Spaghetti Squash Scampi Boats Recipes

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SPAGHETTI SQUASH BOATS



Spaghetti Squash Boats image

Several fresh tasty ingredients to go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun. Try it-you'll love it! -Vickey Lorenger, Detroit, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4-6 side-dish servings or 2 main-dish servings.

Number Of Ingredients 12

1 medium spaghetti squash (2 to 2-1/2 pounds)
1/4 pound ground beef (90% lean)
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, drained
1/3 cup shredded part-skim mozzarella cheese

Steps:

  • Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender. , When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside. , In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash. , Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish. , Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

SPAGHETTI SQUASH SHRIMP SCAMPI RECIPE BY TASTY



Spaghetti Squash Shrimp Scampi Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, garlic, red pepper flakes, shrimp, salt, ground black pepper, lemon, lemon, fresh parsley

Provided by Joey Firoben

Categories     Dinner

Yield 1 serving

Number Of Ingredients 10

½ spaghetti squash, halved vertically and seeded
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon red pepper flakes
4 oz shrimp, peeled, deveined
¾ teaspoon salt
¼ teaspoon ground black pepper
1 lemon, zested
1 lemon, juiced
2 tablespoons fresh parsley, chopped

Steps:

  • Microwave squash on high until tender, about 10 minutes. Shred the flesh of the squash and discard the skin.
  • Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the garlic, red pepper flakes, and shrimp, and cook until shrimp are pink and start to curl, about 2 minutes.
  • Add the lemon zest, salt, pepper, and lemon juice, and cook for 1 minute.
  • Remove from heat, add parsley and shredded squash, and stir to combine.
  • Enjoy!

Nutrition Facts : Calories 400 calories, Carbohydrate 45 grams, Fat 17 grams, Fiber 11 grams, Protein 28 grams, Sugar 13 grams

SHRIMP SCAMPI WITH SPAGHETTI SQUASH



Shrimp Scampi with Spaghetti Squash image

A great low-carb, paleo, clean eating recipe for shrimp scampi where noodles are substituted with spaghetti squash. If you prepare the spaghetti sqash in advance, it is ready in minutes.

Provided by barbara

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 57m

Yield 3

Number Of Ingredients 9

6 tablespoons olive oil, divided
1 small spaghetti squash, halved and seeded
salt and ground black pepper to taste
4 cloves garlic, minced
1 pound uncooked medium shrimp, peeled and deveined
1 pinch red pepper flakes, or to taste
1 lemon, juiced
½ lemon, zested
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.
  • Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
  • Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.

Nutrition Facts : Calories 417.4 calories, Carbohydrate 16.1 g, Cholesterol 230.1 mg, Fat 29.3 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 4.3 g, Sodium 345.3 mg, Sugar 0.1 g

ROASTED SPAGHETTI SQUASH LASAGNA BOATS



Roasted Spaghetti Squash Lasagna Boats image

This is the perfect healthy option when you are craving the comfort of lasagna. By using spaghetti squash, you add a veggie and still get the feeling that comes with a rich pasta dish. These delicious roasted spaghetti squash boats are filled with Italian sausage, a robust tomato sauce, ricotta, Parmesan, and mozzarella cheeses.

Provided by Angela Naumann

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 6

Number Of Ingredients 12

3 medium spaghetti squash
salt and ground black pepper to taste
½ cup part-skim ricotta cheese
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon olive oil
½ large onion, minced
3 cloves garlic, minced
1 pound bulk Italian sausage
1 (14 ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
1 cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut squash in half lengthwise with a large kitchen knife. Scoop out seeds and membrane. Season lightly with salt and pepper. Place in a baking dish, cut-side down.
  • Bake in the preheated oven until soft, about 45 minutes. Remove from the oven and let cool for about 10 minutes. Keep the oven on.
  • Meanwhile, begin preparing sauce. Combine ricotta cheese, Parmesan cheese, and parsley in a medium bowl. Mix well.
  • Heat oil in a large, deep skillet over medium heat. Saute onion and garlic in the hot oil until onion is soft, 3 to 4 minutes. Add sausage and cook and stir until browned, 5 to 7 minutes, breaking up meat into small pieces as it cooks. Add tomatoes, salt, and pepper. Simmer over low heat for 25 minutes; stir in basil and simmer for 5 minutes more.
  • Remove flesh from the cooled squash by scraping with a fork, creating spaghetti strands. Reserve the shells. Drain the squash strands in a paper towel-lined colander to soak up excess liquid.
  • Toss squash strands with the tomato sauce mixture. Spoon into the 6 squash shells. Top with 1 to 2 tablespoons of the ricotta cheese mixture and 2 tablespoons mozzarella cheese. Place in the baking dish.
  • Roast in the preheated oven until heated through and cheese is melted, about 30 minutes.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 34.6 g, Cholesterol 49.9 mg, Fat 22.5 g, Fiber 1.6 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 982 mg, Sugar 1.3 g

SPAGHETTI SQUASH BOAT



Spaghetti Squash Boat image

Think twice-baked potato, spaghetti-squash style with our Spaghetti Squash Boat recipe! Mexican cheese, veggies and tender squash "noodles" form a flavorful filling baked in a halved squash shell. Make a Spaghetti Squash Boat for a delicious dish.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 6 servings, 1/2 cup each

Number Of Ingredients 5

1 spaghetti squash (2-3/4 lb.)
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/3 cup finely chopped red peppers
2 green onions, thinly sliced
1/4 cup OSCAR MAYER Real Bacon Bits

Steps:

  • Heat oven to 400°F.
  • Pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min.
  • Cut squash lengthwise in half; remove and discard seeds. Scoop squash strands into large bowl. Add cheese, peppers and onions; mix lightly. Spoon into 1 squash shell; place in shallow baking dish. Discard remaining squash shell.
  • Bake 28 to 30 min. or until heated through, topping with bacon for the last 3 min.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g

SPAGHETTI SQUASH BOATS



Spaghetti Squash Boats image

Several fresh tasty ingredients to go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun. Try it-you'll love it! Source: TOH

Provided by Ceezie

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

1 (2 -2 1/2 lb) spaghetti squash
1/4 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
14 1/2 ounces diced tomatoes, drained
1/3 cup shredded mozzarella cheese

Steps:

  • Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 inches Bake, uncovered, at 375° for 30-40 minutes or until tender.
  • When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.
  • In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
  • Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Add squash; mix well.
  • Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
  • Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

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