SPAGHETTI SQUASH WITH GARLIC
Serve this squash in place of pasta or with our Chicken Meatballs in Tomato Sauce.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.
- When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.
- In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.
Nutrition Facts : Calories 166 g, Fat 8 g, Fiber 5 g, Protein 3 g
CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH
Roasting garlic alongside the spaghetti squash makes double use of the oven time, and adds double the flavor. This spaghetti squash is great on its own, or as a side dish to any protein.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h5m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
- Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
- Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
- Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
- Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
- Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.
Nutrition Facts : Calories 456.8 calories, Carbohydrate 36.5 g, Cholesterol 26.8 mg, Fat 30.7 g, Fiber 0.9 g, Protein 14.9 g, SaturatedFat 8.1 g, Sodium 692.2 mg, Sugar 0.9 g
SPAGHETTI SQUASH WITH GARLIC, PARSLEY AND BREADCRUMBS
Spaghetti squash gets its name from the fact that once it is cooked, the flesh breaks down into long spaghettilike strands. I find spaghetti squash a bit dull on its own, as it does not have the sweetness and depth of many other winter squash. But it is hard to resist substituting spaghetti squash for pasta every once in a while, and the squash will pick up other robust flavors in the dish. Most spaghetti squash are pretty large; you will need only half of a 3 to 3 1/2-pound squash for this recipe. You can toss the leftovers with tomato sauce the next day.
Provided by Martha Rose Shulman
Categories dinner, easy
Time 1h30m
Yield Serves 4
Number Of Ingredients 8
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, until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash, and place in a bowl. Run a fork through the flesh to separate the spaghettilike strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish.
- Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp - that is, after about a minute - stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated Parmesan and serve.
SPICY GARLIC-PARMESAN SPAGHETTI SQUASH WITH BACON
Mild and tender spaghetti squash partners up with garlic, Parmesan, bacon, and oregano, with a little kick from crushed pepper flakes. Quick, easy, and flavorful.
Provided by lutzflcat
Time 1h5m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or foil.
- Using a sharp knife, cut off the root end of the squash, cut in half lengthwise, and scrape out the seeds and connecting strands with a spoon. Brush the cut sides with olive oil and place squash on the baking sheet with cut sides down.
- Bake until the skin can be easily pierced with a fork, and the flesh is tender, about 45 minutes.
- While squash is baking, cook bacon over medium heat until crispy and browned, 3 to 4 minutes. Remove to a paper towel to drain.
- Remove squash from the oven and let rest until cool enough to handle. Scrape out the flesh with a fork creating long strands, loosening and removing the strands from the shells.
- Heat a large pan on medium heat, and melt butter. Add garlic and cook until fragrant, about 30 seconds. Add squash strands, toss with garlic butter, and cook until heated through, stirring often, about 2 minutes.
- Remove pan from the heat, stir in Parmesan cheese, and season with salt and pepper. Gently stir to coat the strands and let the cheese melt. Garnish with bacon, oregano, and red pepper flakes.
Nutrition Facts : Calories 486.2 calories, Carbohydrate 42.5 g, Cholesterol 62.4 mg, Fat 30.6 g, Fiber 0.2 g, Protein 17.1 g, SaturatedFat 14.2 g, Sodium 689.9 mg, Sugar 0.3 g
GARLIC-HERB SPAGHETTI SQUASH
Steps:
- Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.
SPAGHETTI SQUASH WITH ONIONS, GARLIC, AND HERBS
This is a healthy, quick and easy dish. At least once you split the spaghetti squash in half. The rosemary, sage and thyme makes this side a nice, grounding and comforting veggie. Also the sweet sauteed onions and garlic lends it lots of flavor topped with grated parmesan cheese. Servings are either a side or meal. Once you taste it you will continue on to make a meal out of it.
Provided by Rita1652
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Microwave squash cut side down for 20 minutes till soft and fibers separate.
- Meanwhile in a frying pan heat 2 tablespoons of oil and saute onions, and garlic 5 minutes add herbs cook for 2 minutes.
- Add squash and toss.
- Drizzle with remaining garlic and top with cheese and season with salt, nutmeg and pepper to taste.
- Serve and enjoy.
Nutrition Facts : Calories 156.2, Fat 10.3, SaturatedFat 1.5, Sodium 39.5, Carbohydrate 17.1, Fiber 0.2, Sugar 0.4, Protein 1.7
ROASTED SPAGHETTI SQUASH WITH MUSHROOMS, GARLIC AND SAGE
Roasted Spaghetti Squash with mushrooms, garlic and sage- a flavorful and healthy low-carb meal that feels like a comforting pasta dish! Perfect for fall! Keep it vegan or add grated Romano cheese!
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 425 F
- Cut spaghetti squash in half (widthwise) and place open side down on a parchment-lined baking sheet. Bake 30-40 minutes until knife-tender, turn on their side, and roast 5-10 more minutes to allow steam to dry out!
- While squash is baking, heat oil and butter in a large skillet over medium-high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms, turn heat to medium and saute until they begin to release their liquid, about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes.
- Season generously with salt and pepper and nutmeg. Feel free to deglaze the pan with a little wine if you like, cooking this off.
- Scoop out the spaghetti squash seeds, then add the long strands into the saute pan with the mushrooms and stir to incorporate.
- Taste for salt, and add more if necessary. Stir in most of the grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle oil and a sprinkling of pine nuts.
Nutrition Facts : ServingSize with cheese and no pine nuts, Calories 378 calories, Sugar 12 g, Sodium 253.2 mg, Fat 26.2 g, SaturatedFat 8.7 g, TransFat 0 g, Carbohydrate 30.2 g, Fiber 7.5 g, Protein 14.1 g, Cholesterol 30 mg
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- Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
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