SPAGHETTI SQUASH WITH GARLIC, PARSLEY AND BREADCRUMBS
Spaghetti squash gets its name from the fact that once it is cooked, the flesh breaks down into long spaghettilike strands. I find spaghetti squash a bit dull on its own, as it does not have the sweetness and depth of many other winter squash. But it is hard to resist substituting spaghetti squash for pasta every once in a while, and the squash will pick up other robust flavors in the dish. Most spaghetti squash are pretty large; you will need only half of a 3 to 3 1/2-pound squash for this recipe. You can toss the leftovers with tomato sauce the next day.
Provided by Martha Rose Shulman
Categories dinner, easy
Time 1h30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash, and place in a bowl. Run a fork through the flesh to separate the spaghettilike strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish.
- Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp - that is, after about a minute - stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated Parmesan and serve.
SPAGHETTI SQUASH SAUTE
Quick simple side dish that can be served with anything.
Provided by joycekling
Categories Side Dish Vegetables Squash
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
- Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
- Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 113.4 mg, Sugar 0.8 g
SPAGHETTI SQUASH WITH TOMATO, BASIL AND GARLIC
Provided by RecipeTeacher
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Cut spaghetti squash in half and scoop out seeds. Brush with olive oil, season with salt and pepper and place down on parchment paper on a baking pan. Put in oven for 35-40 minutes.
- Heat olive oil in a pan over medium heat. When oil is hot, add garlic and stir for about 30 seconds to 1 minute. You don't want the garlic to brown too much. After 1 minute add tomatoes and basil and add pinch of sugar. Stir for about 2 minutes.
- Carefully remove spaghetti squash from oven and scrape with fork to create the "spaghetti". Add mixture to top and enjoy.
SPAGHETTI SQUASH WITH GARLIC
Serve this squash in place of pasta or with our Chicken Meatballs in Tomato Sauce.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.
- When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.
- In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.
Nutrition Facts : Calories 166 g, Fat 8 g, Fiber 5 g, Protein 3 g
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.
CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH
Roasting garlic alongside the spaghetti squash makes double use of the oven time, and adds double the flavor. This spaghetti squash is great on its own, or as a side dish to any protein.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h5m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
- Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
- Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
- Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
- Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
- Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.
Nutrition Facts : Calories 456.8 calories, Carbohydrate 36.5 g, Cholesterol 26.8 mg, Fat 30.7 g, Fiber 0.9 g, Protein 14.9 g, SaturatedFat 8.1 g, Sodium 692.2 mg, Sugar 0.9 g
SPAGHETTI SQUASH WITH ONIONS, GARLIC, AND HERBS
This is a healthy, quick and easy dish. At least once you split the spaghetti squash in half. The rosemary, sage and thyme makes this side a nice, grounding and comforting veggie. Also the sweet sauteed onions and garlic lends it lots of flavor topped with grated parmesan cheese. Servings are either a side or meal. Once you taste it you will continue on to make a meal out of it.
Provided by Rita1652
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Microwave squash cut side down for 20 minutes till soft and fibers separate.
- Meanwhile in a frying pan heat 2 tablespoons of oil and saute onions, and garlic 5 minutes add herbs cook for 2 minutes.
- Add squash and toss.
- Drizzle with remaining garlic and top with cheese and season with salt, nutmeg and pepper to taste.
- Serve and enjoy.
Nutrition Facts : Calories 156.2, Fat 10.3, SaturatedFat 1.5, Sodium 39.5, Carbohydrate 17.1, Fiber 0.2, Sugar 0.4, Protein 1.7
SPAGHETTI SQUASH PASTA WITH GARLICKY ALFREDO SAUCE
This unbelievably creamy, 5-ingredient alfredo sauce marries perfectly with tender spaghetti squash for the ultimate comfort meal that's deceptively healthy and simple. Just 8 ingredients required!
Provided by Minimalist Baker
Categories Entrée or Side
Time 30m
Number Of Ingredients 15
Steps:
- SPAGHETTI SQUASH: Cook your spaghetti squash using our oven method or Instant Pot method. Once slightly cooled, fluff with a fork to make it stringy. Then measure out roughly 4 cups spaghetti squash (as the original recipe is written // alter as needed if adjusting serving size) and set aside.
- SAUCE: In the meantime, prepare sauce by soaking raw cashews in very hot water for ~15 minutes.
- After the 15 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
- Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or garlic for zing. Set aside. NOTE: At this time, you could also blend in a handful of fresh basil for added flavor and gorgeous green color.
- PASTA: Heat a large pan over medium heat (non-stick* or cast iron are best as stainless steel can be sticky). Add a bit of water (or oil) to the pan and then add your spaghetti squash.
- Season with a healthy pinch of salt, Italian herbs, garlic powder, and red pepper flake (optional). And use a spatula or tongs to toss. Cook for 3-4 minutes, or until the squash is slightly browned and very hot.
- Add the sauce and stir / toss to coat the squash. Cook for an additional 1-2 minutes, or until the sauce is bubbly and slightly thickened.
- Serve immediately as is, or garnish with fresh herbs (such as parsley or basil), vegan parmesan cheese, or red pepper flake (all optional). Add a few of our Best Vegan Meatballs to make this dish even heartier!
- STORAGE: Store leftovers covered in the refrigerator for up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.
Nutrition Facts : ServingSize 1 serving, Calories 222 kcal, Carbohydrate 30.1 g, Protein 9.8 g, Fat 9.1 g, SaturatedFat 1.5 g, Sodium 454 mg, Fiber 7.12 g, Sugar 9.56 g, UnsaturatedFat 6.36 g
GARLIC SPAGHETTI SQUASH WITH MEAT SAUCE AND TOMATO
I have reduced grains and other starches in my diet due to health reasons, so I was looking for filling, comforting meals without pasta or potatoes. When I was tinkering with this spaghetti squash recipe, I discovered something fun to eat! -Becky Ruff, Mc Gregor, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a 13x9-in. baking pan, cut side down; add 1/2 in. of hot water. Bake, uncovered, 40 minutes. Drain water from pan; turn squash cut side up. Bake until squash is tender, 5-10 minutes longer., Meanwhile, in a large skillet, cook beef and mushrooms over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Add half of the garlic; cook and stir 1 minute. Stir in tomatoes, pasta sauce and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes., When squash is cool enough to handle, use a fork to separate strands. In a large skillet, heat oil over medium heat. Add remaining garlic; cook and stir 1 minute. Stir in squash, salt and remaining pepper; heat through. Serve with meat sauce and, if desired, cheese.
Nutrition Facts : Calories 443 calories, Fat 17g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 770mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 11g fiber), Protein 29g protein. Diabetic Exchanges
LOW CARB BAKED SPAGHETTI SQUASH WITH GARLIC SAGE CREAM
A few simple ingredients transform this mild tasting vegetable into a memorable side dish. My whole family loves this, even kids and at only 2 grams of carbs per serving it is a great dish to beat back the pasta craving! It tastes alot like spaghetti alfredo. I usually serve this with grilled chicken. My girlfriend passed this recipe on to me, I have no idea where it came from. If you are watching carbs it has a net carb count of only 2 grams per serving. For those doing Atkins, use the heavy cream, for those on SBD use milk and add a wee bit of thickener if needed. I hope you enjoy it as much as we do!
Provided by Leslie
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 400°F.
- Prick squash in several places and bake 45 min until tender.
- Allow to cool slightly, cut in 1/2 and scoop out seeds.
- Pull out squash strands from each side with a fork.
- Transfer to a warm bowl.
- While squash is baking: Heat cream, garlic and sage in pan over med. heat.
- Cook 10 min until cream is thick enough to coat the back of a spoon.
- Pour sauce over squash, toss lightly until combined.
- Add salt and pepper to taste, sprinkle with parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 181.1, Fat 13.3, SaturatedFat 7.8, Cholesterol 44.4, Sodium 107.3, Carbohydrate 14.4, Fiber 0.1, Sugar 0.1, Protein 3.5
GARLIC SPAGHETTI SQUASH WITH ZUCCHINI
This garlic spaghetti squash is a fragrant and easy to make side dish, perfect alongside meat or plant-based main meals.
Provided by Claire
Categories Side Dish
Time 55m
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C and line a baking tray with parchment paper.
- Cut the squash in half. Rub in a little olive oil, and then season with salt and pepper (if using). Place cut side down on the baking tray. Bake for 30-40 minutes depending upon the size of the squash until fork tender.
- Drizzle olive oil into a pan and fry the garlic for 2 minutes. Add the sliced zucchini and thyme, and fry for 8-10 minutes or until the zucchini has some colour.
- Once the squash has cooled use a fork to 'fluff' the insides so that it resembles strings. Add to a colander over a bowl to drain excess liquid.
- Add the squash to the pan and cook for a further 2-3 minutes. Season with more salt and pepper to taste.
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4.5/5 (67)Total Time 23 minsCategory Instant PotCalories 403 per serving
- Place the spaghetti squash halves cut side up on top of the trivet. Seal the Instant Pot and cook at high pressure (“manual"/"pressure cook" function) for 7 minutes (for a tender texture)** before applying a quick pressure release to completely depressurize (until floating valve drops).
- Carefully remove the spaghetti squash from the Instant Pot. Place on a clean flat surface and shred the squash using a fork to remove the spaghetti-like strands into a bowl (if it is too hot, let it cool a little first).
- Empty the water out of the Instant Pot and wipe dry before returning the pot back to the device. Set the Instant Pot to “sauté.”
SPAGHETTI SQUASH + GARLIC + PARMESAN RECIPE | SALT PEPPER ...
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5/5 (2)Category MainCuisine ItalianTotal Time 1 hr 25 mins
- Place squash cut side up on a parchment paper lined sheet pan. Drizzle with olive oil and season with salt + pepper.
- Bake for about 60 minutes, or until the squash can easily be pierced with a paring knife or a fork. Let the squash cool for 10 minutes.
BAKED SPAGHETTI SQUASH WITH GARLIC AND BUTTER RECIPE ...
From steamykitchen.com
4.8/5 (17)Total Time 1 hr 15 minsCategory Side DishCalories 105 per serving
- Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
- Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, place squash halves cut side down, and bake for an additional 10 minutes.
- To serve 4 people, you'll use about 4 cups of the spaghetti squash strands. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch - but if you like it softer, cover the pan and cook 2 more minutes.
HEALTHY SPAGHETTI SQUASH RECIPE WITH GARLIC AND PARMESAN
From bestrecipebox.com
Ratings 6Total Time 1 hr 15 minsCategory Main CourseCalories 256 per serving
- Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
- Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork. Finish by gently loosening and removing the "spaghetti strands" from the shells. Set aside.
- Heat large pan on medium-high heat. Melt butter, then add garlic. Cook garlic until fragrant and translucent. Don't let the garlic burn.Add spaghetti squash strands and toss with the garlic butter. Don't overcook the spaghetti squash strands, especially if they’re already too soft or else they'll become mush.
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4.7/5 (9)Total Time 30 minsCategory DinnerCalories 424 per serving
- Cook spaghetti squash until tender. Check out this video to see 3 easy methods to cook your spaghetti squash.
- While your spaghetti squash is cooking, season chicken breasts with 1 tablespoon Italian seasoning, salt, and pepper.
- On a large skillet, heat up 1 tablespoon of olive oil. Add chicken breasts and cook, flipping once, until cooked through, about 5 minutes per side. Add lemon juice, let it bubble, turn off the heat, remove chicken from skillet onto a cutting board, slice diagonally, and set aside.
SPAGHETTI SQUASH NOODLES WITH GARLIC & PARMESAN - HEALTHY ...
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4.9/5 (62)Calories 189 per servingCategory Side Dish
- Pierce the spaghetti squash all over with a fork. Place it on a microwave-safe plate. Microwave until fork-tender, 10-15 minutes, turning halfway through cooking.
- Transfer the cooked squash to a cutting board. Allow it to rest until cool enough to handle, about 10 minutes.
- Rake a fork back and forth over the spaghetti squash halves, to remove its flesh in strands. Place the strands in a bowl and set aside. You should have about 4 cups of spaghetti squash strands.
ROASTED SPAGHETTI SQUASH WITH MUSHROOMS (HOW TO COOK ...
From pickledplum.com
4.8/5 (18)Calories 170 per servingCategory Main
- In a deep skillet (or large pan), add olive oil, garlic and thyme. Cook for 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown (about 7-8 minutes). Turn off the heat and set aside.
- Wash the spaghetti squash under water and dry it. Put the spaghetti squash on a baking tray and pierce a the skin a few time using a knife. Bake for about 1 hour, until squash can be pierced with a knife. Alternatively, you can microwave the spaghetti squash. Instructions are at the bottom.
- Take the squash out of the oven and let it cool to room temperature for about 15 minutes. Cut in half and get rid of the seeds. Use a fork to scrape the squash into strings.
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- With a knife, carefully score squash and poke holes lengthwise where you’re going to cut it in half.
