EASY SPAGHETTI SQUASH SPAGHETTI
This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.
Provided by Tracy E
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
- Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
- Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Carbohydrate 24.3 g, Cholesterol 2.2 mg, Fat 9.5 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 175.2 mg
BAKED SPAGHETTI SQUASH CASSEROLE
Provided by Kelly
Number Of Ingredients 14
Steps:
- To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick.
- Bake squash in the oven for 45 minutes until tender.
- Meanwhile, drizzle oil into a large pan over medium heat and saute onion and garlic until fragrant, about 2 minutes. Add ground beef and cook until meat is no longer pink; drain if necessary.
- Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, Stevia, salt and pepper and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
- When your squash is about ready, stir in grated Parmesan cheese and 2 tablespoons fresh basil in with the sauce; continue to simmer.
- Remove squash from the oven and scrape out all the strands of spaghetti using a fork, placing into a large bowl for convenience.
- In a 9×13 inch baking dish, spoon 1 1/2 cups of meat sauce into bottom and spread out evenly. Layer with 1/2 of the spaghetti squash then 1 1/2 cups more of meat sauce, then the rest of the spaghetti squash, the rest of the meat sauce (1 1/2 cups) and top with mozzarella cheese.
- Cover with foil and bake spaghetti squash casserole in the oven at 350 degrees F for 30 minutes, then remove foil and bake and additional 10 minutes until cheese is melted.
- Top with remaining tablespoon of basil, serve and enjoy!
CHICKEN SPAGHETTI SQUASH
In this twist on a classic Southern dish, the noodle-like strands of crisp-tender squash find their way into a creamy chicken and vegetable casserole.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
- Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
- Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.
EASY SPAGHETTI SQUASH
Try out an exciting and cheesy side dish with our Easy Spaghetti Squash. Easy Spaghetti Squash only requires three ingredients and less than 30 minutes.
Provided by My Food and Family
Categories Home
Time 27m
Yield Makes 6 servings, 1/2 cup each.
Number Of Ingredients 3
Steps:
- Pierce squash several times with fork or sharp knife to allow steam to escape. Microwave on HIGH 12 min. or until tender, turning over after 6 min. Cool 5 min.
- Cut squash in half. Remove and discard seeds. Use fork to scrape insides of squash to form strands; place in large bowl.
- Add cheese and butter; toss to coat.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 9 g, Fiber 2 g, Sugar 3 g, Protein 3 g
SPAGHETTI SQUASH CASSEROLE
Spaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I got the original recipe at a cooking class, and I've made it many times since. It's unique and tasty. -Mina Dick, Boissevain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.
Nutrition Facts : Calories 160 calories, Fat 9g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 226mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
SPAGHETTI SQUASH CASSEROLE
This wholesome dish will make a spaghetti squash lover out of even the pickiest of eaters!
Provided by Lindsay Moe
Categories Main Course
Time 1h55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400ºF. Spray an 8x8 baking dish with cooking spray and set aside.
- Rub the cut side of the squash lightly with olive oil and season with salt and pepper. Place both halves cut side up on a rimmed baking sheet and bake until tender when pierced with a fork, 50-60 minutes. Remove from the oven and allow to cool slightly before scraping the insides of the squash with a fork to remove the stringy flesh. Place the squash "noodles" in a large bowl and set aside.
- While you're waiting for the squash to cool, heat olive oil in a large pan over medium heat. Once hot, add the onions and cook, stirring frequently, until beginning to soften, 3-4 minutes. Add the mushrooms and cook, stirring frequently, 5 minutes more. Add the garlic and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.
- Add the onion mixture to the squash along with the tomatoes, oregano, and thyme. Stir thoroughly to combine. Transfer the mixture to the prepared baking dish and sprinkle with cheese. Bake 30 minutes or until cheese is melted and it is hot throughout. Garnish with chopped parsley if desired and serve.
