COOKING 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.

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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BAKED SPAGHETTI SQUASH RECIPE - NYT COOKING

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.
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Reviews 4
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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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