Sweetened Spaghetti Squash Recipes
SPAGHETTI SQUASH WITH TOMATOES AND PARMESAN
Steps:
- Line a baking pan with foil and oil lightly with olive oil. Heat the oven to 375 F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds and any soft fibers.
- Arrange the squash, cut side down, on the foil-lined pan.
- Cover the pan tightly with foil and bake for 1 hour.
- After an hour, turn the squash over, cover once again with foil and bake for about 20 minutes longer, or until very tender.
- Scoop the squash out of its peel and toss in a large bowl with the butter, diced tomato, basil, garlic, Parmesan cheese, pepper, and salt.
Nutrition Facts : Calories 184 kcal, Carbohydrate 14 g, Cholesterol 22 mg, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, Sodium 315 mg, Sugar 6 g, Fat 13 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g
SWEETENED SPAGHETTI SQUASH
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
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
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
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
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
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
SPAGHETTI SQUASH WITH SWEET PEPPERS
"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
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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