Nutrition Facts : Calories 127 kcal, Carbohydrate 18 g, Protein 5 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 188 mg, Fiber 4 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
SPAGHETTI SQUASH CASSEROLE
Make and share this Spaghetti Squash Casserole recipe from Food.com.
Provided by Scarycarrie_ca
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Coat a baking sheet with cooking spray.
- Place the squash, cut side down, on the sheet.
- Bake for 30 minutes or until tender when pierced with a sharp knife.
- Allow to cool slightly.
- With a fork, scrape the squash strands into a large bowl.
- Meanwhile, warm the oil in a medium skillet set over medium heat.
- Add the onion, garlic and basil.
- Cook for 4-5 minutes or until the onion is soft.
- Add the tomatoes.
- Cook for 3 to 4 minutes, or until the mixture is dry.
- To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt and the onion mixture.
- Stir well to mix all ingredients.
- Spray a 9x13 baking dish with cooking spray.
- Pour mixture into prepared dish.
- Sprinkle with the Parmesan cheese and bread crumbs.
- Bake for 30 minutes or until bubbly and heated through.
SPAGHETTI SQUASH CASSEROLE
Strands of tender squash replace pasta for a more flavorful version of spaghetti pie casserole. Not to mention, spaghetti squash is a low-carb alternative to pasta and saves more than 150 calories per serving compared to a traditional recipe. A sprinkling of nutty fontina cheese melts into a gooey topping.
Provided by Devon O'Brien
Categories Healthy Squash Casserole Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Place squash, cut-side down, in a microwave-safe dish; add water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)
- Meanwhile, cook ground beef in a large ovenproof skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 7 minutes. Add shallot, garlic, Italian seasoning, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat to maintain a simmer.
- Use a fork to scrape the squash flesh from the shells into the sauce; stir to combine. Top with cheese. Transfer the pan to the oven and bake until bubbling, about 15 minutes. Let stand for 5 minutes. Serve sprinkled with basil, if desired.
Nutrition Facts : Calories 469.9 calories, Carbohydrate 27.5 g, Cholesterol 118 mg, Fat 19.8 g, Fiber 7.1 g, Protein 42.9 g, SaturatedFat 9.4 g, Sodium 719.1 mg, Sugar 13.4 g
SPAGHETTI SQUASH CASSEROLE
Steps:
- Preheat oven to 350.
- In a bowl, mix ham, spaghetti squash, and mushrooms. Set aside.
- In a separate bowl, combine soup and milk (or half n half). Mix well. Fold in half of the cheese.
- Spray a 11 x 7 baking dish.
- Pour the ham ingredients into the pan. Sprinkle the broccoli florets and cheese over the top of the ham.
- Pour the soup bowl ingredients over top the ham and broccoli ingredients.
- In a small bowl, combine the seasoned breadcrumbs and butter together. Sprinkle over the soup layer.
- Bake for approximately 30 - 35 minutes.
- Optional: You can bake the dish after step 6, and in the last few minutes of cooking time, add the breadcrumbs and broil to a desired brownness if your oven runs hot and may burn the crumbs before the cooking time is up.
SPAGHETTI SQUASH CASSEROLE RECIPE
A Healthy Spaghetti Squash Casserole Recipe that is SO easy and delicious. Simple ingredients get baked in the oven for a quick meal
Provided by The Clean Eating Couple
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees + prepare a greased 9x13 oven safe dish
- Fill a microwave safe glass dish with 1 inch of water. Slice spaghetti squash in half + place face down in water. Microwave on high for 10 minutes until cooked OR cook in instant pot following these directions.
- While spaghetti squash is cooking, make shredded chicken. You can cook it in the instant pot, crockpot, or bring a pot of water to a boil on the stove. Cook the chicken in boiling water for 10 minutes + shred (You can also buy a rotisserie chicken + shred!)
- While the chicken cooks, remove spaghetti squash from microwave + shred.
- Once the chicken has cooked, pull it apart with forks to shred.
