Spaghetti Squash Parmesan Recipes

CHICKEN PARMESAN WITH SPAGHETTI SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly., Meanwhile, sprinkle chicken with parsley, oregano and basil. In a large skillet, heat oil over medium heat. Add chicken; cook 7-9 minutes on each side or until a thermometer reads 165°. Stir in pasta sauce; sprinkle with cheeses. Cover and cook until cheese is melted, 3-5 minutes., Separate strands of squash with a fork. Serve with chicken and sauce. If desired, top with chopped parsley.

BAKED SPAGHETTI SQUASH

Steps:

• Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
• Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
• Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• 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 - following the dotted line).
• Scoop out the seeds - brush with oil, salt, and pepper.
• Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
• Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
• Place flour, beaten egg, and breadcrumbs into three separate bowls.
• Coat each strip with flour, then egg, and then roll in bread crumbs.
• Pour oil in a cast-iron skillet to come ¼ inch up the side. Heat the oil over medium-high heat.
• Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
• Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork.
• Shred the inside of each squash, being careful not to poke through the skin.
• Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning.
• Return to the oven to bake for 10-15 minutes until the cheese has melted.
• Enjoy!

SPAGHETTI SQUASH WITH PARMESAN

Steps:

• Heat oven to 375°F. Cut squash in half lengthwise with sharp knife. Scoop out and discard seeds.
• Place squash halves cut-side-down in ungreased 3-quart baking dish or baking sheet with sides.
• Bake 45 to 50 minutes or until fork pierces flesh of squash easily. Remove squash from oven. Carefully turn squash over to cool 10 minutes. Scrape insides out with fork into serving bowl.
• Gently stir in butter, Parmesan cheese, salt and pepper. Garnish with parsley.

SPAGHETTI SQUASH PARMESAN

Steps:

• Heat oven to 400 F. Place squash on a parchment-lined rimmed baking sheet, drizzle cut sides with 2 tablespoons of the oil, and season with 1 teaspoon salt, and several grinds pepper. Place cut side down and roast until easily pierced with a fork, 40 to 45 minutes. Increase oven temperature to 450 F.
• Meanwhile, combine the ricotta, parsley, basil, red pepper flakes, half the mozzarella, 1½ teaspoons salt, and ¼ teaspoon pepper in a large bowl. In a separate small bowl, combine the breadcrumbs with remaining 1 tablespoon oil and ¼ teaspoon salt.
• Using a fork, gently scrape out the squash strands and transfer to the bowl with ricotta mixture. Stir until mostly combined but still streaky. Return the mixture to the hollowed-out squash halves. Dollop the marinara over the squash and scatter with the remaining ½ cup mozzarella. Top with Parmesan and breadcrumbs. Bake until breadcrumbs are golden and cheese is melted and browned in spots, about 25 to 30 minutes. Serve topped with more basil.

ROASTED SPAGHETTI SQUASH WITH PARMESAN AND HERBS

Steps:

• In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.

SPAGHETTI SQUASH WITH PARMESAN CHEESE

Steps:

• Take a paring knife and stick little holes all over squash.
• Put the squash in a baking dish and bake about an 1 hour at 350 degrees F. or until soft.
• Cut the squash in half.
• Scoop out seeds and throw them away.
• Take a fork and "scrape" the inside of the squash into strings, letting them fall into a serving bowl.
• Toss with Parmesan cheese and butter.
• Salt and pepper to taste.

SPAGHETTI SQUASH WITH PARMESAN CHEESE

Steps:

• Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.