BAKED SPAGHETTI SQUASH RECIPES

Name: Baked Spaghetti Squash
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 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)

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

Ingredients

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.

BAKED SPAGHETTI SQUASH AND CHEESE RECIPE - SKINNYTASTE

Baked Spaghetti Squash and Cheese Recipe - Skinnytaste image

Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!

Provided by Gina

Categories Dinner Side Dish

Total Time 105 minutes

Prep Time 10 minutes

Cook Time 95 minutes

Yield 7

Number Of Ingredients 11

Ingredients

5 1/2 cups cooked spaghetti squash (from about 2 small see directions below:)
1 tbsp butter
1 tbsp olive oil
1/4 cup minced onion
1/4 cup flour (use ap gluten-free flour for GF)
2 cups skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
2 cups 8 oz Sargento 2% reduced fat mild cheddar
salt and pepper (to taste)
4 cups about 4 oz baby spinach
1/8 cup grated parmesan

Steps:

Preheat the oven to 375ºF.
Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
Maintain the oven temperature.
Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
Bake until bubbly and golden 25 to 30 minutes.

Nutrition Facts : ServingSize 1 cup, Calories 165 kcal, CarbohydrateContent 16 g, ProteinContent 10 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 7.5 mg, SodiumContent 278.5 mg, FiberContent 2 g, SugarContent 6.5 g

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