- In a bowl, add shredded spaghetti squash, enchilada sauce, shredded chicken, beans, corn, green chiles.
- Mix all ingredients until combined + place in a greased 9x13 oven safe baking dish. Top with cheddar cheese.
- Bake at 400 for 20 minutes until the top starts to brown.
- Serve + enjoy!
Nutrition Facts : ServingSize 2 cups, Calories 370 kcal, Carbohydrate 29 g, Protein 31 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 82 mg, Sodium 494 mg, Fiber 7 g, Sugar 4 g
EASY SPAGHETTI SQUASH CASSEROLE
Make and share this Easy Spaghetti Squash Casserole recipe from Food.com.
Provided by Chef Aduladi
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Cut spaghetti squash in half (length wise). Scoop out seed from center. Put in baking pan cut side down. Pour in 2 cups water (enough to cover bottom of pan plus a little). Cover with foil. Bake 350 degrees for approximately one hour - depending on size. Test for doneness with a fork. Fork should pierce the squash easily. (if you like your squash less done then cook accordingly).
- 2. When done take fork/spoon and scrape out the fibers of the squash. Drain well to get rid of liquid.
- WHILE SQUASH IS BAKING:
- 3. Brown up ground beef and Italian sausage. Drain. Set aside.
- WHILE SQUASH IS BAKING ABOUT 1/2 WAY THROUGH (@30 MIN MARK):.
- 4. Dice up onions and mushrooms.
- 5. Sautee onion in butter/oil. When onions start to brown add mushrooms. When done add in spaghetti sauce and/or fire roasted tomatoes. Heat til warm. Remove from heat.
- 6. Mix in baked squash, ground beef, sausage and parmesan cheese. Transfer to baking dish. Top with 1 cup. shredded cheese.
- 7. Bake 350 until cheese is melted and slightly browning. About 1/2 hour.
- 8. Remove from oven serve. Serve with spoonful of sour cream or plain greek yogurt.
20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE
These tasty vegetable casserole recipes are perfect for Meatless Monday! From butternut squash to sweet potatoes to broccoli and Brussels sprouts, these hearty dishes are just too good.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a vegetable casserole in 30 minutes or less!
Nutrition Facts :
KETO SPAGHETTI SQUASH CASSEROLE
This quick and delicious low-carb spaghetti casserole is a hearty meal everyone will enjoy.
Provided by Kasey Trenum
Categories Dinner Main Course
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cut spaghetti squash in half and scrape out the inside. (pop it in the microwave first as it makes it easier to cut) Cover inside of the spaghetti squash with olive oil and sprinkle salt and pepper. On a cookie sheet covered with parchment paper, turn the spaghetti squash cut side down and roast for 20-35 min depending on the size of the squash until the inside is al dente when scrapped.
- Meanwhile, brown ground beef with onion, then drain. Add spaghetti sauce and simmer on low for 15 min. If it gets too high, you can add a bit of beef broth.
- Scrap the spaghetti squash with a fork, then place all of it inside several paper towels to squeeze out moisture. I did this twice with two sets of fresh paper towels so it wouldn't be watery.
- Grease a 9 x 9 square baking pan. Add spaghetti squash to the bottom of the casserole dish, top with spaghetti sauce, mozzarella cheese, and parm cheese.
- Baker in a 350 degrees oven until cheese melts for approx 5-10 min then turn oven to broil for 1-2 min and watch carefully as mozzarella cheese starts to bubble and brown a little.
- Top with parsley for pics to give some dimension for color. I added a few pics to document for ideas. If you have a larger spaghetti squash, you may not need to add all of it to the casserole dish.
Nutrition Facts : Calories 270 kcal, Carbohydrate 10 g, Protein 20 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 56 mg, Sodium 559 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
KETO SPAGHETTI SQUASH ALFREDO CASSEROLE
This keto spaghetti squash Alfredo casserole pairs authentic, creamy, homemade Alfredo sauce with spaghetti squash for a classic Italian dish minus all the carbs and gluten.
