BAKED STUFFED SPAGHETTI SQUASH
This vegetarian main dish is packed with Italian flavors.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Number Of Ingredients 8
Steps:
- Place both whole spaghetti squash in a large stockpot of water. Cover pot, and bring water to a boil. Reduce heat to a simmer, and cook the squash until it is slightly tender when you press it with your fingers, 20 to 30 minutes. Drain. Using a serrated knife, cut the squash in half crosswise. Stand the halves on end, with cut sides up, and set aside to cool 15 minutes.
- Heat oven to 450 degrees. Remove the seeds from the squash halves; discard them. Using a teaspoon, scrape the flesh; it will separate into spaghetti-like strands. Transfer the strands to a large mixing bowl, and transfer the shells to a baking pan; set both aside.
- Chop 12 of the tomatoes into 1/2-inch pieces, and add to the squash strands. Slice the remaining 4 tomatoes into 1/4-inch-thick rounds, and set aside.
- Place the garlic, olive oil, basil leaves, salt, and pepper in the bowl of a food processor. Process until the basil has been very finely chopped, about 2 minutes.
- Transfer the basil mixture to the mixing bowl with the squash strands and the tomato pieces; toss with vegetables to combine. Divide the mixture among the reserved squash shells, and top each shell with several tomato slices. Sprinkle 1 1/2 tablespoons Parmesan cheese over each shell.
- Transfer the baking pan to the oven, and bake the stuffed squash until the cheese is golden and a metal skewer inserted down into the stuffing comes out hot when held there for 15 seconds, about 30 minutes. Transfer to a wire rack to cool slightly. Garnish with basil sprigs, and serve warm.
Nutrition Facts : Calories 209 g, Cholesterol 6 g, Fat 11 g, Fiber 5 g, Protein 7 g, Sodium 703 g
STUFFED SPAGHETTI SQUASH
We often make stuffed spaghetti squash if we want a light vegetarian dinner for me and my husband.
Provided by nch
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
- Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
- Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
- Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.
Nutrition Facts : Calories 662.3 calories, Carbohydrate 43.2 g, Cholesterol 87.3 mg, Fat 49.5 g, Fiber 3.8 g, Protein 17.2 g, SaturatedFat 24.2 g, Sodium 613.4 mg, Sugar 8.5 g
SPINACH STUFFED SPAGHETTI SQUASH
This easy vegan garlic spinach and feta cheese Spaghetti Squash recipe is the best healthy and delicious comfort food for fall! These stuffed squash boats are cheesy, creamy, dairy-free, gluten-free, loaded with vegetables, and even low-carb!
Provided by Bianca Zapatka
Categories Appetizer Lunch & Dinner Main Course Pasta Side Dish
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- Use a sharp knife to cut the spaghetti squash in half lengthwise. Then use a tablespoon to scoop out the seeds.
- Rub the insides of each squash half with a little bit of olive oil, then place them cut side down on a baking dish or sheet. Bake for about 40 minutes, or until tender and easily pierced with a fork. Cooking time varies depending on the size of your squash. A small squash is done sooner (30 mins) than a large squash (60 mins).
- Once squash is done baking, set aside until it is cool enough to handle. Then fluff the interior with a fork to get a spaghetti-like texture.
- In a skillet or saucepan, heat a drizzle of olive oil over medium-high heat. Add the garlic and sauté for a minute, stirring, until fragrant. Then add the spinach and cook for a further minute until wilted. Drain any excess liquid as needed, then stir in the vegan cream cheese (or cashew cream*) to combine. Season with salt and pepper to taste.
- Add the spinach cream into each squash boat and stir to mix. Top with vegan feta and additional grated dairy-free cheese or vegan parmesan, if desired.
- Bake at 356°F (180°C) for 8-10 minutes, then turn your oven to broil and bake another 3-5 minutes or until hot, cheesy and slightly golden-brown on top.
- Serve immediately while hot with toasted pine nuts and fresh thyme on top!
