Spaghetti Squash Tomato Bake Recipe 445

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BAKED SPAGHETTI SQUASH CASSEROLE



Baked Spaghetti Squash Casserole image

Provided by Kelly

Number Of Ingredients 14

2 ripe spaghetti squash
1 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 pound lean ground beef (95% lean)
2 cups crushed tomatoes
1 (8 oz) can tomato sauce
1/2 cup low-sodium chicken broth
1 tsp. Italian seasoning
1 packet Stevia
Salt and pepper, to taste
2 Tbsp Parmesan cheese, freshly grated
3 Tbsp basil, chopped (divided)
1 cup mozzarella cheese, shredded

Steps:

  • To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick.
  • Bake squash in the oven for 45 minutes until tender.
  • Meanwhile, drizzle oil into a large pan over medium heat and saute onion and garlic until fragrant, about 2 minutes. Add ground beef and cook until meat is no longer pink; drain if necessary.
  • Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, Stevia, salt and pepper and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
  • When your squash is about ready, stir in grated Parmesan cheese and 2 tablespoons fresh basil in with the sauce; continue to simmer.
  • Remove squash from the oven and scrape out all the strands of spaghetti using a fork, placing into a large bowl for convenience.
  • In a 9×13 inch baking dish, spoon 1 1/2 cups of meat sauce into bottom and spread out evenly. Layer with 1/2 of the spaghetti squash then 1 1/2 cups more of meat sauce, then the rest of the spaghetti squash, the rest of the meat sauce (1 1/2 cups) and top with mozzarella cheese.
  • Cover with foil and bake spaghetti squash casserole in the oven at 350 degrees F for 30 minutes, then remove foil and bake and additional 10 minutes until cheese is melted.
  • Top with remaining tablespoon of basil, serve and enjoy!

SPAGHETTI SQUASH WITH FRESH TOMATOES AND RICOTTA



Spaghetti Squash with Fresh Tomatoes and Ricotta image

This quick, flavorful and healthy side is done from fridge to table in under 30 minutes. We trim off the top and bottom of the squash, poke it all over and cook it in the microwave in a fraction of the time it would take to roast it. If you wanted to make this a complete meal, juicy turkey meatballs would be a delightful accompaniment to this pasta alternative.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 cups grape tomatoes, halved lengthwise or quartered if large
1 tablespoon finely minced shallot
1 tablespoon red wine vinegar
1/4 teaspoon red chile flakes
1 small garlic clove, finely grated
3 tablespoons extra-virgin olive oil
2 tablespoons thinly sliced fresh basil
Kosher salt
One 2-pound spaghetti squash
1/3 cup whole-milk ricotta

Steps:

  • Stir together the tomatoes, shallot, vinegar, chile flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil and 3/4 teaspoon salt in a medium bowl. Set aside to marinate, stirring the tomatoes every 10 minutes, while you prepare the spaghetti squash.
  • Carefully slice off the top and bottom of the squash, trimming just enough so that the inner flesh of the squash is exposed. Use a sharp paring knife to poke ten to twelve 1/2-inch-deep slits all over the squash. Put the squash in to a medium glass heatproof bowl and microwave on high for 5 minutes. Carefully flip the squash over and microwave on high until a fork easily pierces through the flesh that is exposed on the squash, about 5 additional minutes.
  • Allow the squash to cool enough so that you can handle it, then split it in half length-wise. Use a spoon to scoop out the seeds and discard them. Then use a fork to loosen the squash strands and transfer them to a medium bowl. Add the remaining 2 tablespoons olive oil and 1 teaspoon salt. Use your hands to gently work the oil and salt into the squash. Transfer the squash to a serving platter and pour the tomato mixture over the top (along with all of its juices). Top with spoonfuls of the ricotta and garnish with the remaining basil. Serve warm or at room temperature.

BAKED SPAGHETTI SQUASH CASSEROLE



Baked Spaghetti Squash Casserole image

A healthy low-carb dish every one likes. I have taken it to pot-lucks and people love it. Ground beef or Italian sausage can be added. I have even used leftover spaghetti sauce in this.

