BAKED SPAGHETTI SQUASH WITH BEEF AND VEGGIES
Baked spaghetti squash, peppers, and onions are mixed with beef and cheese in this delicious casserole.
Provided by ROBYN050501
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
- In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
- Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
- Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.8 g, Cholesterol 100.2 mg, Fat 26.4 g, Fiber 2.9 g, Protein 27.2 g, SaturatedFat 14.5 g, Sodium 590.3 mg, Sugar 6 g
BAKED SPAGHETTI & SPAGHETTI SQUASH WITH OPTIONAL GROUND BEEF
50% spaghetti squash + 50% spaghetti noodles = 100% delicious. Spaghetti squash and spaghetti noodles layered with marinara, mozzarella, cheddar, and optional ground beef and then baked to perfection.
Provided by Kare for Kitchen Treaty
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and scrap out the seeds with a spoon; discard seeds. Brush the inside of each half with a little olive oil and sprinkle with coarse salt and freshly ground black pepper. Place cut side down on a baking sheet and bake for about 40 minutes until fork-tender. Let cool for about 15 minutes, or until squash is cool enough to handle. Reduce oven temperature to 350 degrees.
- Cook pasta. Break the spaghetti noodles into two-inch pieces and add to boiling water. Cook until al dente (follow package directions; boiling time can vary). Turn off heat, drain pasta, and return it to the pot.
- Using a fork, scrape the spaghetti squash strands into the drained pot of spaghetti. Gently toss spaghetti noodles and spaghetti squash with 2 teaspoons olive oil along with good pinch kosher salt and fresh-ground black pepper, until noodles and squash are well-incorporated.
- Vegetarian version
- Have a 13" by 9" baking pan ready.
- Spread half the sauce in the baking pan. Add half the pasta/spaghetti squash noodles. Top with half the mozzarella and cheddar cheeses. Add remaining sauce, remaining pasta/squash, and the rest of the mozzarella and cheddar cheeses. Sprinkle with parmesan. Proceed to BAKE step below.
- Half vegetarian/half ground beef version
- Have two 8" x 8" baking dishes ready.
- In a medium saute pan over medium heat, brown ground beef along with seasonings (salt, pepper, and/or garlic salt) if desired. Drain. Mix in 1 1/4 cups of the marinara/Italian tomato sauce.
- Spread half the plain (non-meat) marinara sauce into one 8" x 8" baking dish and half the meaty marinara sauce into the other. Spread 1/4 of the spaghetti squash/pasta mixture in each pan. Sprinkle each with 1/4 of the mozzarella and 1/4 cheddar. Spread the remaining sauces onto each, then divide the remaining spaghetti squash/pasta mixture, between the two, and divide the remaining cheddar and mozzarella between the two. Sprinkle each with the Parmesan. Proceed to BAKE step below.
- All ground beef version
- Have a 13" by 9" baking pan ready.
- Spread half the meat sauce in the baking pan. Add half the pasta/spaghetti squash noodles. Top with half the mozzarella and cheddar cheeses. Add remaining meat sauce, remaining pasta/squash, and the rest of the mozzarella and cheddar cheeses. Sprinkle with parmesan. Proceed to BAKE step below.
- BAKE
- Bake at 350 for about 30 minutes, until cheese is bubbly. Serve.
SPAGHETTI SQUASH BOATS
Several fresh tasty ingredients to go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun. Try it-you'll love it! -Vickey Lorenger, Detroit, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4-6 side-dish servings or 2 main-dish servings.
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender. , When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside. , In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash. , Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish. , Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
LOW CARB BEEF AND CHEESY SPAGHETTI SQUASH BAKE!
This recipe was inspired by my favourite pasta recipe that was posted by Beck D called Beef and Pasta Bake - the Best! Recipe #133624. Vegetarians can omit the beef. This is my low carb dream come true. Whenever I am craving a cheesy, ground beef pasta dish this is the one I turn to. This is a version that my husband actually prefers to pasta (yes, I am dumbfounded too)....hope you enjoy!
Provided by Leslie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Heat oil in large pan; cook onion, garlic, carrot and celery, stirring often until onion and celery are clear.
- Add hamburger and cook until no pink remains.
- Drain, then add sauce, and oregano and simmer, covered, about 15 mins or until mixture has thickened slightly.
- While beef mixture is simmering, cut the squash in half and carefully remove the seeds.
- Be sure to cut around the edge so you don't cut into the squash itself.
- Place face down in microwaveable casserole dish, add 1 inch of water and cover.
- Microwave on high for approx 10 minutes, or until it begins to soften.
- (Alternately, you can cook the same way in the oven for 30 min).
- Let cool and carefully remove inside of squash with fork or spoon.
- It will look a lot like cooked spaghetti and come out in strands.
- Let squash strands drain well.
- Stir spaghetti squash into beef mixture, then spoon into an ovenproof dish and sprinkle with cheese.
- Bake, uncovered, for 15 mins or until browned slightly.
- Top with parmesan and season with salt and pepper to taste when serving.
Nutrition Facts : Calories 468.6, Fat 32.2, SaturatedFat 14.3, Cholesterol 112.3, Sodium 391, Carbohydrate 12.8, Fiber 1.3, Sugar 2.5, Protein 31.9
BAKED SPAGHETTI SQUASH
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
Categories dinner, for two, vegetables, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
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 BAKE
Steps:
- Preheat oven to 350 degrees. Slice squash in half and place fleshside down in a baking dish.
- Add 1/4-inch of water. Bake for 40 minutes, or until tender and remove. Rake squash with a fork, creating "spaghetti" strands. Spoon on sauce, mozzarella, and basil. Place back in oven and bake until cheese begins to bubble. Serve warm
SPAGHETTI SAUCE WITH GROUND BEEF
This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)
Provided by Hank's Mom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
- Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g
BAKED SPAGHETTI SQUASH
Spaghetti squash is easily prepared in the oven--just cut it in half and bake it until the skin is easily pierced with a fork. You can then use it as a low-carb pasta substitute or turn it into salads. I often just eat it simply with some Parmesan cheese and olive oil. If you want you can season it before you bake it, but I usually spice it up later.
Provided by barbara
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
- Place spaghetti squash, cut-side down, on the baking sheet.
- Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
- Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 12.1 g, Fat 4.4 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 29.8 mg
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