SWEET & EASY SPAGHETTI SQUASH
Make and share this Sweet & Easy Spaghetti Squash recipe from Food.com.
Provided by MeShell
Categories Dessert
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Cut spaghetti squash length wise. Scoop out seeds and discard.
- Place in 2-quart dish add 1/4 cup water to bottom of dish. Cover with plastic wrap.
- Cook in microwave on high for 6-10 minutes.
- Remove from microwave and use fork to comb squash out of shell into serving bowls.
- Top with margarine and brown sugar.
- Enjoy!
Nutrition Facts : Calories 116.9, Fat 0.9, SaturatedFat 0.6, Sodium 180.1, Carbohydrate 28.1, Sugar 26.6
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
SWEET AND TASTY SPAGHETTI SQUASH
I love spaghetti squash. It can be so versatile- try this recipe and tell me you love it! This sweet and savory and full of cinnamon, brown sugar and cheese and butter, and honey and Italian seasoning- again what's not to like!!! It's quick and easy in the microwave too! 10 minutes in the microwave or 50 minutes in the oven- you choose.
Provided by Pat Duran @kitchenChatter
Categories Vegetables
Number Of Ingredients 9
Steps:
- For Oven or microwave prepare squash by: Cutting the squash in half lengthwise and remove seeds.
- For Oven: Preheat oven to 450^. In one squash half, combine brown sugar, 3 Tablespoons butter, cinnamon, salt and pepper. In the other half, combine 2 Tablespoons cheese, 3 Tablespoons butter and salt and pepper.
- Place both halves in a 9x13-inch baking dish and add the broth to the pan. Cover with foil and bake until tender about 50 minutes. Scrape into strands(still in the shell) Drizzle with honey and Italian seasoning and remaining cheese.
- For microwave: Cut and seed as above.Combine ingredients same as above for inside the squash in each half. Place in microwave safe dish add the broth and cover with plastic wrap and press to seal it to the dish(so it will steam). Microwave on high for about 10-12 minutes. Remove plastic wrap carefully as the steam will burn you. Scrap as above with remaining directions the same as above. This is the only difference- Place in microwave safe dish, seal with plastic wrap, Microwave for 10 to 12 minutes or until it test tender. Remove from microwave and follow above directions for scraping and seasoning and honey.
SPAGHETTI SQUASH WITH APPLES, BACON, AND WALNUTS
I've always loved spaghetti squash as an alternative to pasta and enjoy it in the classic marinara style, but I wanted a new recipe so my family and I could enjoy it more often. The savory, salty and sour flavors combine perfectly with a hint of sweet spice. While the squash is baking, prep the rest: It will take only minutes to finish after you shred the squash. -Jeff Tori, Johnstown, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Sprinkle with 1/2 teaspoon cumin. Place squash in a 15x10x1-in. baking pan, cut sides down. Bake until easily pierced with a fork, 35-45 minutes., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add green onions, 2 tablespoons butter, garlic and pepper flakes; cook and stir over medium heat until tender, 2-3 minutes. Stir in apples, cider, syrup, salt, pepper and remaining cumin. Bring to a boil; cook until slightly thickened, 4-6 minutes., When squash is cool enough to handle, use a fork to separate strands. Add squash to skillet; cook until liquid is absorbed, 2-3 minutes. Stir in bacon, walnuts and parsley.
Nutrition Facts : Calories 314 calories, Fat 16g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 482mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 7g fiber), Protein 8g protein.
SPAGHETTI SQUASH WITH SWEET PEPPERS
"For a dish with harvesttime appeal, you can't go wrong with this veggie medley I created," assures Julie Varilek of Box Elder, South Dakota. "Served with breadsticks, it makes a satisfying main dish or a hearty side. I grow so much spaghetti squash, I often prepare this through February."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 110 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 372mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
QUICK AND SPICY SPAGHETTI SQUASH
This one is good, try it!
Provided by Scott Davis
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
- Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 13.5 g, Fat 8.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 70.4 mg, Sugar 0.2 g
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