BABY FOOD SPAGHETTI SQUASH RECIPES

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BAKED SPAGHETTI SQUASH RECIPE - NYT COOKING



Baked Spaghetti Squash Recipe - NYT Cooking 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

Total Time 1 hours 10 minutes

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.

SPAGHETTI SQUASH | PARENTS



Spaghetti Squash | Parents image

Golden strands of spaghetti squash tossed with a sage-and-thyme- scented butter sauce make a lovely side dish.

Provided by Parents

Categories     Food & Recipes

Total Time 1 hours 16 minutes

Prep Time 15 minutes

Number Of Ingredients 8

1 spaghetti squash (2-1/2 to 3 pounds; or use two smaller squash)
½ cup water
3 tablespoons butter, melted
¼ cup chicken broth
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
¼ teaspoon salt
? teaspoon black pepper

Steps:

  • Squash:
  • Herbed Butter Sauce:

Nutrition Facts : Calories 103 calories, CarbohydrateContent 12 g, CholesterolContent 16 mg, FatContent 6 g, ProteinContent 1 g, SaturatedFatContent 4 g, SodiumContent 173 mg

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