Easy Spaghetti Squash Food

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ROASTED SPAGHETTI SQUASH



Roasted Spaghetti Squash image

Make this delicious, healthy, and easy Roasted Spaghetti Squash recipe for a meal that will become an instant classic.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Spaghetti Squash Recipes

Number Of Ingredients 7

1 spaghetti squash (about 2 pounds), halved and seeded
3 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 tablespoon lemon juice
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper flakes
1 tablespoon grated Parmesan cheese, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
  • When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley. Season with salt and red-pepper flakes and serve sprinkled with cheese, if desired.

EASY SPAGHETTI SQUASH



Easy Spaghetti Squash image

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

1 spaghetti squash (2 lb.)
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. butter, melted

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

SIMPLE SPAGHETTI SQUASH



Simple Spaghetti Squash image

Spaghetti squash looks intimidating to cook but it's really simple and the payoff is delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Spaghetti Squash Recipes

Time 1h

Number Of Ingredients 3

2-pound spaghetti squash
1 to 2 tablespoons butter
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. With a fork, pierce squash all over. Place on a baking sheet; bake, turning squash once, until easily pierced with the tip of a paring knife, 45 to 60 minutes. (You may also microwave pierced squash on high for 10 to 15 minutes.)
  • Halve squash crosswise; scoop out seeds. Working over a medium bowl, use a fork to gently scrape flesh in a circular motion to release strands. Add butter; generously season with coarse salt and ground pepper. Toss gently.

Nutrition Facts : Calories 91 g, Fat 5 g, Fiber 2 g, Protein 1 g

50 WAYS TO USE SPAGHETTI SQUASH



50 Ways to Use Spaghetti Squash image

These spaghetti squash recipes are easy, healthy, and delicious! From baked to roasted to lasagna, there are so many tasty meals to make with this squash.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 50

Roasted Spaghetti Squash
Fire Roasted Baked Spaghetti Squash
Spaghetti Squash with Turkey Meatballs
Spaghetti Squash with Pecorino and Herbs
Baked Spaghetti Squash with Tomato Meat Sauce
Cheesy Baked Spaghetti Squash with Marinara Sauce
Garlic Parmesan Spaghetti Squash
Spaghetti Squash Alfredo
Baked Spaghetti Squash with Fresh Tomatoes and Parmesan Cheese
Pesto Spaghetti Squash
Spaghetti Squash Lasagna Bake
Fresh Tomato Spaghetti Squash Pasta
Eggplant Parmesan Spaghetti Squash Boats
Chicken and Broccoli Stuffed Spaghetti Squash
Spaghetti Squash Breadsticks
Creamed Spaghetti Squash and Browned Butter Walnuts
Shrimp Scampi Spaghetti Squash
Creamy Garlic Spaghetti Squash Casserole
Creamy Spaghetti Squash
Spaghetti Squash "Pizza" Bowls
Chicken, Bacon, u0026amp; Ranch Spaghetti Squash
Tuscan Spaghetti Squash
Spaghetti Squash Burrito Bowls
Spaghetti Squash Boats with Chicken
Spaghetti Squash Pizza Nests
Spaghetti Squash with Feta and Herbs
4 Cheese Roasted Garlic Alfredo Stuffed Spaghetti Squash
Buffalo Chicken Stuffed Spaghetti Squash
Huevos Rancheros Inspired Spaghetti Squash
"Spaghetti" with Roasted Red Pepper Sauce
BBQ Chicken Pizza Stuffed Spaghetti Squash
Vegetarian Spaghetti Squash Tacos
Spicy Tomato Parmesan Stuffed Spaghetti Squash
Turkey Bolognese Stuffed Spaghetti Squash
Southwest Spaghetti Squash Casserole
Roasted Spaghetti Squash with Parmesan Mushrooms
Roasted Spaghetti Squash with Chickpeas and Kale
Spinach Artichoke Spaghetti Squash
Low Carb Seared Scallops and Spaghetti Squash
Healthy Spaghetti Squash Bolognese
Spicy Tomato Garlic Shrimp with Spaghetti Squash
Thai Spaghetti Squash
Parmesan Spaghetti Squash, Spinach, and Bacon with Pine Nuts
Healthy and Filling Caprese Stuffed Spaghetti Squash
Spaghetti Squash Chow Mein
Vegan Spaghetti Squash with Spinach and Cheese
Cajun Chicken Spaghetti Squash Bake
Spaghetti Squash Pad Thai
Philly Cheesesteak Spaghetti Squash Casserole
Green Chile Chicken Enchilada Stuffed Spaghetti Squash

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a spaghetti squash recipe in 30 minutes or less!

Nutrition Facts :

EASY SPAGHETTI SQUASH SPAGHETTI



Easy Spaghetti Squash Spaghetti image

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

1 spaghetti squash, halved and seeded
1 tablespoon extra-virgin olive oil
salt and freshly ground black pepper to taste
1 tablespoon freshly grated Parmesan cheese, or to taste

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

EASY CHEESY SPAGHETTI SQUASH



Easy Cheesy Spaghetti Squash image

My husband HATED squash. The he had a heart attack and had to increase his consumption of vegetables. He had his attack last August just when the garden was beginning to give up all it's wonderful bounty. Yup, I grew spaghetti squash. Yup, I fed it to him. Guess what? Now I'M getting sick of squash! He asks for it all the time. Any squash, cooked any way. But this is hands down his favourite one!

Provided by C and Ds Mommy

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 5

1 spaghetti squash
1/4 cup lowfat parmesan cheese (just the shaker kind is fine)
1/2 cup mozzarella cheese, grated (you can substitute for cheddar, farmer's, colby etc.... any kind of cheese you want!)
1/3 cup fresh parsley, chopped (1/8 cup if using the dried stuff)
1 cup salsa (mild, hot, whatever. I have even substituted this with spaghetti sauce!)

Steps:

  • Cut squash in half lengthwise.
  • Remove and discard seeds (or keep them to plant for next year).
  • Steam squash, cut side up for 10-15 minutes, or until softened.
  • Pre heat oven to 400 degrees F.
  • Remove squash from steamer and place on a baking sheet.
  • With a fork, scrape the insides of the squash to form the spaghetti strands. (This will be very easy if your squash is cooked enough).
  • Top each squash half with the remaining ingredients ending with the mozzarella (or whatever type you used) cheese on top to melt.
  • Bake for 10-15 minutes or until cheese is all melted.
  • Remove from oven and give it another quick stir to mix the cheese into the rest of the filling.
  • *There is no need to remove the insides for serving. We just eat the squash right out of the shell!

Nutrition Facts : Calories 169.5, Fat 7.4, SaturatedFat 3.9, Cholesterol 22.1, Sodium 983.9, Carbohydrate 19.8, Fiber 2.4, Sugar 4.3, Protein 9.5

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