Italian Style Spaghetti Squash Food

SPAGHETTI SQUASH ITALIANO

Steps:

• Pierce squash several times with tip of sharp knife or fork to allow steam to escape. Place squash in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or just until squash is softened, turning every 5 min. Set aside.
• Heat oven to 475ºF. Crumble sausage into large nonstick skillet; cook on medium-high heat 2 min. or until evenly browned, stirring frequently. Stir in onions; cook and stir 5 min. Add peppers and garlic; cook 5 min., stirring occasionally.
• Cut squash in half; remove and discard seeds. Scoop out squash strands. Add to sausage mixture; mix lightly. Stir in pasta sauce. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
• Bake 20 to 25 min. or until heated through. Meanwhile, combine cheese and parsley.
• Sprinkle cheese mixture over squash. Bake, uncovered, 5 min. or until cheese is melted.

ITALIAN SPAGHETTI SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Fill with tomatoes and mushrooms; sprinkle with seasonings. Place in an oval 7-qt. slow cooker, tilting 1 slightly to fit., Cook, covered, on low until squash is tender, 6-8 hours. Sprinkle with cheese. Cook, covered, on low until cheese is melted, 10-15 minutes. To serve, cut each half into 2 portions.

ROASTED SPAGHETTI SQUASH

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.

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.

SPAGHETTI SQUASH ITALIAN STYLE

Steps:

• Cut the squash in half lengthwise and remove seeds.
• Place cut sides down in a glass baking dish.
• Add 1/4 cup water and cover with plastic wrap.
• Microwave on high for 8-10 minutes until tender; cool.
• In a large skillet, heat 1 tablespoons of oil.
• Add the onion and cook until translucent.
• Add the zucchini and cook for 4-5 minutes until the zucchini begins to brown.
• Add the tomatoes, salt and pepper.
• Reduce the heat; simmer gently for 10 minutes.
• Using a fork, scrape the squash strands into a bowl.
• Toss with the remaining oil.
• For presentation you can do two things.
• Just toss the squash with the cooked vegetables and sprinkle with cheese or as recommended in the book: Mound the squash in the center of 4 pasta bowls.
• Spoon the vegetable mixture around the squash.
• Drizzle with more oil if desired, and garnish with parmesan cheese.
• Add the lemon slices.

ITALIAN-STYLE SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Prick squash skin all over. Rub cut sides of the halved garlic over the flesh. Lightly brush each squash half with some olive oil. Place cut side-down in a 3-quart baking dish.
• Bake in the preheated oven until tender, 45 to 60 minutes. Let cool until easily handled. Separate the squash flesh into strands using a fork. Leave strands in the shells.
• Divide mozzarella cheese between the shells. Toss lightly. Press mixture up the sides of the shells.
• Combine remaining olive oil, tomatoes, pine nuts, green onions, basil, and minced garlic in a bowl. Divide tomato mixture between the shells. Sprinkle Parmesan cheese on top. Return squash halves to the baking dish.
• Continue baking until filling is heated through, about 20 minutes.