Provided by Hilda Solares
Categories Low Carb Keto Side Dishes
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees if cooking the spaghetti squash in the oven. Otherwise, refer to the notes section for other ways to cook the squash.
- In a small saucepan, melt the butter over low heat.
- To the melted butter add the heavy cream, garlic powder, onion powder, salt, pepper, nutmeg powder, softened cream cheese, and shredded parmesan cheese.
- Cook the sauce over medium-low heat for about 5-7 minutes until the cheeses melt and the sauce thickens. Set it aside
- In a small bowl combine the shredded mozzarella cheese and shredded parmesan cheese. Top the casserole before baking.
- Preheat the oven to 350 degrees.
- In a large bowl, add the spaghetti squash, and the prepared alfredo sauce, toss well. Stir well making sure that everything is coated well with the sauce.
- Spread the alfredo mixture evenly into the buttered casserole dish.
- Top evenly with the cheese topping.
- Bake the casserole for 35-45 minutes until golden brown.
- Broil for 3-5 minutes if at the 45-minute mark the casserole hasn't browned.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts : Calories 275 calories, Carbohydrate 8.5 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 19.5 grams fat, Fiber 1.8 grams fiber, Protein 7 grams protein, SaturatedFat 13.1 grams saturated fat, ServingSize 1, Sugar .1 grams sugar
SPAGHETTI SQUASH CASSEROLE
I got this recipe from my Aunt. This is a quick and tasty way to prepare spaghetti squash.
Provided by NMC0013
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Cook squash on a baking sheet in the preheated oven for 40 minutes, or until tender. Shred with a fork once cooled slightly, then transfer to a lightly oiled casserole dish, discarding shell. Do not turn off the oven.
- Heat 1 tablespoon of oil in a skillet over medium heat. Cook and stir the onions, mushrooms, and basil until onions are translucent and tender. Stir onion mixture and sour cream into the squash until well mixed. Sprinkle with Parmesan cheese and cover with bread cubes.
- Bake in the preheated oven for 15 minutes, or until warmed through and top is lightly browned and toasted. Enjoy!
Nutrition Facts : Calories 210.9 calories, Carbohydrate 25.9 g, Cholesterol 16.3 mg, Fat 10.6 g, Fiber 4.8 g, Protein 5.9 g, SaturatedFat 5.1 g, Sodium 364.2 mg, Sugar 8.2 g
More about "easy spaghetti squash casserole food"
CHEESY SPAGHETTI SQUASH CASSEROLE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (281)Calories 226 per servingCategory Side Dish
- Preheat oven to 400 degrees F. Lightly spray a 1.5-quart baking dish with olive oil cooking spray.
- If you need to cook the spaghetti squash: Pierce the spaghetti squash in a few spots with a sharp knife. Microwave 6 minutes; turn to the other side and microwave 6 more minutes, until soft to the touch. Let stand for 5 minutes to finish cooking. Using a sharp knife, cut the spaghetti squash in half lengthwise. Allow to cool 5 minutes, until easier to handle. Scoop out the pulp and seeds from the center, then rake a fork back and forth to remove strands of the flesh onto a bowl. Set aside.
- In a large bowl, lightly whisk the egg. Add the sour cream, kosher salt, black pepper, dried thyme, and minced garlic. Whisk until smooth.
EASY SPAGHETTI SQUASH CASSEROLE RECIPE - EVERYDAY DISHES
From everydaydishes.com
Servings 6Total Time 45 minsCategory DinnerCalories 587 per serving
- Heat olive oil in a large sauté pan over medium heat, then add onion and ground beef, breaking it up into small pieces. Cook until browned. Add garlic and cook for 1 additional minute. Add marinara sauce to meat and stir to combine.
- Place half of the prepared spaghetti squash in bottom of a greased 2-qt casserole dish. Spread half of meat sauce over squash. Top with a layer of mozzarella cheese and add remaining squash. Layer with remaining meat sauce.
