Baked Spaghetti Squash Food

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BAKED SPAGHETTI SQUASH



Baked Spaghetti Squash image

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

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)

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.

BAKED SPAGHETTI SQUASH



Baked Spaghetti Squash image

Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.

Provided by barbara

Categories     Side Dish     Vegetables     Squash

Time 50m

Yield 4

Number Of Ingredients 2

1 tablespoon olive oil
1 spaghetti squash, halved and seeded

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
  • Place spaghetti squash, cut-side down, on the baking sheet.
  • Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
  • Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 12.1 g, Fat 4.4 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 29.8 mg

SPAGHETTI SQUASH BAKE



Spaghetti Squash Bake image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Number Of Ingredients 4

1 spaghetti squash
4 ounces Mozzarella
1 jar spaghetti sauce
2 teaspoons dry basil

Steps:

  • Preheat oven to 350 degrees. Slice squash in half and place fleshside down in a baking dish.
  • Add 1/4-inch of water. Bake for 40 minutes, or until tender and remove. Rake squash with a fork, creating "spaghetti" strands. Spoon on sauce, mozzarella, and basil. Place back in oven and bake until cheese begins to bubble. Serve warm

MY BAKED SPAGHETTI SQUASH CAKES



My Baked SPAGHETTI SQUASH Cakes image

Spaghetti squash is so good for you and so yummy! Most of us have made the typical baked spaghetti squash with marinara as a substitute for pasta but I bet most of you haven't made it this way. I have a new twist on spaghetti squash that's so good and a healthy alternative. My spaghetti squash cakes are baked, not fried and they are easily gluten free (see below).

Provided by Casey.Company

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 large spaghetti squash
2 medium shallots (about 1/2 cup) or 1 medium onion, minced (about 1/2 cup)
1 teaspoon minced garlic
1 egg
1/3 cup flour (you can use gluten free)
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon chili powder (for italian version swap chili w italian seasoning)
1/4 teaspoon black pepper
1/8 nutmeg (for italian version swap nutmeg w 3 tbsp grated parm cheese)

Steps:

  • follow Spaghetti Squash 101 from above: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep). Place the whole squash in the microwave for about 5-6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created.
  • place your cut squash (halves or quarters) face down in a glass dish with 4 tbsp of water and microwave for about 10 minutes. Let squash cool.
  • preheat oven to 400 degrees and line a cookie sheet with foil. Spray foil well with cooking spray.
  • use a fork to scrape out the squash into long strands and place squash into a clean tea towel (or cheesecloth) and wring out as much liquid as possible. Place wrung out squash in a large bowl.
  • chop your shallots or onions and place into a bowl with garlic and squash. Add 1 egg and combine. Add the flour, salt, pepper, baking powder, chili powder, and nutmeg. Stir very well.
  • using a 1/4 cup measure, pack it almost to the top and press the mixture into the cup to make compact. Turn cup over and tap out onto the palm of your hand. Place cake on foil lined, oiled baking sheet. Use the back of the measuring cup to press the cake down just a bit (it should be just under an inch thick). Repeat with the rest of the mix until you have 8-10 cakes. Spray the top of your cakes.
  • place baking sheet in the center of the oven and bake for 20 minutes. Take cakes out of oven, flip them over, and place back in the oven for 7-10 minutes. Remove from oven and let the cakes cool for about 5 minutes.
  • top with avocado sauce, salsa, or plain sour cream - for italian version top with marinara sauce or even a little drizzle of pesto).

Nutrition Facts : Calories 95.1, Fat 1.9, SaturatedFat 0.5, Cholesterol 46.5, Sodium 232.4, Carbohydrate 16.9, Fiber 0.5, Sugar 0.1, Protein 3.6

BAKED SPAGHETTI SQUASH



Baked Spaghetti Squash image

This is so good. My whole family loves it, including my picky 10 year old daughter. I got this recipe from Better Homes & Gardens magazine.

Provided by Becca Bricker

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

1 medium spaghetti squash (2 1/4 lb)
12 ounces Italian sausage
1 1/2 cups mushrooms, sliced
1 green peppers or 1 red pepper, chopped
1/3 cup onion, finely chopped
3 garlic cloves, minced
1 (4 1/4 ounce) can chopped black olives, drained
1/2 teaspoon italian seasoning
1 1/2 cups spaghetti sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup fresh parsley, chopped

Steps:

  • Halve squash crosswise; remove seeds. Place cut sides down in 2-quart baking dish. Add 1/4 C water. Cover with plastic wrap. Microwave on high 13-15 minutes or until squash is tender when pierced with fork; rearrange once for even baking.
  • In a large skillet cook sausage, mushrooms, bell pepper, onion, and garlic over medium heat until sausage is no longer pink; stir to break up sausage. Drain off fat.
  • Preheat oven to 350 degrees.
  • Scrape pulp from squash. Wipe out baking dish; coat with non-stick cooking spray. Spread half of the squash in dish. Add half the sausage mixture and half the olives. Sprinkle with seasoning and 1/8 teaspoon black pepper. Top with half of the spaghetti sauce and cheese. Top with remaining squash, sausage, olives, and spaghetti sauce. Bake for 30 minutes. Sprinkle with remaining cheese. Bake 5 minutes more. Let stand 10 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 360.2, Fat 25.2, SaturatedFat 9.8, Cholesterol 55.1, Sodium 1150.8, Carbohydrate 15.2, Fiber 2.3, Sugar 4.8, Protein 19.1

BAKED SPAGHETTI SQUASH



Baked Spaghetti Squash image

This recipe is fun and delicious. Not to mention so easy! My mother is the one who taught me how to make it. Try it I promise you will like it if you like squash. We love this just plain However, it is great if you add a nice spaghetti sauce over it. I make a little sauce and load it with veggies and sausage and meatballs and place that on top of the squash.There are many ways you can serve it.

Provided by Peace

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 4

1 spaghetti squash
2 tablespoons butter
1 dash garlic
1 dash salt and pepper

Steps:

  • Wash the outside of the squash.
  • Cut in half length wise.
  • Scoop out all the seeds.
  • spread 1 Tablespoon of butter inside each half.
  • sprinkle with salt,pepper and garlic.
  • Place in dish cover tightly with foil.
  • Bake for 1 hour at 325 degrees.
  • Uncover and use a fork to pull the squash apart starting at one edge turning it into what looks like spaghetti noodles.
  • Continue to do this method all the way around the inside of the squash until you have reached the shell.
  • Fluff shreds with fork when finished.
  • You can eat it plain or pour spaghetti sauce over the top.
  • You can also just place more veggies over the top.

Nutrition Facts : Calories 49.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.9, Carbohydrate 3.5, Protein 0.4

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