Spaghetti Squash Gratin With Basil Recipes

CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
• In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
• Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
• Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality. Add the squash to the tomato mixture and mix in the pan.
• Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
• Bake an additional 5-10 minutes, or until cheese melts.
• Serve in the squash, and top with basil.
• Enjoy!

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.

SPAGHETTI SQUASH GRATIN

Steps:

• Preheat oven to 375 degrees. In a small pot, bring broth, milk, and garlic to a boil over medium-high and cook 1 minute. Pour into a medium bowl, then slowly add flour, whisking constantly.
• In pot, melt butter over medium. Add anchovies and 2 teaspoons sage and cook, stirring, 1 minute. Return broth mixture to pan, bring to a simmer, and cook until thickened, 6 minutes. Discard garlic.
• Add squash to sauce and season with salt and pepper. Transfer to a 2-quart shallow baking dish.
• In a small bowl, combine 1 teaspoon sage, breadcrumbs, and Parmesan and sprinkle over squash. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes.

SPAGHETTI SQUASH LASAGNA

Steps:

• Preheat oven to 375° F.
• Line large baking sheet with parchment paper. Set aside.
• Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
• Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender.
• Reduce oven temperature to 350º F.
• Scrape spaghetti squash flesh into stringy noodles.
• Lightly coat 4-quart baking dish with spray.
• Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.
• Evenly top with Parmesan cheese.
• Bake for 30 to 32 minutes, or until golden brown and bubbly.
• Garnish with basil (if desired).

SPAGHETTI SQUASH GRATIN WITH BASIL

Steps:

• Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.)
• Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.
• Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.
• Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.

BASIL PARMESAN SPAGHETTI SQUASH

Steps:

• Cook Green Giant® Veggie Spirals® Spaghetti Squash according to package directions; drain. Meanwhile heat olive oil over low heat in nonstick skillet and cook garlic 2 minutes. Add Spaghetti Squash, Parmesan cheese, basil and pine nuts. Season to taste with salt and pepper.

SPAGHETTI SQUASH GRATIN WITH TOMATO SAUCE

Steps:

• Cut the spaghetti squash in half lengthwise. Remove the seeds and strings.Place the flat side down in a little water in a microwave dish. Cook at the highest setting for 12 to 15 minutes.When cooked, remove the flesh with a fork.In a bowl, place the cooked flesh and keep the squash shell.In a small casserole, sweat the shallots in butter and oil for 3 to 4 minutes. Add the garlic and tarragon mixed with the squash.Put the flesh back into the shell and cover with tomato sauce.Tomato sauceIn a casserole, heat the oil over medium heat, add the chopped onions and cook for 3 to 5 minutes.Pour in the tomatoes, gently bring to a boil and cook the sauce for 15 to 20 minutes.Use a hand blender to reduce to a purée. Add the garlic, seasonings and sugar, and continue cooking for another 10 minutes.Dissolve the cornstarch with a little water and pour into the sauce to thicken and blend.Pour some of the sauce over the squash halves, sprinkle with parmesan and cook in the oven at 375°F (190°C) for 15 to 20 minutes.

BAKED SPAGHETTI SQUASH W/ FRESH TOMATOES & PARMESAN CHEESE

Steps:

• Preheat Oven to 375°F. Oil a sheet pan with 1 tablespoon of olive oil.
• Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
• Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork. Finish by gently loosening and removing the "spaghetti strands" from the shells. Set aside.
• Heat a large saute pan over medium heat. Add remaining 2 tablespoons of olive oil and then add onion and garlic.Cook until soft, stirring every 30 seconds, then add tomatoes. Cook tomatoes until tender, about 2-3 minutes.
• Add spaghetti squash strands and salt to the tomato mixture and continue cooking until the spaghetti squash is heated through (usually less than a minute.)Remove pan from heat. Gently fold in Parmigiana Reggiano cheese and fresh basil. Season with additional sea salt and fresh cracked pepper to taste (optional) Serve immediately.

BASIL GOAT CHEESE SPAGHETTI SQUASH

Steps:

• Preheat your oven to 400*F. Place your spaghetti squash halves on a baking sheet, insides facing up.
• Place half of your spinach, tomatoes, onion, basil, and goat cheese inside each squash half.
• Drizzle each squash half with 1 teaspoon olive oil and 1/8 teaspoon garlic powder. Lastly, sprinkle each half with nuts or seeds to your liking and a bit of black pepper if desired.
• Place the baking sheet with the squash in your oven and bake for 30-45 minutes, until the squash is golden brown along the edges and is tender on the inside.
• Remove from the oven to cool a bit before placing on a plate. Using a fork to scrape the inside sides of the squash, scoop the squash out, producing fluffy spaghetti squash "noodles". Mix all the warm ingredients together and enjoy!

SPAGHETTI SQUASH GRATIN WITH BASIL

Steps:

• 1. Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.) 2. Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat. 3. Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten. 4. Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature