Spaghetti Squash I 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.

EASY SPAGHETTI SQUASH SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
• Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
• Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.

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.

PROPERLY PREPARED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350-375.
• Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon.
• Place halves onto an oven safe cooking dish face up.
• Clean head of garlic and thinly slice garlic, (the larger pieces of garlic brown nicely, and offer a wonderful layer of complexity to the dish).
• Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).
• Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
• Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin.
• Use a fork to scoop and separate squash strands, add any other ingredients you like at this point.
• Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
• WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish.
• If you ever had it served this way you know what I mean.
• You can also take any leftovers and add a little bit of flour, and make into patties and fry.

SPAGHETTI SQUASH

Steps:

• Pre-heat oven to 375.
• Cut squash in half and scoop out the seeds.
• Brush the inside of both halves with olive oil and sprinkle with salt and pepper.
• Place face down in a pan with about half an inch of water and bake for 30-40 minutes You will know the squash is ready when it scrapes off looking like spaghetti -- not too soft, or it will be too mushy.
• Scape off the squash and empty into a bowl ( will look like a bowl of spaghetti).
• Mix in margarine and brown sugar -- sprinkle parmesan cheese over the top.

SPAGHETTI SQUASH WITH MEAT SAUCE

Steps:

• Preheat oven to 375°. Slice squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake until easily pierced with a fork, 20-30 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Add onion, green pepper, herbs and seasonings; cook and stir until onion is tender, 5-7 minutes. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into meat sauce. Serve sauce over spaghetti squash with remaining 1/2 cup Parmesan cheese.

SUPER SPAGHETTI SQUASH WITH SPAGHETTI SAUCE

Steps:

• Wash spaghetti squash then cut in half, lengthwise.
• Scrape out seeds.
• Sprinkle salt and pepper on spaghetti squash halves, add butter then put in baking pan with 1/4 cup water.
• Cover with aluminum foil and bake at 350 for 45 minutes.
• Remove from oven.
• Meanwhile, as squash is cooking, put stewed tomatoes, onions, mushrooms, garlic and spinach in sauce pan, bring to a low boil and simmer 30 minutes.
• Drain off juice, add spaghetti sauce, bring back to a boil, simmer 15-20 minutes .
• Using a fork, scrape squash from shell, starting at one end finishing at the other.
• It will look just like spaghetti noodles.
• Put squash in one bowl and sauce in another bowl.
• Serve with Parmesan cheese and garlic bread or a salad.

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.