Nutrition Facts : Calories 292 kcal, Carbohydrate 7.5 g, Protein 12 g, Fat 24.5 g, ServingSize 1 serving
SAUSAGE AND WHITE BEAN-STUFFED SPAGHETTI SQUASH
All the flavors of hearty sausage and white bean soup are packed into a tender roasted spaghetti squash. A fork is all it takes to separate the pale orange strands of the gourd into vegetable noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 2 servings
Number Of Ingredients 13
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.
LASAGNA-STUFFED SPAGHETTI SQUASH
Imagine a cheesy, meaty lasagna stuffed into squash halves instead of layered with noodles. When spaghetti squash is in season, this dish is a must-try!
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Brush cut sides of squash evenly with oil; place, cut sides down, on baking sheet. Bake 30 min. or until tender.
- Meanwhile, cook sausage with onions and garlic in large skillet on medium heat 10 min. or until sausage is done, stirring frequently. Stir in pasta sauce; simmer 10 min., stirring occasionally. Remove from heat. Combine ricotta, Parmesan and 1/2 cup Italian Cheese.
- Place squash halves on baking sheet; fill with layers of ricotta mixture, meat sauce and remaining Italian cheese. Bake 15 to 20 min. or until heated through. Cut in half to serve.
Nutrition Facts : Calories 380, Fat 27 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 60 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
BUFFALO CHICKEN STUFFED SPAGHETTI SQUASH
The most delicious way to enjoy spaghetti squash, our Buffalo Chicken-Stuffed Squash is easy to make and always hits the spot. A filling, tasty, and nutritious dish that will soon become a family favorite in your home.
Provided by The Real Food Dietitians
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Slice both ends from squash and discard. Stand squash up on one of its cut ends and use a large knife to cut the squash in half lengthwise. Scoop seeds and stringy insides out using a large spoon. Place squash cut-side down on the baking sheet.
- Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash (larger squash requiring a longer cook time). When squash is tender, allow to it cool slightly before using a fork to gently scrape the squash flesh into a large bowl. Reserve the squash shells.
- While squash is roasting, cook the chicken.
- Directions for Instant Pot: Insert the rack into the inner pot. Add 1 cup water or broth. Lay the chicken on the rack. Secure lid and select 'Poultry' setting and increase time to 17 minutes (19 minutes if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release any remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
- Place a medium skillet over medium-high heat. Add 1 teaspoon avocado oil, olive oil, or coconut oil and swirl the pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
- In a large bowl, place squash shreds, shredded chicken, celery, green onions, bell pepper, and buffalo sauce. Toss until well mixed and coated. Spoon the squash-chicken mixture into the reserved squash shells. Place the stuffed shells on the baking sheet and bake in 350°F oven for 10-15 minutes or until heated through.
- Serve drizzled with ranch dressing and top with crumbled blue cheese, if desired.
Nutrition Facts : ServingSize 1/4th of the recipe, Calories 308 calories, Sugar 6 g, Sodium 582 mg, Fat 14 g, SaturatedFat 3 g, Carbohydrate 13 g, Fiber 3 g, Protein 36 g
SAUSAGE-STUFFED SPAGHETTI SQUASH
This sausage-stuffed spaghetti squash tastes like pizza.
Provided by Shari Jahnke-Rouse
Categories Spaghetti Squash Recipes
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cover a baking sheet with foil.
- Drizzle the squash flesh with olive oil and sprinkle with salt and pepper. Place both halves, cut-sides down, on the prepared baking sheet.
- Bake in the preheated oven until tender when pierced with a fork, 30 to 40 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 7 to 10 minutes. Add bell pepper and mushrooms and saute for 3 minutes. Drain and discard any grease and excess liquid.
- Stir in tomato sauce, black and green olives, and Italian seasoning, and bring to a simmer, about 5 minutes.
- Remove the squash from the oven. Flip over so flesh is facing up. Sprinkle 1/2 cup mozzarella cheese into each half, then divide sausage mixture evenly between the two. Sprinkle remaining mozzarella over top.
- Return to the oven and bake until cheese is melted and bubbly, about 10 more minutes.
