HOW TO BAKE SPAGHETTI SQUASH RECIPES

Name: Here's How to Cook Spaghetti Squash
Prep time: 5 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 medium spaghetti squash; 1 tbsp. extra-virgin olive oil; Kosher salt; Freshly ground black pepper

HOW TO COOK SPAGHETTI SQUASH IN THE OVEN - BEST WAY TO ...

How to Cook Spaghetti Squash in the Oven - Best Way to ... image

If you're maintaining a low-carb diet, there is no food more magical than spaghetti squash. It’s like it was invented for bikini season, because someone knew how important pasta is to us. It’s super easy to make and there are so many ways to cook with it.

Provided by Lena Abraham

Categories low-carb vegetarian dinner

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 2

Number Of Ingredients 4

Ingredients

1 medium spaghetti squash
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Steps:

Preheat the oven to 400°. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable, 40 minutes.

Nutrition Facts : Calories 235 calories

SPAGHETTI SQUASH AND MEATBALLS RECIPE | FOOD NETWORK ...

Spaghetti Squash and Meatballs Recipe | Food Network ... image

Cut some carbs from a classic comfort food by swapping out pasta in favor of roasted spaghetti squash. You'll be amazed how satisfying these veggie "noodles" can be -- especially when paired with our homemade meatballs. They're tender, juicy and packed with flavor.

Provided by Food Network Kitchen

Total Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 medium spaghetti squash (about 2 pounds)
Kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing
2 stalks celery, chopped
1 medium carrot, roughly chopped
1 medium onion, roughly chopped
6 cloves garlic
1 cup fresh parsley leaves
1 pound ground beef
1 pound ground pork
2 large eggs
1 cup Italian-style breadcrumbs
1 cup plus 3 tablespoons grated parmesan cheese
2 28-ounce cans tomato puree
2 large sprigs basil
1 teaspoon dried oregano

Steps:

Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.
Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.
Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.

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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.

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If you're maintaining a low-carb diet, there is no food more magical than spaghetti squash. It’s like it was invented for bikini season, because someone knew how important pasta is to us. It’s super easy to make and there are so many ways to cook with it.
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Preheat the oven to 400°. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable, 40 minutes.

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SPAGHETTI SQUASH AND MEATBALLS RECIPE | FOOD NETWORK ...

Cut some carbs from a classic comfort food by swapping out pasta in favor of roasted spaghetti squash. You'll be amazed how satisfying these veggie "noodles" can be -- especially when paired with our homemade meatballs. They're tender, juicy and packed with flavor.
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This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.

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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.

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