DRIED SPAGHETTI SQUASH RECIPES

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SPAGHETTI SQUASH WITH MEAT SAUCE RECIPE: HOW TO MAKE IT



Spaghetti Squash with Meat Sauce Recipe: How to Make It image

When my mom and I cooked spaghetti squash with meat sauce, all we could do was grin and say "Wow!" It's fun to separate the noodle-like strands from the squash shell, but eating it is the best part! —Lina Vainauskas, Shaw Air Force Base, South Carolina

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 13

1 medium spaghetti squash (about 8 inches long)
1 cup water
1 pound lean ground beef (90% lean)
1 large onion, chopped
1 medium green pepper, chopped
1 teaspoon garlic powder
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon chili powder
1 can (28 ounces) tomato puree
1 cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 375°. Slice squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake until easily pierced with a fork, 20-30 minutes.
    Meanwhile, in a cast-iron or other heavy large skillet, cook beef over medium heat, crumbling meat, until no longer pink; drain. Add onion, green pepper, herbs and seasonings; cook and stir until onion is tender, 5-7 minutes. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out squash, separating the strands with a fork. Just before serving, stir 1/2 cup Parmesan cheese into meat sauce. Serve sauce over spaghetti squash with remaining 1/2 cup Parmesan cheese.

Nutrition Facts : Calories 351 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 763mg sodium, CarbohydrateContent 36g carbohydrate (4g sugars, FiberContent 8g fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat

SPAGHETTI SQUASH CRUST PIZZA - SKINNYTASTE



Spaghetti Squash Crust Pizza - Skinnytaste image

This plant based Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash – it’s that delicious!

Provided by Gina

Categories     Dinner    Lunch

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 8

2 packed cups cooked spaghetti squash (from a 2.2 lb spaghetti squash)
1 large egg
3/4 cup finely shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese (not grated)
1 teaspoon minced garlic
1 teaspoon dried oregano
1/3 cup tomato-basil marinara sauce (or pizza sauce)
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • To quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.
  • Cut it open, remove the seeds and scrape the squash out with a fork.
  • Place the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.
  • Preheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.
  • In a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.
  • Make 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.
  • Spray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.
  • Prepare the pizza:

Nutrition Facts : ServingSize 2 pizzas, Calories 303 kcal, CarbohydrateContent 18 g, ProteinContent 28 g, FatContent 17 g, SaturatedFatContent 8.5 g, CholesterolContent 139 mg, SodiumContent 855 mg, FiberContent 5.5 g, SugarContent 5.5 g

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