Spaghetti Squash And Feta Cheese Casserole Recipes

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GREEK SPAGHETTI SQUASH



Greek Spaghetti Squash image

Greek olives and feta cheese lend an ethnic flare to this colorful entree created by our Test Kitchen.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1 medium spaghetti squash (2 pounds)
1 boneless skinless chicken breast half (6 ounces), cut into 1/2-inch cubes
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 cup fresh baby spinach
1/2 cup marinated artichoke hearts, drained
1/3 cup chopped pitted Greek olives
2 tablespoons crumbled feta cheese

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted. , When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.)

Nutrition Facts : Calories 369 calories, Fat 24g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 824mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

SPAGHETTI SQUASH WITH TOMATO, BASIL, & FETA



Spaghetti Squash with Tomato, Basil, & Feta image

Roasted Spaghetti Squash with Tomato, Basil, & Feta is a healthy and satisfying side dish that complements any meal.

Provided by Judy Purcell

Categories     Side Dish

Time 1h10m

Number Of Ingredients 6

2 cups spaghetti squash (, about 2 pounds)
2 cloves garlic (, minced)
1/3 cup chopped fresh basil leaves
1 1/2 cups tomatoes (, seeded and diced (2-3 medium tomatoes))
1/2 cup crumbled feta cheese
4 tablespoons extra-virgin olive oil

Steps:

  • Using a sharp knife cut the squash in half from stem to bottom. (If too hard to cut, microwave for 3-5 minutes to soften first.) Scoop out seeds and discard (or see note for using the seeds). Place the two halves face down in a casserole dish or on a rimmed baking sheet. Reserve one of the shell halves to serve in, if desired.
  • Bake at 400° for 50-60 minutes (this will depend on the size of the squash). When done, the outer skin will be soft enough for a fork to easily penetrate.
  • Prep the remaining ingredients, as the rest of the dish will come together quickly.
  • Once the squash is tender, remove from the oven and set aside to cool enough to handle, turn squash face up and use a fork to separate the strands. Set aside until ready to toss with the other ingredients.
  • Heat 2 tablespoons of olive oil in a skillet over med-low heat, add garlic, and cook 2-3 minutes until fragrant. Add spaghetti squash to the skillet and stir to incorporate the garlic and warm the squash.
  • Add tomato, basil, and feta; toss to combine. Remove from heat and drizzle with an additional 2 tablespoons of olive oil. Serve immediately or cover until ready to serve.

Nutrition Facts : Calories 197 kcal, Carbohydrate 5 g, Protein 3 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 218 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SPAGHETTI SQUASH I



Spaghetti Squash I image

The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.

Provided by Bob Cody

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 45m

Yield 6

Number Of Ingredients 8

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
  • Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
  • Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 12.8 g, Cholesterol 16.7 mg, Fat 9.8 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 268.8 mg, Sugar 2.7 g

GREEK-STYLE SPAGHETTI SQUASH WITH SHRIMP



Greek-Style Spaghetti Squash with Shrimp image

The salty feta and olives are so great with the plump, sweet shrimp and the buttery strands of squash. This dish is great hot, but also delicious at room temperature. Try different herbs if you like. This was a very big hit in my house.

Provided by Katie Workman

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1 large spaghetti squash (about 4 pounds)
2 tablespoons olive oil
1 teaspoon minced garlic
1 pound peeled and cleaned extra-large shrimp
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
2 cups diced tomatoes
1/2 cup roughly chopped kalamata olives
2 tablespoons chopped fresh oregano leaves
1 cup crumbled feta

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and collapsed, about 50 minutes. Remove from the oven and allow to cool for 15 minutes.
  • Use a fork to scrape the inside of the squash to form spaghetti-like strands and transfer to a large serving bowl.
  • Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
  • Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve.

BAKED SPAGHETTI SQUASH AND CHEESE



Baked Spaghetti Squash and Cheese image

Cheesy baked spaghetti squash and baby spinach - a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!

Provided by Gina

Categories     Dinner     Side Dish

Time 1h45m

Number Of Ingredients 11

5 1/2 cups cooked spaghetti squash (from about 2 small see directions below:)
1 tbsp butter
1 tbsp olive oil
1/4 cup minced onion
1/4 cup flour (use ap gluten-free flour for GF)
2 cups skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
2 cups 8 oz Sargento 2% reduced fat mild cheddar
salt and pepper (to taste)
4 cups about 4 oz baby spinach
1/8 cup grated parmesan

Steps:

  • Preheat the oven to 375ºF.
  • Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
  • Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
  • Maintain the oven temperature.
  • Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
  • Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
  • Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
  • Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
  • Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
  • Bake until bubbly and golden 25 to 30 minutes.

Nutrition Facts : ServingSize 1 cup, Calories 165 kcal, Carbohydrate 16 g, Protein 10 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 7.5 mg, Sodium 278.5 mg, Fiber 2 g, Sugar 6.5 g

SPAGHETTI SQUASH WITH FETA



Spaghetti Squash with Feta image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Put 2 halved, seeded spaghetti squash in a microwave-safe bowl; add 1/4 cup water, cover and microwave 16 minutes. Let cool slightly, then scrape into strands with a fork. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 2 tablespoons tomato paste, 1/2 teaspoon dried oregano and a pinch each of cinnamon and sugar; cook, stirring, 2 minutes. Add 1/2 cup water and bring to a simmer; season with salt. Add the squash and toss. Top with feta.

SPAGHETTI SQUASH AND FETA CHEESE CASSEROLE



Spaghetti Squash and Feta Cheese Casserole image

I needed a way to jazz up some spaghetti squash when I was running out of marinara sauce and just started pulling stuff out of the fridge. It came out great. The amounts are approximate and you can adjust to suit your own style/taste. Garlic and olives would probably be great in this too, even capers. What the heck, throw it all in.

Provided by Tracy Gromer

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 2h10m

Yield 12

Number Of Ingredients 8

1 spaghetti squash, halved and seeded
salt and ground black pepper to taste
3 Roma tomatoes, diced
1 small onion, diced
1 cup crumbled feta cheese
2 cups spinach, or more to taste
1 ½ cups spaghetti sauce
1 cup shaved Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place squash face down in a baking pan; pour in water to 1/2 inch.
  • Bake in the preheated oven until interior can be easily pierced with a fork, about 1 hour. Cool until easily handled, about 15 minutes.
  • Scrape squash flesh into spaghetti strands with a spoon; place into a bowl. Season with salt and pepper.
  • Spread squash, tomatoes, onion, feta cheese, spinach, and spaghetti sauce in 3 even layers in a casserole dish. Top with Parmesan cheese.
  • Bake in the preheated oven until Parmesan cheese is melted and bubbly, 30 minutes to 1 hour.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 10 g, Cholesterol 17.6 mg, Fat 5.8 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 396.8 mg, Sugar 3.7 g

SPAGHETTI WITH FETA CHEESE



Spaghetti with Feta Cheese image

Make and share this Spaghetti with Feta Cheese recipe from Food.com.

Provided by Babs in Toyland

Categories     Low Cholesterol

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 (16 ounce) cans hunt's diced tomatoes
1 (6 ounce) package crumbled feta cheese
1/2 cup chopped fresh basil
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt
1 (16 ounce) package angel hair pasta, cooked according to package directions

Steps:

  • Mix all ingredients together and marinate at room temperature for 1 hour.
  • (If you want the cheese to melt more, cook over medium heat for about 10 minutes- but it is not necessary to cook the sauce).
  • Toss with cooked pasta and sprinkle some Parmesan cheese on top.

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