Nutrition Facts : Calories 608.2 calories, Carbohydrate 32.9 g, Cholesterol 80.8 mg, Fat 40.1 g, Fiber 3.9 g, Protein 33.4 g, SaturatedFat 14.5 g, Sodium 2551.5 mg, Sugar 7.6 g
STUFFED SPAGHETTI SQUASH
Make and share this Stuffed Spaghetti Squash recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toss together all ingredients except cheese and stuff into squash halves.
- Feel free to omit or add any veg that you want.
- Wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour.
- Remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes.
- Serve with a salad and garlic bread.
Nutrition Facts : Calories 503.4, Fat 36, SaturatedFat 8.4, Cholesterol 22, Sodium 429.8, Carbohydrate 36, Fiber 9.1, Sugar 12.9, Protein 15.5
STUFFED SPAGHETTI SQUASH
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Number Of Ingredients 8
Steps:
- Place both whole spaghetti squash in a large stockpot, and cover with 2 inches of water. Cover and bring the water to a boil. Reduce heat to a simmer, and cook the squash until it is slightly tender when you press it with your fingers, 20 to 30 minutes. Drain. Using a serrated knife, cut the squash in half crosswise. Stand the halves on end, with cut-sides up, and set aside to cool 15 minutes.
- Preheat the oven to 450 degrees. Remove seeds from squash halves; discard. Using a fork, scrape the flesh; it will separate into spaghetti-like strands. Transfer the strands to a mixing bowl, and transfer squash shells to a baking pan; set both aside.
- Chop 12 tomatoes into 1/2-inch pieces; add to squash. Slice remaining 4 tomatoes into 1/4-inch-thick rounds; set aside.
- Place the garlic, olive oil, basil leaves, salt, and pepper in the bowl of a food processor. Process until the basil has been very finely chopped, about 2 minutes.
- Transfer the basil mixture to the mixing bowl with the squash strands and the tomato pieces; toss with the vegetables to combine. Divide the mixture among the reserved squash shells, and top each shell with several tomato slices. Sprinkle 1 1/2 tablespoons of the Parmesan cheese over each shell.
- Transfer pan to the oven; bake the stuffed squash until the cheese is golden and a metal skewer inserted down into the stuffing comes out hot when held there for 15 seconds, about 30 minutes. Garnish with the basil sprigs. Serve hot.
More about "stuffed spaghetti squash food"
VEGETARIAN STUFFED SPAGHETTI SQUASH RECIPE | GIRL HEART …
From girlheartfood.com
Ratings 9Category Main CourseServings 2Estimated Reading Time 6 mins
- Carefully cut your spaghetti squash in half lengthwise. Scoop out and discard seeds (or keep them for later for another use).
- Sprinkle spaghetti squash halves (or boats) with 1/4 teaspoon each of salt and black pepper and 1 tablespoon of olive oil.
- Line a baking sheet with parchment paper and roast CUT SIDE DOWN for about 40 to 60 minutes or until a knife easily pierces the flesh when inserted through the squash. Time will vary depending on the size of the squash. Mine took about 45 minutes.
CHEESY CHICKEN AND BROCCOLI STUFFED SPAGHETTI SQUASH ...
From reciperunner.com
4.4/5 (149)Total Time 1 hr 10 minsCategory DinnersCalories 477 per serving
- Place the halves cut side down on the baking sheet and roast in the oven for approximately 30-40 minutes or until a knife can be inserted in the flesh easily.
LOW CARB STUFFED SPAGHETTI SQUASH LASAGNA BOATS RECIPE ...
From wholesomeyum.com
4.8/5 (55)Total Time 55 minsCategory Main CourseCalories 287 per serving
- Cook the spaghetti squash in the oven at 425 degrees F (218 degrees C), according to the instructions here.
- Meanwhile, heat the remaining tablespoon of oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
- Meanwhile, stir together the ricotta cheese, parmesan cheese, and a tablespoon olive oil in a large bowl. (The bowl should be large enough to add the spaghetti squash strands later.) Set aside.
- When the spaghetti squash is done cooking, take it out of the oven, but leave it on at 425 degrees F (218 degrees C).
