Italian Style Spaghetti Squash Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
• Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
• Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
• Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
• Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Prick squash skin all over. Rub cut sides of the halved garlic over the flesh. Lightly brush each squash half with some olive oil. Place cut side-down in a 3-quart baking dish.
• Bake in the preheated oven until tender, 45 to 60 minutes. Let cool until easily handled. Separate the squash flesh into strands using a fork. Leave strands in the shells.
• Divide mozzarella cheese between the shells. Toss lightly. Press mixture up the sides of the shells.
• Combine remaining olive oil, tomatoes, pine nuts, green onions, basil, and minced garlic in a bowl. Divide tomato mixture between the shells. Sprinkle Parmesan cheese on top. Return squash halves to the baking dish.
• Continue baking until filling is heated through, about 20 minutes.

Steps:

• Cut the squash in half lengthwise and remove seeds.
• Place cut sides down in a glass baking dish.
• Add 1/4 cup water and cover with plastic wrap.
• Microwave on high for 8-10 minutes until tender; cool.
• In a large skillet, heat 1 tablespoons of oil.
• Add the onion and cook until translucent.
• Add the zucchini and cook for 4-5 minutes until the zucchini begins to brown.
• Add the tomatoes, salt and pepper.
• Reduce the heat; simmer gently for 10 minutes.
• Using a fork, scrape the squash strands into a bowl.
• Toss with the remaining oil.
• For presentation you can do two things.
• Just toss the squash with the cooked vegetables and sprinkle with cheese or as recommended in the book: Mound the squash in the center of 4 pasta bowls.
• Spoon the vegetable mixture around the squash.
• Drizzle with more oil if desired, and garnish with parmesan cheese.
• Add the lemon slices.