Spaghetti With Squash Recipes

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SPAGHETTI SQUASH WITH PARMESAN CHEESE

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 4



Spaghetti Squash with Parmesan Cheese image

Steps:

  • Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.

1 medium spaghetti squash
1/2 cup grated Parmesan cheese
1/2 stick butter
Salt and pepper

BAKED SPAGHETTI SQUASH

Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.

Provided by Ali Slagle

Categories     dinner, for two, vegetables, main course, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8



Baked Spaghetti Squash image

Steps:

  • Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
  • Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
  • Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 cup freshly grated Parmesan
1/2 cup panko
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into 1/2-inch cubes (optional)

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



Easy Spaghetti Squash Spaghetti image

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

1 spaghetti squash, halved and seeded
1 tablespoon extra-virgin olive oil
salt and freshly ground black pepper to taste
1 tablespoon freshly grated Parmesan cheese, or to taste

SPAGHETTI WITH SQUASH

A sensational side dish for six featuring two kinds of spaghetti-pasta and squash!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 7



Spaghetti with Squash image

Steps:

  • Prick squash with fork; place on microwavable paper towel in microwave oven. Microwave on High 8 minutes; turn squash over. Microwave 8 to 11 minutes longer or until tender. Let stand 10 minutes.
  • Meanwhile, cook and drain spaghetti as directed on package; return spaghetti to saucepan.
  • Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. From other half, remove spaghetti-like strands with 2 forks; reserve shell. Add squash and remaining ingredients to spaghetti in saucepan; toss. Return spaghetti mixture to squash shell to serve.

Nutrition Facts : Calories 170, Carbohydrate 28 g, Cholesterol 10 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 7 g, TransFat 0 g

1 medium spaghetti squash (about 3 lb)
4 oz uncooked spaghetti, broken in half
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt

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