Best Spaghetti Squash Ever Recipes

PROPERLY PREPARED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350-375.
• Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon.
• Place halves onto an oven safe cooking dish face up.
• Clean head of garlic and thinly slice garlic, (the larger pieces of garlic brown nicely, and offer a wonderful layer of complexity to the dish).
• Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).
• Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
• Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin.
• Use a fork to scoop and separate squash strands, add any other ingredients you like at this point.
• Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
• WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish.
• If you ever had it served this way you know what I mean.
• You can also take any leftovers and add a little bit of flour, and make into patties and fry.

BEST SPAGHETTI SQUASH EVER!

Steps:

• 1. Preheat your oven to 365'F
• 2. Line a large metal baking tray with heavy aluminum foil.
• 3. Cut your spaghetti squash in half and scoop out the seeds.
• 4. Put a tablespoon of olive oil in each half of the spaghetti squash and with a pastry brush, brush the squash pieces with the oil until covered.
• 5. Press one clove of garlic into each cavity of the squash and add salt and pepper to each half. Place each piece on the foil lined tray.
• 6. Bake for 35-40 minutes. Test with a fork to make sure the threads of the squash come out easily.
• 7. Let it sit for about 20 minutes in a cool place and then remove the squash strands with a fork from the shell.
• 8. Store in the fridge if you're not going to eat it right away, otherwise serve it with your favourite pasta sauce.
• 9. Enjoy

BEST SPAGHETTI SAUCE RECIPE EVER!

Steps:

• Sauté meat, onions, and garlic in a large sauce pan over medium heat until meat is browned.
• Add all other ingredients to the sauce pan. Mix Together.
• Bring the sauce to a bubble and let simmer for a couple hours, stir periodically.

SPAGHETTI SQUASH WITH TOMATOES AND PARMESAN

Steps:

• Line a baking pan with foil and oil lightly with olive oil. Heat the oven to 375 F.
• Cut the spaghetti squash in half lengthwise and scoop out the seeds and any soft fibers.
• Arrange the squash, cut side down, on the foil-lined pan.
• Cover the pan tightly with foil and bake for 1 hour.
• After an hour, turn the squash over, cover once again with foil and bake for about 20 minutes longer, or until very tender.
• Scoop the squash out of its peel and toss in a large bowl with the butter, diced tomato, basil, garlic, Parmesan cheese, pepper, and salt.