My Baked Spaghetti Squash Cakes Recipes

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BAKED SPAGHETTI SQUASH



Baked Spaghetti Squash image

Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.

Provided by Ali Slagle

Categories     dinner, for two, vegetables, main course, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 cup freshly grated Parmesan
1/2 cup panko
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into 1/2-inch cubes (optional)

Steps:

  • Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
  • Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
  • Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

SAVORY BAKED SPAGHETTI SQUASH



Savory Baked Spaghetti Squash image

Side dish of spaghetti squash that is perfect with turkey or any roast meat!

Provided by arnandlor

Categories     Side Dish     Vegetables     Squash

Time 50m

Yield 6

Number Of Ingredients 11

cooking spray
¼ cup water
1 spaghetti squash, halved lengthwise and seeded
⅓ cup Parmesan cheese
¼ cup heavy cream
1 egg, beaten
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish with non-stick cooking spray.
  • Sprinkle 2 tablespoons water into each squash half. Place squash, cut side down, in a microwaveable dish. Microwave on high until soft, about 10 minutes.
  • Scrape out squash strings with a fork and place in a mixing bowl. Add Parmesan cheese, cream, egg, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly. Transfer mixture to prepared baking dish. Sprinkle with shredded Cheddar cheese.
  • Bake in preheated oven until browned and set, about 30 minutes.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 9.3 g, Cholesterol 60.6 mg, Fat 10.3 g, Fiber 0.2 g, Protein 6.7 g, SaturatedFat 5.9 g, Sodium 368.9 mg, Sugar 0.3 g

BAKED SPAGHETTI SQUASH



Baked Spaghetti Squash image

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

1 tablespoon olive oil
1 spaghetti squash, halved and seeded

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

SPAGHETTI SQUASH CASSEROLE BAKE



Spaghetti Squash Casserole Bake image

Don't be fooled by this recipe-it only looks complicated. long ago, one of our daughters passed it on along with squash from her first garden.-Glenafa Vrchota, Mason City, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

1 medium spaghetti squash (about 8 inches)
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 medium tomatoes, chopped
1 cup dry bread crumbs
1 cup ricotta cheese
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese

Steps:

  • Cut the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2 in. water and cover tightly with foil. Bake at 375° until squash can be easily pierced with a fork, 20-30 minutes., Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, salt, thyme and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside., Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, tomato mixture, bread crumbs, ricotta cheese and parsley. , Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° until heated through and top is golden brown, about 40 minutes.

Nutrition Facts : Calories 263 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 528mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 12g protein.

MY BAKED SPAGHETTI SQUASH CAKES



My Baked SPAGHETTI SQUASH Cakes image

Spaghetti squash is so good for you and so yummy! Most of us have made the typical baked spaghetti squash with marinara as a substitute for pasta but I bet most of you haven't made it this way. I have a new twist on spaghetti squash that's so good and a healthy alternative. My spaghetti squash cakes are baked, not fried and they are easily gluten free (see below).

Provided by Casey.Company

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 large spaghetti squash
2 medium shallots (about 1/2 cup) or 1 medium onion, minced (about 1/2 cup)
1 teaspoon minced garlic
1 egg
1/3 cup flour (you can use gluten free)
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon chili powder (for italian version swap chili w italian seasoning)
1/4 teaspoon black pepper
1/8 nutmeg (for italian version swap nutmeg w 3 tbsp grated parm cheese)

Steps:

  • follow Spaghetti Squash 101 from above: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep). Place the whole squash in the microwave for about 5-6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created.
  • place your cut squash (halves or quarters) face down in a glass dish with 4 tbsp of water and microwave for about 10 minutes. Let squash cool.
  • preheat oven to 400 degrees and line a cookie sheet with foil. Spray foil well with cooking spray.
  • use a fork to scrape out the squash into long strands and place squash into a clean tea towel (or cheesecloth) and wring out as much liquid as possible. Place wrung out squash in a large bowl.
  • chop your shallots or onions and place into a bowl with garlic and squash. Add 1 egg and combine. Add the flour, salt, pepper, baking powder, chili powder, and nutmeg. Stir very well.
  • using a 1/4 cup measure, pack it almost to the top and press the mixture into the cup to make compact. Turn cup over and tap out onto the palm of your hand. Place cake on foil lined, oiled baking sheet. Use the back of the measuring cup to press the cake down just a bit (it should be just under an inch thick). Repeat with the rest of the mix until you have 8-10 cakes. Spray the top of your cakes.
  • place baking sheet in the center of the oven and bake for 20 minutes. Take cakes out of oven, flip them over, and place back in the oven for 7-10 minutes. Remove from oven and let the cakes cool for about 5 minutes.
  • top with avocado sauce, salsa, or plain sour cream - for italian version top with marinara sauce or even a little drizzle of pesto).

Nutrition Facts : Calories 95.1, Fat 1.9, SaturatedFat 0.5, Cholesterol 46.5, Sodium 232.4, Carbohydrate 16.9, Fiber 0.5, Sugar 0.1, Protein 3.6

BAKED SPAGHETTI SQUASH



Baked Spaghetti Squash image

One of my fall favorites. I am so happy this is back in season. I could eat this stuff by the bucket! This is the easiest side dish ever.

Provided by Aimchick

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

1 medium spaghetti squash
2 cups water
2 tablespoons butter
1/2 teaspoon garlic salt

Steps:

  • Heat oven to 400°F.
  • Cut spaghetti squash in half lengthwise.
  • Scoop out seeds inside completely.
  • Place skin side up in a baking dish and add water to the pan (depending on the pan you use and the size of the squash; 2 cups might not be enough -- use enough water to come up one inch on the sides of the squash).
  • Bake for 45 minutes to and hour.
  • Remove from oven and pan and scrape out the inside of the squash with a fork -- revealing spaghetti like strands.
  • Add butter and salt and enjoy!

Nutrition Facts : Calories 50.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 43.3, Protein 0.1

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