Spaghetti Squash Wbacon Spinach And Goat Cheese Recipes

ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE

Roasted Spaghetti Squash with Asparagus and Goat Cheese image

A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese.

Provided by KateS

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h15m

Yield 2

Number Of Ingredients 11

Ingredients

1 (2 1/2 pound) spaghetti squash, halved lengthwise and seeded
cooking spray
salt and ground black pepper to taste
1 teaspoon olive oil, or as needed
¼ Spanish onion, diced
1 bunch fresh asparagus, cut into 1-inch pieces
2 cloves garlic, minced
½ cup vegetable broth
2 ounces goat cheese
2 tablespoons chopped fresh basil
1 tablespoon minced fresh thyme

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 52.9 g, Cholesterol 22.4 mg, Fat 14.7 g, Fiber 5.4 g, Protein 15.5 g, SaturatedFat 7 g, Sodium 364.1 mg, Sugar 6.3 g

BACON AND CHEESE SPAGHETTI SQUASH BAKE

Bacon and Cheese Spaghetti Squash Bake image

This quick and easy spaghetti squash side dish casserole is bursting with flavor. It's great for picnics and potlucks.

Provided by gemini_goddess

Categories Meat and Poultry Recipes Pork

Time 2h

Yield 6

Number Of Ingredients 7

Ingredients

1 spaghetti squash, halved and seeded
1 tablespoon olive oil
1 ½ cups shredded extra-sharp Cheddar cheese, divided
¾ cup bacon bits
4 tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
Grease a casserole dish.
Shred the inside of squash with a fork and transfer to a bowl. Add 1/2 the shredded Cheddar cheese, bacon bits, butter, salt, and black pepper; mix until well blended. Transfer mixture to the prepared casserole dish.
Bake in the preheated oven until heated through, about 45 minutes.
Remove casserole from oven. Sprinkle with remaining Cheddar cheese and return to the hot oven. Bake until cheese is browned and bubbly, 15 to 20 minutes more.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 8.5 g, Cholesterol 60 mg, Fat 23 g, Protein 13.9 g, SaturatedFat 12.3 g, Sodium 1077.5 mg, Sugar 0.2 g

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