Spaghetti Squares Recipes

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SPAGHETTI SQUASH WITH TOMATOES AND PARMESAN



Spaghetti Squash With Tomatoes and Parmesan image

This simple spaghetti squash recipe with Parmesan cheese, tomatoes and garlic makes a great no-meat meal.

Provided by Diana Rattray

Categories     Entree     Side Dish     Dinner     Lunch

Time 1h40m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
1 medium spaghetti squash
3 tablespoons butter
2 medium tomatoes (cored, seeds removed and diced)
2 tablespoons fresh chopped basil
1 small clove garlic (crushed and finely minced)
1/2 cup grated Parmesan cheese (plus more for serving)
1/8 teaspoon ground black pepper
3/4 teaspoon salt (or to taste)

Steps:

  • Line a baking pan with foil and oil lightly with olive oil. Heat the oven to 375 F.
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds and any soft fibers.
  • Arrange the squash, cut side down, on the foil-lined pan.
  • Cover the pan tightly with foil and bake for 1 hour.
  • After an hour, turn the squash over, cover once again with foil and bake for about 20 minutes longer, or until very tender.
  • Scoop the squash out of its peel and toss in a large bowl with the butter, diced tomato, basil, garlic, Parmesan cheese, pepper, and salt.

Nutrition Facts : Calories 184 kcal, Carbohydrate 14 g, Cholesterol 22 mg, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, Sodium 315 mg, Sugar 6 g, Fat 13 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g

SPAGHETTI AND MEAT SQUARES



Spaghetti and Meat Squares image

Enjoy dinner tonight with this hearty ground beef squares and spaghetti casserole that's ready in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef or ground turkey
1/2 cup dry bread crumbs
1/2 cup applesauce
1 tablespoon instant minced onion
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 jar (26 to 28 ounces) tomato pasta sauce (any variety)
3 cups hot cooked spaghetti

Steps:

  • Heat oven to 400°. Mix all ingredients except pasta sauce and spaghetti. Press mixture evenly in ungreased rectangular pan, 11x7x1 1/2 inches. Cut into 1 1/4-inch squares.
  • Bake uncovered about 15 minutes or until no longer pink in center and juice is clear; drain. Separate meat squares.
  • Mix meat squares and pasta sauce in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until hot. Serve over spaghetti.

Nutrition Facts : Calories 435, Carbohydrate 56 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 900 mg

EASY SPAGHETTI SQUARES



Easy Spaghetti Squares image

An old recipe I found in a Treasured Recipe Book.It is easy and always a hit; kids love this and you can make it ahead! Serve with a salad and crusty bread;they will think you slaved all day to prepare this gem. For extra flav I make this with Our Spaghetti Sauce; # 254148. I use one jar.

Provided by Sageca

Categories     Spaghetti

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces spaghetti
1 (14 ounce) jar spaghetti sauce
1 cup cottage cheese
1 egg, beaten
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

  • Break the pasta up.
  • Cook pasta according to package directions, drain and set aside.
  • Coat a 9 inch pan with non-stick vegetable spray.
  • Pour 1/2 the cooked pasta mixture into pan.
  • Cover pasta with 1/2 the spaghetti sauce.
  • Combine cottage cheese, egg and 1/2 the other cheeses.
  • Add to first layer.
  • Add remaining pasta,then spaghetti sauce and top with remaining Mozzarella and Parmesan.
  • Bake in a preheated 350-degree oven for 45 minutes or until golden brown.
  • Remove from oven and let stand for 10 minutes.
  • Cut into squares to serve.
  • Tip:.
  • This dish can be made ahead and frozen.
  • You can double or triple this recipe for a crowd.

Nutrition Facts : Calories 438.5, Fat 13.8, SaturatedFat 6.6, Cholesterol 84.1, Sodium 703.8, Carbohydrate 52.7, Fiber 3.2, Sugar 8.1, Protein 24.4

*SPAGHETTI SQUARES*



*spaghetti Squares* image

I found this from the Kraft Canada website and I tweaked it a bit to suit my tastes. I found the original recipe bland (which some of my family members would love!). The original recipe didn't call for salt and pepper but it really does need some. You may need to season it more when serving.

Provided by flygirl 5

Categories     < 60 Mins

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

300 g spaghetti, uncooked
1 lb lean ground beef
1 tablespoon pureed jalapeno
1 red pepper, chopped
1 (700 ml) jar pasta sauce
1/3 cup romano cheese, grated (can also use Parmesan)
2 tablespoons margarine
2 eggs, beaten
1 cup ricotta cheese
1 cup shredded mozzarella cheese (use more if desired)
salt and pepper

Steps:

  • HEAT oven to 350ºF. Cook spaghetti as directed on package.
  • BROWN meat in large nonstick skillet on medium-high heat; drain. Add peppers; cook until tender, stirring occasionally. Stir in pasta sauce. Add jalapeno puree. Add more to taste if necessary.
  • DRAIN spaghetti; toss with Romano cheese, margarine and eggs. Season with salt and pepper. Place in greased 13x9-inch pan; top with layers of ricotta cheese, meat mixture and mozzarella cheese.
  • BAKE 20 minute or until heated through.

