Baked Spaghetti Squash With Herb Butter Sauce Recipes

ROASTED SPAGHETTI SQUASH WITH PARMESAN AND HERBS

Serve this versatile side dish alongside baked pork chops or chicken.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 15m

Number Of Ingredients 9

Roasted Spaghetti Squash with Parmesan and Herbs image

Steps:

In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.

Nutrition Facts : Calories 108 g, Fat 6 g, Fiber 3 g, Protein 2 g, SaturatedFat 3 g

Ingredients

2 1/2 tablespoons unsalted butter
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
3/4 teaspoon chopped fresh rosemary leaves
6 cups Simple Roasted Spaghetti Squash
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan
Kosher salt and freshly ground pepper

BAKED SPAGHETTI SQUASH WITH HERB-BUTTER SAUCE

From an issue of Family Circle. What issue and what year I don't know. I replaced the thyme with parsley as I am increasingly disliking thyme as thyme goes by.

Provided by COOKGIRl

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Baked Spaghetti Squash With Herb-Butter Sauce image

Steps:

Squash: Preheat oven to 350 degrees.
Starting at the stem, cut squash in half lengthwise. Remove seeds.
Place the squash halves cut side down in a roasting pan. Add the water. Cover with foil.
Bake squash for about 1 hour or until fork tender. Remove from oven and keep covered.
In a pan or microwave safe glass bowl, combine the butter and broth. Heat until hot and butter is melted.
Stir in the parsley and oregano.
Use a fork to shred the spaghetti squash into strands. Transfer squash to a serving bowl. Add the herb-butter sauce. Season with salt and pepper to taste.

Ingredients

1 spaghetti squash (2 1/2-3 pounds or two smaller squash)
1/2 cup water
3 tablespoons butter, melted
1/4 cup vegetable broth (be sure to use a broth that is low in sodium!) or 1/4 cup chicken broth (be sure to use a broth that is low in sodium!)
1 tablespoon fresh parsley, minced
1 teaspoon fresh oregano, minced
salt, to taste
cracked black pepper, to taste

BAKED SPAGHETTI SQUASH

Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.

Provided by Ali Slagle

Categories dinner, for two, vegetables, main course, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

Baked Spaghetti Squash image

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.

Ingredients

1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 cup freshly grated Parmesan
1/2 cup panko
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into 1/2-inch cubes (optional)

BAKED SPAGHETTI SQUASH

Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.

Provided by barbara

Categories Side Dish Vegetables Squash

Time 50m

Yield 4

Number Of Ingredients 2

Baked Spaghetti Squash image

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.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 12.1 g, Fat 4.4 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 29.8 mg

Ingredients

1 tablespoon olive oil
1 spaghetti squash, halved and seeded

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Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
Cut squash in half, lengthwise. Use a 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, place squash halves cut side down, and bake for an additional 10 minutes.
To serve 4 people, you'll use about 4 cups of the spaghetti squash strands. 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 additional salt. The spaghetti squash should have a slight crunch - but if you like it softer, cover the pan and cook 2 more minutes.

Baked Spaghetti Squash With Herb Butter Sauce Recipes

ROASTED SPAGHETTI SQUASH WITH PARMESAN AND HERBS

Serve this versatile side dish alongside baked pork chops or chicken.

BAKED SPAGHETTI SQUASH WITH HERB-BUTTER SAUCE

From an issue of Family Circle. What issue and what year I don't know. I replaced the thyme with parsley as I am increasingly disliking thyme as thyme goes by.

BAKED SPAGHETTI SQUASH

BAKED SPAGHETTI SQUASH

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