STUFFED SPAGHETTI SQUASH RECIPE - ADD A PINCH
From addapinch.com
3/5 (2)Total Time 40 minsCategory Main CourseCalories 319 per serving
- Prepare spaghetti squash using your favorite of the three methods (slow cooker, oven, or microwave), making sure to cut into halves and scoop out seeds when cooked.
- Place cooked spaghetti squash with insides facing up onto a rimmed baking sheet. Use a fork and shred the spaghetti squash, leaving about 1/4 of an inch around the shell of the squash for stability. Remove the spaghetti squash strands to a bowl to be used later in the meat mixture. Set aside while preparing the stuffing mixture.
- Cook ground beef or turkey, in a large skillet over medium heat. Drain meat and then add garlic, basil, oregano and diced tomatoes and tomato paste to the meat, stirring to combine well. Simmer until sauce has thickened, about 20 minutes.
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.
5 INGREDIENT STUFFED SPAGHETTI SQUASH - THE SAVVY SPOON
From thesavvyspoon.com
4.3/5 (3)Category Main CourseServings 2Total Time 50 mins
CHICKEN ALFREDO STUFFED SPAGHETTI SQUASH RECIPE - FOOD FANATIC
From foodfanatic.com
5/5 (1)Total Time 30 minsCategory DinnersCalories 268 per serving
10 BEST GROUND BEEF STUFFED SPAGHETTI SQUASH RECIPES - …
From yummly.com
CHICKPEA KALE CURRY STUFFED SPAGHETTI SQUASH WITH GARLIC ...
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THE FAST METABOLISM DIET RECIPES: STUFFED SPAGHETTI SQUASH ...
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SAUSAGE STUFFED SPAGHETTI SQUASH RECIPE - SIMPLY SO HEALTHY
From simplysohealthy.com
5/5 (4)Category Main CourseCuisine Italian, Low-CarbTotal Time 55 mins
- While squash is baking, prepare the filling. Heat a large skillet over medium high heat. Add butter. When butter stops foaming, add the onion.
- When squash has reached the desired level of tenderness, remove from the oven. Increase oven temperature to 400º Fahrenheit. Turn each squash half using tongs or oven mitts, so that they are on the baking sheet with the cut side up.
ITALIAN STUFFED SPAGHETTI SQUASH RECIPE - THE COUNTRY COOK
From thecountrycook.net
Cuisine American, ItalianTotal Time 1 hr 25 minsCategory Main CourseCalories 605 per serving
- Preheat oven to 400°F. Cut spaghetti squash in half and remove the seeds. Place cut side down on a baking sheet and place in the oven for 45-60 minutes, until squash can easily be removed with a fork.
- While squash is baking, cut the kielbasa sausage in half lengthwise, then slice into small half moon pieces. In a large skillet over medium high heat, brown both sides of the sausage. Remove sausage and set aside.
- Place the ground sausage in the same pan and cook and crumble until no longer pink. Drain any excess grease.
- Place the kielbasa back in the pan along with the cooked ground sausage. Add the ricotta cheese and marinara sauce and stir till combined and bubbling.
PIZZA-STUFFED SPAGHETTI SQUASH RECIPE - EATINGWELL
From eatingwell.com
Ratings 5Calories 373 per servingCategory Healthy Spaghetti Squash Recipes
- Place squash halves cut-side down in a microwave-safe dish and add water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash cut-side down on a large rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. Add mushrooms and bell pepper and cook, stirring, until the vegetables are tender, about 5 minutes more. Add tomatoes, Italian seasoning, 1/4 teaspoon pepper, crushed red pepper and 1/8 teaspoon salt. Cook until heated through and the flavors have blended, about 2 minutes. Remove from heat and stir in all but 10 or 12 pepperoni halves. Cover and reserve.
- Use a fork to scrape the squash from the shells into a large bowl, being careful to keep the shells intact. Stir in 1/4 cup mozzarella, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Add the tomato mixture to the bowl; stir well to coat. Place the squash shells, cut-side up, on a rimmed baking sheet. Divide the filling between the halves. Sprinkle with the remaining 3/4 cup mozzarella and arrange the reserved pepperoni on top.
