Roasted Spaghetti Squash With Kale And Parm Recipes

ROASTED SPAGHETTI SQUASH WITH PARMIGIANO-REGGIANO AND TRUFFLE OIL

Roasted Spaghetti Squash with Parmigiano-Reggiano and Truffle Oil image

Provided by Guy Fieri

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 medium spaghetti squash, split lengthwise and seeded
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons truffle oil
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 350 degrees F.
Season the cut sides of the spaghetti squash with the olive oil and some salt and pepper. Place the spaghetti squash cut-side down on a large baking sheet and bake until the squash is tender and the flesh can be scraped with a fork into "spaghetti" strands, 40 to 45 minutes.
Allow to cool slightly. Using a large fork, carefully scrape the strands of spaghetti squash into a large bowl, roughly separating them as you go. While still warm, drizzle with the truffle oil, sprinkle with the Parmigiano-Reggiano and parsley and season to taste with pepper. Toss gently and serve.

ROASTED SPAGHETTI SQUASH WITH PARMESAN AND HERBS

Roasted Spaghetti Squash with Parmesan and Herbs image

Serve this versatile side dish alongside baked pork chops or chicken.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 15m

Number Of Ingredients 9

Ingredients

2 1/2 tablespoons unsalted butter
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
3/4 teaspoon chopped fresh rosemary leaves
6 cups Simple Roasted Spaghetti Squash
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan
Kosher salt and freshly ground pepper

Steps:

In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.

Nutrition Facts : Calories 108 g, Fat 6 g, Fiber 3 g, Protein 2 g, SaturatedFat 3 g

ROASTED SPAGHETTI SQUASH WITH KALE

Roasted Spaghetti Squash with Kale image

I love spaghetti squash. It's such a wonderfully bizarre vegetable.

Categories main dish side dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 whole Spaghetti Squash
Olive Oil
Salt And Pepper
2 bunches Kale, Stalks Removed And Torn Into Pieces
1/2 whole Onion, Diced
1/2 tsp. Chili Powder
1 tsp. Balsamic Vinegar

Steps:

Preheat the oven to 350 degrees. With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the squash, then cut down. Again---be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash. While the squash is cooking, saute the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Throw in the kale, sprinkle in some salt and pepper, and stir to saute until the onions are golden about the kale is partly cooked, about 5 minutes. Set aside. When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with salt and pepper, and add the chili powder. Toss to combine. Add the squash to individual bowls, then top with a good amount of sauteed kale. You will have squash left over! (Or, you can toss all the kale and half the squash together.)

ROASTED SPAGHETTI SQUASH

Roasted Spaghetti Squash image

Roasted spaghetti squash instead of spaghetti noodles! Top with the favorite sauce of your choice.

Provided by clare

Categories Side Dish Vegetables Squash

Time 1h10m

Yield 4

Number Of Ingredients 4

Ingredients

1 (2 pound) spaghetti squash, halved and seeded
2 tablespoons extra-virgin olive oil, or as needed
½ teaspoon salt
2 tablespoons grated Parmesan cheese

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.

Nutrition Facts : Calories 141.8 calories, Carbohydrate 15.8 g, Cholesterol 2.2 mg, Fat 8.8 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 367.5 mg

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