My Baked Spaghetti Squash Cakes Recipes
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
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
SPAGHETTI SQUASH BAKE
Steps:
- Preheat oven to 350 degrees. Slice squash in half and place fleshside down in a baking dish.
- Add 1/4-inch of water. Bake for 40 minutes, or until tender and remove. Rake squash with a fork, creating "spaghetti" strands. Spoon on sauce, mozzarella, and basil. Place back in oven and bake until cheese begins to bubble. Serve warm
SPAGHETTI SQUASH CAKE WITH ORANGE-CREAM CHEESE GLAZE
A friend from TX sent this to me. We were discussing spaghetti squash and spaghetti pie when she thought of this recipe she had.
Provided by Nana Lee
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- CAKE:.
- Preheat oven to 350ºF.
- Coat a round cake pan with cooking spray; line bottom of pan with wax paper.
- Coat wax paper with cooking spray; set pan aside.
- Beat sugars, butter, ginger, & cinnamon until well-blended.
- Stir in milk, vanilla, & egg; beat until well-blended.
- Combine flour, baking powder, & salt in bowl; stir with whisk.
- Stir in sugar mixture & squash.
- Spoon into cake pan, spread evenly.
- Bake 35 minutes or until wooden pick inserted in center comes out clean.
- Cool 5 minutes.
- Remove from pan; carefully peel off wax paper.
- Spoon Orange-Cream Cheese Glaze over top.
- Sprinkle with pecans.
- GLAZE:.
- Beat cream cheese & orange rind until well-blended.
- Add sugar & milk; beat until well blended.
Nutrition Facts : Calories 281.2, Fat 8, SaturatedFat 4.7, Cholesterol 45.9, Sodium 150.7, Carbohydrate 49.7, Fiber 0.6, Sugar 33.2, Protein 3.4
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
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.
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- Coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set pan aside.
- Beat sugars, margarine, ginger, and cinnamon at medium speed of a mixer until well-blended. Stir in milk, vanilla, and egg; beat at low speed of mixer until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; stir with a whisk. Stir in sugar mixture and squash. Spoon into prepared cake pan, spreading evenly.
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