Spaghetti Squash Stuffed Bell Peppers Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
• Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
• Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
• Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.

Steps:

• Preheat oven to 375 degrees.
• Pan spray a shallow baking dish& set aside.
• Bring stock to a boil in a large skillet.
• Add zucchini, shiitakes, green onions, basil, thyme, garlic& pepper.
• Simmer until the vegetables are tender, no longer than 5 minutes.
• Remove from heat& mix in the squash, set aside.
• Slice off& reserve the tops of the peppers.
• Remove& discard the seeds.
• Place the peppers on the pan sprayed baking sheet.
• Spoon the filling into the peppers.
• Replace the tops, cover& bake for about 30 minutes.

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down in a microwave-safe dish or plate. Microwave, uncovered, on high for 10-12 minutes or until tender. Cool., In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; saute 4-5 minutes longer. Add the broth and salt; simmer, uncovered, for 3-4 minutes., When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter or individual plates; top with the pepper mixture. Sprinkle with Parmesan cheese.

Steps:

• Pierce the squash along one side in a straight line. Don't poke holes all over. You are using the skin as a casserole dish and it will leak if you poke it all over.
• Microwave the squash about 8-10 minutes, high heat. To softish stage so you can scrape the flesh out later.
• Remove from microwave. Using the pierce marks, cut the squash in half so you have two long 'boats.' Cool.
• Brown meat; add garlic, onion, s&p and peppers. Cook until tenderish. Add Italian spice mix and canned tomatoes. Simmer for a few minutes.
• If you are not using meat, sauté the veggies until tender, then continue adding spices and tomatoes.
• While it's simmering--spoon out the seedy portion of the squash and discard.
• Use a fork to scrape the spaghetti into strands. Put the strands into the sauce mix. Stir. Transfer back into boats, piling high! If you have too much, put the remainder into a greased dish.
• Place boats on an ovenproof pan with a lip so any juice will not drip onto oven.
• Sprinkle cheese of choice onto top. Bake, 350°F for about 45 minutes. Enjoy!
• You can of course use more or any veggies--add zucchini, mushrooms, etc. For a different flavor, add black olive slices, mix in 1/2 container of feta and sprinkle the remainder of feta on top. Or use parmesan on top.

Steps:

• Place both whole spaghetti squash in a large stockpot, and cover with 2 inches of water. Cover and bring the water to a boil. Reduce heat to a simmer, and cook the squash until it is slightly tender when you press it with your fingers, 20 to 30 minutes. Drain. Using a serrated knife, cut the squash in half crosswise. Stand the halves on end, with cut-sides up, and set aside to cool 15 minutes.
• Preheat the oven to 450 degrees. Remove seeds from squash halves; discard. Using a fork, scrape the flesh; it will separate into spaghetti-like strands. Transfer the strands to a mixing bowl, and transfer squash shells to a baking pan; set both aside.
• Chop 12 tomatoes into 1/2-inch pieces; add to squash. Slice remaining 4 tomatoes into 1/4-inch-thick rounds; set aside.
• Place the garlic, olive oil, basil leaves, salt, and pepper in the bowl of a food processor. Process until the basil has been very finely chopped, about 2 minutes.
• Transfer the basil mixture to the mixing bowl with the squash strands and the tomato pieces; toss with the vegetables to combine. Divide the mixture among the reserved squash shells, and top each shell with several tomato slices. Sprinkle 1 1/2 tablespoons of the Parmesan cheese over each shell.
• Transfer pan to the oven; bake the stuffed squash until the cheese is golden and a metal skewer inserted down into the stuffing comes out hot when held there for 15 seconds, about 30 minutes. Garnish with the basil sprigs. Serve hot.