BARBECUE CHICKEN STUFFED SPAGHETTI SQUASH | DELIGHTFUL MOM ...
From delightfulmomfood.com
4.7/5 (10)Total Time 5 hrsCategory Entree, Main, Main Course, Main DishCalories 424 per serving
- Add the chicken breasts to the slow cooker with 1 cup of barbecue sauce on top. Cook on low for 6 hours or high for 2-4 hours. Shred the chicken using two forks.
- Preheat the oven to 400 degrees F. Slice the spaghetti squash in half and scoop out the seeds in the center with a spoon. Add a drizzle of olive oil and flip the halves upside down on a baking pan. Add a splash of water to the bottom of the pan. Bake for 45 or until it is soft when poked with a fork. When it is finished cooking, let it cool enough to handle. Scrape the sides with a fork to fluff the noodles.
- Add ¼ cup of cheese to each boat, then divide the shredded chicken to each boat. Sprinkle 1 cup of barbecue sauce on top followed by the cheese, onions, peppers.
- Bake at 350 degrees F for 15-20 minutes to cook the onions and crisp the top slightly. Garnish with the remaining ¼ cup barbecue sauce and cilantro.
STUFFED SPAGHETTI SQUASH WITH MEAT SAUCE - I HEART NAPTIME
From iheartnaptime.net
5/5 (3)Total Time 45 minsCategory Main DishCalories 448 per serving
- Preheat the oven to 400°F. Slice the squash in half vertically. If you're having a hard time cutting it, score it with a knife and microwave for a few minutes.
- Add olive oil to frying pan and heat over medium-high heat. Add onions and cook until they become soft (about 3-5 min). Then add garlic and cook a minute longer. Next add in ground beef and seasonings. Cook meat until browned.
STUFFED SPAGHETTI SQUASH - CLEAN FOODIE CRAVINGS
From cleanfoodiecravings.com
5/5 (1)Total Time 455991 hrs 52 minsServings 4Calories 362 per serving
- Now, using a sharp knife, cut off each end of the squash (remove as little as possible- this will help the squash stand up straight). Then, cut the squash widthwise and scoop out the seeds. Rub the interior of each half of the squash with ghee and sprinkle with salt and paper. Place the squash, cut side down, on a baking sheet lined with parchment paper. Roast squash for 40-45 minutes or until a knife easily pierces the skin of the squash.
- In the main time, heat avocado oil in a large skillet and add onions, garlic, bell pepper and mushrooms to the pan. Sauté until peppers are tender. Now, season with salt and pepper, stir in kale leaves and sauté until kale leaves wilts. Finish with pepper flakes, coconut milk, and paprika. Simmer for a few minutes, taste and adjust seasoning if necessary.
- Remove squash from the oven and turn the oven to broil. Remove the squash from the baking sheet, place a cooling rack on top of the baking sheet and return the squash to the cooling rack. Use a fork to scrape the strings from the wall of the squash, leaving them in the skin of the squash. Then, evenly distribute the marinara sauce and vegetable mixture in each squash bowl (at this point, you can add your choice of vegan cheese if you would like).* Return the squash to the oven and broil for 5 minutes.
ITALIAN STUFFED SPAGHETTI SQUASH | CARRIE’S EXPERIMENTAL ...
From carriesexperimentalkitchen.com
3.6/5 (16)Total Time 1 hrCategory Main EntreeCalories 317 per serving
- Start by cutting your spaghetti squash in half lengthwise and scraping out the seeds (similar to a pumpkin). Place the squash meaty side down on a baking sheet or oven safe baking dish and cook in a 400 degree F oven for approximately 45 minutes to soften.
- While the spaghetti squash is cooking make your filling. Heat the oil in a large skillet and brown your sausage.
- When the sausage is cooked through and no longer pink, add the spinach, garlic, and tomatoes and cook until the spinach has wilted; then add the cream cheese and stir until it has blended in with the sausage mixture. Remove from heat and cover until you're ready to add the squash.
- Using a fork, scrape the squash in long front to back motion creating "spaghetti" and add the vegetable to the sausage mixture. Do this for both halves; then mix the ingredients all together. Season with salt and pepper to your liking.
