Italian Spaghetti Squash Recipes

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ITALIAN SPAGHETTI SQUASH



Italian Spaghetti Squash image

This is a unique and easy way to cook spaghetti squash. Be sure the squash is on the small or medium side so that it fits into the slow cooker after being cut in half. -Melissa Brooks, Sparta, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 6h30m

Yield 4 servings.

Number Of Ingredients 7

1 medium spaghetti squash (3 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup sliced fresh mushrooms
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • Halve squash lengthwise; discard seeds. Fill with tomatoes and mushrooms; sprinkle with seasonings. Place in an oval 7-qt. slow cooker, tilting 1 slightly to fit., Cook, covered, on low until squash is tender, 6-8 hours. Sprinkle with cheese. Cook, covered, on low until cheese is melted, 10-15 minutes. To serve, cut each half into 2 portions.

Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 661mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

ITALIAN SPAGHETTI SQUASH



Italian Spaghetti Squash image

Very tasty twist for spaghetti squash. This will serve four as a main course with crusty bread, or more as a side to your favorite meat entree. Leftovers reheat very well, too.

Provided by Judy in Delaware

Categories     Side Dish     Vegetables     Squash

Time 1h40m

Yield 4

Number Of Ingredients 11

½ cup water
1 spaghetti squash, halved and seeded
2 tablespoons butter
1 tablespoon olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes with onion, celery, and green pepper
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon ground black pepper
¼ cup shredded Parmesan cheese, plus more for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour water in baking dish and place halved squash cut-sides down in the dish.
  • Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
  • Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
  • Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 22.4 g, Cholesterol 19.7 mg, Fat 12.5 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 5.2 g, Sodium 1229.8 mg, Sugar 6.1 g

ITALIAN-STYLE SPAGHETTI SQUASH



Italian-Style Spaghetti Squash image

This low-carb dish has great flavors with all the flavors of a classic Italian dish: tomatoes, mozzarella, onions, garlic, and basil. The spaghetti squash takes the place of pasta, and is so good you won't even miss the pasta. And you can play with this forgiving recipe to include other vegetables and cheeses to suit your taste buds!

Provided by ABL

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h35m

Yield 4

Number Of Ingredients 10

1 small spaghetti squash, halved and seeded
2 cloves garlic, halved
2 tablespoons olive oil, divided
4 ounces mozzarella cheese, cut into small cubes
3 medium tomatoes, seeded and chopped
½ cup toasted pine nuts, coarsely chopped
4 medium green onions, sliced
¼ cup snipped fresh basil
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Prick squash skin all over. Rub cut sides of the halved garlic over the flesh. Lightly brush each squash half with some olive oil. Place cut side-down in a 3-quart baking dish.
  • Bake in the preheated oven until tender, 45 to 60 minutes. Let cool until easily handled. Separate the squash flesh into strands using a fork. Leave strands in the shells.
  • Divide mozzarella cheese between the shells. Toss lightly. Press mixture up the sides of the shells.
  • Combine remaining olive oil, tomatoes, pine nuts, green onions, basil, and minced garlic in a bowl. Divide tomato mixture between the shells. Sprinkle Parmesan cheese on top. Return squash halves to the baking dish.
  • Continue baking until filling is heated through, about 20 minutes.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 16.8 g, Cholesterol 20.3 mg, Fat 21.5 g, Fiber 2.4 g, Protein 14 g, SaturatedFat 5.7 g, Sodium 241.2 mg, Sugar 3.7 g

SPAGHETTI SQUASH WITH ITALIAN SAUSAGE AND SAUTEED VEGGIES



Spaghetti Squash With Italian Sausage and Sauteed Veggies image

Threw this together the other night and it was awesome! Enjoy a quick, healthy, gluten-free meal that comes together in about 30 minutes.

Provided by kitchengrrl

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 spaghetti squash, about 2 lbs
2 tablespoons butter
3 tablespoons chopped flat leaf parsley
1/2 teaspoon dried oregano
salt, pepper, red pepper flakes
1 tablespoon olive oil
1 (20 ounce) package jennie-o sweet Italian turkey sausage
1 red bell pepper
1 small red onion
4 -5 ounces fresh spinach leaves
2 garlic cloves, minced

Steps:

