LOW-CARB SPAGHETTI SQUASH ALFREDO
Spaghetti squash replaces the traditional fettuccine, making this a low-carb dish. A mortar and pestle can be used to cream the roasted garlic, if desired.
Provided by Bren
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash, cut sides down, on the prepared baking sheet.
- Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.
- Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.
- Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg, whisking quickly until smooth. Add remaining 2 tablespoons of butter.
- Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.
- Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce; stir well.
- Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.
Nutrition Facts : Calories 613.8 calories, Carbohydrate 37.5 g, Cholesterol 138.4 mg, Fat 47.2 g, Fiber 0.3 g, Protein 16.4 g, SaturatedFat 27.1 g, Sodium 998.2 mg, Sugar 0.5 g
BACON-PARMESAN SPAGHETTI SQUASH RECIPE
Provided by brandie
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Carefully cut stem end off of the spaghetti squash and discard. Cut squash into approximate 1″ rings, width-wise. With a spoon or tip of a knife, gently remove seeds and pulp from each ring; discard.
- Place spaghetti squash rings laying down on prepared baking sheet. Bake in oven for about 40-45 minutes or until strands separate easily when scraped with a fork.
- While the spaghetti squash is baking, cut your bacon into pieces and cook in a large skillet over medium heat, moving and turning frequently, until bacon is fully cooked and crispy. With a slotted spoon, remove bacon pieces from skillet and set aside.
- Remove the spaghetti squash from the oven and allow to cool slightly. Remove shells of each ring and separate stands with a fork. Place strands in a large bowl.
- Add butter to your warm spaghetti squash (if your strands have cooled too much, heat in the microwave a bit) and toss with the strands until the butter is fully melted and incorporated. Stir in parmesan cheese and bacon crumbles. Season with salt and pepper and serve.
CREAMY SPINACH SPAGHETTI SQUASH CASSEROLE
Creamy Spinach & Spaghetti Squash Bake with sautéed spinach, red pepper, garlic, and three kinds of cheese. Keto-friendly recipe, too!
Provided by Sheila Thigpen
Categories Vegetables & Sides
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Slice spaghetti squash in half length-wise. Scoop out seeds and place cut side down in a glass baking dish. Pour 1/2 cup water into dish and bake for about 30-35 minutes. With a fork gently shred the pulp from the inside of the squash and set aside.Reduce oven heat to 375 degrees.
- On top of stove, heat olive oil in a large skillet over medium heat. Add the onion and red bell pepper. Sauté about 5 minutes, until tender. Add the garlic and cook until fragrant, about 1 minute.
- Add the spinach to the skillet and season with the nutmeg, salt, and pepper. Cook and stir until the spinach is wilted.
- Gently stir in the cream cheese until melted. Add the spaghetti squash and stir until combined.
- Pour the mixture into a casserole dish that is lightly coated with cooking spray. Top with the mozzarella and parmesan cheese. Bake at 375 degrees for 30 minutes, or until bubbly and cheese is lightly browned.
Nutrition Facts : ServingSize 1 g, Calories 229 kcal, Carbohydrate 17 g, Protein 10 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 592 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 5 g
CREAMY SPAGHETTI
I found this on a package of Philadelphia light cream cheese and it sounds good. It uses jarred sauce and cream cheese, I can't wait to try it.
Provided by Margie99
Categories Spaghetti
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook spaghetti according to package directions.
- Meanwhile brown ground beef in a large skillet, drain off grease. Stir in sauce and cream cheese, cook on low for 3-5 minutes or until the sauce is well blended and heated through, stirring frequently.
- Drain spaghetti, add it to the sauce and mix lightly. Top with parmesan cheese.
Nutrition Facts : Calories 382.6, Fat 14.6, SaturatedFat 6.3, Cholesterol 65.8, Sodium 392.8, Carbohydrate 37.6, Fiber 2.8, Sugar 7.1, Protein 23.5
KETO SPAGHETTI SQUASH CASSEROLE
Keto Spaghetti Squash Casserole has garlic, chive cream cheese, herbs de Provence, and mozzarella cheese.
Provided by Taryn
Categories Side Dish
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Spray a casserole dish with cooking spray. Put the cooked spaghetti squash in the dish.
- Combine the eggs, cream cheese, herbs, and salt in a small blender. Blend until smooth. Pour over the spaghetti squash.
- Sprinkle the cheese on top. Bake for 30-40 minutes until golden.
Nutrition Facts : ServingSize 0.5 cup (1/6th of the recipe), Calories 168 kcal, Carbohydrate 5 g, Protein 8 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 65 mg, Sodium 307 mg, Fiber 1 g, Sugar 2 g
CREAMY BAKED SPAGHETTI SQUASH PARMESAN (LOW-CARB)
I know there are a lot of other spaghetti squash recipes posted here on Zaar, but I didn't see one quite like this. This recipe produces a rich, creamy, indulgent, savory, and wonderful casserole! You could serve it as a side dish, with fish, pork, or chicken. Or, serve with a side salad, and you've got a satisfyingly light meal. It's healthy, no matter how you slice it, and perfect for a low-carb diet.
Provided by DanielsWife
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Cut spaghetti squash in half, lengthwise, and remove seeds. Place on foil lined baking sheet, cut side down, and bake for 35 minutes.
- Remove from oven, and allow to cool.
- Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. Whisk to combine. Set aside.
- When spaghetti squash is cool enough to handle, use two forks to pull the squash strands from the skin. Place in a 2 quart casserole dish. Discard skins.
- Pour the cream mixture over the squash, and stir to combine.
- Top with 1/2 cup parmesan cheese.
- Place in oven, and bake 20-30 minutes. If the cheese does not brown and bubble, broil for 5-10 minutes.
- Serve hot, and enjoy!
HOW TO COOK SPAGHETTI SQUASH
Steps:
- Preheat the oven to 350˚. With a sharp knife, very carefully cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the squash, then cut down. Again, be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.
- When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl; drizzle with olive oil and season with salt and pepper.
MICROWAVE SPAGHETTI SQUASH
Microwaving spaghetti squash is much easier and quicker than waiting for it to roast in the oven. Once done, it is ready to be topped with your favorite ingredients, or kept simple with just a pat of butter and some salt. For longer strands, cut the squash crosswise instead of lengthwise.
Provided by France C
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Carefully cut stem end off the spaghetti squash. Poke a few small slits in the squash in a dotted line where you plan to slice the squash. Carefully cut between the slits until the squash is cut in half. Scoop out seeds and pulp.
- Place squash in a 9x13-inch microwave-safe dish, cut-side down. Pour water into the dish so it is at least 1/2 inch deep.
- Microwave on high power until skin is soft and can be pierced with a fork, 12 to 15 minutes. If dish is too big to rotate, turn off the turntable and rotate dish halfway through.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 23.5 g, Fat 1.9 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 59.7 mg
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