Baked Spaghetti Squash With Garlic And Butter Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
• Place spaghetti squash, cut-side down, on the baking sheet.
• Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
• Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.

Steps:

• 1. Pierce the squash a few times with a sharp paring knife to let steam escape. Bake in a preheated 375-degree oven for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
• 2. Cut squash in half lengthwise. Use fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
• 3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need more salt. The spaghetti squash should have a slight crunch (not mushy). But if you like it softer, cover the pan and cook 2 more minutes.

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.

Steps:

• Preheat oven to 400 degrees. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.
• When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.
• In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.