Spaghetti Squash Feta Cheese Casserole Food

SPAGHETTI SQUASH I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
• Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
• Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

TOMATO FETA BAKED SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 F. Poke holes in spaghetti squash with a knife and microwave for 5 minutes, then slice in half horizontally (the short way) and remove the seeds. Place the spaghetti squash, cut side down on a rimmed baking sheet with 2 tablespoons of water. Roast spaghetti squash on top rack for 20-30 minutes or until strands are just cooked enough to pull from the shell.
• While the squash is roasting, place the feta cheese in the middle of an 8X12 baking dish. Arrange the tomatoes, mushrooms and garlic around the cheese. Drizzle with olive oil and season with red pepper flakes, black pepper, and half the fresh basil. Place the baking dish on the bottom rack of the oven and roast for 20-30 minutes, or until the tomatoes are bursting and the feta is golden on top. Add the remaining basil and mix.
• When the squash is finished, pull the strands with a fork and place them in the baking dish with the feta cheese and vegetables. Mix until fully combined. Add a squeeze of lemon juice and garnish with more fresh basil if you like.

SPAGHETTI SQUASH FETA CHEESE CASSEROLE

Steps:

• Preheat your oven to 400°F.
• Cut your spaghetti squash in half and use a spoon to remove the seeds from the center. Spray the squash with cooking spray or brush with olive oil. Then, sprinkle with Everything but the Bagel seasoning and place face down on a baking sheet.
• Bake for 25-30 minutes or until the squash can be shredded with a fork.
• While the squash is baking, grease a casserole dish. Then, place the block of feta cheese, fresh herbs, sliced cherry tomatoes, and diced onion in the dish.
• Place casserole dish in the oven on the same rack as the squash and bake for 30 minutes.
• Next, let's start preparing the ground turkey. Heat a skillet to medium-heat and spray with cooking oil. Then, add the ground turkey, minced garlic, and Italian seasoning. Cook until the meat is done.
• Grab a small sauce pot. Add the Knorr Pesto Seasoning packet and cook according to instructions on the bag. NOTE: If you want to make this more macro-friendly, spray cooking spray into the pesto instead of using olive oil. You'll have to spray a decent amount, but I've done it before and it works.
• Once the spaghetti squash, feta, and vegetables are done baking, remove from the oven. Shred the spaghetti squash with two forks and place into the casserole dish with the baked feta and vegetables.
• Fold in chopped spinach immediately. The heat from the other ingredients will make the spinach wilt just like we want.
• Then, stir in the cooked ground turkey. Add the pesto sauce and keep stirring.
• Top the casserole with mozzarella cheese. Broil at 500°F for 3-5 minutes or until cheese starts to bubble/brown.
• Serve hot or put into meal prep containers for the week!

SPAGHETTI SQUASH WITH FETA

Steps:

• Put 2 halved, seeded spaghetti squash in a microwave-safe bowl; add 1/4 cup water, cover and microwave 16 minutes. Let cool slightly, then scrape into strands with a fork. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 2 tablespoons tomato paste, 1/2 teaspoon dried oregano and a pinch each of cinnamon and sugar; cook, stirring, 2 minutes. Add 1/2 cup water and bring to a simmer; season with salt. Add the squash and toss. Top with feta.

RICH AND SAVORY SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread spaghetti squash and onion in a large casserole dish. Coat with olive oil, salt, and pepper.
• Bake in the preheated oven until tender, about 45 minutes. Mash.
• Mix eggs, bread crumbs, heavy cream, goat cheese, feta cheese, and rosemary into the mashed mixture. Lay tomato slices on top. Sprinkle Parmesan cheese and black pepper on top.
• Bake in the preheated oven until golden brown, about 45 minutes.

BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

SPAGHETTI SQUASH WITH FETA

Steps:

• In partially covered microwave safe dish, place squash cut side down and cook 8 minute in microwave.
• Cool slightly.
• Using fork, remove strands.
• In skillet coated with olive oil-flavored cooking spray, cook fennel and leek for 3 minutes, stirring occasionally.
• Add chopped tomato and seasoning; cook 1 minute more.
• Remove from heat; add feta cheese.
• Spoon over squash.

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 WITH FETA CHEESE

Steps:

• Mix all ingredients together and marinate at room temperature for 1 hour.
• (If you want the cheese to melt more, cook over medium heat for about 10 minutes- but it is not necessary to cook the sauce).
• Toss with cooked pasta and sprinkle some Parmesan cheese on top.

CHEESY SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat.
• Remove squash from the oven and set aside to cool a bit. Leave the oven on.
• Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
• Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
• Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
• Bake, uncovered, in the preheated oven for 30 minutes.

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.