Time 1h Yield 4 Number Of Ingredients 12 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.
Time 1h50m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Wash spaghetti squash then cut in half, lengthwise. Scrape out seeds. Sprinkle salt and pepper on spaghetti squash halves, add butter then put in baking pan with 1/4 cup water. Cover with aluminum foil and bake at 350 for 45 minutes. Remove from oven. Meanwhile, as squash is cooking, put stewed tomatoes, onions, mushrooms, garlic and spinach in sauce pan, bring to a low boil and simmer 30 minutes. Drain off juice, add spaghetti sauce, bring back to a boil, simmer 15-20 minutes . Using a fork, scrape squash from shell, starting at one end finishing at the other. It will look just like spaghetti noodles. Put squash in one bowl and sauce in another bowl. Serve with Parmesan cheese and garlic bread or a salad.
Time 35m Yield 6 servings. Number Of Ingredients 13 Steps:
Preheat oven to 375°. Slice squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake until easily pierced with a fork, 20-30 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Add onion, green pepper, herbs and seasonings; cook and stir until onion is tender, 5-7 minutes. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into meat sauce. Serve sauce over spaghetti squash with remaining 1/2 cup Parmesan cheese.
Time 1h15m Yield 6 Number Of Ingredients 16 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Poke 8 to 10 holes in the spaghetti squash; place whole in a baking pan. Bake in the preheated oven until squash is easily pierced with a knife, about 25 minutes. Remove and let cool until easily handled. Cut squash in half; remove seeds and ribs. Place squash halves facedown in a baking dish with a little bit of water and cover with foil. Bake until you can pull the sides away easily with a fork, about 25 minutes more. Meanwhile, heat a medium skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set beef aside. Heat a large, deep skillet over medium-low heat. Add olive oil, yellow squash, zucchini, bell pepper, onion, Italian seasoning, basil, black pepper, oregano, garlic powder, thyme, and red pepper flakes. Cook and stir until vegetables are tender, about 10 minutes. Pour in tomato sauce and simmer until heated through, adding the beef halfway through, about 10 minutes more. Turn spaghetti squash face-up; shred the sides from the center out with a fork. Scoop “spaghetti” from squash onto serving plates. Flatten and top with the sauce.
More about “super spaghetti squash with spaghetti sauce recipes”
Time 1h50m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 400ºF. Place the spaghetti squash halves, cut side up, onto a baking sheet. Drizzle with 2 tablespoons EVOO, salt and pepper. Turn the squash over so they’re cut side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells. While the squash is roasting, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes. Season everything with salt and pepper, and add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock scraping the bottom for any bits that may be stuck, and cook sauce until thickened and slightly reduced, about 5 minutes. To serve, ladle meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino-Romano cheese.
