No Fuss Baked Spaghetti Squash Recipes
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
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.
NO PASTA "PASTA" BAKE WITH SPAGHETTI SQUASH FOR TWO
Having been recently diagnosed with insulin resistance, I often have difficulty finding low-carbohydrate meals I like. I heard a lot about spaghetti squash as a replacement for spaghetti and thought I would give it a try. This dish is excellent served with a fresh salad and a glass of red wine.
Provided by Rachel Rodrigue
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Fill a small baking dish with 1/2 to 3/4 of an inch of water.
- Cut the spaghetti squash in half and place flat side down in the water. Cover with foil and bake for 40 minutes.
- In a small bowl, combine ricotta, Parmesan, parsley, Italian seasoning and salt and pepper. Use a garlic press to crush the garlic clove and add it to the mixture.
- When the squash is finished cooking, allow it to cool long enough to be handled. Use a fork or spoon to scrape the flesh of the cooked squash. Use long strokes lengthwise and the squash will come out looking much like spaghetti.
- Empty the water out of the baking dish and spray it with fat free cooking spray. Return the squash flesh to the baking dish.
- Combine the ricotta mixture with the squash and spread evenly in the baking dish.
- Spread the spaghetti sauce over the squash and ricotta mixture and spread the mozzarella cheese evenly over the top. Sprinkle more parsley flakes over the top to add color.
- Bake uncovered in the 350 oven for 30 minutes or until the mozzarella begins to bubble and turn brown.
- Allow the dish to cool for 5-10 minutes before eating.
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- 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.
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- To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.
- Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
- Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally!
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