Provided by iamviv

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

cooking spray
1 spaghetti squash
2 (14.5 ounce) cans chopped tomatoes
1 cup grated Parmesan cheese, divided
¼ cup chopped fresh oregano
¼ cup chopped fresh basil
2 cloves garlic, chopped
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Pierce spaghetti squash in several places with a knife. Microwave on medium-high, rotating every 5 minutes, until tender, 10 to 15 minutes. Remove from microwave. Let cool until easily handled, 5 to 10 minutes.
  • Cut squash in half and scoop out seeds. Scrape insides of squash into spaghetti strands with a fork. Transfer to the greased baking dish.
  • Pour tomatoes, 3/4 cup Parmesan cheese, oregano, basil, garlic, and salt over spaghetti squash; mix well. Sprinkle remaining 1/4 cup Parmesan cheese on top.
  • Bake in the preheated oven until golden and bubbly, 45 to 60 minutes.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 10.4 g, Cholesterol 8.8 mg, Fat 3.5 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 1.8 g, Sodium 472.8 mg, Sugar 2.6 g

BAKED SPAGHETTI SQUASH



Baked Spaghetti Squash image

Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.

Provided by barbara

Categories     Side Dish     Vegetables     Squash

Time 50m

Yield 4

Number Of Ingredients 2

1 tablespoon olive oil
1 spaghetti squash, halved and seeded

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
  • Place spaghetti squash, cut-side down, on the baking sheet.
  • Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
  • Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 12.1 g, Fat 4.4 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 29.8 mg

SPAGHETTI SQUASH WITH TOMATOES AND OLIVES



Spaghetti Squash with Tomatoes and Olives image

This squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It's easy and so tasty! I like to use my own canned tomatoes for the best flavor. -Carol Chase, Sioux City, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 5h30m

Yield 10 servings.

Number Of Ingredients 8

1 medium spaghetti squash, halved, seeds removed
1/4 cup sliced green olives with pimientos, drained
1 can (14 ounces) diced tomatoes
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh basil

Steps:

  • Place squash in 6- or 7-quart slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours. , Remove squash from slow cooker; drain any cooking liquid. Using a fork, separate the squash into strands resembling spaghetti, discarding the skin. Return strands to slow cooker. Stir in the tomatoes, olives, oregano, salt and pepper; cook on low until heated through, about 15 minutes. Top with cheese and basil.

Nutrition Facts : Calories 92 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 296mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges

SPAGHETTI SQUASH WITH TOMATOES



Spaghetti Squash With Tomatoes image

This is such a simple dish to make. It is loaded with flavor! Best when using fresh garden vegetables and herbs.

Provided by kamgriz

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cooked spaghetti squash, halved, seeds removed
1 medium onion, chopped (1/2 cup)
1 green pepper, chopped (1/2 cup)
1 large garlic clove, chopped
2 tablespoons olive oil
4 tomatoes, chopped (4 cups)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper
2 tablespoons butter
1/4 cup grated parmesan cheese

Steps:

  • Cook squash til done using any method you prefer- bake, boil, steam, microwave.
  • When squash is nearly done, saute onion, green pepper and garlic in olive oil over medium heat until tender. (about 5 minutes).
  • Stir in tomatoes, salt and pepper, oregano and basil. Simmer together about 5 minutes more.
  • When squash is done, shred with fork, keeping it inside the shell. Toss with butter. Spoon mixture ontop of shredded squash, top with parmesan.

Nutrition Facts : Calories 201.7, Fat 15.1, SaturatedFat 5.8, Cholesterol 20.8, Sodium 167.6, Carbohydrate 14.6, Fiber 2.5, Sugar 5.2, Protein 4.7

SPAGHETTI SQUASH WITH TOMATOES



Spaghetti Squash with Tomatoes image

It's a wonderful alternative to pasta and a great way to show how tasty vegetables can be.-Michelle Smith, Eldersburg, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 medium spaghetti squash (2-1/2 pounds)
2 tablespoons water
1/2 cup chopped sweet red or green pepper
1/2 cup sliced green onions
2 large tomatoes, seeded and chopped
2 tablespoons minced fresh parsley
2 teaspoons minced fresh dill or 3/4 teaspoon dill weed
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Meanwhile, in a nonstick skillet, bring water to a boil over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender., When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 86 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 266mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

BAKED SPAGHETTI SQUASH W/ FRESH TOMATOES & PARMESAN CHEESE



Baked Spaghetti Squash w/ Fresh Tomatoes & Parmesan Cheese image

The video below shows how to cook the spaghetti squash in the microwave if you'd rather cook it that way, instead of in the oven. We love the oven texture/flavor the most, but the microwave is still great and super easy.

