Spaghetti Squash With Parmesan Cheese Recipes

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SPAGHETTI SQUASH WITH PARMESAN



Spaghetti Squash with Parmesan image

Baked Spaghetti Squash with Parmesan is surprisingly easy to make. Kids love the striking resemblance to cheesy buttered noodles, and you'll love that it's mostly vegetables. Try stirring in your family's favorite fresh herbs like basil, sage, chives, thyme, or parsley for this kid-friendly spaghetti squash recipe.

Provided by Pillsbury Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 6

1 medium spaghetti squash (about 2 1/2 lb)
3 tablespoons butter
1/2 cup shredded Parmesan cheese
3/4 teaspoon salt
1/8 teaspoon pepper
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Heat oven to 375°F. Cut squash in half lengthwise with sharp knife. Scoop out and discard seeds.
  • Place squash halves cut-side-down in ungreased 3-quart baking dish or baking sheet with sides.
  • Bake 45 to 50 minutes or until fork pierces flesh of squash easily. Remove squash from oven. Carefully turn squash over to cool 10 minutes. Scrape insides out with fork into serving bowl.
  • Gently stir in butter, Parmesan cheese, salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 100, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g

SPAGHETTI SQUASH WITH PARMESAN CHEESE



Spaghetti Squash With Parmesan Cheese image

Make and share this Spaghetti Squash With Parmesan Cheese recipe from Food.com.

Provided by Lali8752

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 medium spaghetti squash
1/2 cup grated parmesan cheese
1/4-1/2 cup butter
salt and pepper

Steps:

  • Take a paring knife and stick little holes all over squash.
  • Put the squash in a baking dish and bake about an 1 hour at 350 degrees F. or until soft.
  • Cut the squash in half.
  • Scoop out seeds and throw them away.
  • Take a fork and "scrape" the inside of the squash into strings, letting them fall into a serving bowl.
  • Toss with Parmesan cheese and butter.
  • Salt and pepper to taste.

ROASTED SPAGHETTI SQUASH WITH PARMESAN AND HERBS



Roasted Spaghetti Squash with Parmesan and Herbs image

Serve this versatile side dish alongside baked pork chops or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 9

2 1/2 tablespoons unsalted butter
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
3/4 teaspoon chopped fresh rosemary leaves
6 cups Simple Roasted Spaghetti Squash
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan
Kosher salt and freshly ground pepper

Steps:

  • In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.

Nutrition Facts : Calories 108 g, Fat 6 g, Fiber 3 g, Protein 2 g, SaturatedFat 3 g

CREAMY BAKED SPAGHETTI SQUASH PARMESAN (LOW-CARB)



Creamy Baked Spaghetti Squash Parmesan (Low-Carb) image

I know there are a lot of other spaghetti squash recipes posted here on Zaar, but I didn't see one quite like this. This recipe produces a rich, creamy, indulgent, savory, and wonderful casserole! You could serve it as a side dish, with fish, pork, or chicken. Or, serve with a side salad, and you've got a satisfyingly light meal. It's healthy, no matter how you slice it, and perfect for a low-carb diet.

Provided by DanielsWife

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 medium spaghetti squash
1 cup fat-free half-and-half
1/2 cup parmesan cheese
1 teaspoon ground sage
1 teaspoon garlic powder
1/4-1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/2 cup parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Cut spaghetti squash in half, lengthwise, and remove seeds. Place on foil lined baking sheet, cut side down, and bake for 35 minutes.
  • Remove from oven, and allow to cool.
  • Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. Whisk to combine. Set aside.
  • When spaghetti squash is cool enough to handle, use two forks to pull the squash strands from the skin. Place in a 2 quart casserole dish. Discard skins.
  • Pour the cream mixture over the squash, and stir to combine.
  • Top with 1/2 cup parmesan cheese.
  • Place in oven, and bake 20-30 minutes. If the cheese does not brown and bubble, broil for 5-10 minutes.
  • Serve hot, and enjoy!

