BAKED SPAGHETTI SQUASH
Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.
Provided by barbara
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 12.1 g, Fat 4.4 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 29.8 mg
BAKED SPAGHETTI SQUASH
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
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.
SPAGHETTI SQUASH CASSEROLE
Spaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I got the original recipe at a cooking class, and I've made it many times since. It's unique and tasty. -Mina Dick, Boissevain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 160 calories, Fat 9g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 226mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
MY BAKED SPAGHETTI SQUASH CAKES
Spaghetti squash is so good for you and so yummy! Most of us have made the typical baked spaghetti squash with marinara as a substitute for pasta but I bet most of you haven't made it this way. I have a new twist on spaghetti squash that's so good and a healthy alternative. My spaghetti squash cakes are baked, not fried and they are easily gluten free (see below).
Provided by Casey.Company
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- follow Spaghetti Squash 101 from above: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep). Place the whole squash in the microwave for about 5-6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created.
- place your cut squash (halves or quarters) face down in a glass dish with 4 tbsp of water and microwave for about 10 minutes. Let squash cool.
- preheat oven to 400 degrees and line a cookie sheet with foil. Spray foil well with cooking spray.
- use a fork to scrape out the squash into long strands and place squash into a clean tea towel (or cheesecloth) and wring out as much liquid as possible. Place wrung out squash in a large bowl.
- chop your shallots or onions and place into a bowl with garlic and squash. Add 1 egg and combine. Add the flour, salt, pepper, baking powder, chili powder, and nutmeg. Stir very well.
- using a 1/4 cup measure, pack it almost to the top and press the mixture into the cup to make compact. Turn cup over and tap out onto the palm of your hand. Place cake on foil lined, oiled baking sheet. Use the back of the measuring cup to press the cake down just a bit (it should be just under an inch thick). Repeat with the rest of the mix until you have 8-10 cakes. Spray the top of your cakes.
- place baking sheet in the center of the oven and bake for 20 minutes. Take cakes out of oven, flip them over, and place back in the oven for 7-10 minutes. Remove from oven and let the cakes cool for about 5 minutes.
- top with avocado sauce, salsa, or plain sour cream - for italian version top with marinara sauce or even a little drizzle of pesto).
Nutrition Facts : Calories 95.1, Fat 1.9, SaturatedFat 0.5, Cholesterol 46.5, Sodium 232.4, Carbohydrate 16.9, Fiber 0.5, Sugar 0.1, Protein 3.6
SPAGHETTI SQUASH PATTIES
I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by ms jay.
Provided by internetnut
Categories < 30 Mins
Time 18m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Add eggs, onion or chives, salt and pepper to cooked spaghetti squash. Form into 3 inch patties.
- Heat oil in a skillet. Melt 1 tablespoon butter in a large skillet over medium-high heat.
- Spoon 1/4 cup squash mixture into skillet. With a fork, press to form an evenly thick cake. Repeat. Cook cakes until bottoms are lightly browned, turn over and brown second side. Cook for 3-4 minutes on each side. Continue until you've used all the squash mixture. Use additional butter if necessary.
- Sprinkle with salt and pepper and serve with sour cream.
- For a different flavor, you can saute the patties in butter. For an Asian flair, saute in canola oil mixed with a few drops of sesame oil, serve with soy sauce.
Nutrition Facts : Calories 15.4, Fat 1, SaturatedFat 0.3, Cholesterol 24.8, Sodium 11.2, Carbohydrate 0.8, Protein 0.9
50 WAYS TO USE SPAGHETTI SQUASH
These spaghetti squash recipes are easy, healthy, and delicious! From baked to roasted to lasagna, there are so many tasty meals to make with this squash.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 50
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a spaghetti squash recipe in 30 minutes or less!
Nutrition Facts :
SPAGHETTI SQUASH CAKES
Steps:
- 1. Cut squash in half. Remove seeds. Boil spaghetti squash with skin on for about 20-25 minutes or until soft enough to pull skin off easily. (mine needed 25-I don't think you can over boil) or bake for 1 hour on a cookie sheet whole at 350 degrees F. with seeds removed, scrape with a fork and place the "spaghetti" in a bowl. Set aside. Use oil in pan to saute leeks and onion until translucent. Set aside. Except for flour, mix all ingredients in a large bowl. Add spaghetti squash. Add the flour gradually and stir well until the mixture resembles thick pancake batter. It looks thick even before the flour, but add at least 1 cup more if needed. 5. Using an ice cream scoop or 1/4 cup measuring cup, scoop the batter onto fry pan or grill. When the bottom is firm, and you can see the edges are browned, flip and cook on other side. I used the smallest amount of oil I could. For the second batch, I used a non-stick spray in the pan to prevent sticking This makes 15 or so pancakes. 6. Serve with caper mayo: 1/2 cup soy or low-fat mayonnaise, 1 TBS capers,1 tsp pure maple syrup, 1 tsp lemon juice. (capers optional) Or for a vegan option: mix 1 soft, ripe avocado with 1-2 tsp maple syrup, 2 tsp olive oil, and 1/2 tsp lemon juice. Mix well until smooth.
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