SPAGHETTI SQUASH RECIPE RACHAEL RAY RECIPES

TWICE BAKED AGLIO E OLIO SPAGHETTI SQUASH | RACHAEL RA…

Twice Baked Aglio e Olio Spaghetti Squash | Rachael Ra… image

Rachael shares her easy, cheesy gratin + aglio e olio spaghetti mashup made with spaghetti squash.

Provided by Rachael Ray

Number Of Ingredients 12

Ingredients

2 large spaghetti squash
Non-aerosol olive oil spray
Salt and pepper
About ½ cup EVOO
4 cloves garlic
thinly sliced or grated
1 tablespoon Calabrian chili paste or 1 teaspoon red pepper flakes
½ cup chopped flat-leaf parsley
1 cup grated Parmigiano-Reggiano or pecorino cheese
2 cups shredded mozzarella cheese
2 tablespoons fresh thyme
chopped

Steps:

Preheat oven to 450°F
Line a large baking sheet with foil, then parchment
Halve the spaghetti squash across, trimming the top vine and shaving the bottom a bit
Scoop out the seeds
The squash strings grow sideways so the "spaghetti" effect will appear longer when it roasts this way
Halving the squash lengthwise, however, is more impressive on a dinner platter as the surface area is double the size; the squash is equally delicious, of course, just shorter stands of "spaghetti" in appearance
Spray the squash lightly with olive oil, season with salt and pepper and roast about 40 to 45 minutes, cut-side down
Listicle: Rachael Ray Garbage Bowl Heat EVOO, about ½ cup, over low and swirl garlic in the oil with chili paste or flakes, 2 minutes or so
Remove from heat
Shred squash with a fork and toss with one-fourth of the garlic oil, 2 tablespoons of the parsley and ¼ cup grated parm in each squash
Top with shredded mozzarella and bake 3 to 5 minutes to bubble and brown the mozz
Top with thyme and serve half a squash per person

SPAGHETTI AND MEATBALLS RECIPE | RACHAEL RAY | FOOD NETWORK

Spaghetti and Meatballs Recipe | Rachael Ray | Food Network image

For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Steps:

Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

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TWICE BAKED AGLIO E OLIO SPAGHETTI SQUASH | RACHAEL RAY ...

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Top with thyme and serve half a squash per person

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