Time 1h45m Yield 6 servings Number Of Ingredients 13 Steps:
Preheat the oven to 400˚F (200°C). Grease a 9 x 13-inch baking dish with nonstick spray. On a cutting board, cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Drizzle 1 tablespoon of olive oil over the cut sides of the squash, then transfer to a rimmed baking sheet, cut side-down. Bake the squash until fork-tender, about 1 hour. Let the spaghetti squash cool for 5 minutes, then use a fork to pull the strands of spaghetti squash and transfer to a medium bowl. In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and light golden, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 1 minute. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring often, until combined, about 1 minute. Add the diced tomatoes, salt, and pepper, and stir to combine. Bring to a simmer, cover, and cook for 5 minutes. Stir in the spaghetti squash until well combined. Transfer the mixture to the prepared baking dish and spread in an even layer. Sprinkle the cheese over the casserole. Bake until the cheese is melted and golden brown, about 20 minutes. Remove from the oven and let the casserole cool for 5 minutes. Top with the basil, then serve. Enjoy!
Time 1h5m Yield 8 servings. Number Of Ingredients 12 Steps:
Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.
Time 1h Yield 6 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 400F. Coat a baking sheet with cooking spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes or until tender when pierced with a sharp knife. Allow to cool slightly. With a fork, scrape the squash strands into a large bowl. Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic and basil. Cook for 4-5 minutes or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry. To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt and the onion mixture. Stir well to mix all ingredients. Spray a 9x13 baking dish with cooking spray. Pour mixture into prepared dish. Sprinkle with the Parmesan cheese and bread crumbs. Bake for 30 minutes or until bubbly and heated through.
Time 1h20m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 425 degrees F. Cut the squash in half crosswise using a serrated knife. Dig out and discard the seeds with a spoon. Place into an 8-by-8-inch microwave-safe casserole dish with 2 tablespoons water. Cover the dish with plastic wrap and microwave on high until the squash is very tender and the inside can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrap the sides of the squash, separating the strands. Leave the scraped strands in the squash. Drain and dry the casserole dish. Meanwhile, heat the oil in a large oven-proof skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they have released most of their moisture and start to brown, about 5 minutes. Add the bell pepper, scallion whites, cayenne pepper, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the peppers are soft, about 5 minutes. Add the half-and-half and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced slightly and starts to thicken, 5 to 7 minutes. Fold in the chicken and 2 cups Cheddar and stir until the cheese has melted. Add the spaghetti squash strands and stir until well combined. Transfer the squash mixture to the casserole dish and sprinkle the top with the remaining Cheddar. Bake until the cheese is melted and bubbling, 17 to 20 minutes. Let rest 5 minutes. Sprinkle with the scallion greens before serving.
Time 1h50m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
- Cut spaghetti squash in half (length wise). Scoop out seed from center. Put in baking pan cut side down. Pour in 2 cups water (enough to cover bottom of pan plus a little). Cover with foil. Bake 350 degrees for approximately one hour - depending on size. Test for doneness with a fork. Fork should pierce the squash easily. (if you like your squash less done then cook accordingly).
- When done take fork/spoon and scrape out the fibers of the squash. Drain well to get rid of liquid. WHILE SQUASH IS BAKING:
- Brown up ground beef and Italian sausage. Drain. Set aside. WHILE SQUASH IS BAKING ABOUT 1/2 WAY THROUGH (@30 MIN MARK):.
- Dice up onions and mushrooms.
- Sautee onion in butter/oil. When onions start to brown add mushrooms. When done add in spaghetti sauce and/or fire roasted tomatoes. Heat til warm. Remove from heat.
- Mix in baked squash, ground beef, sausage and parmesan cheese. Transfer to baking dish. Top with 1 cup. shredded cheese.
- Bake 350 until cheese is melted and slightly browning. About 1/2 hour.
- Remove from oven serve. Serve with spoonful of sour cream or plain greek yogurt.
Time 1h25m Yield 6 servings. Number Of Ingredients 15 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.
Time 1h51m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Place squash in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish. Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes. Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells. Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes; drain. Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash; cook until liquid has evaporated, about 10 minutes. Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan. Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.
Time 1h50m Yield 10 Number Of Ingredients 20 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it’s distributed evenly. Place on a baking sheet. Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat. Remove squash from the oven and set aside to cool a bit. Leave the oven on. Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it’s only small clumps, that’s okay. Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it’s still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.) Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish. Bake, uncovered, in the preheated oven for 30 minutes.
