Twice Baked Spaghetti Squash Recipe 455

CHICKEN AND BROCCOLI TWICE-BAKED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
• Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
• Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
• Preheat the broiler.
• Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
• Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.

3-INGREDIENT TWICE-BAKED SPAGHETTI SQUASH RECIPE

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease with olive oil or cooking spray.
• With a sharp knife, carefully cut spaghetti squash in half lengthwise. With a spoon, gently remove seeds and discard. Place spaghetti squash cut side down on baking sheet. Bake for 45 minutes or until a fork can pierce the shell easily.
• Remove from oven and allow to cool slightly. With a fork, loosen and separate spaghetti squash strands from shell. Reserve shells.
• Place strands in a bowl. Mix strands with pasta sauce (and additional spices, if you wish). Adjust the amount of sauce you use based on your own preference. Spoon mixture back into the empty shell. If you have enough strands, you may be able to separate the mixture into each of the two shells, but you may also be able to spoon the entire mixture into just one of the shell halves. Sprinkle with mozzarella cheese.
• Bake for 7-9 minutes or until cheese is melted, bubbly, and slightly browned. Spoon and serve directly from shell.

BAKED SPAGHETTI SQUASH

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.

CHEESY KETO TWICE-BAKED SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees. Use a fork to poke a few holes around the spaghetti squash. Place in the microwave for a minute to soften a bit.
• On a cutting board, cut the end of squash off, then cut in half lengthwise. Scoop the seeds and pulp out using a spoon, and coat the inside with olive oil.
• Place the squash on a baking sheet with the insides facing down. Bake in in the oven for about 45 minutes or until soft.
• Let cool for a bit, and then use a fork to remove all the strands of spaghetti squash into a mixing bowl. Combine both cheeses into a small dish, and add HALF the cheese mixture to the bowl with squash. Also add salt, pepper, onion powder, butter, minced garlic, and fresh thyme, and stir all to combine.
• Place the spaghetti squash mixture back into the skins on a baking sheet pan. Top with the remaining half of the cheese. Place back in the oven and broil for 5-6 minutes until the cheese is melted and slightly browned. Enjoy warm.

TWICE BAKED SPAGHETTI SQUASH WITH GARLIC CHEESE

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard them.
• Rub the inside of the squash with little olive oil, and sprinkle with salt and pepper. Place the squash cut side down on the baking sheet and bake for 30-40 minutes or until tender.
• Cool just enough to handle and using a fork, scrape the inside of the squash into long strands.
• In a bowl, combine artichokes, spinach, ricotta, mozzarella, parmesan, mayo, garlic, oregano, and basil. Season the mixture with salt and pepper, to taste.
• Top each squash half with two slices of provolone cheese and an equal amount of the artichoke spinach mixture. Add two more slices of the provolone cheese over the mixture and bake for 10 minutes or until the cheese is melted and heated through. Broil for 1-2 minutes or until golden.
• Serve with a sprinkle of red pepper flakes and more basil.