Healthy Spaghetti Squash 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.

HEALTHY CURRIED SPAGHETTI SQUASH

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.
• Calories: 140 Fat: 5 grams Saturated Fat: 1 gram Protein: 2 grams Carbohydrates: 26 grams Sugar: 6 grams Fiber: 0 grams Cholesterol: 0 milligrams Sodium: 170 milligrams

ROASTED SPAGHETTI SQUASH

Steps:

• Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
• When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley. Season with salt and red-pepper flakes and serve sprinkled with cheese, if desired.

EASY SPAGHETTI SQUASH SPAGHETTI

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.

HEALTHY SPAGHETTI SQUASH

Steps:

• For spaghetti squash microwave method: With sharp knife, make several deep slashes in squash (this is necessary to keep it from exploding).
• Cook on high in 5 minute increments, turning 1/4 turn each time fro 15-25 minutes (according to size of squash).
• When squash is done, it will be soft when squeezed.
• Slice in half, remove seeds, and pull "spaghetti" strands free with a fork.
• Oven method: Preheat oven to 350 degrees.
• Cut squash in half lengthwise; remove the seeds.
• Place cut side down in baking pan and add a small amount of water.
• Bake for 45 minutes.
• After cooking, pull strand free with a fork.
• For sauce: Combine margarine and arrowroot in saucepan over medium heat, stirring until margarine melts.
• Remove pan from heat; stir in milk.
• Return to heat and bring to a boil, stirring constantly.
• Add remaining ingredients- Heat through and serve over cooked spaghetti squash.