SAUTEED SPAGHETTI SQUASH RECIPES

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SPAGHETTI SQUASH ENCHILADA BOAT RECIPE - SKINNYTASTE



Spaghetti Squash Enchilada Boat Recipe - Skinnytaste image

This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. So easy to make, with just 5 ingredients!

Provided by Gina

Categories     Dinner

Total Time 65 minutes

Prep Time 5 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 7

2 small spaghetti squashes
2 teaspoons olive oil
1/8 teaspoon kosher salt
black pepper (to taste)
1 1/3 cups homemade enchilada sauce (see here)
1 cup part-skim shredded Mexican cheese blend
chopped cilantro and scallions for garnish

Steps:

  • Preheat oven to 400F degrees.
  • Line a baking sheet with parchment paper (or two if they don't fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands.
  • Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash face down on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.
  • Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear.
  • Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.
  • Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot.
  • Remove from the oven, sprinkle with cilantro and scallions and serve immediately!

Nutrition Facts : ServingSize 1 bowl, Calories 183 kcal, CarbohydrateContent 18.5 g, ProteinContent 10 g, FatContent 10 g, SaturatedFatContent 0.5 g, CholesterolContent 15 mg, SodiumContent 790 mg, FiberContent 3.5 g, SugarContent 6 g

SPAGHETTI SQUASH LASAGNA - SKINNYTASTE



Spaghetti Squash Lasagna - Skinnytaste image

Strands of roasted spaghetti squash are layered with marinara sauce, mozzarella and ricotta cheese, then baked in the oven until the cheese is melted and all the flavors bake together. Naturally gluten-free and vegetarian.

Provided by Gina

Categories     Dinner

Total Time 90 minutes

Yield 4

Number Of Ingredients 5

2 cups marinara sauce
3 cups cooked roasted spaghetti squash
1 cup part skim ricotta
8 tsp parmesan cheese
6 oz part skim shredded mozzarella (I used Sargento)

Steps:

  • See instructions on how to roasted spaghetti squash here.
  • Preheat oven to 375°.
  • In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish.
  • Top each with 3/4 cup of cooked spaghetti squash and spread evenly.
  • Top each with 1/4 cup ricotta. Sprinkle 1 teaspoon of grated parmesan cheese and .75 oz mozzarella on each.
  • Add the remaining sauce, parmesan and mozzarella cheese.
  • Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.

Nutrition Facts : ServingSize 1 lasagna, Calories 291 kcal, CarbohydrateContent 21 g, ProteinContent 19.5 g, FatContent 13.5 g, SodiumContent 358 mg, FiberContent 2.5 g

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