EASY SPAGHETTI SQUASH SPAGHETTI
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
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
CHEESY SPAGHETTI SQUASH BOWL
I always think of spaghetti squash as a winter dish, but it is great year-round. This microwaveable side dish is a terrific time saver and a fantastic veggie that is just cheesy-good. Great served as a side with lemon grilled chicken or served atop some garlic pasta noodles with a choice glass of wine. Your choices are unlimited, so start creating and bon appetite!
Provided by Sahara B
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Pierce squash several times with a fork and place on a microwave-safe plate.
- Microwave on High for 5 minutes. Turn and continue cooking until soft, about 5 minutes more. Let stand for 5 minutes.
- Cut squash in half lengthwise and remove and discard seeds. Using a fork, scrape insides of squash to form strands and place in a large bowl; reserve skins.
- Add tomatoes, mozzarella cheese, cilantro, and 2 1/2 tablespoons Parmesan cheese to squash; mix to combine. Season with salt and pepper. Spoon mixture into spaghetti squash shells and microwave on HIGH until heated through, about 2 minutes .
- Top with hot sauce and remaining Parmesan cheese.
Nutrition Facts : Calories 88.7 calories, Carbohydrate 13.3 g, Cholesterol 7 mg, Fat 3 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 171.2 mg, Sugar 0.9 g
EASY CHEESY SPAGHETTI SQUASH
Use up all your garden produce this summer and make Easy Cheesy Spaghetti Squash. Add in your favorite herbs from the garden for extra flavor. This cheesy spaghetti squash dish is sure to become a dinnertime staple for your family.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Place squash halves, cut sides down, in shallow baking dish. Add water. Bake 35 to 40 min. or until squash is tender; cool slightly.
- Meanwhile, whisk mayo, flour and garlic powder in medium microwaveable bowl until blended. Gradually stir in milk. Microwave on HIGH 2 min. or until sauce is thickened, stirring after each minute. Stir in cheese. Microwave 1 min.; stir until cheese is completely melted and sauce is well blended.
- Use folk to pull squash flesh into spaghetti-like strands; spoon into strainer. Drain well. Place in 4 serving bowls.
- Top with cheese sauce and bacon; sprinkle with pepper.
Nutrition Facts : Calories 360, Fat 29 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 50 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
EASY CHEESY SPAGHETTI SQUASH
My husband HATED squash. The he had a heart attack and had to increase his consumption of vegetables. He had his attack last August just when the garden was beginning to give up all it's wonderful bounty. Yup, I grew spaghetti squash. Yup, I fed it to him. Guess what? Now I'M getting sick of squash! He asks for it all the time. Any squash, cooked any way. But this is hands down his favourite one!
Provided by C and Ds Mommy
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut squash in half lengthwise.
- Remove and discard seeds (or keep them to plant for next year).
- Steam squash, cut side up for 10-15 minutes, or until softened.
- Pre heat oven to 400 degrees F.
- Remove squash from steamer and place on a baking sheet.
- With a fork, scrape the insides of the squash to form the spaghetti strands. (This will be very easy if your squash is cooked enough).
- Top each squash half with the remaining ingredients ending with the mozzarella (or whatever type you used) cheese on top to melt.
- Bake for 10-15 minutes or until cheese is all melted.
- Remove from oven and give it another quick stir to mix the cheese into the rest of the filling.
- *There is no need to remove the insides for serving. We just eat the squash right out of the shell!
Nutrition Facts : Calories 169.5, Fat 7.4, SaturatedFat 3.9, Cholesterol 22.1, Sodium 983.9, Carbohydrate 19.8, Fiber 2.4, Sugar 4.3, Protein 9.5
CHEESY SPAGHETTI SQUASH
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
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
CHEESY BACON SPAGHETTI SQUASH
This quick casserole is called "cheesy" for a reason. Stir in any kind you've got. -Jean Williams, Stillwater, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings., In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat; stir in cheese. Top with bacon.
Nutrition Facts : Calories 381 calories, Fat 26g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 627mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 10g protein.
CHEESY SPAGHETTI SQUASH
Try our delicious Cheesy Spaghetti Squash. Ripe tomatoes, mozzarella and Parmesan come together for a delectably smart way to enjoy fresh spgahetti squash.
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings, about 1/2 cup each
Number Of Ingredients 5
Steps:
- Pierce squash several times with fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min. or just until squash is softened, turning after 5 min. Let stand 5 min.
- Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash to form strands; place in large bowl. Add remaining ingredients; toss lightly with fork. Spoon into 1 squash shell; discard remaining shell.
- Microwave 2 min. or until heated through.
Nutrition Facts : Calories 50, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.5 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHEESY SPAGHETTI SQUASH
Not only did this recipe give me an additional way of fixing this veggie, it provided me with the most wonderful way of cooking it. There were minor adjustments made for personal taste. This recipe is from Kraft Food & Family magazine, fall 2003.
Provided by PaulaG
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pierce the spaghetti squash several times with a fork or sharp knife to allow steam to escape.
- Place in microwave and cook on high 5 minutes.
- Turn over and continue cooking for for another 5 minutes or just until soft.
- Remove squash from microwave and allow to stand for 5 minutes.
- Cut squash in half.
- Remove and discard seeds.
- Using a fork, scrape the insides of the squash to form strands; reserving one squash shell.
- Toss squash with remaining ingredients adding salt and pepper to taste.
- Scoop back into the reserved squash shell and serve.
Nutrition Facts : Calories 24.7, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.5, Sodium 36, Carbohydrate 3.9, Fiber 0.2, Sugar 0.1, Protein 1.1
CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH
Roasting garlic alongside the spaghetti squash makes double use of the oven time, and adds double the flavor. This spaghetti squash is great on its own, or as a side dish to any protein.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h5m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
- Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
- Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
- Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
- Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
- Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.
Nutrition Facts : Calories 456.8 calories, Carbohydrate 36.5 g, Cholesterol 26.8 mg, Fat 30.7 g, Fiber 0.9 g, Protein 14.9 g, SaturatedFat 8.1 g, Sodium 692.2 mg, Sugar 0.9 g
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