Nutrition Facts : Calories 521.2, Fat 22.6, SaturatedFat 10.1, Cholesterol 121.8, Sodium 708.4, Carbohydrate 47.6, Fiber 4.2, Sugar 10.5, Protein 29.9

FRESH PASTA SQUARES



Fresh Pasta Squares image

Categories     Gourmet

Yield Makes about 24 (3 1/2-inch) squares

Number Of Ingredients 8

1 cup cake flour (not self-rising)
1/4 cup all-purpose flour plus additional for kneading
1/2 teaspoon salt
2 large egg yolks
1 1/2 tablespoons extra-virgin olive oil
4 tablespoons water
Special Equipment
a pasta maker

Steps:

  • Make dough:
  • Blend all ingredients in a food processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand 1 hour.
  • Roll out dough:
  • Set smooth rollers of pasta machine at widest setting. Cut dough into 4 pieces and keep 3 pieces covered. Flatten unwrapped piece of dough into a rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half each time and dusting with flour as necessary to prevent sticking.
  • Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until narrowest setting is used. Cut rolled-out dough into 31/2-inch squares. Gather trimmings into a ball and wrap in plastic wrap. Transfer squares to a wax-paper-lined baking sheet and cover with plastic wrap. Roll out and cut remaining dough in same manner, then repeat with trimmings.

VELVEETA BAKED SPAGHETTI SQUARES



VELVEETA Baked Spaghetti Squares image

We're convinced there aren't many savory dishes that VELVEETA can't improve. Case in point: these fabulously cheesy baked spaghetti squares.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield Makes 8 servings.

Number Of Ingredients 9

4 eggs
1/4 cup milk
1 lb. spaghetti, cooked, drained
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1 green pepper, chopped
1 small onion, chopped
1 can (7 oz.) mushroom pieces and stems, drained
1/2 cup KRAFT Grated Parmesan Cheese
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, warmed

Steps:

  • Heat oven to 350°F. Beat eggs and milk in large bowl with whisk until well blended. Add all remaining ingredients except sauce; toss to evenly coat.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray; press onto bottom of dish with back of spoon.
  • Bake 30 to 35 min. or until heated through. Cut into squares; serve topped with sauce.

Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 135 mg, Sodium 1050 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g

SPAGHETTI AND MEAT SQUARES



Spaghetti and Meat Squares image

Number Of Ingredients 8

1 pound lean ground beef or ground turkey
1/2 cup dry bread crumbs
1/2 cup applesauce
1 tablespoon instant minced onion
3/4 teaspoon garlic salt
1/4 teaspoon black pepper
1 jar (26 to 28 ounces) tomato pasta sauce (any variety)
3 cups hot cooked spaghetti

Steps:

  • 1. Heat oven to 400°. Mix all ingredients except pasta sauce and spaghetti. Press mixture evenly in ungreased rectangular pan, 11 x 7 x 1 1/2 inches. Cut into 1 1/4-inch squares.2. Bake uncovered about 15 minutes or until no longer pink in center and juice is clear drain. Separate meat squares.3. Mix meat squares and pasta sauce in 3-quart saucepan. Heat to boiling reduce heat. Simmer uncovered about 15 minutes, stirring occasionally, until hot. Serve over spaghetti.TO MAKE AHEAD: Cool meat squares 5 minutes. Place on cookie sheet freeze uncovered 15 minutes. Place meat squares in airtight 1 1/2-quart freezer container and label. Freeze no longer than 2 months. About 45 minutes before serving, heat meat squares and pasta sauce to boiling in 3-quart saucepan reduce heat. Simmer uncovered about 25 minutes, stirring occasionally, until hot. Serve over spaghetti.FOOD for THOUGHT Having beef for dinner? Beef provides a super source of the mineral zinc, which is important for growth, wound healing and your ability to taste foods."During my good week when I'm on chemo, I cook make-ahead foods and freeze them so that on the days when I have less energy and can't cook, I can just put something in the oven and still have a great meal to eat with my family. It's important to use your energy wisely when you have it because it comes and goes during treatment." -ANNE R.NUTRITION FACTS: High in iron, potassium, folic acid and vitamin A good source of fiber1 Serving: Calories 435 (Calories from Fat 145) Fat 16g (Saturated 5g) Cholesterol 45mg Sodium 900mg Potassium 690 Carbohydrate 56g (Dietary Fiber 3g) Protein 20g % DAILY VALUE: Vitamin A 18% Vitamin C 16% Calcium 6% Iron 20% Folic Acid 18% Magnesium 14% DIET EXCHANGES: 3 Starch, 1 High-Fat Meat, 2 Vegetable, 1 FatHelpful For These Side Effects: (d)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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