BAKING WITH SPAGHETTI SQUASH RECIPES

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SPAGHETTI SQUASH I - ALLRECIPES



Spaghetti Squash I - Allrecipes image

The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.

Provided by Allrecipes Member

Categories     Spaghetti Squash Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 8

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
  • Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
  • Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Nutrition Facts : Calories 147.4 calories, CarbohydrateContent 12.8 g, CholesterolContent 16.7 mg, FatContent 9.8 g, FiberContent 1 g, ProteinContent 4.1 g, SaturatedFatContent 3.6 g, SodiumContent 268.8 mg, SugarContent 2.7 g

CREAMY SPAGHETTI SQUASH WITH RICOTTA AND SPINACH | RECIPES ...



Creamy Spaghetti Squash with Ricotta and Spinach | Recipes ... image

This casserole is luscious and super-creamy. It makes a great side dish or meatless main meal. Spaghetti squash is an excellent alternative to pasta and makes for a hearty and satisfying veggie-packed dish. Thanks to its neutral taste, think of the winter squash as a blank canvas you can embellish with your favorite ingredients. Switch up the flavor profile by swapping crumbled feta for the mozzarella and fresh dill for the basil. Add some protein by topping your portion with a poached or sunny side-up egg. We’ve microwaved the squash for ease in prep, but you could also roast it the oven if you prefer.

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 12

1 large Uncooked spaghetti squash halved lengthwise and seeded
1 tsp Extra virgin olive oil
1 small Uncooked onion(s) finely chopped
2 cup(s) Grape tomatoes halved
2 large clove(s) Garlic clove(s) chopped
6 oz Fresh baby spinach (about 6 cups)
15 oz Part-skim ricotta cheese
0.5 cup(s), shredded Part-skim mozzarella cheese divided
3 Tbsp Grated Parmesan cheese divided
0.25 cup(s) Basil fresh, chopped
1 tsp Table salt
0.5 tsp Black pepper freshly ground (or to taste)

Steps:

  • Preheat oven to 400°F.
  • Put squash halves on microwave safe plate, cut- side down; microwave on HIGH until tender and squash can easily be scooped out with a fork, 10-12 minutes.
  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat; cook onion, stirring occasionally, until golden and tender, 5 minutes. Stir in tomatoes and garlic; cook, stirring frequently, until tomatoes start to soften, 3 minutes.
  • Add spinach; cook, stirring, just until wilted, 1 minute. Remove from heat.
  • Scoop “spaghetti” strands into skillet; toss to coat. Stir in ricotta, 1/4 c mozzarella, 2 Tbsp Parmesan, basil, salt and pepper. Transfer to a 2- to 3-qt baking dish; sprinkle with remaining mozzarella and Parmesan.
  • Bake until bubbly around edges and top is lightly golden, 15-20 minutes.
  • Serving size: 1 c

Nutrition Facts : Calories 81 kcal

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