Spaghetti Squash Caprese Bake Recipe 425 Food

BAKED SPAGHETTI SQUASH CAPRESE

Steps:

• Preheat oven to 400 degrees.
• Line 1 large rimmed baking sheet with foil.
• Place spaghetti squash halves on baking sheet cut side up.
• Drizzle squash halves with 2 tablespoons of olive oil then sprinkle halves evenly with 1 teaspoon of salt and pepper.
• Bake squash halves until tender, about 30 to 35 minutes.
• While the squash is baking: Add the balsamic vinegar to a small non-reactive saucepan on the stove top over medium-low heat. Allow the vinegar to come to a simmer, stirring periodically.
• Continue to cook the vinegar until it thickens and become syrupy (approximately 10 minutes).
• Remove from heat to allow it to cool. NOTE: it will continue to thicken as it cools.
• Add sliced tomatoes, marinated mozzarella balls, and fresh basil to a large bowl.
• Add remaining tablespoon of olive oil and sprinkle with ¼ teaspoon salt and pepper. Toss to combine.
• When spaghetti squash is tender, remove from oven and fill with each squash with caprese filling.
• Return to oven and bake until mozzarella is melted, about 10 minutes.
• Drizzle with balsamic glaze just before serving.

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.

CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
• In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
• Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
• Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality. Add the squash to the tomato mixture and mix in the pan.
• Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
• Bake an additional 5-10 minutes, or until cheese melts.
• Serve in the squash, and top with basil.
• Enjoy!

SPAGHETTI SQUASH CAPRESE BAKE RECIPE - (4.2/5)

Steps:

• Preheat your oven to 375 F. Cook the spaghetti squash one of two ways: 1. Pierce squash several times with sharp knife (to avoid squash explosion). Bake on a cookie sheet for 1 hr 20 min at 375, flipping squash once halfway through. 2. Pierce squash several times with sharp knife (again, no spaghetti bombs). Heat in microwave on a plate for 10-12 minutes. Once your squash is cooked, slice off the very end with the stem. Then, halve the squash lengthwise. Scoop out the seeds and gooey bits and throw those away. Scrape the remaining flesh of the squash with a fork to get out all of the wonderful spaghetti noodles. Place noodles in a large bowl and set aside. Mince garlic. Cut tomatoes into bite-size pieces. Roughly cut basil and spinach leaves. Place all of these ingredients, along with the olive oil, into the large bowl with the spaghetti squash. Mix well, then season with salt & pepper to taste. Then stir in 3/4 cup of shredded mozzarella. Add this mixture to a pie dish or 1 quart-ish baking dish and spread the top smooth-ish. Sprinkle the remaining 1/4 cup of mozzarella over the top. Bake at 375 for 30-40 minutes or until cheese on top is lightly browned. Top with additional fresh basil, and serve

BAKED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
• Place spaghetti squash, cut-side down, on the baking sheet.
• Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
• Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.

LOW CARB BEEF AND CHEESY SPAGHETTI SQUASH BAKE!

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large pan; cook onion, garlic, carrot and celery, stirring often until onion and celery are clear.
• Add hamburger and cook until no pink remains.
• Drain, then add sauce, and oregano and simmer, covered, about 15 mins or until mixture has thickened slightly.
• While beef mixture is simmering, cut the squash in half and carefully remove the seeds.
• Be sure to cut around the edge so you don't cut into the squash itself.
• Place face down in microwaveable casserole dish, add 1 inch of water and cover.
• Microwave on high for approx 10 minutes, or until it begins to soften.
• (Alternately, you can cook the same way in the oven for 30 min).
• Let cool and carefully remove inside of squash with fork or spoon.
• It will look a lot like cooked spaghetti and come out in strands.
• Let squash strands drain well.
• Stir spaghetti squash into beef mixture, then spoon into an ovenproof dish and sprinkle with cheese.
• Bake, uncovered, for 15 mins or until browned slightly.
• Top with parmesan and season with salt and pepper to taste when serving.

BAKED SPAGHETTI SQUASH

Steps:

• Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
• Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
• Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

BAKED SPAGHETTI SQUASH

Steps:

• Halve squash crosswise; remove seeds. Place cut sides down in 2-quart baking dish. Add 1/4 C water. Cover with plastic wrap. Microwave on high 13-15 minutes or until squash is tender when pierced with fork; rearrange once for even baking.
• In a large skillet cook sausage, mushrooms, bell pepper, onion, and garlic over medium heat until sausage is no longer pink; stir to break up sausage. Drain off fat.
• Preheat oven to 350 degrees.
• Scrape pulp from squash. Wipe out baking dish; coat with non-stick cooking spray. Spread half of the squash in dish. Add half the sausage mixture and half the olives. Sprinkle with seasoning and 1/8 teaspoon black pepper. Top with half of the spaghetti sauce and cheese. Top with remaining squash, sausage, olives, and spaghetti sauce. Bake for 30 minutes. Sprinkle with remaining cheese. Bake 5 minutes more. Let stand 10 minutes. Sprinkle with parsley and serve.