SPAGHETTI SQUASH "PASTA" MEAL PREP 2 WAYS RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, salt, pepper, asparagus, cherry tomato, garlic, dried basil, boneless, skinless chicken breasts, pesto, marinara sauce, mozzarella cheese, fresh basil
Provided by Mercedes Sandoval
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Using a fork or sharp knife, carefully poke holes down one side of spaghetti squash.
- Microwave the spaghetti squash for 5 minutes to soften. Let cool to room temperature.
- Preheat oven to 400˚F (200˚C).
- Cut the spaghetti squash in half lengthwise and remove seeds using a spoon.
- Place spaghetti squash on a baking pan face up. Coat the inside of the squash with olive oil and season with salt and pepper. Flip the squash over so that the rims are face-down on the pan.
- Bake for 30-45 minutes, or until squash reaches desired tenderness.
- While the squash is in the oven, prepare a second baking sheet with asparagus, cherry tomatoes, olive oil, salt, pepper, garlic and basil. Combine until vegetables are evenly coated with seasoning.
- Bake for 10-12 minutes, or until vegetables have reached desired tenderness.
- Heat olive oil in a pan over medium heat. Add the chicken breasts and season with salt and pepper. Cook the chicken, stirring occasionally, until sides become browned and the center is no longer pink. Remove from heat and set aside.
- Once spaghetti squash has cooled down enough to handle, use a fork to shred apart the squash into noodles. Distribute evenly into four glass containers.
- Add 2 tablespoons of pesto to two of the containers.
- Add ¼ cup (65g) of marinara to the other two containers. Top with mozzarella.
- Distribute cooked vegetables and chicken evenly between all four containers.
- Seal containers with secure lids and store in the fridge for up to 4 days.
- When ready to serve, reheat and stir everything together to distribute sauce.
- Garnish with basil, and enjoy!
Nutrition Facts : Calories 451 calories, Carbohydrate 24 grams, Fat 20 grams, Fiber 7 grams, Protein 46 grams, Sugar 10 grams
EASY SPAGHETTI SQUASH SPAGHETTI
This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.
Provided by Tracy E
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
- Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
- Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Carbohydrate 24.3 g, Cholesterol 2.2 mg, Fat 9.5 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 175.2 mg
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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