Provided by Diane

Categories     Main Course

Time 1h15m

Number Of Ingredients 9

1 whole spaghetti squash
3 Tablespoons Olive Oil (, divided)
1/2 onion (, diced)
3 cloves garlic (, finely minced)
1 cup cherry tomatoes (, halved)
3/4 cup (60g) coarsely grated Parmigiana Reggiano
1/2 cup fresh chopped basil leaves
1 teaspoon kosher salt (, or more to taste)
fresh Cracked Black Pepper (, to taste)

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.

Nutrition Facts : Calories 257 kcal, Carbohydrate 21 g, Protein 9 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 13 mg, Sodium 928 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

SPAGHETTI SQUASH WITH TOMATO BASIL SAUCE



Spaghetti Squash with Tomato Basil Sauce image

Swapping spaghetti squash for pasta is a great way to cut back on carbs and calories in this saucy vegan dinner. Here, we have tossed the squash with a simple fresh tomato sauce. Jazz up the sauce with crushed red pepper flakes, Kalamata olives and/or capers, if you like.

Provided by Sylvia Fountaine

Categories     Healthy Spaghetti Squash Recipes

Time 1h

Number Of Ingredients 9

1 medium spaghetti squash (4-5 pounds), cut in half, seeds removed
3 tablespoons extra-virgin olive oil
⅔ cup chopped onion
4 garlic cloves, minced
2 pounds ripe tomatoes, diced (about 4 cups; save juices)
¼ cup vermouth, dry red wine or dry white wine
½ teaspoon ground pepper
¼ teaspoon salt
8-10 fresh basil leaves, torn

Steps:

  • Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  • Place spaghetti squash halves, cut-side down, on the prepared baking sheet. Bake until the squash is tender when pierced with a knife, 40 to 50 minutes.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until fragrant and starting to soften, 2 to 3 minutes. Reduce heat to medium. Add garlic and continue cooking until golden, about 2 minutes. Add tomatoes and their juices. Increase heat to medium-high. Add vermouth (or wine) and cook, stirring occasionally, until the tomatoes begin to break down, 4 to 5 minutes. Stir in pepper and salt. Reduce heat to low and simmer for 5 minutes. Remove from heat and cover.
  • When the squash is cool enough to handle, use a fork to scrape the flesh from the shell; add it to the tomato sauce. Stir in basil.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 37.2 g, Fat 12 g, Fiber 8.5 g, Protein 4.9 g, SaturatedFat 1.8 g, Sodium 322.2 mg, Sugar 17.3 g

SPAGHETTI SQUASH TOMATO BAKE



Spaghetti Squash Tomato Bake image

Provided by Bev Weidner

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 6

One 3-pound spaghetti squash
4 teaspoons extra-virgin olive oil
Coarse salt
Half a 24-ounce jar tomato-basil sauce, such as Classico® Organic Tomato & Basil Sauce
Half an 8-ounce block mozzarella, shredded (or 1 cup shredded mozzarella)
Freshly torn basil leaves, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Drizzle 2 teaspoons extra-virgin in each of the squash halves and sprinkle with salt. Place them flesh-side down on a baking sheet. Roast until you can fluff the squash easily with a fork, 45 to 50 minutes.
  • Flip the squash halves and fluff the "spaghetti" strands with a fork, then season with salt. Pour 2/3 cup sauce over each of the squash halves, and top each with 1/2 cup shredded mozzarella. Bake until the cheese is browned and bubbly, another 25 minutes. (You can flip the oven to the broiler at the last minute for extra cheese browning!)
  • Garnish with basil and serve.

SPAGHETTI SQUASH & TOMATO BAKE RECIPE - (4.4/5)



Spaghetti Squash & Tomato Bake Recipe - (4.4/5) image

Provided by á-90

Number Of Ingredients 9

3 cups cooked spaghetti squash
2 large garden tomatoes sliced, or 1 large can diced tomatoes
Kosher Salt
Garlic powder
Onion powder
Dried basil
Dried parsley
5 ounces shredded Mexican cheese blend, separated
Fresh basil for garnish (optional)

Steps:

  • Preheat the oven to 350°F. Grease a 13x9 casserole dish. Layer ingredients squash, tomatoes, spices, cheese, (repeat), squash, cheese, spices. Bake uncovered for 30 minutes. Cooking Squash: I put the whole squash (just pierced a few times) on a cookie sheet and bake in a preheated 350°F oven for about an hour based on size. Then I let it cool, whole on the counter, cut it and scoop out the seeds. It works like a charm! It takes longer but it's mindless and I just do it on a weekend and then have the cooked squash all ready to go in the fridge.

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