Spaghetti Squash With Vegetables Mozzarella Recipes

SPAGHETTI SQUASH WITH VEGETABLES & MOZZARELLA

Steps:

• Preheat oven to 375°F Mix the cheese together, set aside.
• Heat olive oil in a skillet and add the onion, pepper and garlic.
• Sauté over medium heat for about 5 minutes.
• Add crushed tomatoes, basil, and crushed red pepper (if using).
• Simmer uncovered for about 15 minutes.
• Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.
• Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
• Bake for 30 minutes or until cheese is bubbly and slightly browned.
• Let cool 10-15 minutes before serving.

ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE

Steps:

• Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
• Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
• Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
• To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
• Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.

BAKED SPAGHETTI SQUASH

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.

CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
• In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
• Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
• Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality. Add the squash to the tomato mixture and mix in the pan.
• Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
• Bake an additional 5-10 minutes, or until cheese melts.
• Serve in the squash, and top with basil.
• Enjoy!

PRIMAVERA SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
• Meanwhile, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent.
• Add mushrooms and cook for 3 minutes. Add the broccoli, asparagus, squash, tomatoes, salt, and pepper and cook until almost cooked through.
• Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine.
• Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality.
• In the pan combine "spaghetti" with vegetables. Return to the squash and top with Parmesan.
• Enjoy!

ROASTED VEGETABLES WITH SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.
• Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.
• Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.
• Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.
• Scrape strands from the spaghetti squash and place into prepared pan in an even layer.
• Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top.
• Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.