Spaghetti Squash And Tomato Bake Recipes

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SPAGHETTI SQUASH WITH TOMATOES



Spaghetti Squash with Tomatoes image

It's a wonderful alternative to pasta and a great way to show how tasty vegetables can be.-Michelle Smith, Eldersburg, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 medium spaghetti squash (2-1/2 pounds)
2 tablespoons water
1/2 cup chopped sweet red or green pepper
1/2 cup sliced green onions
2 large tomatoes, seeded and chopped
2 tablespoons minced fresh parsley
2 teaspoons minced fresh dill or 3/4 teaspoon dill weed
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Meanwhile, in a nonstick skillet, bring water to a boil over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender., When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 86 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 266mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SPAGHETTI SQUASH WITH TOMATOES



Spaghetti Squash With Tomatoes image

This is such a simple dish to make. It is loaded with flavor! Best when using fresh garden vegetables and herbs.

Provided by kamgriz

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cooked spaghetti squash, halved, seeds removed
1 medium onion, chopped (1/2 cup)
1 green pepper, chopped (1/2 cup)
1 large garlic clove, chopped
2 tablespoons olive oil
4 tomatoes, chopped (4 cups)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper
2 tablespoons butter
1/4 cup grated parmesan cheese

Steps:

  • Cook squash til done using any method you prefer- bake, boil, steam, microwave.
  • When squash is nearly done, saute onion, green pepper and garlic in olive oil over medium heat until tender. (about 5 minutes).
  • Stir in tomatoes, salt and pepper, oregano and basil. Simmer together about 5 minutes more.
  • When squash is done, shred with fork, keeping it inside the shell. Toss with butter. Spoon mixture ontop of shredded squash, top with parmesan.

Nutrition Facts : Calories 201.7, Fat 15.1, SaturatedFat 5.8, Cholesterol 20.8, Sodium 167.6, Carbohydrate 14.6, Fiber 2.5, Sugar 5.2, Protein 4.7

CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY



Caprese Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, salt, pepper, oil, garlic, yellow onion, cherry tomato, salt, pepper, mini mozzarella ball, fresh basil

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oil
3 cloves garlic, minced
½ yellow onion, diced
1 cup cherry tomato, halved
½ teaspoon salt
½ teaspoon pepper
8 oz mini mozzarella ball
fresh basil, to garnish

Steps:

  • Preheat oven to 400ºF (200ºC).
  • With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
  • Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
  • In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
  • Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
  • Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality. Add the squash to the tomato mixture and mix in the pan.
  • Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
  • Bake an additional 5-10 minutes, or until cheese melts.
  • Serve in the squash, and top with basil.
  • Enjoy!

Nutrition Facts : Calories 646 calories, Carbohydrate 33 grams, Fat 46 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams

BAKED SPAGHETTI SQUASH WITH BEEF AND VEGGIES



Baked Spaghetti Squash with Beef and Veggies image

Baked spaghetti squash, peppers, and onions are mixed with beef and cheese in this delicious casserole.

Provided by ROBYN050501

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h50m

Yield 6

Number Of Ingredients 12

1 spaghetti squash, halved and seeded
1 pound ground beef
½ cup diced green bell pepper
½ cup diced red bell pepper
¼ cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ¼ cups shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
  • In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
  • Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
  • Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.8 g, Cholesterol 100.2 mg, Fat 26.4 g, Fiber 2.9 g, Protein 27.2 g, SaturatedFat 14.5 g, Sodium 590.3 mg, Sugar 6 g

SPAGHETTI SQUASH, TOMATO, MUSHROOM & CHEESE CASSEROLE



Spaghetti Squash, Tomato, Mushroom & Cheese Casserole image

Make and share this Spaghetti Squash, Tomato, Mushroom & Cheese Casserole recipe from Food.com.

Provided by Tonkcats

Categories     Vegetable

Time 1h30m

Yield 4-8 serving(s)

Number Of Ingredients 14

1 spaghetti squash (8-inch)
1 cup onion, chopped
2 garlic cloves, crushed
2 medium fresh tomatoes
1/2 lb mushroom, sliced
salt & pepper
1 cup cottage cheese or 1 cup ricotta cheese
1 cup mozzarella cheese, grated
1/4 cup parsley, chopped
1 teaspoon basil
1 dash thyme
1 cup fine breadcrumbs
butter (for saute)
parmesan cheese

Steps:

  • Slice squash in half lengthwise and scoop out seeds.
  • Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork.
  • Cool until ready to be handled.
  • Scoop out the insides gently with a fork which will form into spaghetti strands.
  • While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs.
  • When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated.
  • Combine the ingredients.
  • Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven.

Nutrition Facts : Calories 312.2, Fat 10.9, SaturatedFat 5.7, Cholesterol 30, Sodium 608.2, Carbohydrate 35.8, Fiber 3.2, Sugar 6.4, Protein 19.7

SPAGHETTI SQUASH & TOMATO BAKE RECIPE - (4.4/5)



Spaghetti Squash & Tomato Bake Recipe - (4.4/5) image

Provided by á-90

Number Of Ingredients 9

3 cups cooked spaghetti squash
2 large garden tomatoes sliced, or 1 large can diced tomatoes
Kosher Salt
Garlic powder
Onion powder
Dried basil
Dried parsley
5 ounces shredded Mexican cheese blend, separated
Fresh basil for garnish (optional)

Steps:

  • Preheat the oven to 350°F. Grease a 13x9 casserole dish. Layer ingredients squash, tomatoes, spices, cheese, (repeat), squash, cheese, spices. Bake uncovered for 30 minutes. Cooking Squash: I put the whole squash (just pierced a few times) on a cookie sheet and bake in a preheated 350°F oven for about an hour based on size. Then I let it cool, whole on the counter, cut it and scoop out the seeds. It works like a charm! It takes longer but it's mindless and I just do it on a weekend and then have the cooked squash all ready to go in the fridge.

