QUICK AND SPICY SPAGHETTI SQUASH
This one is good, try it!
Provided by Scott Davis
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
- Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 13.5 g, Fat 8.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 70.4 mg, Sugar 0.2 g
EASY SPAGHETTI SQUASH
Try out an exciting and cheesy side dish with our Easy Spaghetti Squash. Easy Spaghetti Squash only requires three ingredients and less than 30 minutes.
Provided by My Food and Family
Categories Home
Time 27m
Yield Makes 6 servings, 1/2 cup each.
Number Of Ingredients 3
Steps:
- Pierce squash several times with fork or sharp knife to allow steam to escape. Microwave on HIGH 12 min. or until tender, turning over after 6 min. Cool 5 min.
- Cut squash in half. Remove and discard seeds. Use fork to scrape insides of squash to form strands; place in large bowl.
- Add cheese and butter; toss to coat.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 9 g, Fiber 2 g, Sugar 3 g, Protein 3 g
ROASTED SPAGHETTI SQUASH
Make this delicious, healthy, and easy Roasted Spaghetti Squash recipe for a meal that will become an instant classic.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Number Of Ingredients 7
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
Cynthia Wise of Mineral City, Ohio, writes, "My husband and I really like this hearty main dish. It's quick and easy, and I always have the ingredients on hand."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, water and spaghetti; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Add process cheese; stir until melted. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 570 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 2115mg sodium, Carbohydrate 63g carbohydrate (24g sugars, Fiber 5g fiber), Protein 43g protein.
SIMPLE SPAGHETTI SQUASH
Spaghetti squash looks intimidating to cook but it's really simple and the payoff is delicious.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Time 1h
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. With a fork, pierce squash all over. Place on a baking sheet; bake, turning squash once, until easily pierced with the tip of a paring knife, 45 to 60 minutes. (You may also microwave pierced squash on high for 10 to 15 minutes.)
- Halve squash crosswise; scoop out seeds. Working over a medium bowl, use a fork to gently scrape flesh in a circular motion to release strands. Add butter; generously season with coarse salt and ground pepper. Toss gently.
Nutrition Facts : Calories 91 g, Fat 5 g, Fiber 2 g, Protein 1 g
SPAGHETTI (SQUASH)
Provided by Rachael Ray : Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds. Season the squash with salt and pepper and place, cut-side down, on the baking sheet. Roast the squash until very tender, 45 to 60 minutes.
- Turn the roasted squash over and shred each half with a fork, turning the flesh into what looks like a yellow boat filled with spaghetti. Drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning.
- Top with lots of your favorite sauce and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.
50 WAYS TO USE SPAGHETTI SQUASH
These spaghetti squash recipes are easy, healthy, and delicious! From baked to roasted to lasagna, there are so many tasty meals to make with this squash.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 50
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a spaghetti squash recipe in 30 minutes or less!
Nutrition Facts :
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
QUICK & EASY SPAGHETTI SQUASH
Here's a quick easy way to cook spaghetti squash. You can eat it like it is or save it for side dishes or main dishes. Recipe courtesy of www.loveandlemons.com.
Provided by AmyZoe
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400.
- Slice spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
- Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes.
- Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm.
- The time will vary depending on the size of your squash. I also find the timing can vary from squash to squash.
- Remove from the oven and flip the squash so it's cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Nutrition Facts : Calories 47, Fat 0.9, SaturatedFat 0.2, Sodium 25.8, Carbohydrate 10.5, Protein 1
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