Roasted 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.

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

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

ROASTED SPAGHETTI SQUASH RECIPE



Roasted Spaghetti Squash Recipe image

Spaghetti squash is delicious simply roasted and served with butter and salt. Try it at home with this easy recipe.

Provided by Molly Watson

Categories     Side Dish     Entree

Time 1h5m

Number Of Ingredients 5

1 spaghetti squash
Butter (to taste, about 1 tablespoon per serving)
Dash sea salt (to taste)
Dash pepper (to taste)
Optional: grated Parmesan, pecorino, or aged Gouda

Steps:

  • Gather the ingredients. Preheat an oven to 375 F.
  • Poke the spaghetti squash all over with a fork.
  • Set the squash in a roasting pan or just on a piece of foil and bake until tender, at least an hour and up to 90 minutes or even more if the squash is a giant one. You should be able to pierce it easily with a fork-since you just poked it all over when it was raw, you should be able to feel a definite difference.
  • Cut off and discard the stem end, cut the squash in half lengthwise, and scoop out the seeds.
  • Use a fork to scrape the cooked spaghetti squash into strands.
  • While still warm, top the cooked spaghetti squash with a pat of butter and sprinkle with salt and pepper. Top with grated Parmesan, pecorino, or aged Gouda cheese, if you like. Enjoy.

Nutrition Facts : Calories 51 kcal, Carbohydrate 9 g, Cholesterol 4 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 179 mg, Sugar 4 g, Fat 2 g, ServingSize about 8 cups (8 servings), UnsaturatedFat 0 g

ROASTED SPAGHETTI SQUASH WITH KALE AND PARM



Roasted Spaghetti Squash with Kale and Parm image

This crazy-simple recipe is the best way I know to show off one crazy vegetable; it starts out looking like a perfectly ordinary squash, but after cooking can easily be shredded into long ribbons of "spaghetti." If that transformation alone doesn't blow their minds, generously topping the nest of earthy-sweet spaghetti squash with crispy kale chips and freshly grated Parm surely will.

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 large spaghetti squash
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 teaspoons oregano leaves
2 garlic cloves, minced
1/2 teaspoon red chili flakes
2 teaspoons kosher salt
6 to 8 turns freshly ground black pepper
1 large bunch kale
1 3/4 ounces Parmesan cheese, finely grated (about 1/2 cup)

Steps:

  • 1. Preheat the oven to 350 degrees F.
  • 2. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard.
  • 3. Place the spaghetti squash cut side up on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with the oregano, garlic, chili flakes, 1 teaspoon of the salt, and 3 or 4 turns of the black pepper. Turn over so they are cut side down (this will enable them to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, about 5 minutes. Use a large
  • spoon and fork to scrape out the fibers from the squash halves and place them in a large bowl. Toss gently to separate the strands so they resemble spaghetti.
  • 4. Meanwhile, wash the kale and remove and discard the stems. Tear the leaves into large bite-size pieces (about 1 inch). Dry completely in a salad spinner. Transfer the kale to a large bowl. Dress very lightly with the remaining 1 teaspoon olive oil, so the leaves are barely coated. Season with the remaining 1 teaspoon salt and 3 or 4 turns black pepper. Spread the leaves evenly on two rimmed baking sheets and roast until crispy and bright green, 12 to 14 minutes. Set aside.
  • 5. To assemble, place the spaghetti squash on a large platter and top with the crispy kale chips. Sprinkle with the Parmesan and serve.

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.

SIMPLE ROASTED SPAGHETTI SQUASH



Simple Roasted Spaghetti Squash image

Because a spaghetti squash is difficult to cut through when uncooked, we found that roasting it whole is the easiest way to prepare it for this spaghetti squash recipe. Follow this recipe, then use the strands of spaghetti squash to make one of our other recipes, like Spiced Squash Pancakes, Roasted Squash with Parmesan and Herbs, Spaghetti Squash Gratin, or Quick Turkey Bolognese with Spaghetti Squash.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Spaghetti Squash Recipes

Yield Makes 6 cups

Number Of Ingredients 1

1 medium spaghetti squash (3 1/4 pounds)

Steps:

  • Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
  • Refrigerate squash in an airtight container, up to 3 days.

Nutrition Facts : Calories 42 g, Fiber 2 g, Protein 1 g

ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE



Roasted Spaghetti Squash with Vegetarian Bolognese image

Guy Fieri is well known for his love of fried chicken and burgers, but in his own kitchen heʼs an expert vegetarian cook - a skill he learned from his late sister, Morgan, who died of melanoma in 2011. Morgan was a vegetarian, and Guy says she inspired him to really get creative with vegetables. (When Guy is honored in February at the South Beach Wine & Food Festival, the tribute dinner will include a vegetarian course in Morganʼs honor.) You can find Morganʼs influence in many of Guyʼs recipes, including this meatless Bolognese. "The goal is to create a full, rich experience," Guy says. "We shouldn't relegate vegetarians to second-class eaters," he says.

Provided by Guy Fieri Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 25

1 large spaghetti squash (about 3 pounds)
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
2 stalks celery, cut into large pieces
1 medium carrot, cut into large pieces
1 small onion, cut into large pieces
2 cloves garlic, minced
2 tablespoons tomato paste
1 1/2 cups TVP (textured vegetable protein)
3 tablespoons nutritional yeast flakes
1 28-ounce can whole peeled San Marzano tomatoes
1 cup vegetable stock
1 cup oat milk
1 bay leaf
1/2 to 1 teaspoon red pepper flakes
1 large sprig basil
1 sprig oregano
Crispy Kale Chips, for garnish (recipe follows)
1 3/4 ounces Parmesan cheese, finely grated (about 1/2 cup)
1 bunch kale
1 teaspoon olive oil
Kosher salt and freshly ground pepper

Steps:

  • Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
  • Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
  • Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
  • To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
  • Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.

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  • Bake the squash: Place a rack in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Grab a large, sturdy chef's knife and a cutting board that doesn't slip.
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