Stewed Spaghetti Squash Food

SAUSAGE AND WHITE BEAN-STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash.
• Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
• Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.

SPAGHETTI SQUASH WITH TOMATOES

Steps:

• Cook squash til done using any method you prefer- bake, boil, steam, microwave.
• When squash is nearly done, saute onion, green pepper and garlic in olive oil over medium heat until tender. (about 5 minutes).
• Stir in tomatoes, salt and pepper, oregano and basil. Simmer together about 5 minutes more.
• When squash is done, shred with fork, keeping it inside the shell. Toss with butter. Spoon mixture ontop of shredded squash, top with parmesan.

BAKED SPAGHETTI SQUASH

Steps:

• Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
• Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
• Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

STEWED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400°F.
• Cut the squash in half lengthwise; remove the stem and seeds. Place, cut side up, in a casserole dish with 1/2 inch of water. Cover tightly with foil and bake until easily pierced with a fork, 40 to 45 minutes. When the squash is cool enough to handle, scrape it lengthwise with a fork to remove the spaghetti-like strands of flesh.
• Heat the margarine in a large skillet. Add the onions and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onions are golden.
• Break the tomatoes up with your hands and add them and the squash to the skillet. Cover and simmer over low heat for 8 to 10 minutes, stirring occasionally. Uncover and cook until the liquid in the skillet is reduced, 5 to 8 minutes. Season with salt and pepper, and serve.
• nutrition information
• Calories: 121
• Total Fat: 3g
• Protein: 2g
• Carbohydrate: 20g
• Cholesterol: 0mg
• Sodium: 80mg