Best 7 Spectacular Spaghetti Squash Saute Recipes

SPAGHETTI SQUASH SAUTE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
• Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
• Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.

SPECTACULAR SPAGHETTI SQUASH SAUTE

Steps:

• Preheat oven to 350 degrees.
• Bake whole squash 1 hour or until tender when pierced with fork.
• Remove from oven and allow to cool 5-10 minutes.
• Halve lengthwise and remove seeds.
• With fork, pull out spaghetti-like strands and place in large serving bowl.
• Set aside.
• In large skillet, heat olive oil and butter over medium heat.
• Add mushrooms, tomatoes, zucchini, green onions, garlic, bell pepper, and snow peas.
• Cook until soft (4-5 minutes).
• Pour over squash and toss to combine.
• Sprinkle with Parmesan and serve immediately.

SPAGHETTI SQUASH WITH MARINARA

Steps:

• Preheat the oven to 450 degrees F.
• Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
• Meanwhile heat the marinara sauce in a large saute pan.
• When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.

SPAGHETTI SQUASH CASSEROLE WITH PASTA SAUCE

Steps:

• Pierce squash a few times with a very sharp knife. Place squash in a microwave-safe bowl and microwave on high power until squash is tender and a knife can easily poke through the skin, 10 to 13 minutes. Let squash rest, undisturbed, for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch casserole dish with cooking spray.
• Heat oil in a skillet over medium heat; stir in sausage, zucchini, bell pepper, onion, and garlic. Saute, stirring occasionally, until veggies are tender and sausage is crumbly and brown, 5 to 7 minutes.
• Cut open squash and remove and discard all seeds. Scrape out the flesh with a fork and add to the sausage and veggie mixture. Season with salt and pepper and cook over medium heat for 5 minutes. Stir in pasta sauce and transfer to the prepared casserole dish. Top with shredded Parmesan and mozzarella cheeses.
• Bake in the preheated oven until heated through and cheeses are melted, about 15 minutes.

CREAMY SPAGHETTI SQUASH VEGETABLE PARMESAN SAUTE

Steps:

• In a large frypan, melt butter.
• Saute onions, mushrooms and garlic until soft (do not brown).
• Add cauliflower, peas and sliced zucchini; stir to combine.
• Add in cream, chicken stock, salt and pepper; bring to a boil, and simmer until the juice evaporates a bit (about 3 minutes).
• Add in sliced red bell pepper, green onions, cherry tomatoes and Parmesan cheese; combine well and heat thoroughly.
• Using a fork, scrape the strands of squash into a large shallow baking dish or a large serving plate.
• Top immediately with the veggie mixture.
• Sprinkle with more grated Parmesan cheese if desired.

QUICK AND SPICY SPAGHETTI SQUASH

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.

SPAGHETTI SQUASH SAUTE

Steps:

• Place whole spaghetti squash in baking dish.
• Prick all over with fork.
• Bake at 350 degrees for 45 to 60 minutes or until tender; cool.
• Cut squash in half lengthwise; remove seeds.
• With fork, scoop out flesh into medium bowl, separating into spaghetti-like strands.
• In large skillet, heat oil over medium-high heat.
• Cook green onions and garlic in oil about 3 minutes, stirring constantly.
• Add squash and stir-fry 3 to 5 minutes more until heated through.
• Stir in parsley and lemon juice; mix well.
• Add cheese and toss to coat.