ULTIMATE GUIDE FOR COOKING SPAGHETTI SQUASH - INSPIRED TASTE – EASY RECIPES FOR HOME COOKS
How to cook spaghetti squash four ways: in the oven, microwave, slow cooker, and pressure cooker (like an Instant Pot). For the most flavor, we love roasting the squash, but if you are short on time, use the microwave. This recipe will make four side portions or will generously serve two as a full meal.
Provided by Adam and Joanne Gallagher
Total Time 55 minutes
Prep Time 5 minutes
Cook Time 50 minutes
Yield Makes 4 servings as a side
Number Of Ingredients 4
Steps:
- Using a heavy chef’s knife cut the spaghetti squash in half lengthwise — see the notes section or our video for how to do this safely.
- Scoop out the seeds with a spoon and discard. Lightly drizzle the cut side of each squash half with olive oil, and then season with salt and pepper.
- Heat the oven to 375 degrees F and line a rimmed baking sheet (or large baking dish) with parchment paper.
- Place the squash cut-side-down onto the baking sheet and bake 40 to 50 minutes until it is soft and easily pierced with a knife. (If you have some, sneak a few sprigs of fresh herbs underneath in the cavity of the squash — rosemary, thyme, sage, and mint are excellent.)
- When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
- Place the squash halves cut-side-down in a microwave-safe baking dish. Fill the dish with water so that it is about 1-inch deep.
- Microwave for 5 minutes, check the squash and continue to microwave for 2 to 5 minutes until the squash is soft and easily pierced with a knife.
- When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
- For this method, do not cut the squash in half and instead leave it whole.
- With a small, sharp knife, poke several holes into the outside of the squash. These will allow steam to escape. Set the whole squash into a slow cooker. Add the lid and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours. Depending on the size of the squash, you may need more cooking time.
- When the squash is done, allow to cool for about 5 minutes, and then cut in half. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
- Place a steamer basket or trivet into the pressure cooker and add 1/2 cup water.
- Place the squash halves down on top of the trivet. Secure the lid. Select the “Pressure Cook” or “Manual” function and cook on high pressure for 7 minutes. Note that the timer will not start until there is enough pressure inside the pot so the timer may not start for a few minutes.
- When the cook time is up, manually release the pressure by using the quick release button (be careful to keep your hands and face away from the venting steam). When the floating valve at the top of the pressure cooker drops, it is safe to open the lid. (We recommend that you read the manual that came with your pressure cooker since not all models are exactly the same).
- Allow to cool for about 5 minutes, and then run a fork through the flesh to separate the “spaghettilike” strands/noodles.
Nutrition Facts : ServingSize 1/4 of the squash, Calories 70, ProteinContent 1 g, CarbohydrateContent 9 g, FiberContent 2 g, SugarContent 4 g, FatContent 4 g, SaturatedFatContent 1 g, CholesterolContent 0 mg
TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS - EASY LASAGNA RECIPE: HOW TO MAKE IT
For a supper to please a crowd, Pam Beerens of Evart, Michigan Layers Lasagna noodles with meat sauce and a tasty cottage cheese mixture to make this speedy version of a traditional favorite.
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cottage cheese, egg, Parmesan cheese, parsley, oregano and basil. In a greased 13x9-in. baking dish, layer a third of the noodles, sauce, cottage cheese mixture and mozzarella. Repeat layers twice. , Cover and bake at 350° for 30 minutes; uncover and bake 15-20 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 282 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 665mg sodium, CarbohydrateContent 20g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 20g protein.
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ULTIMATE GUIDE FOR COOKING SPAGHETTI SQUASH - INSPIRED TASTE – EASY RECIPES FOR HOME COOKS
From inspiredtaste.net
Reviews 5.0
Total Time 55 minutes
Cuisine American
Calories 70 per serving
- Allow to cool for about 5 minutes, and then run a fork through the flesh to separate the “spaghettilike” strands/noodles.
SPAGHETTI WITH ITALIAN MEATBALLS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 35 minutes
Category Dinner
Cuisine Europe, Italian
Calories 385 calories per serving
- In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Remove to paper towels to drain. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink. , Cook spaghetti according to package directions; drain. Serve with meatballs and sauce.
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