SPAGHETTI SQUASH PIZZA CASSEROLE - RAIAS RECIPES
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10 BEST BAKED SPAGHETTI SQUASH CASSEROLE RECIPES - …
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EASY ITALIAN SPAGHETTI SQUASH CASSEROLE BOATS - DISHING DELISH
From dishingdelish.com
5/5 (2)Total Time 1 hr 15 minsCategory DinnerCalories 534 per serving
- Preheat oven to 400°F. Place about 1 cup of water on baking sheet, or enough to just cover the bottom.
- Cut spaghetti squash in half and scoop out seeds. Place squash open-side-down on baking sheet. Bake for about 30 minutes, or until a fork goes through the squash easily. Remove from oven and allow to cool.
- Use a fork to remove insides of squash into a medium sized bowl. Stir squash together with ricotta cheese, salt, pepper, oregano, thyme, onion, mushrooms, Ragu sauce, and half of the mozzarella.
BAKED SPAGHETTI SQUASH CASSEROLE {EASY AND CHEESY ...
From laurenfitfoodie.com
4.7/5 (23)Total Time 45 minsCuisine ItalianCalories 219 per serving
- Bring a skillet to medium heat. Add the beef and season with 1 tsp of creole seasoning and salt and pepper to taste. Crumble the beef as it cooks. Once beef has cooked through, turn off heat and set aside.
- In a large mixing bowl, add softened cream cheese, cottage cheese, and 1 tbsp of creole seasoning. Using a hand mixer, blend until everything is combined. Add the marinara sauce and stir until it has mixed in thoroughly. Then, add in the beef and spaghetti squash strands (make sure you drain the water from them first!) and fold in until all ingredients are combined.
- Add the spaghetti squash mixture to the baking dish and spread out evenly. Sprinkle with cheese and bake for about 30 minutes, or until hot and bubbly.
SPAGHETTI SQUASH CASSEROLE - IFOODREAL.COM
From ifoodreal.com
5/5 (15)Category CasseroleCuisine North AmericanCalories 265 per serving
- Cook squash: Preheat oven to 375 F degrees. Cut squash in half lengthwise and spoon seeds out. Punch randomly with a fork, place cut side down on a baking sheet lined with silicone baking mat or unbleached parchment paper and bake for 30 minutes. Remove from the oven, let it cool and separate into strands with a fork. Place in a large bowl and set aside.
- While squash is baking, preheat large non-stick skillet on low heat and add oil. Add garlic and onion, saute until translucent or for 4 minutes, stirring occasionally.
- Add mushroom soup, tomato sauce and cornstarch, stir and bring to a boil by raising heat to medium. Reduce heat to low and simmer for 5 minutes or until mixture has thickened a bit.
BEST CHEESY SPAGHETTI SQUASH CASSEROLE RECIPE | I CAN'T ...
From icantbelieveitslowcarb.com
Cuisine AmericanTotal Time 456063 hrs 10 minsCategory Side DishesCalories 226 per serving
- Rinse the spaghetti squash to remove any dirt. Pat dry. Using a large chef’s knife, insert it into the squash cutting it in half lengthwise. Be careful, cut slowly. Once the squash is cut, use a spoon and scoop out the seeds and flesh.
- Drizzle olive oil over the squash and season with salt and pepper. Bake squash face down on a baking tray for about 45-60 minutes.
- To make the homemade meat ragu: In a medium frying pan add the sausage, salt, pepper, Italian seasoning, and garlic powder. Sautee until sausage is completely cooked. Add in about ⅓ of the tomato sauce, stir together then transfer to a bowl. Set aside.
GLUTEN-FREE SPAGHETTI SQUASH CASSEROLE - THE PICKY EATER
From pickyeaterblog.com
5/5 (6)Total Time 55 minsCategory Main CourseCalories 275 per serving
- Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you don't have a microwave, place the poked squash on a baking pan and bake at 375ºF for 45 to 60 minutes.
