WHAT TO HAVE WITH SPAGHETTI SQUASH RECIPES

Name: Baked Spaghetti Squash
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded; 3 tablespoons extra-virgin olive oil; Kosher salt and black pepper; 1 cup freshly grated Parmesan; 1/2 cup panko; 1 garlic clove, grated; 1 teaspoon fresh thyme leaves; 8 ounces mozzarella, cut into 1/2-inch cubes (optional)

BAKED SPAGHETTI SQUASH RECIPE - NYT COOKING

Baked Spaghetti Squash Recipe - NYT Cooking image

Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it’s a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.

Provided by Ali Slagle

Total Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 cup freshly grated Parmesan
1/2 cup panko
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into 1/2-inch cubes (optional)

Steps:

Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

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

Ingredients

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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