Best 4 Quick And Spicy Spaghetti Squash Recipes
**Introducing Quick and Spicy Spaghetti Squash: A Flavorful and Nutritious Dish**
Spaghetti squash is a unique and versatile vegetable that can be transformed into a variety of delicious dishes. This collection of recipes showcases the versatility of spaghetti squash, offering a range of flavors and cooking methods to suit every palate and preference. From the classic spaghetti squash with tomato sauce to more creative takes like spicy squash tacos and spaghetti squash Pad Thai, these recipes are sure to satisfy your cravings for a healthy and flavorful meal. Whether you're looking for a quick and easy weeknight dinner or a more elaborate dish for a special occasion, you'll find something to love in this collection of spaghetti squash recipes.
QUICK AND SPICY SPAGHETTI SQUASH
This one is good, try it!
Provided by Scott Davis
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
- Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 13.5 g, Fat 8.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 70.4 mg, Sugar 0.2 g
SPICY GARLIC-PARMESAN SPAGHETTI SQUASH WITH BACON
Mild and tender spaghetti squash partners up with garlic, Parmesan, bacon, and oregano, with a little kick from crushed pepper flakes. Quick, easy, and flavorful.
Provided by lutzflcat
Time 1h5m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or foil.
- Using a sharp knife, cut off the root end of the squash, cut in half lengthwise, and scrape out the seeds and connecting strands with a spoon. Brush the cut sides with olive oil and place squash on the baking sheet with cut sides down.
- Bake until the skin can be easily pierced with a fork, and the flesh is tender, about 45 minutes.
- While squash is baking, cook bacon over medium heat until crispy and browned, 3 to 4 minutes. Remove to a paper towel to drain.
- Remove squash from the oven and let rest until cool enough to handle. Scrape out the flesh with a fork creating long strands, loosening and removing the strands from the shells.
- Heat a large pan on medium heat, and melt butter. Add garlic and cook until fragrant, about 30 seconds. Add squash strands, toss with garlic butter, and cook until heated through, stirring often, about 2 minutes.
- Remove pan from the heat, stir in Parmesan cheese, and season with salt and pepper. Gently stir to coat the strands and let the cheese melt. Garnish with bacon, oregano, and red pepper flakes.
Nutrition Facts : Calories 486.2 calories, Carbohydrate 42.5 g, Cholesterol 62.4 mg, Fat 30.6 g, Fiber 0.2 g, Protein 17.1 g, SaturatedFat 14.2 g, Sodium 689.9 mg, Sugar 0.3 g
EASY SPAGHETTI SQUASH SPAGHETTI
This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.
Provided by Tracy E
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
- Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
- Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Carbohydrate 24.3 g, Cholesterol 2.2 mg, Fat 9.5 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 175.2 mg
SPICY CHICKEN WITH SPAGHETTI SQUASH
This is a quick and easy stovetop recipe which makes a tomato based sauce with chunks of chicken which you can serve over spaghetti squash or spaghetti.
Provided by BrenBart
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in the skillet over medium high heat, saute onion, and green onion.
- Add the chicken and cook for 3-4 minutes.
- Stir in tomatoes, wine and bring to a boil.
- Lower heat and simmer for about 20 minutes.
- Add remaining ingredients and simmer for another 5 minutes.
- Pour over heated spaghetti squash and serve.
Nutrition Facts : Calories 390.4, Fat 16.5, SaturatedFat 4.3, Cholesterol 92.8, Sodium 556.6, Carbohydrate 23.5, Fiber 4, Sugar 9.6, Protein 33.1
Tips:
- To save time, purchase pre-cooked spaghetti squash or cook it ahead of time. Shredded strands can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a crispier texture, roast the spaghetti squash at a slightly higher temperature (425°F) for 15-20 minutes.
- Add a variety of vegetables to the sauce for a more colorful and nutritious dish. Bell peppers, zucchini, mushrooms, and spinach are all great options.
- Feel free to adjust the spiciness of the sauce to your liking. Add more or less cayenne pepper or red pepper flakes, or use a milder chili powder.
- Serve with grated Parmesan cheese, chopped fresh parsley, or a dollop of sour cream.
Conclusion:
This quick and spicy spaghetti squash recipe is a delicious and healthy way to enjoy this versatile vegetable. With its tender, noodle-like texture and slightly sweet flavor, spaghetti squash is a great substitute for pasta in a variety of dishes. The spicy sauce adds a kick of flavor, while the vegetables provide a healthy dose of nutrients. This dish is sure to become a favorite for busy weeknight meals or casual gatherings.
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