BAKED SQUASH AND APPLES RECIPES

Name: Baked Acorn Squash
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 1 acorn squash; 4 tablespoons butter; 1 tablespoon brown sugar; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1 pinch ground cloves; 1 pinch salt

BAKED ACORN SQUASH RECIPE - FOOD.COM

Baked Acorn Squash Recipe - Food.com image

Make and share this Baked Acorn Squash recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 acorn squash
4 tablespoons butter
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch ground cloves
1 pinch salt

Steps:

Preheat oven to 350 degrees F.
Grease a baking sheet and a baking dish.
Halve the squash lengthwise and clean.
Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes.
Don't turn off the oven.
While the squash cooks, melt the butter, and stir in the remaining ingredients.
Keep the mixture warm until it is needed.
Arrange the squash, cut sides up, in the baking dish.
Spoon the butter and seasonings equally over the sections.
Bake the squash another 15 minutes, until it is very soft.
Serve the squash hot.

Nutrition Facts : Calories 108.3, FatContent 7.8, SaturatedFatContent 4.9, CholesterolContent 20.4, SodiumContent 83.6, CarbohydrateContent 10.1, FiberContent 1.3, SugarContent 2.3, ProteinContent 0.7

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.

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