Spaghetti Squash Casserole South Beach Diet P1 Recipes

SPAGHETTI SQUASH CASSEROLE (SOUTH BEACH DIET P1)

Steps:

• Pierce the squash in several places, put on a plate and microwave until tender (mine took about 20 minutes).
• Allow cool while you cook the meat and veggie mixture.
• Brown meat with garlic, onion, salt and pepper, and bell pepper.
• Drain and add Italian spice and tomatoes.
• If it seems really liquidy, cook some of the liquid off.
• Cut the squash in half and scrape out the seeds and discard them.
• Use a fork to scrape the spaghetti into strands and mix gently with sauce mix.
• Transfer to a large casserole dish that has been sprayed with cooking spray.
• Bake uncovered for 35 minutes at 350 degrees.
• Sprinkle the cheese on top and bake 10-15 minutes more.

SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 350º.Coat an 8-inch by 8-inch baking dish with cooking spray.
• Cut the squash in half lengthwise, scoop out and discard seeds, place cut-side down on a baking sheet and bake for 25 minutes. ( Or place cut side down on a microwave safe dish, poke holes in peel & nuke until tender ).
• When squash is tender, scoop out the meat with a fork. (you may only need 1 half to get 3 cups, depending on the size of your squash).
• Mix together the squash strands, bell pepper, onion, water chestnuts, pimiento, cheese, salt and pepper.
• Stir in the egg substitute.
• Combine the sour cream and milk & fold into squash mixture.
• Pour into prepared casserole dish. Sprinkle with panko crumbs and paprika and bake for 30-35 minutes.

SOUTHWEST SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Place spaghetti squash, cut-side down, on the baking sheet.
• Bake squash in the preheated oven until skin can easily be pierced with a fork and insides are tender, 30 to 40 minutes. Remove from the oven (leave oven on) and allow to rest until cool enough to handle, about 10 minutes. Scrape out flesh with a fork and transfer to a large bowl; discard skins.
• Spray a 1 1/2 quart casserole dish with cooking spray.
• Add undrained tomatoes, black beans, 1/2 cup Monterey Jack cheese, cilantro, cumin, garlic salt, and pepper to the spaghetti squash; stir well to combine. Spoon into the prepared dish and sprinkle with remaining Monterey Jack cheese.
• Bake, uncovered, until heated through, 30 to 35 minutes. Serve immediately.

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.