BAKED PARMESAN SPAGHETTI SQUASH RECIPE



Baked Parmesan Spaghetti Squash Recipe image

Yield 4-6

Number Of Ingredients 8

1 large spaghetti squash
2/3 cup butter (melted)
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
2 sprigs parsley - optional topping

Steps:

  • Preheat oven to 350 degrees.
  • Place 2 cups water in a 9x13 inch baking dish.
  • Add your spaghetti squash and cover with aluminum foil, so no air sneaks out.
  • Bake at 350 for 1 hour.
  • Remove from oven, drain water out of pan, and place your spaghetti squash on a cutting board.
  • It will be hot so you will want to let it cool for about 20 minutes.
  • Slice your spaghetti squash into 4-6 pieces, and scoop out the seeds.
  • In a bowl, combine the melted butter, garlic salt, pepper, Italian seasoning, and salt.
  • Brush the mixture onto each slice.
  • Sprinkle each piece with parmesan cheese.
  • Place it back in the oven for 20 minutes, or until cheese has melted into the spaghetti squash.
  • Remove and garnish with parsley if desired. Enjoy.

Nutrition Facts : Servingsize 1 serving, Calories 1262 kcal, Fat 135 g, SaturatedFat 84 g, Cholesterol 362 mg, Sodium 3251 mg, Carbohydrate 6 g, Sugar 0 g, Protein 13 mg

CHEESY SPAGHETTI SQUASH CASSEROLE



Cheesy Spaghetti Squash Casserole image

I had a recipe for a 4-cheese baked spaghetti squash that I really liked, but it was hard to eat. It was baked in the shell of the squash, and then mixed together after baking. I wanted to try it as a casserole, and after a few tries, this is what I came up with.

Provided by Shasta Duplantis

Categories     Side Dish     Casseroles

Time 1h50m

Yield 10

Number Of Ingredients 20

1 (3 pound) spaghetti squash, halved and seeded
2 tablespoons olive oil, divided, or as needed
¼ teaspoon garlic-pepper seasoning, divided, or more to taste
1 (16 ounce) package sliced fresh mushrooms
1 large onion, diced
1 medium jalapeno pepper, seeded and diced
1 bulb garlic, cloves peeled and minced
1 pound ground pork sausage
1 ½ teaspoons fennel seeds
salt and ground black pepper to taste
1 pound broccoli, stem removed and broken into florets
2 tablespoons chicken soup base (such as Better than Bouillon®)
1 ½ teaspoons dried oregano
1 ½ teaspoons ground thyme
1 ½ teaspoons dried basil
1 ½ cups grated Parmesan cheese
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded mozzarella cheese
nonstick cooking spray
1 ½ cups whipping cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
  • Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat.
  • Remove squash from the oven and set aside to cool a bit. Leave the oven on.
  • Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
  • Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
  • Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
  • Bake, uncovered, in the preheated oven for 30 minutes.

Nutrition Facts : Calories 516.9 calories, Carbohydrate 20.8 g, Cholesterol 114.8 mg, Fat 38.9 g, Fiber 2.4 g, Protein 24.5 g, SaturatedFat 19.6 g, Sodium 1297 mg, Sugar 3.1 g

CHEESY SPAGHETTI SQUASH



Cheesy Spaghetti Squash image

The best part about this cheesy spaghetti squash recipe is that you can substitute any vegetables you have on hand. This is very easy and a lower-carb alternative to noodles.

Provided by Andi

Categories     Spaghetti Squash Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 (2 1/2 pound) spaghetti squash, halved and seeded
2 tablespoons butter, or more to taste
1 medium zucchini, chopped
1 cup sliced fresh mushrooms
½ cup grape tomatoes, halved
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon red pepper flakes
salt and ground black pepper to taste
¾ cup grated Parmesan cheese, or to taste

Steps:

  • Place squash, cut-sides down, in a shallow baking dish. Fill the dish with about 1/2 inch of water.
  • Microwave on high until tender, 10 to 15 minutes. Remove from the microwave and transfer squash to a cutting board to cool, about 5 minutes.
  • Use a fork in an up-and-down motion to scrape out spaghetti-like strands of squash.
  • Melt butter in a large skillet over medium heat. Add zucchini, mushrooms, and tomatoes and cook until soft, 5 to 7 minutes. Stir in spaghetti squash and season with garlic powder, thyme, pepper flakes, salt, and pepper. Sprinkle with Parmesan cheese and cook until cheese has melted slightly, 2 to 3 minutes. Serve hot.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 16 g, Cholesterol 19 mg, Fat 8 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 217.7 mg, Sugar 0.9 g

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