Skillet Spaghetti Squash Recipes

Steps:

• Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly., Meanwhile, in a large skillet, heat oil over medium-high heat; saute sausage, yellow pepper, onion and mushrooms until onion is tender, about 5 minutes., Separate strands of squash with a fork; add to skillet. Stir in tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. If desired, top with green onions.

Steps:

• Pierce squash in several place with fork. Microwave on HIGH 15 min. or until tender; cool slightly.
• Heat oven to 400°F. Halve squash; remove and discard seeds. Scrape squash into strands with fork; set aside.
• Heat oil in large ovenproof skillet over medium heat. Add onions; cook, stirring frequently, 5 min. or until crisp-tender. Add squash, pasta sauce, beans, crushed red pepper and 1 cup cheese; mix lightly. Bring to boil, stirring frequently.
• Use bottom of 1/3-cup measuring cup to make 6 wells in squash mixture. Slip 1 cracked egg into each well; top with remaining cheese.
• Bake 18 to 20 min. or until egg whites are firm and yolks are cooked to desired doneness.

Steps:

• Using a fork remove all the stringy pulp from the roasted spaghetti squash and place in a bowl.
• Heat olive oil in a large skillet over medium-high heat; add in onion and saute for about 5 minutes or until tender.
• Add in garlic and cook stirring for 1 minute.
• Add in the squash pulp, seasoned salt and cook for about 5 minutes stirring, tossing with a spoon while cooking.
• Season with fresh ground black pepper to taste.
• Sprinkle with Parmesan cheese.