Ez Spaghetti Squash Italiano Food

EASY SPAGHETTI SQUASH SPAGHETTI

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.

ITALIAN SAUSAGE SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
• Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
• Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
• Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
• Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.

ITALIAN SPAGHETTI SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour water in baking dish and place halved squash cut-sides down in the dish.
• Bake squash in preheated oven until a fork pierces the skin very easily, about 45 minutes. Let squash cook while preparing remainder of recipe.
• Melt butter with olive oil in a large skillet over medium-high heat. Saute onion in hot butter until softened, about 5 minutes. Add garlic and continue to saute until fragrant, about 1 minute more. Pour diced tomatoes over the onion mixture; season with basil. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until the tomatoes are soft, about 30 minutes; season with salt and pepper.
• Once squash is cool enough to handle, use a fork to strip flesh from the skin in strands. Stir squash and Parmesan cheese into tomato mixture. Replace cover on skillet and cook until squash is heated through, 5 to 10 minutes more. Sprinkle additional Parmesan cheese over the dish to serve.

EZ SPAGHETTI SQUASH ITALIANO

Steps:

• 1. Remove ricotta cheese from fridge, and scoop out approx 1 cup, separating into two equal parts. Return the balance of container to fridge. This is to allow the cheese to come to room temperature to make spreading easier and also so it won't cool the squash too much.
• 2. Cut squash in half legthwise and remove seeds and tough strings. Steam squash in the microwave by covering each cut half with plastic wrap and placing in a container (cut side up) with about an inch of water.
• 3. Cook about 15-20 minutes depending on wattage and size of squash. Remove and let sit a minute - don't get steam burns!
• 4. While squash is being nuked, I heat a jar of the storebought spaghetti sauce - mushrooms, garden veggie or plain. Place in a saucepan with a fresh minced garlic clove or sprinkle of garlic powder. Add the Italian seasoning, and finely chop some 1 tsp? parsley tops reserving most for garnish, and bring to a simmer (can add 2 Tbls red wine) as long as you have time for.
• 5. Handling squash carefully, I use a fork and run the tines lengthwise to get out all the strands. Plate squash as you would pasta, then spread 1/2 ricotta cheese over strands. Repeat with other squash half. Ladle sauce on top. Finish by sprinking parmesan cheese over all.
• 6. Perfect to serve garnished alongside a green salad and a roll.

SPAGHETTI SQUASH ITALIANO

Steps:

• Halve squash lengthwise and remove the seeds.
• Prick skin all over.
• Place halves, cut side down, in a 3-quart rectangular baking dish.
• Cover and bake at 350 degrees for 60 to 70 minutes or till tender.
• Using a fork, separate the squash pulp into strands, leaving strands in shell.
• Sprinkle 1/4 of the mozzarella cheese in each shell; toss lightly.
• Press mixture up the sides of the shell.
• Meanwhile, in a bowl combine tomatoes, green onions, nuts, basil or parsley, oil, and garlic.
• Spoon 1/4 of the tomato mixture into each shell.
• Sprinkle with Parmesan cheese.
• Return to baking dish.
• Return to oven and bake, uncovered, about 20 minutes or till filling is heated through.

EASY SPAGHETTI SQUASH CASSEROLE

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.