Spaghetti Squash With Lemon And Parmesan Recipes

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SPAGHETTI SQUASH WITH LEMON AND CAPERS



Spaghetti Squash with Lemon and Capers image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

2 large spaghetti squash
4 tablespoons extra-virgin olive oil
Salt and pepper
8 tablespoons sweet butter
2 tablespoons capers, drained
1/4 cup diced zucchini (rind only)
1/4 cup diced red bell pepper
4 tablespoons fresh lemon juice
4 tablespoons chopped parsley leaves
1/4 cup julienne tomato concasse (peeled and seeded)

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut both squash in 1/2 lengthwise and scoop out all seeds. Rub them inside and out with the oil and season with salt and pepper.
  • Place the squash cut side down on a sheet pan or cookie sheet and cover with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 20 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm.
  • In a hot skillet, melt the butter and continue to cook until dark brown. Add the capers, zucchini, and bell pepper to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice and parsley and season with salt and pepper.
  • In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve.

SPAGHETTI SQUASH WITH PARMESAN CHEESE



Spaghetti Squash with Parmesan Cheese image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 4

1 medium spaghetti squash
1/2 cup grated Parmesan cheese
1/2 stick butter
Salt and pepper

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.

SPAGHETTI SQUASH WITH LEMON AND PARMESAN



Spaghetti Squash with Lemon and Parmesan image

"A little indulgent, a little healthy, a lot of yum", this recipe stays true to that philosophy. Yes, it's veggie based and yes, it's indulgent. It's creamy, lemony, and cheesy. This is one of those dishes that's simple enough for a busy weeknight dinner, but tasty enough that you could whip it out for a weekend dinner party. Its a one pot wonder. One that delivers in nutrition and flavor.

Provided by The Devilish Kitchen

Categories     Healthy     Quick and Easy     Vegetarian     Pescatarian     Weeknight Dinners     Kid-Friendly     Comfort Food     Easy     Quick     Shellfish-Free     Gluten-Free     Egg-Free     Soy-Free     Entertaining     Summer     Fish-Free     Peanut-Free     Tree Nut-Free     Grain-Free     Sugar-Free     Tomato-Free     Oven     Stove

Time 1h

Yield 2

Number Of Ingredients 10

4 pound Spaghetti Squash
1 tablespoon Extra-Virgin Olive Oil
1/4 teaspoon Salt
1/2 tablespoon Ground Black Pepper
3 tablespoon Salted Butter
3 clove Garlic
3/4 cup Heavy Cream
1 Lemon
3/4 cup Parmesan Cheese
1 pinch Crushed Red Pepper Flakes

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut off both ends of Spaghetti Squash (4 pound). With a sharp and sturdy knife, cut the squash lengthwise until left with two halves.
  • With a spoon, remove the seeds from each half. Drizzle each half with Extra-Virgin Olive Oil (1 tablespoon) and season with Salt (1/4 teaspoon) and Ground Black Pepper (1/2 tablespoon). Place squash face side down on a baking sheet and cook for 45 minutes, or until fork tender.
  • In a medium sized saucepan, on medium-low heat, melt Salted Butter (3 tablespoon). Add Garlic (3 clove) and saute for 4 minutes or until the garlic is just cooked.
  • Add Heavy Cream (3/4 cup) and stir until it is well combined. Add Lemon (1) and stir.
  • About a 1/4 cup at a time, stir in Parmesan Cheese (3/4 cup). Continue adding cheese and stirring until the Parmesan has completely melted into the sauce.
  • Reduce the sauce over medium/low until it is thick and coats the back of a spoon. Season with salt and pepper to taste.
  • When the squash is done, let it cool for at least 10 minutes.
  • With a fork, fluff up the squash and add it to the saucepan. Gently fold into the sauce. If you like, top with extra Parmesan, or for some heat, Crushed Red Pepper Flakes (1 pinch).

Nutrition Facts : Calories 476 calories, Protein 9.7 g, Fat 33.8 g, Carbohydrate 39.1 g, Fiber 7.7 g, Sugar 13.1 g, Sodium 496.7 mg, SaturatedFat 19.4 g, TransFat 0.3 g, Cholesterol 93.4 mg, UnsaturatedFat 8.1 g

BAKED SPAGHETTI SQUASH



Baked Spaghetti Squash image

Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.

Provided by Ali Slagle

Categories     dinner, for two, vegetables, main course, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 cup freshly grated Parmesan
1/2 cup panko
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into 1/2-inch cubes (optional)

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.

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