Best 2 No Fuss Baked Spaghetti Squash Recipes
**Baked Spaghetti Squash: A Nutritious and Versatile Dish**
Baked spaghetti squash is a delicious and nutritious dish that is easy to make and can be enjoyed by people of all ages. It is a good source of vitamins, minerals, and fiber, and it is also low in calories and carbohydrates. This versatile dish can be served as a main course or a side dish, and it can be topped with a variety of sauces, vegetables, and proteins. Whether you are looking for a healthy and easy weeknight meal or a special dish to serve for a dinner party, baked spaghetti squash is a great choice.
**Three Recipe Variations:**
1. **Classic Baked Spaghetti Squash:** This simple recipe is a great way to enjoy the natural flavor of spaghetti squash. Simply bake the squash until it is tender, then top it with your favorite sauce and cheese.
2. **Roasted Red Pepper and Sausage Baked Spaghetti Squash:** This recipe adds a bit of spice and flavor to the classic dish. Roasted red peppers and sausage are added to the spaghetti squash before it is baked, creating a delicious and hearty meal.
3. **Creamy Pesto Baked Spaghetti Squash:** This recipe is a great way to enjoy the flavors of pesto in a new and exciting way. A creamy pesto sauce is made and then poured over the baked spaghetti squash, creating a rich and flavorful dish.
No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish. So next time you are looking for a healthy and easy meal, give baked spaghetti squash a try.
3-INGREDIENT TWICE-BAKED SPAGHETTI SQUASH RECIPE
This easy Twice-Baked Spaghetti Squash recipe is a simple dinner idea that only needs 3-ingredients, is meatless, gluten-free, and frugal.
Provided by Brandie Valenzuela
Categories Main Dish
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease with olive oil or cooking spray.
- With a sharp knife, carefully cut spaghetti squash in half lengthwise. With a spoon, gently remove seeds and discard. Place spaghetti squash cut side down on baking sheet. Bake for 45 minutes or until a fork can pierce the shell easily.
- Remove from oven and allow to cool slightly. With a fork, loosen and separate spaghetti squash strands from shell. Reserve shells.
- Place strands in a bowl. Mix strands with pasta sauce (and additional spices, if you wish). Adjust the amount of sauce you use based on your own preference. Spoon mixture back into the empty shell. If you have enough strands, you may be able to separate the mixture into each of the two shells, but you may also be able to spoon the entire mixture into just one of the shell halves. Sprinkle with mozzarella cheese.
- Bake for 7-9 minutes or until cheese is melted, bubbly, and slightly browned. Spoon and serve directly from shell.
BAKED SPAGHETTI SQUASH
Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.
Provided by Ali Slagle
Categories dinner, for two, vegetables, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
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.
Tips:
- Choose spaghetti squash that are firm and have a deep yellow color.
- To easily cut spaghetti squash, use a sharp knife to cut it in half lengthwise. Then, scoop out the seeds and stringy pulp with a spoon.
- To roast spaghetti squash, preheat your oven to 400°F (200°C). Place the squash halves cut-side up on a baking sheet and drizzle with olive oil. Season with salt and pepper, and roast for 30-40 minutes, or until the squash is tender and easily pierced with a fork.
- To make the spaghetti squash spaghetti, use a fork to scrape the flesh of the squash into long strands. You can also use a vegetable spiralizer to create spaghetti-like strands.
- Spaghetti squash can be used in a variety of dishes, including pasta dishes, casseroles, soups, and salads.
Conclusion:
Spaghetti squash is a delicious and versatile vegetable that is a great alternative to pasta. It is low in calories and carbohydrates, and it is a good source of fiber, vitamins, and minerals. With its mild flavor and spaghetti-like texture, spaghetti squash can be used in a variety of dishes, making it a great option for people looking for a healthy and delicious meal.
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