Spaghetti Squash With Garlic Recipes

Steps:

• Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.

Steps:

• Preheat oven to 375°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a 13x9-in. baking pan, cut side down; add 1/2 in. of hot water. Bake, uncovered, 40 minutes. Drain water from pan; turn squash cut side up. Bake until squash is tender, 5-10 minutes longer., Meanwhile, in a large skillet, cook beef and mushrooms over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Add half of the garlic; cook and stir 1 minute. Stir in tomatoes, pasta sauce and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes., When squash is cool enough to handle, use a fork to separate strands. In a large skillet, heat oil over medium heat. Add remaining garlic; cook and stir 1 minute. Stir in squash, salt and remaining pepper; heat through. Serve with meat sauce and, if desired, cheese.

Steps:

• Preheat oven to 400 degrees. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.
• When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.
• In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
• Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
• Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
• Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
• Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
• Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.

Steps:

• Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash, and place in a bowl. Run a fork through the flesh to separate the spaghettilike strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish.
• Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp - that is, after about a minute - stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated Parmesan and serve.