Spaghetti Squash Casserole South Beach Diet P1 Food

SPAGHETTI SQUASH CASSEROLE (SOUTH BEACH DIET P1)

Steps:

• Pierce the squash in several places, put on a plate and microwave until tender (mine took about 20 minutes).
• Allow cool while you cook the meat and veggie mixture.
• Brown meat with garlic, onion, salt and pepper, and bell pepper.
• Drain and add Italian spice and tomatoes.
• If it seems really liquidy, cook some of the liquid off.
• Cut the squash in half and scrape out the seeds and discard them.
• Use a fork to scrape the spaghetti into strands and mix gently with sauce mix.
• Transfer to a large casserole dish that has been sprayed with cooking spray.
• Bake uncovered for 35 minutes at 350 degrees.
• Sprinkle the cheese on top and bake 10-15 minutes more.

SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 350º.Coat an 8-inch by 8-inch baking dish with cooking spray.
• Cut the squash in half lengthwise, scoop out and discard seeds, place cut-side down on a baking sheet and bake for 25 minutes. ( Or place cut side down on a microwave safe dish, poke holes in peel & nuke until tender ).
• When squash is tender, scoop out the meat with a fork. (you may only need 1 half to get 3 cups, depending on the size of your squash).
• Mix together the squash strands, bell pepper, onion, water chestnuts, pimiento, cheese, salt and pepper.
• Stir in the egg substitute.
• Combine the sour cream and milk & fold into squash mixture.
• Pour into prepared casserole dish. Sprinkle with panko crumbs and paprika and bake for 30-35 minutes.

SPAGHETTI SQUASH AND POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Poke the squash all around with a fork, then microwave it in 5-minute increments, rotating in between, until the outside is soft and yields a little when pressed with your fingers, about 15 minutes total. Be careful when rotating and removing the squash, as it will become very hot.
• Meanwhile, combine the cream, butter, garlic, thyme, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large saucepan. Peel the potatoes, then slice them paper thin on a mandoline, placing them in the cream mixture as you slice. Bring the mixture to a simmer over medium-high heat, then remove from the heat.
• When the squash is cool enough to handle, slice it in half, scoop out the seeds, then scrape out the flesh with a fork into a medium bowl. Discard the skin and seeds.
• Layer the bottom of the prepared baking dish with 1/2 the potatoes. Top with 1/2 the squash, then the remaining potatoes, then the remaining squash. Pour all the liquid from the potato mixture into the baking dish, and press the vegetables down to submerge. Sprinkle the remaining 1/2 cup Parmesan on top. Put the baking dish on a rimmed baking sheet, and bake until golden brown and a knife slides easily into the potatoes, about 1 hour. Let cool for 15 minutes before serving.

CHICKEN SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish.
• Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes.
• Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.

SPAGHETTI SQUASH WITH PARMESAN CHEESE

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.

GARLIC-HERB SPAGHETTI SQUASH

Steps:

• Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.

SPAGHETTI SQUASH CASSEROLE

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.

SOUTHWEST SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Place spaghetti squash, cut-side down, on the baking sheet.
• Bake squash in the preheated oven until skin can easily be pierced with a fork and insides are tender, 30 to 40 minutes. Remove from the oven (leave oven on) and allow to rest until cool enough to handle, about 10 minutes. Scrape out flesh with a fork and transfer to a large bowl; discard skins.
• Spray a 1 1/2 quart casserole dish with cooking spray.
• Add undrained tomatoes, black beans, 1/2 cup Monterey Jack cheese, cilantro, cumin, garlic salt, and pepper to the spaghetti squash; stir well to combine. Spoon into the prepared dish and sprinkle with remaining Monterey Jack cheese.
• Bake, uncovered, until heated through, 30 to 35 minutes. Serve immediately.

LOW-CARB SPAGHETTI SQUASH CASSEROLE

Steps:

• Place the spaghetti squash in a large pot of water (it should float) and bring to a boil; lower heat, cover and boil gently for 50 minutes.
• Another option is to bake the squash first-- cut it lengthwise and place the halves skin-side down in a baking dish with an inch of water; cover the dish with foil and bake at 350º F for about 45 minutes, or until meat is tender.
• While squash is cooking, peel and slice the carrots, celery, onion and bell pepper.
• Heat olive oil in a skillet and add the onion and carrot, with some water to prevent sticking. Sauté over medium heat for 5 minutes. Add remaining vegetables with some red pepper flakes and a dash of salt, if desired. Sauté, stirring frequently, till vegetables are barely tender, about 10 minutes.
• Pre-heat oven (if you are cooking squash on top of the stove)to 350 degrees F.
• Add crushed tomatoes, basil and oregano to taste, and a sprinkle of ground allspice. Squeeze in 2-5 cloves of garlic. Simmer uncovered for 15 minutes. Meanwhile, grate the mozzarella and Parmesan.
• Remove squash from pot or oven and allow to cool until you can handle it. If it is whole, cut it in half lengthwise, then remove seeds with a spoon and squeeze any excess water out of meat.
• Remove meat and break it up into strands with a fork or potato masher. Mix squash well with vegetables and put half in the bottom of a large baking dish. Top with half the cheeses, the rest of the squash, and then the rest of the cheeses.
• Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving.

LAYERED SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 375. Mix cheeses together and set aside.
• Heat olive oil is a skillet. Add the onion, peppers and garlic and saute over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for 15 minutes.
• Mix squash well with cooked veggies and spread half in bottom of a 9x13 pan. Top with half the cheese mixture. Then spread the rest of the squash mixture and then end with the remaining cheese.
• Bake for30 minutes until cheese is bubbly and slightly golden. Let cool and set for 10-15 minutes before serving.

SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 400F.
• Coat a baking sheet with cooking spray.
• Place the squash, cut side down, on the sheet.
• Bake for 30 minutes or until tender when pierced with a sharp knife.
• Allow to cool slightly.
• With a fork, scrape the squash strands into a large bowl.
• Meanwhile, warm the oil in a medium skillet set over medium heat.
• Add the onion, garlic and basil.
• Cook for 4-5 minutes or until the onion is soft.
• Add the tomatoes.
• Cook for 3 to 4 minutes, or until the mixture is dry.
• To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt and the onion mixture.
• Stir well to mix all ingredients.
• Spray a 9x13 baking dish with cooking spray.
• Pour mixture into prepared dish.
• Sprinkle with the Parmesan cheese and bread crumbs.
• Bake for 30 minutes or until bubbly and heated through.

SPAGHETTI SQUASH MEATBALL CASSEROLE

Steps:

• Cut the squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly., Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan., In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta and remaining salt; remove from heat., Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. or 3-qt. baking dish. Top with the plum tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.