GARLIC SPAGHETTI SQUASH WITH HERBS RECIPE - PINCH OF YUM
From pinchofyum.com
Reviews 21Calories 271 per servingCategory Dinner
- Preheat the oven to 375 degrees. Rub squash with a little bit of olive oil and sprinkle with salt. Place the cut side down on a rimmed baking sheet and roast for 25 minutes, until fork tender. Let cool about 10 minutes, then scrape the insides with a fork to pull the strands away from the skin. (At this point I put the strands in a colander, pressed them with a paper towel, and let them rest while I prepped the other ingredients – mine were really really heavy and watery, so this helped get some of the excess moisture out.)
- In a large skillet, heat 2 1/2 tablespoons olive oil over medium heat. Add garlic and cook for 1 1/2 minutes, until fragrant. Stir in spaghetti squash, vinegar, herbs, and 1/4 teaspoon salt. Cook for about 2 minutes to heat through. Remove from heat and stir in Gruyère cheese, then top with pine nuts. Taste and add salt or pepper if desired.
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Ratings 7Category Main CoursesServings 2Total Time 1 hr 10 mins
- Using a sharp knife, cut the top off of the squash then microwave for 3-4 minutes to slightly soften the squash. Cut in half lengthwise.
- Scoop the seeds out of the inside. Sprinkle with salt & pepper and drizzle with olive oil. Place face down on the lined baking sheet. Bake for 40-45 minutes.
- While the squash is baking mix 1 cup of the cheese, half & half, thyme, garlic, salt and pepper in a large mixing bowl.
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- Cut ends off and slice squash lengthwise, removing seeds. Place on a baking sheet and drizzle with olive oil, then season with salt and pepper. Bake for approximately 1 hour or until a fork glides smoothly into the squash. Remove from oven and let cool. When cooled, shred the spaghetti squash and set aside.
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Reviews 36Calories 124 per servingCategory Side Dishes
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From wholeandheavenlyoven.com
5/5 (2)Total Time 40 minsServings 8Calories 142 per serving
- Rub the inside of spaghetti squash halves with olive oil and season with salt and pepper. Place upside-down on a baking sheet. Roast spaghetti squash at 400F 30-35 minutes or until squash is tender.
- Cool squash and then shred the insides with a fork and transfer to a large serving bowl. Add spinach, olive, tomatoes, artichokes, and feta.
- Make the dressing: In a small bowl, whisk all dressing ingredients until smooth and season with salt and pepper to taste. Drizzle over salad and toss to combine salad. Enjoy!
GARLIC PARMESAN SPAGHETTI SQUASH RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
4.5/5 (8)Category Side DishesCuisine AmericanTotal Time 1 hr 20 mins
- Tent with foil and bake until the squash is tender when pierced with a sharp knife, about 45 to 50 minutes.
INSTANT POT GARLIC PARMESAN SPAGHETTI SQUASH - TWOSLEEVERS
From twosleevers.com
Ratings 47Calories 333 per servingCategory Main Course, Side Dishes
- Put 1.5 cups of water into the Instant Pot. Place a steamer rack into the pot. Place the pierced spaghetti squash on the rack.
- Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 7 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes.
- Remove the squash and cut it open lengthwise, so that you can have long spaghetti-like strands. Put away half for another use.
KETO SPAGHETTI SQUASH AGLIO OIIO WITH OLIVE OIL, GARLIC ...
From wickedstuffed.com
Reviews 6Category SidesServings 4Total Time 1 hr 10 mins
- To make the keto spaghetti squash aglio olio, preheat oven to 350 degrees, then slice the spaghetti squash in half lengthwise, drizzle lightly with olive oil and sprinkle with salt and pepper. Place cut side down , and poke some holes in the skin with a fork. Cook in the oven for 45 to 1 hr or until “spaghetti” is removed easily from squash.
- In the meantime, finely slice your garlic (a mandolin is great but I just slice it like this). Set aside. It should make about a heaping tablespoon of garlic.
- When the spaghetti squash is ready, remove “spaghetti” and set it aside, then discard the shell.
- In a medium-sized skillet over medium heat, add 2 tbsp olive oil and bring to temp. When a drop of water will make it sizzle, it’s ready. Add garlic and let cook for about 30 seconds (don’t let it burn). I suggest adding a piece at first to make sure it’s not too hot and doesn’t burn instantly, as cooktops—especially gas ranges—do vary.
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