Spaghetti Squash Cake With Orange Cream Cheese Glaze Recipes

SPAGHETTI SQUASH ALFREDO - JUST 5 INGREDIENTS

Steps:

• Preheat oven to 375 degrees F.
• Poke each spaghetti squash with a knife on all sides (about 10 times or so) to allow steam to escape while cooking.
• In order to make it easier to cut the spaghetti squash in half, place squash on a microwave-safe plate and cook in the microwave for 1-2 minute.
• Cut each squash in half and scoop out the seeds.
• Brush the inside with olive oil and season with salt and pepper.
• Place squash halves on a sheet pan lined with parchment paper.
• Bake for 40 minutes.
• Place each squash half on a serving plate. The squash will be very hot.
• Using a fork, scrape the strands of flesh away from the skin.
• Add 1 Tablespoon cream cheese, 1 teaspoon of sour cream and 1/4 cup of Parmesan cheese to the center of each squash half.
• Gently stir the ingredients into the strands of flesh until they until melted and the strands are coated.
• Enjoy straight from squash or scoop onto a plate.
• Top with additional Parmesan cheese, if desired.

SPAGHETTI SQUASH AU GRATIN

Steps:

• Place spaghetti squash in a covered dish and add 1/4 inch of water. Microwave for 10 to 12 minutes. Scrape insides of squash with a fork and transfer to a small bowl.
• Heat margarine in a medium skillet over medium heat while spaghetti squash is cooking and cook onion, red pepper flakes, garlic powder, salt, and pepper until the onion is browned, 5 to 10 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with nonstick cooking spray.
• Mix spaghetti squash, onion mixture, sour cream, and 1/2 of the Cheddar cheese together. Transfer to the prepared baking dish and top with remaining Cheddar cheese.
• Bake in the preheated oven for 20 to 25 minutes. Turn on broiler for the last 2 to 3 minutes and broil until gratin is golden brown on top.

CHEESY SPAGHETTI SQUASH RECIPE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Scoop seeds and stringy center portion of from squash and discard or reserve seeds for another use.
• Place squash cut side up on baking sheet. Brush flesh with olive oil. Sprinkle with salt and pepper. Turn upside down.
• Bake in preheated oven until tender, about 40 minutes.
• Let cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork while leaving about 1/4-inch border. Set strings aside and return unfilled boats to baking sheet.
• In a large saute pan melt butter over medium heat. Add garlic and flour and saute 1 minute.
• While whisking vigorously slowly pour in half and half. Let cook, stirring constantly, until just thickened.
• Reduce heat to low, add parmesan and stir until melted. If mixture seems too thick add in a splash or two of half and half. Season mixture with salt and pepper to taste.
• Remove from heat. Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt).
• Divide mixture evenly among squash halves. Sprinkle with remaining 1/2 cup mozzarella cheese*.
• Return to oven and bake until cheese has melted, about 10 minutes.
• Sprinkle with parsley and serve warm.

SPAGHETTI SQUASH CAKE WITH ORANGE-CREAM CHEESE GLAZE

Steps:

• CAKE:.
• Preheat oven to 350ºF.
• Coat a round cake pan with cooking spray; line bottom of pan with wax paper.
• Coat wax paper with cooking spray; set pan aside.
• Beat sugars, butter, ginger, & cinnamon until well-blended.
• Stir in milk, vanilla, & egg; beat until well-blended.
• Combine flour, baking powder, & salt in bowl; stir with whisk.
• Stir in sugar mixture & squash.
• Spoon into cake pan, spread evenly.
• Bake 35 minutes or until wooden pick inserted in center comes out clean.
• Cool 5 minutes.
• Remove from pan; carefully peel off wax paper.
• Spoon Orange-Cream Cheese Glaze over top.
• Sprinkle with pecans.
• GLAZE:.
• Beat cream cheese & orange rind until well-blended.
• Add sugar & milk; beat until well blended.