SIMPLE SPAGHETTI SQUASH PARMESAN
This is a good basic way to serve this crunchy, mild favored squash. For variety, top with sesame seeds, mix with minced fresh basil, or combined with fresh chopped tomatoes. A 3 pound squash yields about 6 cups cooked squash.
Provided by looneytunesfan
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- The squash can be baked, microwaved or boiled. I choose to microwave. Place squash cut side down in a pan just large enough to hold an 1/4 cup water and cover with plastic wrap.
- Microwave on high for 14-15 minutes.
- When skin pierces easily with fork, drain and cool. Scoop out and discard the seeds.
- With a fork, transfer the spaghetti-like strands from the shell to a casserole dish.
- Stir in the remaining ingredients.
- Taste to adjust seasoning.
SPAGHETTI SQUASH WITH PARMESAN
Baked Spaghetti Squash with Parmesan is surprisingly easy to make. Kids love the striking resemblance to cheesy buttered noodles, and you'll love that it's mostly vegetables. Try stirring in your family's favorite fresh herbs like basil, sage, chives, thyme, or parsley for this kid-friendly spaghetti squash recipe.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Cut squash in half lengthwise with sharp knife. Scoop out and discard seeds.
- Place squash halves cut-side-down in ungreased 3-quart baking dish or baking sheet with sides.
- Bake 45 to 50 minutes or until fork pierces flesh of squash easily. Remove squash from oven. Carefully turn squash over to cool 10 minutes. Scrape insides out with fork into serving bowl.
- Gently stir in butter, Parmesan cheese, salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 100, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g
SPAGHETTI SQUASH WITH PARMESAN CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.
SPAGHETTI WITH BUTTERNUT SQUASH AND PARMESAN SAUCE
This recipe was adapted from skinnytaste.com. The photo looked so good, I had to make it. I tweaked it a bit and I didn't have leeks, so I used onion instead. But If you have leeks, I would suggest that you use them (I will next time). It was one of the most delicious pasta dishes I have ever eaten. Hope you like it too.
Provided by Joanne
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Place butternut squash in a single layer on a baking sheet. Toss with 2 tbs. of olive oil, and season with salt and pepper to taste.
- Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth.
- Heat a large pot of salted water to boil for spaghetti. Cook according to package directions al dente. Reserve 3 cups of the starchy pasta water before draining.
- Meanwhile, heat a large deep saute pan over medium heat. Add 2 tbs. olive oil, and 2 tbs. butter. Add onions, cook for 3 minutes stirring occasionally, add garlic cook for 1 minute. Add chicken bouillon cube, cook 1 more minute.
- Add blended butternut squash, Parmesan cheese, and freshly ground pepper. Cook for 5 minutes, stirring occasionally. Add in the pasta water one cup at a time, add one to three cups depending on how thick or thin you like your sauce (I added about 2 cups).
- Toss the drained pasta with the sauce. Mix well to combine.
- Top with extra Parmesan cheese if you like.
Nutrition Facts : Calories 613.4, Fat 21.7, SaturatedFat 6.3, Cholesterol 17.6, Sodium 293.3, Carbohydrate 93, Fiber 7.6, Sugar 8.2, Protein 14.9
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!
SPAGHETTI SQUASH WITH PARMESAN CHEESE
Make and share this Spaghetti Squash With Parmesan Cheese recipe from Food.com.
Provided by Lali8752
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Take a paring knife and stick little holes all over squash.
- Put the squash in a baking dish and bake about an 1 hour at 350 degrees F. or until soft.
- Cut the squash in half.
- Scoop out seeds and throw them away.
- Take a fork and "scrape" the inside of the squash into strings, letting them fall into a serving bowl.
- Toss with Parmesan cheese and butter.
- Salt and pepper to taste.
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