How To Cook Spaghetti Squash Recipes
SPAGHETTI SQUASH
A simple stove-top alternative to microwaving spaghetti squash, this basic recipe yields moist and tender results.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Number Of Ingredients 7
Steps:
- Bring a large stockpot of water to a boil. Add squash, and weigh down with a heatproof plate or bowl (to keep squash submerged). Return to a boil. Reduce to a simmer, and cook, covered, until tender when pierced with the tip of a knife, 30 to 45 minutes. Use tongs and a clean kitchen towel to remove from boiling water. Let stand until cool enough to handle. Halve lengthwise, scoop out seeds, then remove squash in strands using a fork to pull or scrape out.
- Mound squash on a serving platter. Drizzle with oil, and dot with butter. Season with salt and pepper, sprinkle with herbs and Parmesan, and top with a dollop of ricotta cheese. Serve immediately.
Nutrition Facts : Calories 91 g, Fat 5 g, Fiber 2 g, Protein 1 g
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
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