Sweet Easy Spaghetti Squash Recipes

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EASY SPAGHETTI SQUASH SPAGHETTI



Easy Spaghetti Squash Spaghetti image

This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.

Provided by Tracy E

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h

Yield 2

Number Of Ingredients 4

1 spaghetti squash, halved and seeded
1 tablespoon extra-virgin olive oil
salt and freshly ground black pepper to taste
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
  • Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
  • Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.

Nutrition Facts : Calories 180 calories, Carbohydrate 24.3 g, Cholesterol 2.2 mg, Fat 9.5 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 175.2 mg

SWEETENED SPAGHETTI SQUASH



Sweetened Spaghetti Squash image

Easy sweet squash. I also use acorn and buttercup squash for this recipe. My family loves when I make this.

Provided by JENN_77

Categories     Side Dish     Vegetables     Squash

Time 45m

Yield 4

Number Of Ingredients 4

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons butter, softened
2 tablespoons cold butter
¼ cup brown sugar

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
  • Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish with the cut sides facing down.
  • Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 25.6 g, Cholesterol 30.5 mg, Fat 12.5 g, Protein 1.3 g, SaturatedFat 7.5 g, Sodium 115.4 mg, Sugar 13.3 g

SWEET AND EASY SPAGHETTI SQUASH



Sweet and Easy Spaghetti Squash image

Delicious spaghetti squash baked with butter, cinnamon, nutmeg, allspice, ground cloves and brown sugar. You can even save the seeds and roast them separately from the squash with olive oil and salt! This dish goes great with just about everything and not only is it easy, but it's DELICIOUS!

Provided by NORAJ1067

Categories     Side Dish     Vegetables     Squash

Time 1h

Yield 4

Number Of Ingredients 7

1 spaghetti squash, halved and seeded
2 tablespoons butter, divided
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon brown sugar, or to taste

Steps:

  • Preheat an oven to 375 degrees F ( degrees C).
  • Place spaghetti squash halves in glass baking dish, cut sides up. Place one tablespoon butter in each half. Divide the cinnamon, cloves, nutmeg, allspice, and brown sugar between the two halves.
  • Bake until a fork pierces squash easily, about 50 minutes.
  • Use a fork to shred and separate the strands from the peel and transfer squash to a bowl. Mix the brown sugar into the squash, tossing lightly until well incorporated.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 18.2 g, Cholesterol 15.3 mg, Fat 7.3 g, Fiber 1.5 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 74.8 mg, Sugar 3.6 g

SWEET & EASY SPAGHETTI SQUASH



Sweet & Easy Spaghetti Squash image

Make and share this Sweet & Easy Spaghetti Squash recipe from Food.com.

Provided by MeShell

Categories     Dessert

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 3

1 small spaghetti squash
2 tablespoons fat-free margarine
2 tablespoons light brown sugar

Steps:

  • Cut spaghetti squash length wise. Scoop out seeds and discard.
  • Place in 2-quart dish add 1/4 cup water to bottom of dish. Cover with plastic wrap.
  • Cook in microwave on high for 6-10 minutes.
  • Remove from microwave and use fork to comb squash out of shell into serving bowls.
  • Top with margarine and brown sugar.
  • Enjoy!

Nutrition Facts : Calories 116.9, Fat 0.9, SaturatedFat 0.6, Sodium 180.1, Carbohydrate 28.1, Sugar 26.6

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

SPAGHETTI SQUASH WITH SWEET PEPPERS



Spaghetti Squash with Sweet Peppers image

"For a dish with harvesttime appeal, you can't go wrong with this veggie medley I created," assures Julie Varilek of Box Elder, South Dakota. "Served with breadsticks, it makes a satisfying main dish or a hearty side. I grow so much spaghetti squash, I often prepare this through February."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 medium spaghetti squash (2 pounds)
1/2 medium green pepper, sliced
1/2 medium sweet red pepper, sliced
4 medium fresh mushrooms, sliced
1 small onion, chopped
1 tablespoon olive oil
2 medium tomatoes, quartered
1 garlic clove, minced
1/2 cup chicken broth
1/4 teaspoon salt
3 tablespoons shredded Parmesan cheese

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool., In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; saute 4-5 minutes longer. Add the broth and salt; simmer, uncovered, for 3-4 minutes., When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter or individual plates; top with the pepper mixture. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 110 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 372mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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