'BURRITO-STUFFED' SPAGHETTI SQUASH - MY FOOD AND FAMILY
From myfoodandfamily.com
Category HomeCalories 390 per servingTotal Time 1 hr
- Brush cut sides of squash evenly with half the oil; place, cut sides down, on baking sheet. Bake 30 min. or until tender.
- Meanwhile, heat remaining oil in medium skillet on medium-high heat. Add onions and peppers; cook 3 min., stirring frequently. Add garlic; cook and stir 30 sec. Add beans and corn; cook 2 to 3 min. or until heated through, stirring frequently. Remove from heat; set aside. Combine chicken and salsa.
- Remove squash from oven. Use fork to scrape insides of squash halves into large bowl. Return squash shells, cut sides up, to baking sheet. Fill with layers of half each of the scraped squash and bean mixture; cover with layers of chicken and half the cheese. Repeat layers of squash, bean mixture and cheese.
STUFFED SPAGHETTI SQUASH - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Reviews 6Calories 422 per servingCategory Main Course
- Cook Spaghetti Squash: Cut spaghetti squash in half. Scoop out seeds and place cut side down side by side in a casserole dish. Add 1 cup water. Cover with a layer of parchment and then plastic wrap. Microwave for 10 minutes. Press on the outer shell of the spaghetti squash to see if it gives with the pressure of your finger (caution it will be hot!) If it is still hard microwave in 5 minute intervals until it is softened.
- id=”instruction-step-2″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>2. Test For Doneness: Carefully remove the plastic and parchment and flip the spaghetti squash over. Test that it is done by lifting up the strands of spaghetti squash with a fork. If there it doesn’t pull into strands easily, microwave in 2 minute intervals until it is done.
- struction-step-3″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>3. Meanwhile, heat oil in a large skillet over medium heat. Add sausage, onion, oregano and salt and cook, stirring occasionally until the onion is softened and browned, about 7 minutes. Stir in sauce and remove from the heat.
- ction-step-4″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>4. Scrape the spaghetti squash strands with a fork. Scoop them out with a spoon into the skillet. Leave a ¼-inch to ½-inch layer of un-scooped strands on the shell to help the squash halves retain their shape.
STUFFED SPAGHETTI SQUASH - VEGAN | LOW CARB | KETO
From lifemadesweeter.com
Cuisine AmericanCategory Main CourseServings 2Calories 298 per serving
- Preheat oven to 400F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. (For easier cutting, microwave the squash for 5 minutes on high in the microwave.)
- Slice the spaghetti squash in half lengthwise and scrape out the seeds. Brush or drizzle the cut sides with oil. Season with 1/3 tsp salt and 1/4 tsp black pepper. Place the squash cut-side down in a baking pan or on a rimmed baking sheet. Roast for 35-45 minutes or until tender and easily pierced with a fork. (Cooking time will vary depending on the size of the squash).
- While the squash is roating, steam blanch or saute the broccoli, zucchini and carrots in a medium pot for a few minutes until tender. Season with Italian seasoning and salt and pepper, to taste. Add the marinara sauce and stir in 1/4 cup of mozzarella cheese.Remove from heat.
- Once the squash is tender, remove from the oven and carefully flip each bowl over. Use a fork to scrape up some of the squash to fluff it up.Fill each squash bowl evenly with the marinara / veggie filling.
SPINACH STUFFED SPAGHETTI SQUASH WITH ... - THE FEEDFEED
From thefeedfeed.com
3.5/5 (494)Published 2016-09-19Servings 3
- For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes.
- Lightly oil the cut side of the spaghetti squash and place face down on a baking sheet. Roast until fork-tender, about 40 minutes. Let cool until handleable.
- Heat oil in a medium skillet or pot on medium-high. Sauté garlic until fragrant, about 2 minutes. Add the spinach and stir until wilted. Mix in cream, Parmesan, and cream cheese.
- Pour cheese sauce over each squash half, stir to mix, and top with a little mozzarella cheese and additional Parmesan cheese, if desired. Bake for 20 minutes, until hot and cheese is bubbly.
