Spaghetti Squash Bake Recipes

BAKED SPAGHETTI SQUASH

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.

BAKED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
• Place spaghetti squash, cut-side down, on the baking sheet.
• Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
• Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.

SPAGHETTI SQUASH BAKE

Steps:

• Preheat oven to 350 degrees. Slice squash in half and place fleshside down in a baking dish.
• Add 1/4-inch of water. Bake for 40 minutes, or until tender and remove. Rake squash with a fork, creating "spaghetti" strands. Spoon on sauce, mozzarella, and basil. Place back in oven and bake until cheese begins to bubble. Serve warm

SPAGHETTI SQUASH CASSEROLE

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.

ROASTED SPAGHETTI SQUASH

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.

SPAGHETTI SQUASH CASSEROLE BAKE

Steps:

• Cut the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2 in. water and cover tightly with foil. Bake at 375° until squash can be easily pierced with a fork, 20-30 minutes., Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, salt, thyme and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside., Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, tomato mixture, bread crumbs, ricotta cheese and parsley. , Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° until heated through and top is golden brown, about 40 minutes.

ROASTED SPAGHETTI SQUASH

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.

SPAGHETTI SQUASH CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200°C). Grease a 9 x 13-inch baking dish with nonstick spray.
• On a cutting board, cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Drizzle 1 tablespoon of olive oil over the cut sides of the squash, then transfer to a rimmed baking sheet, cut side-down.
• Bake the squash until fork-tender, about 1 hour. Let the spaghetti squash cool for 5 minutes, then use a fork to pull the strands of spaghetti squash and transfer to a medium bowl.
• In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and light golden, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 1 minute.
• Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring often, until combined, about 1 minute.
• Add the diced tomatoes, salt, and pepper, and stir to combine. Bring to a simmer, cover, and cook for 5 minutes. Stir in the spaghetti squash until well combined.
• Transfer the mixture to the prepared baking dish and spread in an even layer. Sprinkle the cheese over the casserole.
• Bake until the cheese is melted and golden brown, about 20 minutes. Remove from the oven and let the casserole cool for 5 minutes.
• Top with the basil, then serve.
• Enjoy!

TURKEY SPAGHETTI SQUASH BAKE RECIPE BY TASTY

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!

BAKED SPAGHETTI SQUASH CASSEROLE

Steps:

• Halve squash crosswise; remove seeds.
• Place cut sides down in a 2 qt rectangular baking dish, add 1/4 c water, cover with ventilated plastic wrap and microwave on HIGH for 10-15 minutes or until squash separates when pierced with a fork. Rearrange once for even baking. DO NOT over cook squash or it will be mushy.
• In a large skillet cook sausage, mushrooms, pepper, onion and garlic over med heat until sausage is no longer pink; drain fat.
• Preheat oven to 350 degrees.
• Scape pulp from squash (about 3 c) wipe out baking dish and coat with nonstick spray.
• Spread half the squash in dish, add half the sausage mixture and half the olives.
• Sprinkle with seasoning and 1/8 tsp pepper.
• Top with half the sauce and half the cheese.
• Top with remaining squash, sausage, olives and sauce.
• Bake for 30 min, sprinkle with remaining cheese, bake for 5 more min or until cheese is melted.
• Let stand 10 minutes before serving.