STUFFED SPAGHETTI SQUASH
Make and share this Stuffed Spaghetti Squash recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toss together all ingredients except cheese and stuff into squash halves.
- Feel free to omit or add any veg that you want.
- Wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour.
- Remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes.
- Serve with a salad and garlic bread.
Nutrition Facts : Calories 503.4, Fat 36, SaturatedFat 8.4, Cholesterol 22, Sodium 429.8, Carbohydrate 36, Fiber 9.1, Sugar 12.9, Protein 15.5
STUFFED SPAGHETTI SQUASH
A really good recipe, low cal, lots of veggies. And kids love it. I'll put a few variations in it as well. Everything is approximate, so hope you can cook this way!!
Provided by momjan
Categories One Dish Meal
Time 1h15m
Yield 2 boats, 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 432.3, Fat 27.9, SaturatedFat 12.8, Cholesterol 106.8, Sodium 682.2, Carbohydrate 16, Fiber 3.3, Sugar 8.7, Protein 30.1
STUFFED SPAGHETTI SQUASH
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Number Of Ingredients 8
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.
SAUSAGE AND WHITE BEAN-STUFFED SPAGHETTI SQUASH
All the flavors of hearty sausage and white bean soup are packed into a tender roasted spaghetti squash. A fork is all it takes to separate the pale orange strands of the gourd into vegetable noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash.
- Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
- Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.
STUFFED SPAGHETTI SQUASH
We often make stuffed spaghetti squash if we want a light vegetarian dinner for me and my husband.
Provided by nch
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 55m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 662.3 calories, Carbohydrate 43.2 g, Cholesterol 87.3 mg, Fat 49.5 g, Fiber 3.8 g, Protein 17.2 g, SaturatedFat 24.2 g, Sodium 613.4 mg, Sugar 8.5 g
STUFFED SPAGHETTI SQUASH
My spouse makes this one, I love it. And the only Weight Watcher's points are the margarine and mozza if you choose to use it! You can use oil instead of margarine and soy cheese to make it vegan. You can substitute the stuffing veggies for ones you like best, zuccini is good too! We use a lemon-pepper seasoning mix, but use whatever you like best
Provided by RayneDragon
Categories Vegetable
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350
- Cut squash in half lengthwise and scoop out and discard the seeds.
- Place the squash inside-up on a baking pan and pour the water into the pan.
- Rub the margarine and seasoning into the squash halves.
- Mix the jicama, carrots, green onion, and tomatoes and fill the halves evenly.
- Cook until tender, about 30 minutes.
- Once tender, place on top rack and grill for 5 minutes.
- Remove from oven and put shredded mozzarella on top.
- Cut each half, scoop out the goodies and enjoy!
Nutrition Facts : Calories 84.2, Fat 7.3, SaturatedFat 1.9, Cholesterol 5.5, Sodium 152.3, Carbohydrate 3.2, Fiber 1, Sugar 1.3, Protein 2
CHORIZO-STUFFED SPAGHETTI SQUASH
Baked spaghetti squash is topped with fire-roasted tomatoes, corn, black beans and a heart-healthy version of chorizo made with lean ground turkey instead of pork.
Provided by France C
Categories Trusted Brands: Recipes and Tips Hunt's
Time 2h
Yield 4
Number Of Ingredients 26
Steps:
- Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
- Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
- Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
- Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
- Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
- Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
- Fluff spaghetti squash strands with a fork, keeping them in the shells.
- Increase oven temperature to 400 degrees F (200 degrees C).
- Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.
Nutrition Facts : Calories 545.8 calories, Carbohydrate 62.5 g, Cholesterol 100 mg, Fat 16.2 g, Fiber 7.1 g, Protein 42.6 g, SaturatedFat 6.6 g, Sodium 1600.3 mg, Sugar 2.2 g
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