHETTI SQUASH WITH HONEY GINGER GLAZE
Make and share this Spaghetti Squash With Honey Ginger Glaze recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cut squash in half lengthwise.
- Remove seeds; place in large baking pan, cut side down.
- Bake 45 minutes or until skin is tender and strands can be loosened easily with a fork.
- In sauté pan, cook ginger with unsalted butter until tender.
- Add chicken base (chicken base is concentrated, paste-like flavor essence sold in larger supermarkets and gourmet stores), honey and brown sugar.
- Mix water and cornstarch and add to ginger mixture.
- Let simmer for 5 minutes; keep warm.
- When squash is done, place strands in a shallow dish and top with 2 tablespoons salted butter.
- Top with desired amount of honey ginger glaze.
Nutrition Facts : Calories 346.3, Fat 8.2, SaturatedFat 5, Cholesterol 20.4, Sodium 65.7, Carbohydrate 72.8, Fiber 0.4, Sugar 64.1, Protein 0.9
EASY HEALTHFUL GINGERED SPAGHETTI SQUASH
I like this recipe because it is very easy to make, very good for me if I don't add the butter and quite delicious. I also enjoy the ending when the cooked squash seemingly turns into spaghetti!
Provided by Travelvixen
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees Farenheit.
- Cut the spaghetti squash in half and clean out seeds.
- Do not peel, do not chop.
- Simply mix the minced ginger with the warmed honey or maple syrup (I prefer the honey) and spread generously on each cleaned out half of the squash.
- Bake uncovered, cut side up on a cookie sheet in the center of the oven for 20-30 minutes or until it becomes slightly golden, but not burned.
- Remove from oven and using a fork, scrape out the squash in"spaghetti strands" onto a serving plate.
- If you are feeling decadent or entertaining, you can add a small dollop of butter on the very top, but it should taste great without.
- Bon appetit!
Nutrition Facts : Calories 64.8, Fat 0.6, SaturatedFat 0.1, Sodium 14.2, Carbohydrate 15.8, Fiber 0.4, Sugar 8.7, Protein 0.8
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