Best 7 Spaghetti Squash Bake Recipes

TURKEY SPAGHETTI SQUASH BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Heat the olive oil over medium heat in a large skillet.
• Add the turkey and cook until browned, about 5-6 minutes.
• Add the onion, bell pepper, salt, and pepper. Cook for 5-6 minutes.
• Add the tomatoes, garlic, thyme, basil, and oregano. Cook for 2-3 minutes.
• Add the spaghetti squash. Cook for 4-5 minutes until most of the liquid has cooked off.
• Add half of the mozzarella and stir until cheese has melted, about 1-2 minutes.
• Remove from heat and ladle the mixture into a baking dish.
• Bake for 20 minutes.
• Carefully remove then add the remaining mozzarella cheese.
• Bake for an additional 10 minutes.
• Carefully remove and allow to cool for 5-10 minutes.
• Garnish with green onions, if desired and serve.
• Enjoy!

SPAGHETTI SQUASH CASSEROLE BAKE

Steps:

• Cut the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2 in. water and cover tightly with foil. Bake at 375° until squash can be easily pierced with a fork, 20-30 minutes., Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, salt, thyme and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside., Scoop out the flesh of squash, separating strands with a fork. Combine the flesh, tomato mixture, bread crumbs, ricotta cheese and parsley. , Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° until heated through and top is golden brown, about 40 minutes.

BACON AND CHEESE SPAGHETTI SQUASH BAKE

Steps:

• Preheat the 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.
• Grease a casserole dish.
• Shred the inside of squash with a fork and transfer to a bowl. Add 1/2 the shredded Cheddar cheese, bacon bits, butter, salt, and black pepper; mix until well blended. Transfer mixture to the prepared casserole dish.
• Bake in the preheated oven until heated through, about 45 minutes.
• Remove casserole from oven. Sprinkle with remaining Cheddar cheese and return to the hot oven. Bake until cheese is browned and bubbly, 15 to 20 minutes more.

NO PASTA "PASTA" BAKE WITH SPAGHETTI SQUASH FOR TWO

Steps:

• Preheat oven to 350 degrees.
• Fill a small baking dish with 1/2 to 3/4 of an inch of water.
• Cut the spaghetti squash in half and place flat side down in the water. Cover with foil and bake for 40 minutes.
• In a small bowl, combine ricotta, Parmesan, parsley, Italian seasoning and salt and pepper. Use a garlic press to crush the garlic clove and add it to the mixture.
• When the squash is finished cooking, allow it to cool long enough to be handled. Use a fork or spoon to scrape the flesh of the cooked squash. Use long strokes lengthwise and the squash will come out looking much like spaghetti.
• Empty the water out of the baking dish and spray it with fat free cooking spray. Return the squash flesh to the baking dish.
• Combine the ricotta mixture with the squash and spread evenly in the baking dish.
• Spread the spaghetti sauce over the squash and ricotta mixture and spread the mozzarella cheese evenly over the top. Sprinkle more parsley flakes over the top to add color.
• Bake uncovered in the 350 oven for 30 minutes or until the mozzarella begins to bubble and turn brown.
• Allow the dish to cool for 5-10 minutes before eating.

PESTO CHICKEN SPAGHETTI SQUASH BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place spaghetti squash on a microwave-safe plate and cut small slits in it with a knife. Cook in the microwave on high, about 5 minutes. Cut squash in half lengthwise and scoop out seeds. Place cut-side down on a microwave-safe plate and cook until slightly softened, about 5 minutes more.
• Drizzle 1 tablespoon olive oil over squash and place cut-side down on a baking sheet.
• Bake in the preheated oven until easily pierced with a fork, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands. Spread evenly in a casserole dish.
• Season chicken breasts with salt, black pepper, oregano, and garlic powder.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side.
• Cut cooked chicken into 1/2-inch cubes and toss with pesto in a bowl.
• Combine ricotta cheese, egg yolk, and Italian seasoning in a small bowl.
• Layer half the marinara sauce, ricotta mixture, and pesto chicken on top of squash in the casserole dish. Repeat layers once more. Sprinkle mozzarella cheese on top. Cover with aluminum foil.
• Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Remove aluminum foil and broil until golden brown, about 5 minutes.

SPAGHETTI SQUASH CHICKEN BAKE

Steps:

• 1. Pre heat oven to 375. Cut you squash in half long ways. Scoop out all the seeds and strings like you would a pumpkin. Lay open side down on a cookie sheet. Cook for 45 minutes.
• 2. While this is cooking place your butter (2T) in a skillet along with the onion, tomato sauce and garlic. Once the onion is soft place your spinach into this and mix well letting the spinach wilt down.
• 3. Once your squash is out of the oven scrape out each bowl into your 9x13 pan. Pour your tomato mixture over your squash stirring to combine. Top this with 1.5 cups of your mozzarella. Bake until cheese is melted.
• 4. While your cheese is melting place your frozen chicken into skillet with butter (1T) until heated through. Breaking up the strips to bite size pieces. Pour the strips over the top of your casserole and top with remaining cheese. Sprinkle with Parmesan cheese, parsley for flare and bake until melted.

SPAGHETTI SQUASH CAPRESE BAKE RECIPE - (4.2/5)

Steps:

• Preheat your oven to 375 F. Cook the spaghetti squash one of two ways: 1. Pierce squash several times with sharp knife (to avoid squash explosion). Bake on a cookie sheet for 1 hr 20 min at 375, flipping squash once halfway through. 2. Pierce squash several times with sharp knife (again, no spaghetti bombs). Heat in microwave on a plate for 10-12 minutes. Once your squash is cooked, slice off the very end with the stem. Then, halve the squash lengthwise. Scoop out the seeds and gooey bits and throw those away. Scrape the remaining flesh of the squash with a fork to get out all of the wonderful spaghetti noodles. Place noodles in a large bowl and set aside. Mince garlic. Cut tomatoes into bite-size pieces. Roughly cut basil and spinach leaves. Place all of these ingredients, along with the olive oil, into the large bowl with the spaghetti squash. Mix well, then season with salt & pepper to taste. Then stir in 3/4 cup of shredded mozzarella. Add this mixture to a pie dish or 1 quart-ish baking dish and spread the top smooth-ish. Sprinkle the remaining 1/4 cup of mozzarella over the top. Bake at 375 for 30-40 minutes or until cheese on top is lightly browned. Top with additional fresh basil, and serve