SPAGHETTI SQUASH LASAGNA
This sinfully delicious Spaghetti Squash Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.
Provided by Beachbody
Categories Main Course
Time 1h32m
Number Of Ingredients 7
Steps:
- Preheat oven to 375° F.
- Line large baking sheet with parchment paper. Set aside.
- Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
- Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender.
- Reduce oven temperature to 350º F.
- Scrape spaghetti squash flesh into stringy noodles.
- Lightly coat 4-quart baking dish with spray.
- Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.
- Evenly top with Parmesan cheese.
- Bake for 30 to 32 minutes, or until golden brown and bubbly.
- Garnish with basil (if desired).
Nutrition Facts : ServingSize 1 serving, Calories 474 kcal, Carbohydrate 35 g, Protein 34 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 75 mg, Sodium 1228 mg, Fiber 4 g, Sugar 16 g
SPAGHETTI SQUASH DIP
This is a great alternative to a spinach-artichoke dip. Instead of using fresh spinach, this is an even tastier combination. Serve it hot with tortilla chips or crackers.
Provided by HOLLYG1
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 1h5m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Place the spaghetti squash cut side down on a lightly greased baking sheet. Place in preheated oven, and bake until soft when a fork is inserted., 30 to 40 minutes.
- Scoop out the cooked squash, and place in a mixing bowl. Add butter to the squash and stir until butter melts. Stir the mayonnaise, 1 cup Parmesan cheese, and Monterey Jack cheese into the squash mixture until well blended. Pour into the prepared baking dish. Sprinkle with 3 tablespoons Parmesan cheese.
- Bake in preheated oven until cheese melts, about 20 minutes.
Nutrition Facts : Calories 152.9 calories, Carbohydrate 3.2 g, Cholesterol 25.9 mg, Fat 13.3 g, Protein 5.9 g, SaturatedFat 5.9 g, Sodium 224.5 mg, Sugar 0.2 g
SPAGHETTI SQUASH AU GRATIN
Make and share this Spaghetti Squash Au Gratin recipe from Food.com.
Provided by Taylors Mommy
Categories Weeknight
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.
- In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
- Using a fork, scrape the insides of the squash and transfer to a small bowl.
- Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
- Place into a 375º for 15 - 20 minutes until golden brown on top.
Nutrition Facts : Calories 129.6, Fat 11.1, SaturatedFat 6.7, Cholesterol 30, Sodium 116.7, Carbohydrate 5.3, Fiber 0.2, Sugar 1.2, Protein 3.2
CAMPFIRE SPINACH DIP IN SPAGHETTI SQUASH
Campfire Spinach and Spaghetti Squash with Artichoke Dip Recipe Type : Appetizer Author: Stacey Martin Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Serves: 6
Provided by Stacey Martin
Categories Appetizer
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F.
- Cut the squash lengthwise, deseed.
- In a medium sized bowl, mix all dip ingredients together.
- Fill the inside of the squash with dip mixture to slightly heaping.
- Wrap in parchment paper and then in foil to secure the base, dome over with foil to cook.
- Cook on the campfire over well stoked flame (not touching the package underneath), on the barbecue at medium heat or in the oven at 500 degrees for approximately 1 hour or until a fork can poke into the outer pulp and easily separate the squash from the peel.
- Remove from heat and remove top foil to scrape the squash from the peel using a fork; mix squash with the dip before serving. with a fork for scooping.
- Serve with sweet potato chips and enjoy.
SPAGHETTI SQUASH WITH TOMATOES AND MUSHROOMS
This spaghetti squash "noodle" recipe includes sauteéd onions, mushrooms, and cherry tomatoes with white wine, and finished with fresh herbs and shaved parmesan.
Provided by Beachbody
Categories dinner
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F.
- Place squash on parchment-lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 40 to 50 minutes, or until tender. Cool for 20 to 30 minutes.
- While the squash cooks, heat oil in medium saucepan over medium-high heat.
- Add onion; cook, stirring frequently, for 3 to 5 minutes, or until translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add mushrooms; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms release liquid.
- Add wine, cherry tomatoes, and basil; cook, stirring frequently, for 3 to 5 minutes, or until soft. Set aside.
- Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles.
- Evenly divide squash between three bowls. Evenly top with onion mixture, cheese, and parsley (if desired).
Nutrition Facts : ServingSize 1 serving, Calories 248 kcal, Carbohydrate 40 g, Protein 6 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 409 mg, Fiber 8 g, Sugar 16 g
More about "spaghetti squash dip food"
SPINACH ARTICHOKE SPAGHETTI SQUASH RECIPE - TASTE AND TELL
From tasteandtellblog.com
5/5 (5)Calories 311 per servingCategory Main Dish
- Place the spaghetti squash in a microwave safe dish, cut side down. Pour about half an inch of water in the dish, then cover with plastic wrap and microwave until soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape up the strings from the squash.
