Roasted Cheesy Spaghetti Squash Recipes

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ROASTED SPAGHETTI SQUASH



Roasted Spaghetti Squash image

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

1 spaghetti squash (about 2 pounds), halved and seeded
3 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 tablespoon lemon juice
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper flakes
1 tablespoon grated Parmesan cheese, for serving (optional)

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.

CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH



Cheesy Roasted Garlic Spaghetti Squash with Spinach image

Roasting garlic alongside the spaghetti squash makes double use of the oven time, and adds double the flavor. This spaghetti squash is great on its own, or as a side dish to any protein.

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h5m

Yield 2

Number Of Ingredients 12

3 tablespoons olive oil, divided, or as needed
1 (2 pound) spaghetti squash, halved and seeded
¼ teaspoon kosher salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
4 cloves garlic, unpeeled
1 teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
1 cup chopped fresh spinach
6 tablespoons shredded mozzarella cheese, divided
6 tablespoons grated Parmesan cheese, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
  • Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
  • Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
  • Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
  • Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
  • Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.

Nutrition Facts : Calories 456.8 calories, Carbohydrate 36.5 g, Cholesterol 26.8 mg, Fat 30.7 g, Fiber 0.9 g, Protein 14.9 g, SaturatedFat 8.1 g, Sodium 692.2 mg, Sugar 0.9 g

CHEESY SPAGHETTI SQUASH RECIPE



Cheesy Spaghetti Squash Recipe image

This is my favorite thing to make spaghetti squash! It's like alfredo or macaroni and cheese but with a veggie instead of pasta. In other words it's seriously delicious comfort food!

Provided by Jaclyn

Categories     Main Course

Time 1h10m

Number Of Ingredients 10

6 - 6.5 lbs spaghetti squash ((3 medium or 2 large), halved, scoop out seeds and membranes*)
1 Tbsp olive oil
2 Tbsp butter
1 1/2 Tbsp minced garlic ((about 4 cloves))
1 Tbsp all-purpose flour
1 cup parmesan cheese ((imported))
1 1/4 cups mozzarella cheese, (divided)
1 1/4 cups half and half, (then a little more if needed)
Salt (and freshly ground black pepper, to taste)
1 Tbsp minced parsley, (for garnish (optional))

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Scoop seeds and stringy center portion of from squash and discard or reserve seeds for another use.
  • Place squash cut side up on baking sheet. Brush flesh with olive oil. Sprinkle with salt and pepper. Turn upside down.
  • Bake in preheated oven until tender, about 40 minutes.
  • Let cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork while leaving about 1/4-inch border. Set strings aside and return unfilled boats to baking sheet.
  • In a large saute pan melt butter over medium heat. Add garlic and flour and saute 1 minute.
  • While whisking vigorously slowly pour in half and half. Let cook, stirring constantly, until just thickened.
  • Reduce heat to low, add parmesan and stir until melted. If mixture seems too thick add in a splash or two of half and half. Season mixture with salt and pepper to taste.
  • Remove from heat. Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt).
  • Divide mixture evenly among squash halves. Sprinkle with remaining 1/2 cup mozzarella cheese*.
  • Return to oven and bake until cheese has melted, about 10 minutes.
  • Sprinkle with parsley and serve warm.

Nutrition Facts : Calories 275 kcal, Carbohydrate 21 g, Protein 11 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 393 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

ROASTED CHEESY SPAGHETTI SQUASH



Roasted Cheesy Spaghetti Squash image

Discover our favorite alternative to pasta with this Roasted Cheesy Spaghetti Squash! Serve this cheesy spaghetti squash as a side.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 6 servings

Number Of Ingredients 6

1 large spaghetti squash (3 lb.), cut in half, seeds removed
1/4 cup KRAFT Lite Balsamic Roasted Garlic Vinaigrette Dressing, divided
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
2 Tbsp. KRAFT Grated Parmesan Cheese
1/4 tsp. ground red pepper (cayenne)
1/4 cup chopped fresh parsley

Steps:

  • Heat oven to 425°F.
  • Brush cut sides of squash halves with 1 Tbsp. dressing. Place, cut sides down, on rimmed baking sheet sprayed with cooking spray.
  • Bake 45 min. to 1 hour or until squash is tender. Remove from oven; let stand 5 to 10 min. or until cool enough to handle.
  • Use fork to scrape insides of squash into strands; place strands in large bowl. Add cheeses, red pepper and remaining dressing; mix lightly. Sprinkle with parsley.

Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

CHEESY SPAGHETTI SQUASH



Cheesy Spaghetti Squash image

The best part about this cheesy spaghetti squash recipe is that you can substitute any vegetables you have on hand. This is very easy and a lower-carb alternative to noodles.

Provided by Andi

Categories     Spaghetti Squash Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 (2 1/2 pound) spaghetti squash, halved and seeded
2 tablespoons butter, or more to taste
1 medium zucchini, chopped
1 cup sliced fresh mushrooms
½ cup grape tomatoes, halved
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon red pepper flakes
salt and ground black pepper to taste
¾ cup grated Parmesan cheese, or to taste

Steps:

  • Place squash, cut-sides down, in a shallow baking dish. Fill the dish with about 1/2 inch of water.
  • Microwave on high until tender, 10 to 15 minutes. Remove from the microwave and transfer squash to a cutting board to cool, about 5 minutes.
  • Use a fork in an up-and-down motion to scrape out spaghetti-like strands of squash.
  • Melt butter in a large skillet over medium heat. Add zucchini, mushrooms, and tomatoes and cook until soft, 5 to 7 minutes. Stir in spaghetti squash and season with garlic powder, thyme, pepper flakes, salt, and pepper. Sprinkle with Parmesan cheese and cook until cheese has melted slightly, 2 to 3 minutes. Serve hot.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 16 g, Cholesterol 19 mg, Fat 8 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 217.7 mg, Sugar 0.9 g

CHEESY SPAGHETTI SQUASH



Cheesy Spaghetti Squash image

Not only did this recipe give me an additional way of fixing this veggie, it provided me with the most wonderful way of cooking it. There were minor adjustments made for personal taste. This recipe is from Kraft Food & Family magazine, fall 2003.

Provided by PaulaG

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 spaghetti squash, approximately 3 lbs
2 tablespoons parmesan cheese, grated
1/2 cup reduced-fat mozzarella cheese
2 tablespoons diced pimientos
1/4 cup chopped fresh parsley
kosher salt
fresh ground black pepper

Steps:

  • Pierce the spaghetti squash several times with a fork or sharp knife to allow steam to escape.
  • Place in microwave and cook on high 5 minutes.
  • Turn over and continue cooking for for another 5 minutes or just until soft.
  • Remove squash from microwave and allow to stand for 5 minutes.
  • Cut squash in half.
  • Remove and discard seeds.
  • Using a fork, scrape the insides of the squash to form strands; reserving one squash shell.
  • Toss squash with remaining ingredients adding salt and pepper to taste.
  • Scoop back into the reserved squash shell and serve.

Nutrition Facts : Calories 24.7, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.5, Sodium 36, Carbohydrate 3.9, Fiber 0.2, Sugar 0.1, Protein 1.1

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