Spaghetti Squash Italiano 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 oven to 350 degrees F (175 degrees C).
• Pour water in baking dish and place halved squash cut-sides down in the dish.
• Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
• Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
• Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.

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:

• Pierce squash several times with tip of sharp knife or fork to allow steam to escape. Place squash in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or just until squash is softened, turning every 5 min. Set aside.
• Heat oven to 475ºF. Crumble sausage into large nonstick skillet; cook on medium-high heat 2 min. or until evenly browned, stirring frequently. Stir in onions; cook and stir 5 min. Add peppers and garlic; cook 5 min., stirring occasionally.
• Cut squash in half; remove and discard seeds. Scoop out squash strands. Add to sausage mixture; mix lightly. Stir in pasta sauce. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
• Bake 20 to 25 min. or until heated through. Meanwhile, combine cheese and parsley.
• Sprinkle cheese mixture over squash. Bake, uncovered, 5 min. or until cheese is melted.

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.

Steps:

• Halve squash lengthwise and remove the seeds.
• Prick skin all over.
• Place halves, cut side down, in a 3-quart rectangular baking dish.
• Cover and bake at 350 degrees for 60 to 70 minutes or till tender.
• Using a fork, separate the squash pulp into strands, leaving strands in shell.
• Sprinkle 1/4 of the mozzarella cheese in each shell; toss lightly.
• Press mixture up the sides of the shell.
• Meanwhile, in a bowl combine tomatoes, green onions, nuts, basil or parsley, oil, and garlic.
• Spoon 1/4 of the tomato mixture into each shell.
• Sprinkle with Parmesan cheese.
• Return to baking dish.
• Return to oven and bake, uncovered, about 20 minutes or till filling is heated through.

Steps:

• Preheat the oven to 375 degrees. Cut the squash in half lengthwise and place halves, flesh side down, in a baking dish with enough hot water to come 1/4-inch up the sides of the squash.
• (The water prevents burning and helps steam the squash so it cooks more evenly.) Cover with aluminum foil and bake until the squash is soft when poked with a knife, 1 to 1 1/2 hours. Discard the seeds.
• Scrape along the pulp with a fork and pull out and reserve shreds. Rub the bottom of a.
• medium (8-cup or slightly larger) gratin or baking dish with butter.
• Toss the "spaghetti" with the chopped sage, garlic, 2 cups of the cheese, cream, salt and pepper.
• Spread mixture in gratin dish (the squash layer should be about 1 inch thick). Sprinkle the remaining cheese over "spaghetti." Arrange the 3 remaining sage leaves on top of the gratin. Bake for about 45 minutes.
• Sprinkle freshly ground black pepper over gratin and serve.
• Note: The squash can be baked a day ahead, following the above directions. If the top of the gratin doesn't turn golden brown, place it under the broiler for about 1 minute.