BAKED STUFFED SPAGHETTI SQUASH RECIPES

BAKED SPAGHETTI SQUASH RECIPE | ALLRECIPES

Baked Spaghetti Squash Recipe | Allrecipes image

Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.

Provided by barbara

Categories Squash Side Dishes

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 2

Ingredients

1 tablespoon olive oil
1 spaghetti squash, halved and seeded

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.

Nutrition Facts : Calories 84.1 calories, CarbohydrateContent 12.1 g, FatContent 4.4 g, ProteinContent 1.1 g, SaturatedFatContent 0.7 g, SodiumContent 29.8 mg

CHICKEN AND BROCCOLI TWICE-BAKED SPAGHETTI SQUASH RECIP…

Chicken and Broccoli Twice-Baked Spaghetti Squash Recip… image

Provided by Katie Lee Biegel

Categories main-dish

Total Time 2 hours 5 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 medium spaghetti squash (2 1/2 to 3 pounds)
1 cup broccoli florets
2 cups 2% milk
1 clove garlic, smashed
4 ounces Neufchatel cheese (or 1/3 less fat cream cheese)
1/4 cup grated Parmesan
1 1/2 cups shredded mozzarella
1/4 cup Greek yogurt
Kosher salt and freshly ground black pepper
2 cooked chicken breasts, diced (use rotisserie chicken for a shortcut)

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.

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