- Meanwhile, in a pan, heat the olive oil over medium heat. Add the onion and cook until tender, 5-8 minutes. Add the garlic and cook until fragrant, about 60 seconds. Add in the sour cream, cream cheese and half of the parmesan cheese and stir until the cream cheese has melted and the mixture is smooth. Stir in the spinach and artichoke hearts and cook until the spinach has wilted. Season to taste with salt and pepper. Pour half of the mixture into each spaghetti squash half and gently pull up on the spaghetti squash strings to combine with the sauce as much as possible. Top with the shredded mozzarella and the remaining parmesan. Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
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4.3/5 (3)Total Time 53 minsCategory Main CourseCalories 65 per serving
- Place the spaghetti squash flesh-side down on the baking sheet and bake for 45 minutes. Remove from the oven, carefully turn over and allow to cool slightly. Have ready a medium-sized mixing bowl.
- Using a fork, scrape out the flesh of the squash and transfer to the bowl. Add the salt, pepper and lemon juice to the squash and stir to thoroughly combine. Add Parmesan and basil. Toss to combine. Serve immediately and enjoy.
LOW FODMAP VEGETABLE STUFFED SPAGHETTI SQUASH - FODY FOODS
From fodyfoods.com
Cuisine AmericanCategory DinnerServings 8Total Time 55 mins
- Preheat oven to 400°F (220°C). Line a heavy-duty rimmed half-sheet baking pan with parchment paper and coat paper with nonstick spray; set aside.
- Place the squash, cut side down, on prepared pan. Roast squash until tender when pierced with a knife, about for 30 to 40 minutes.
- When cool enough to handle, scoop out about three-quarters of the squash and place in a bowl; leave a small wall of squash all the way round the shells.
SPAGHETTI SQUASH TATER TOTS WITH MAPLE MUSTARD DIP - SHE ...
From shelikesfood.com
5/5 (2)Estimated Reading Time 3 minsCategory SideTotal Time 1 hr 50 mins
- Place potatoes in a large pot and cover with cold water. Bring to a boil and boil potatoes until just fork tender, but with still a little give in the center. Drain potatoes and let cool, about 20 minutes.
- While potatoes are boiling, cook the spaghetti squash. Cut the spaghetti squash in half, top to bottom. Scrap out the seeds. Use a metal spoon to scrape out the “meat” of the spaghetti squash. It will come out in small pieces and you should get about 3 cups worth. Heat a large pan over medium heat and add one teaspoon olive oil and the spaghetti squash. Cook spaghetti squash until tender, about ten minutes.
- Once potatoes have cooled, carefully peel off the skins using a potato peeler. Grate each potato and place them in a large bowl. Add the cooked spaghetti squash and salt to the bowl and mix until everything is evenly combined, your hands will work best for this.
- Pre-heat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and form the potato mixture into small cylinder shapes. You should get about 40-45 depending on how big you make them. You may also need to bake them in two batches depending on how big your baking sheets are.
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From snowdonhouse.ca
Category AppetizerEstimated Reading Time 1 min
- Combine all ingredients in a food processor or high-speed blender. Process until smooth, stopping occasionally to scrape down the sides of the bowl.
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- Preheat oven to 415 degrees F. Line a large baking sheet with foil. Spray with non stick cooking spray. Set aside.
- Place the spaghetti squash in the microwave for 5 minutes. (This will help to cook the spaghetti squash quicker and make it easier to cut into - If you are using a smaller squash, cook for only 2 or 3 minutes).
- Remove from the microwave, be careful as it will be warm! Carefully cut in half, length wise. Scoop out the seeds and pulp from the middle.
THAI SPAGHETTI SQUASH WITH PEANUT SAUCE - LEELALICIOUS
From leelalicious.com
4.8/5 (26)Calories 392 per servingCategory Main Course
- With a small sharp knife cut the spaghetti squash in half widthwise. Use a spoon or small knife to remove the seeds.
- Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes to thicken the sauce, while stirring almost constantly.
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From hungry-girl.com
Servings 5Calories 279 per servingCategory Lunch & Dinner Recipes
- Pierce squash a few times with a fork or knife. Microwave for 6 minutes, until soft enough to cut. Halve lengthwise. Scoop out and discard seeds.
- Fill a large baking pan with 1/2 inch water. Add squash halves, cut sides down. Bake until tender, about 40 minutes.
- Once cool enough to handle, scrape out squash strands with a fork. Drain in a strainer to remove excess moisture. Transfer 5 cups to a large bowl. (Reserve any extra squash for another time.) Sprinkle with salt and pepper. Cover to keep warm.
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From mustlovehome.com
3.8/5 (32)Total Time 30 minsCategory AppetizerCalories 50 per serving
- Prick squash several times with a fork, place on a microwave safe plate and cook in microwave on high power for 7-8 minutes, or until slightly soft with pinched. Remove and let cool.
- Halve squash lengthwise and scrape out the seeds. Using a fork, remove the spaghetti squash strands. Discard the skins. Place the squash on a large clean kitchen towel, roll up the towel and wring out as much moisture as possible from the squash. Place squash in a large bowl. Run a sharp knife thru the bowl a few times to cut the squash strands into smaller pieces.
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From lexiscleankitchen.com
5/5 (2)Total Time 1 hrCategory DinnerCalories 280 per serving
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- Add in spinach and artichokes and cook until wilted, about 5 minutes. Season with ½ teaspoon salt and pepper and add cream cheese (or cashew cream) and cook for an additional 2 minutes.
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5/5 (4)Total Time 50 minsCategory AppetizerCalories 94 per serving
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