Pestospaghettisquashwithmozzarella Recipes

BAKED SPAGHETTI SQUASH CAPRESE

Steps:

• Preheat oven to 400 degrees.
• Line 1 large rimmed baking sheet with foil.
• Place spaghetti squash halves on baking sheet cut side up.
• Drizzle squash halves with 2 tablespoons of olive oil then sprinkle halves evenly with 1 teaspoon of salt and pepper.
• Bake squash halves until tender, about 30 to 35 minutes.
• While the squash is baking: Add the balsamic vinegar to a small non-reactive saucepan on the stove top over medium-low heat. Allow the vinegar to come to a simmer, stirring periodically.
• Continue to cook the vinegar until it thickens and become syrupy (approximately 10 minutes).
• Remove from heat to allow it to cool. NOTE: it will continue to thicken as it cools.
• Add sliced tomatoes, marinated mozzarella balls, and fresh basil to a large bowl.
• Add remaining tablespoon of olive oil and sprinkle with ¼ teaspoon salt and pepper. Toss to combine.
• When spaghetti squash is tender, remove from oven and fill with each squash with caprese filling.
• Return to oven and bake until mozzarella is melted, about 10 minutes.
• Drizzle with balsamic glaze just before serving.

PESTO SPAGHETTI SQUASH SKILLET WITH HILLSHIRE FARM® SMOKED SAUSAGE

Steps:

• Preheat oven to 400 degrees F. With a fork, pierce squash halves several times. Rub the inside of the halves with 1 tablespoon olive oil. Sprinkle with salt and pepper.
• On a foil-lined, rimmed baking sheet, arrange squash, flesh side down. Bake 45 to 50 minutes or until very tender.
• Meanwhile, in a 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Cook and stir sausage, red pepper, and onion 6 to 8 minutes or until sausage is browned and pepper and onion are crisp-tender.
• Cool baked squash slightly. Shred insides with a fork. Add spaghetti squash to skillet and cook and stir until heated through, about 2 minutes.
• Just before serving, carefully stir in pesto and sprinkle with Parmesan cheese.

SPAGHETTI SQUASH WITH VEGETABLES & MOZZARELLA

Steps:

• Preheat oven to 375°F Mix the cheese together, set aside.
• Heat olive oil in a skillet and add the onion, pepper and garlic.
• Sauté over medium heat for about 5 minutes.
• Add crushed tomatoes, basil, and crushed red pepper (if using).
• Simmer uncovered for about 15 minutes.
• Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.
• Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
• Bake for 30 minutes or until cheese is bubbly and slightly browned.
• Let cool 10-15 minutes before serving.

PESTO SPAGHETTI SQUASH WITH MOZZARELLA

Steps:

• Heat oil in a large skillet over medium high heat, add spaghetti squash.
• Using a couple of forks to lift, mix in pesto.
• Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt.
• Serve immediately.