  • Pierce squash all over with the tip of sharp knife. Put in a microwave-safe dish and microwave 15 minutes on high, or until slightly soft. Let cool 10 minutes or until cool enough to handle, then cut in half crosswise, scoop out and discard seeds. Flesh will be in long spaghetti-like strands.
  • Scoop squash into large bowl and season with butter, parsley, oregano, salt, pepper and red pepper flakes. This stage alone yields a delicious side dish.
  • While squash cooks and cools, make your sausage and peppers.
  • Slice red bell pepper and red onion into lengthwise strips. You may need to cut the pepper strips in half to be fork-size.
  • Heat 1 T olive oil in a large non-stick pan over med-high heat. Squeeze sausage out of casings in little meat balls and fry until browned and cooked through. You may need to do this in two batches depending on the size of your pan. Remove sausage and set aside to keep warm.
  • Toss peppers and onions into pan. Cook until softened. You may need to add a bit more oil, or a few tablespoons of wine to deglaze the pan. When vegetables are about 2 minutes away from being done, add minced garlic to pan and heat till fragrant. Then return sausage to pan and add several handfuls of spinach. Toss to coat spinach until just wilted and sausage is reheated.
  • Serve immediately over prepared squash. If you can tolerate dairy, I'm sure fresh parmesan would be great, but it was already delicious without it.

Nutrition Facts : Calories 350.6, Fat 22.1, SaturatedFat 9, Cholesterol 89.5, Sodium 1378.4, Carbohydrate 17.1, Fiber 2.9, Sugar 6.7, Protein 23.1

CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY



Caprese Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, salt, pepper, oil, garlic, yellow onion, cherry tomato, salt, pepper, mini mozzarella ball, fresh basil

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oil
3 cloves garlic, minced
½ yellow onion, diced
1 cup cherry tomato, halved
½ teaspoon salt
½ teaspoon pepper
8 oz mini mozzarella ball
fresh basil, to garnish

Steps:

  • Preheat oven to 400ºF (200ºC).
  • With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
  • Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
  • In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
  • Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
  • Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality. Add the squash to the tomato mixture and mix in the pan.
  • Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
  • Bake an additional 5-10 minutes, or until cheese melts.
  • Serve in the squash, and top with basil.
  • Enjoy!

Nutrition Facts : Calories 646 calories, Carbohydrate 33 grams, Fat 46 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams

SPAGHETTI SQUASH ITALIANO



Spaghetti Squash Italiano image

Hope you know how to accept compliments in Italian! It'll come in handy when the family tries this delicious Spaghetti Squash Italiano.

Provided by My Food and Family

Categories     Recipes

Time 1h5m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 8

1 spaghetti squash (2-3/4 lb.)
1 lb. Italian sausage
1 onion, finely chopped
1 each red and green pepper, chopped
1 clove garlic, minced
1 cup CLASSICO Tomato and Basil Pasta Sauce
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. chopped fresh parsley

Steps:

  • Pierce squash several times with tip of sharp knife or fork to allow steam to escape. Place squash in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or just until squash is softened, turning every 5 min. Set aside.
  • Heat oven to 475ºF. Crumble sausage into large nonstick skillet; cook on medium-high heat 2 min. or until evenly browned, stirring frequently. Stir in onions; cook and stir 5 min. Add peppers and garlic; cook 5 min., stirring occasionally.
  • Cut squash in half; remove and discard seeds. Scoop out squash strands. Add to sausage mixture; mix lightly. Stir in pasta sauce. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
  • Bake 20 to 25 min. or until heated through. Meanwhile, combine cheese and parsley.
  • Sprinkle cheese mixture over squash. Bake, uncovered, 5 min. or until cheese is melted.

Nutrition Facts : Calories 310, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g

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Top Asked Questions

How to cook spaghetti squash in oven?
Preheat oven to 400°. On a large baking sheet, rub insides of spaghetti squash with olive oil and season generously with salt and pepper. Bake until tender, 55 minutes to 1 hour. Remove from oven and heat broiler.
What do you put in your Spaghetti squash?
"A bountiful garden harvest inspired this recipe. Eggplant, squash, red bell pepper, onion, garlic and tomatoes are tossed with olive oil then roasted and served over steamed spaghetti squash." "Delicious...
How to cook spaghetti squash with marinara sauce?
Add the marinara sauce and spaghetti squash into the pan; season to taste with salt and pepper and stir to combine. Cook for 3-5 minutes, stirring occasionally until the sauce is warmed through. Preheat the broiler. Divide the spaghetti squash mixture between the two shells and sprinkle the cheese over the tops.
What is Spaghetti squash?
This Spaghetti Squash recipe is baked to perfection and stuffed with an Italian blend of Turkey sausage, marinara, and mozzarella cheese. Spaghetti squash looks similar to spaghetti noodles, only in the vegetable form! It is a great way of sneaking vegetables into your meals and makes a perfect low carb meal.

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