- While the squash is cooking, add the oil through salt to a pan (oil + veggies + seasonings), cooking over medium heat for about 10-15 minutes until fully cooked through.
- Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti.
SPAGHETTI SQUASH CASSEROLE RECIPE - CHEESY AND DELICIOUS!
From primaverakitchen.com
3.8/5 (12)Total Time 1 hr 15 minsCategory Dinner, Main CourseCalories 367 per serving
STUPID EASY SPAGHETTI SQUASH ALFREDO CASSEROLE | LIVE EAT ...
From liveeatlearn.com
4.2/5 (7)Total Time 45 minsCategory Main Dishes, PastasCalories 318 per serving
- Prep: Preheat oven to 400°F (204°C). Cut spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with most of the olive oil and rub to evenly coat. Place cut-side down on a baking sheet and prick the outside with a fork. Spread broccoli florets onto the same baking sheet and drizzle with remaining olive oil, tossing to coat it evenly.
- Roast: Roast for about 30 minutes, or until squash is fork tender but still a little firm. Broccoli should be lightly browned (if it cooks more quickly, take it out of the oven earlier than the squash). When squash is finished, flip it over and allow to cool enough to touch.
- Assemble: In a large bowl stir together spaghetti squash strands, roasted broccoli, Alfredo sauce, and ½ cup of the cheese. Pour into a large casserole dish and gently pack so that it's in an even layer. Sprinkle with remaining ½ cup of cheese.
SPAGHETTI SQUASH CASSEROLE - WELL PLATED BY ERIN
From wellplated.com
5/5 (84)Calories 193 per servingCategory Main Course
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. When cool enough to handle, pull the squash strings out of the squash's center with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.
- Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes. Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes, and then add the reserved squash. Cook and stir until most of the remaining liquid has cooked off, about 1 to 2 minutes more, increasing the heat if needed. Stir in 1/2 cup of the shredded cheese. There may be some liquid remaining in the pan.
- Lightly coat a deep 8x8-inch baking dish or 2-quart casserole dish with nonstick spray. With a slotted spoon, scoop the squash mixture into the pan in an even layer, discarding any excess liquid (some in the pan is OK—just not too much). Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese, and then return to the oven and bake until the cheese melts, about 5 to 10 additional minutes. For an extra-golden-brown top, place the casserole under the broiler for a few minutes. Remove from the oven, sprinkle with parsley and/or basil, and let rest 5 minutes. Serve hot.
4-INGREDIENT BAKED SPAGHETTI SQUASH PEPPERONI PIZZA CASSEROLE
From delightfulmomfood.com
5/5 (4)Total Time 30 minsCategory Entree, Main, Main DishCalories 333 per serving
- Preheat the oven to 350 degrees F. In a large bowl add the cooked spaghetti squash noodles and marinara sauce and mix to combine then pour into a large 9x13 rectangle or oval baking dish. Sprinkle the cheese on top then add turkey pepperoni.
- Bake uncovered for 20 minutes or until heated through. If it starts to burn on the sides cover with foil.
MICROWAVE SPAGHETTI SQUASH: SO EASY! - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (53)Calories 40 per servingCategory Side Dish
- Microwave the squash for 5 minutes. Turn it to the other side and microwave it for 5 more minutes, until it's soft to the touch. For a a larger squash, try 6 minutes per side.
- Using a sharp knife, cut the squash in half lengthwise. Allow it to cool for 2-3 minutes, just until easier to handle.
SPAGHETTI SQUASH CASSEROLE - EASY LOW CARB
From easylowcarb.com
Ratings 4Category Main CourseCuisine AmericanTotal Time 1 hr 45 mins
- Cut spaghetti squash in half and scoop out the seeds. Brush the cut side with olive oil and season with salt and pepper.
- Place cut side down in a small dish and bake 50-60 minutes or until tender when poked with a fork.
- Combine all meatball ingredients, roll into 24 small meatballs and place on a rimmed baking sheet.