- For a golden cheesy topping, turn oven to broil on high for 1-2 minutes until lightly browned. Serve hot.
7 WAYS TO STUFF A SPAGHETTI SQUASH - PEAS AND CRAYONS
From peasandcrayons.com
Reviews 6Published 2016-12-13Estimated Reading Time 3 mins
- Cheesy Garlic Parmesan Spinach Spaghetti Squash. Aiming to eat more veggies? This ultra-luscious recipe packs an entire package of spinach swirled with an easy cheesy cream sauce.
- Cheesy Pesto Chicken and Veggie Stuffed Spaghetti Squash. This tasty recipe is such a great way to clean out your fridge. Use whatever cheeses and veggies you have on hand and have fun with it!
- Buffalo Chicken Spaghetti Squash Bowls. This easy cheesy recipe is a lightened up version of the classic and one of my most popular recipes right now!
- Spaghetti Squash Burrito Bowls. These tasty Spaghetti Squash Bowls taste just like Chipotle’s uber addictive fresh-mex burrito bowls and are loaded with healthy whole food ingredients!
- Cheesy Pesto Chicken Lasagna Stuffed Spaghetti Squash. Skip the starchy noodles and layer all the tasty components of a cheesy pesto chicken lasagna into a perfectly tender baked spaghetti squash.
- Bacon Broccoli Stuffed Spaghetti Squash. This Cheesy Bacon Broccoli Stuffed Spaghetti Squash is stuffed to the brim with tender broccoli, crispy bacon, and melted cheese.
- Pesto Parmesan Spaghetti Squash with Shrimp. Serve up dinner for two in style with this Pesto Parmesan Spaghetti Squash with Shrimp! Tender strands of squash tossed with spinach, pesto, and parmesan, then topped with the most delicious seasoned shrimp.
STUFFED BAKED SPAGHETTI SQUASH RECIPE | THEHUB FROM ...
From ideas.walmart.ca
Servings 4Estimated Reading Time 1 minCategory All RecipesTotal Time 1 hr 20 mins
CHICKPEA KALE CURRY STUFFED SPAGHETTI SQUASH
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From littlebroken.com
Cuisine AmericanTotal Time 1 hrCategory MainCalories 407 per serving
STUFFED SPAGHETTI SQUASH - DETOXINISTA
From detoxinista.com
4.9/5 (9)Calories 552 per servingCategory Main Course
VEGETARIAN STUFFED SPAGHETTI SQUASH | FOODTALK
From foodtalkdaily.com
Servings 6Total Time 1 hr 20 mins
STUFFED SPAGHETTI SQUASH - DONE IN 30 MIN! - PIP AND EBBY
From pipandebby.com
5/5 (1)Category Main CourseCuisine AmericanCalories 756 per serving
STUFFED SPAGHETTI SQUASH WITH TOMATO AND GROUND BEEF - THE ...
From thecookiewriter.com
5/5 (2)Total Time 1 hr 15 minsCategory Main CourseCalories 881 per serving
PIZZA-STUFFED SPAGHETTI SQUASH - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
5/5 (2)Total Time 45 minsCuisine Grain-FreeCalories 444 per serving
CHICKPEA STUFFED SPAGHETTI SQUASH - EARTH OF MARIA
From earthofmaria.com
Cuisine VeganTotal Time 45 minsCategory Main CourseCalories 174 per serving
STUFFED SPAGHETTI SQUASH RECIPES | EATINGWELL
From eatingwell.com
Author Eatingwell
10 BEST STUFFED SPAGHETTI SQUASH VEGETARIAN RECIPES - YUMMLY
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From worldrecipes.org
STUFFED SPAGHETTI SQUASH - MINCERECIPES.INFO
From mincerecipes.info
SPICY TOMATO PARMESAN STUFFED SPAGHETTI SQUASH. | RECIPE ...
From pinterest.ca
STUFFED SPAGHETTI SQUASH - HOME - FACEBOOK
From facebook.com
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From ehow.com
VEGETARIAN RECIPES FOR SPAGHETTI SQUASH - ALL INFORMATION ...
From therecipes.info
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