SPAGHETTI SQUASH MARINARA RECIPE RECIPES
ROASTED SPAGHETTI SQUASH RECIPE | MARTHA STEWART
Because a spaghetti squash is difficult to cut through when uncooked, we found that roasting it whole is the easiest way to prepare it for this spaghetti squash recipe. Follow this recipe, then use the strands of spaghetti squash to make one of our other recipes, like Spiced Squash Pancakes, Roasted Squash with Parmesan and Herbs, Spaghetti Squash Gratin, or Quick Turkey Bolognese with Spaghetti Squash.
Provided by Martha Stewart
Categories Spaghetti Squash Recipes
Yield Makes 6 cups
Number Of Ingredients 1
Steps:
- Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
- Refrigerate squash in an airtight container, up to 3 days.
Nutrition Facts : Calories 42 g, FiberContent 2 g, ProteinContent 1 g
SPAGHETTI SQUASH SAUTE RECIPE | ALLRECIPES
Quick simple side dish that can be served with anything.
Provided by Joyce Coleman
Categories Squash Side Dishes
Total Time 15 minutes
Prep Time 15 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
- Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
- Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
Nutrition Facts : Calories 165.2 calories, CarbohydrateContent 14.2 g, CholesterolContent 30.5 mg, FatContent 12.5 g, FiberContent 0.3 g, ProteinContent 1.5 g, SaturatedFatContent 7.5 g, SodiumContent 113.4 mg, SugarContent 0.8 g
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