Sweet Savory Spaghetti Squash Recipe 45 Food

MOCK NOODLE KUGEL (USING SPAGHETTI SQUASH; LOW-CARB, FAT-FREE)

Steps:

• Prepare the spaghetti squash: split it in half and remove the seeds and strings. Place the halves cut-side down in 1/4 c water, cover with plastic wrap, and microwave for seven to ten minutes or until the flesh is soft. Allow to cool.
• Preheat oven to 400. Line an 8" square baking pan and spray with non-stick cooking spray.
• Using a fork, scrape the flesh out of the squash halves. Place the "spaghetti" in a large bowl.
• Lightly beat the eggs and egg whites; add them, along with the rest of the ingredients, to the bowl with the squash. Mix well with a wooden spoon.
• Pour into the prepared pan and lighting spray the top with non-stick cooking spray. Bake for 10 minutes at 400, then lower the heat to 350 and bake for another 30 minutes, until the kugel starts to turn a bit golden.

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.

SPAGHETTI SQUASH WITH SAVORY SAUCE

Steps:

• Heat oven to 350°F.
• Carefully cut squash in half lengthwise. Scoop out seeds and loose inner flesh. Place halves cut side down, on aluminum-foil-lined baking sheet.
• Bake squash until fork tender about 45 minutes-60 minutes. Let stand at room temperature while preparing sauce.
• Heat 12 inch nonstick skillet over medium high heat. Add sausage links; cook, breaking apart with wooden spoon, 2 minutes. Reduce heat to medium. Add diced tomato, peppers and spinach; cook, stirring frequently, until tomato and spinach are softened, 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in olives and cream; simmer until sauce is reduced slightly, 8-10 minutes. Remove skillet from heat.
• Using oven mitt, hold one half of squash with cut side facing you. With fork, scrape flesh from skin in strands to resemble spaghetti. Transfer to large bowl Repeat with second half of squash. Add remaining 1/2 teaspoon salt, 1/8 teaspoon pepper and butter to squash; toss and mix. Serve squash warm topped with sauce.

SHANA'S SPAGHETTI SQUASH MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a shallow baking pan. Add about 1 inch water.
• Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon and measure out 2 cups; refrigerate until cool, 15 to 20 minutes.
• Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
• Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl.
• Mix milk, eggs, butter, and vanilla extract together in a separate bowl. Stir in spaghetti squash. Fold the squash mixture into the flour mixture just until moistened.
• Spoon batter into the prepared muffin tins, filling each cup halfway.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from muffin tins and cool on wire racks.

SAVORY SPAGHETTI SQUASH

Steps:

• Preheat oven to 350.
• Cut squash in half and with a spoon scrape out seeds then place on shallow baking pan.
• Mix spices together in a bowl then divide between squash halves.
• Cut butter into chunks and put in squash.
• Place on center rack in oven.

SWEET & SAVORY SPAGHETTI SQUASH RECIPE - (4/5)

Steps:

• 1.In 1 squash half, combine brown sugar, 3 tbsp. butter, cinnamon, salt and pepper. In other half, combine 2 tbsp. cheese, 3 tbsp. butter, salt and pepper. Place both in 9-by-13- inch baking dish and add broth. Cover with foil and bake at 450° until tender, 50 minutes. Scrape into strands (still in the shell). Drizzle sweet with honey, and savory with italian seasoning and remaining cheese

SAVORY BAKED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish with non-stick cooking spray.
• Sprinkle 2 tablespoons water into each squash half. Place squash, cut side down, in a microwaveable dish. Microwave on high until soft, about 10 minutes.
• Scrape out squash strings with a fork and place in a mixing bowl. Add Parmesan cheese, cream, egg, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly. Transfer mixture to prepared baking dish. Sprinkle with shredded Cheddar cheese.
• Bake in preheated oven until browned and set, about 30 minutes.

SWEETENED SPAGHETTI SQUASH

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
• Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish with the cut sides facing down.
• Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.