The Realtors Spaghetti Squash Italiano Recipes

THE REALTOR'S SPAGHETTI SQUASH AU GRATIN

Steps:

• Heat oil in skillet and cook onion and garlic until soft and fragrant, 6 minutes.
• Preheat broiler.
• Place scraped squash in bowl, add onions and garlic, basil, salt and pepper and toss well.
• Place mixture in buttered 1 quart baking dish. Sprinkle with cheese and broil for 2-3 minutes until JUST starting to brown.
• Serve immediately.

ITALIAN SPAGHETTI SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour water in baking dish and place halved squash cut-sides down in the dish.
• Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
• Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
• Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.

ITALIAN SPAGHETTI SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Fill with tomatoes and mushrooms; sprinkle with seasonings. Place in an oval 7-qt. slow cooker, tilting 1 slightly to fit., Cook, covered, on low until squash is tender, 6-8 hours. Sprinkle with cheese. Cook, covered, on low until cheese is melted, 10-15 minutes. To serve, cut each half into 2 portions.

SPAGHETTI SQUASH ITALIANO

Steps:

• Halve squash lengthwise and remove the seeds.
• Prick skin all over.
• Place halves, cut side down, in a 3-quart rectangular baking dish.
• Cover and bake at 350 degrees for 60 to 70 minutes or till tender.
• Using a fork, separate the squash pulp into strands, leaving strands in shell.
• Sprinkle 1/4 of the mozzarella cheese in each shell; toss lightly.
• Press mixture up the sides of the shell.
• Meanwhile, in a bowl combine tomatoes, green onions, nuts, basil or parsley, oil, and garlic.
• Spoon 1/4 of the tomato mixture into each shell.
• Sprinkle with Parmesan cheese.
• Return to baking dish.
• Return to oven and bake, uncovered, about 20 minutes or till filling is heated through.