SPAGHETTI SQUASH WITH TOMATOES, BASIL, AND PARMESAN



Spaghetti Squash with Tomatoes, Basil, and Parmesan image

Categories     Tomato     Side     Vegetarian     Quick & Easy     Parmesan     Basil     Squash     Fall     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

a 3-pound spaghetti squash, halved lengthwise, reserving one half for another use, and the seeds discarded
2 tablespoons olive oil
1/4 cup shredded fresh basil leaves plus additional for garnish
1/4 teaspoon dried oregano
3 tablespoons freshly grated Parmesan
1 cup thinly sliced cherry tomatoes

Steps:

  • In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.

ITALIAN SAUSAGE SPAGHETTI SQUASH



Italian Sausage Spaghetti Squash image

Easy gluten-free dinner for the family.

Provided by Allmyhearts

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 2h

Yield 12

Number Of Ingredients 10

1 (3 pound) spaghetti squash, halved and seeded
1 pound ground Italian sausage
1 small onion, chopped
1 rib celery, chopped
1 small carrot, chopped
1 (15 ounce) can diced tomatoes with basil, garlic, and oregano
1 ½ cups chicken broth
½ (6 ounce) can tomato paste
3 cloves garlic, pressed
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
  • Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
  • Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
  • Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
  • Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 13 g, Cholesterol 20.9 mg, Fat 9.3 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.6 g, Sodium 510.2 mg, Sugar 2.6 g

TURKEY SPAGHETTI SQUASH BAKE RECIPE BY TASTY



Turkey Spaghetti Squash Bake Recipe by Tasty image

Here's what you need: olive oil, ground turkey, onion, green bell pepper, salt, pepper, tomato, garlic, dried thyme, dried basil, dried oregano, medium spaghetti squash, shredded mozzarella cheese, green onion

Provided by Kahnita Wilkerson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 lb ground turkey
1 cup onion, diced
1 cup green bell pepper, diced
salt, to taste
pepper, to taste
2 cups tomato, diced
3 cloves garlic
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
1 medium spaghetti squash
1 cup shredded mozzarella cheese, divided
green onion, to serve

Steps:

  • Preheat oven to 350°F (180°C).
  • Heat the olive oil over medium heat in a large skillet.
  • Add the turkey and cook until browned, about 5-6 minutes.
  • Add the onion, bell pepper, salt, and pepper. Cook for 5-6 minutes.
  • Add the tomatoes, garlic, thyme, basil, and oregano. Cook for 2-3 minutes.
  • Add the spaghetti squash. Cook for 4-5 minutes until most of the liquid has cooked off.
  • Add half of the mozzarella and stir until cheese has melted, about 1-2 minutes.
  • Remove from heat and ladle the mixture into a baking dish.
  • Bake for 20 minutes.
  • Carefully remove then add the remaining mozzarella cheese.
  • Bake for an additional 10 minutes.
  • Carefully remove and allow to cool for 5-10 minutes.
  • Garnish with green onions, if desired and serve.
  • Enjoy!

Nutrition Facts : Calories 197 calories, Carbohydrate 12 grams, Fat 9 grams, Fiber 2 grams, Protein 16 grams, Sugar 5 grams

SPAGHETTI SQUASH WITH TOMATOES AND OLIVES



Spaghetti Squash with Tomatoes and Olives image

This squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It's easy and so tasty! I like to use my own canned tomatoes for the best flavor. -Carol Chase, Sioux City, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 5h30m

Yield 10 servings.

Number Of Ingredients 8

1 medium spaghetti squash, halved, seeds removed
1/4 cup sliced green olives with pimientos, drained
1 can (14 ounces) diced tomatoes
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh basil

Steps:

  • Place squash in 6- or 7-quart slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours. , Remove squash from slow cooker; drain any cooking liquid. Using a fork, separate the squash into strands resembling spaghetti, discarding the skin. Return strands to slow cooker. Stir in the tomatoes, olives, oregano, salt and pepper; cook on low until heated through, about 15 minutes. Top with cheese and basil.

Nutrition Facts : Calories 92 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 296mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges

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From recipeschoice.com


EASY SPAGHETTI SQUASH WITH TOMATOES, PARMESAN - EAT BETTER RECIPES
Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan. Bake for 45 minutes to 1 hour, or until the squash flesh becomes tender and separates easily into strands with a fork. When cool enough to handle, gently loosen the "spaghetti strands" from the shells using a fork. Set aside.
From eatbetterrecipes.com


BAKED SPAGHETTI SQUASH WITH TOMATOES AND FETA - MOUNTAIN …
2018-01-12 Preheat oven to 450F degrees. Line a baking sheet with foil. Lightly butter a 8×8 baking pan; set aside. Cut spaghetti squash in half length wise and remove seeds. Place spaghetti squash cut side up on baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle generously with kosher salt and pepper.
From mountainmamacooks.com


BAKED FETA TOMATO PASTA WITH SPAGHETTI SQUASH
2021-07-13 Place your cheery tomatoes around feta, and sprinkle the chopped basil on top. Drizzle the avocado oil over the top and season with salt and pepper. Bake for 30 minutes or until tomatoes burst. Take out of oven and use a fork to carefully smash the tomatoes and mix with the baked feta. Use a fork to shred the spaghetti squash in the shells.
From jenniferbanz.com


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