MEXICAN SPAGHETTI SQUASH CASSEROLE - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
4.8/5 (12)Total Time 1 hr 30 minsCategory DinnerCalories 384 per serving
- Cook ground turkey in a nonstick skillet over medium heat, breaking it up with a spatula and cooking until no pink remains (roughly 7 minutes). Cool slightly.
- In a large bowl, stir together all ingredients, reserving 3/4 cup of cheese. Scrape into a deep 9X13 inch casserole dish and sprinkle with the reserved 3/4 cup of cheese.
SPAGHETTI SQUASH CASSEROLE - EASY BABY MEALS
From easybabymeals.com
5/5 (4)Category Dinner, LunchServings 2Total Time 15 mins
- In an oven-safe bowl, add cooked spaghetti squash. Top that with pasta sauce. Then add spinach, basil leaves and parsley along with dried oregano.
SPAGHETTI SQUASH CHORIZO BREAKFAST CASSEROLE - FIXED ON FRESH
From fixedonfresh.com
5/5 (1)Total Time 50 minsCategory BreakfastCalories 261 per serving
- To a large skillet, add chorizo, onion and pepper and cook over medium heat until the chorizo is fully browned and no longer pink, around 8 minutes.
- Spread chorizo mixture over the bottom of the prepared pan, then layer the spaghetti squash over the top of the chorizo. Sprinkle the spaghetti squash with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- In a medium bowl, combine eggs, egg whites, milk, coconut flour and 1 teaspoon of salt and 1/4 teaspoon of pepper. Pour the egg mixture over the meat and vegetables in the pan. Sprinkle the cheese evenly over the top. Bake for 30-35 minutes or until the eggs have fully cooked through.
SPAGHETTI SQUASH CASSEROLE - KETO, GLUTEN FREE » LEELALICIOUS
From leelalicious.com
5/5 (1)Category DinnerCuisine Fusion, ItalianCalories 227 per serving
- Instant Pot: Poke the squash with a knife all around. Add 1 cup water to the pressure cooker. Add the spaghetti squash on a trivet. Cook for 20 minutes on high pressure. Then quick release the pressure. Cut in half lengthwise and scoop out the seeds.
EASY SPAGHETTI SQUASH CASSEROLE (HEALTHY, MEAT-FREE)
From fitinprogress.com
5/5 (14)Category Main CourseServings 4Total Time 1 hr
- Pierce the squash with a fork 3-4 times. Microwave for 3 minutes, then rotate and microwave for another 3 minutes. Repeat 2-3 times.
- While the squash is cooking, saute chopped onions in butter on medium heat for 5-6 minutes stirring frequently.
- Let cooked squash cool for a few minutes. Carefully cut in half and shred with a fork into the bowl.
EASY SPAGHETTI SQUASH CASSEROLE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Servings 4Calories 447 per serving
SPAGHETTI SQUASH CASSEROLE - JORDO'S WORLD
From jordosworld.com
5/5 (4)Category Main CourseCuisine AmericanCalories 274 per serving
SIMPLE LAYERED SPAGHETTI SQUASH CASSEROLE WITH GROUND BEEF
From foodfitnesslifelove.com
5/5 (1)Category 19Cuisine 19Calories 541 per serving
SIMPLE SPAGHETTI SQUASH SKILLET - CLEAN FOOD CRUSH
From cleanfoodcrush.com
Servings 4Estimated Reading Time 2 minsCategory Dinner
EASY BAKED SPAGHETTI SQUASH LASAGNA | FOODTALK
From foodtalkdaily.com
Servings 6Total Time 1 hr 15 mins
THE BEST SPAGHETTI SQUASH CASSEROLE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
Cuisine ItalianTotal Time 1 hr 20 minsCategory Main CourseCalories 271 per serving
EASY SPAGHETTI SQUASH CASSEROLE - RECIPE | COOKS.COM
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5/5 (4)
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