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The Best Spaghetti Squash Casserole Recipe Ever #shorts By erinabeeats
Baked Spaghetti Squash Casserole is an easy, low-carb, pasta-like dish everyone will love. Cooked spaghetti squash is combined with a quick meat sauce, topped with cheese, and baked until golden and bubbly.
Cook Spaghetti Squash
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Twice Baked Spaghetti Squash
Is your garden exploding with squash? You’ll be adding this cheesy dish to your regular lineup. Add some beef to create a main dish or enjoy this Twice Baked Spaghetti Squash as a side.
Get the full recipe here -
Spaghetti Squash Pizza Boats II kalejunkie
Head over to my Instagram for the full recipe:
INGREDIENTS:
1 spaghetti squash
Olive oil spray or 1 tsp olive oil)
1/2 cup marinara sauce
1 cup mozzarella cheese (I used 12 mini mozzarella balls)
1/4 cup parmesan cheese
1 tsp Italian seasoning
Salt & pepper to taste
Red pepper flakes (optional for garnish)
RECIPE:
Preheat oven to 400. Cut spaghetti squash in half. Remove the seeds. Spray with olive oil, sprinkle with salt and turn them cut-side down on a parchment-lined baking sheet. Bake for 40 minutes. Remove from the oven. Flip the squash right-side up and use a fork to fluff the insides to make spaghetti-like. Add marinara sauce, followed by the mozzarella, parmesan, and Italian herbs. Return to the oven and bake for 15 minutes. Sprinkle with red pepper flakes, if desired, and ENJOY!
Hi, I’m Nicole Modic, J.D., a food blogger, recipe developer, soon-to-be cookbook author (October 2022), former lawyer, and boy mama. KALEJUNKIE® is a blog where you find the very best healthy food on the web. From sweet treats, to killer savory recipes, how-to guides, and my approach to food, there is something for everyone!
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Spaghetti Squash with Italian Vegetables and Herbs
Here's something a little different to do with spaghetti squash. I roasted the squash, removed the strands, then mixed them with sauteed Italian vegetables and herbs. Top it with grated Parmesan cheese and you have a delicious side dish! Check out my blog at Enjoy, Judi
Spaghetti Squash with Italian Vegetables and Herbs
Makes about 4 Side Dish Servings
1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp sea salt
1/8 tsp black pepper
Grated Parmesan cheese, optional
1 small spaghetti squash
Extra virgin olive oil
3 cloves garlic, chopped
1/3 cup chopped onion
2 large Roma tomatoes, chopped
1 cup frozen Italian vegetables, thawed and cut into bite-size pieces
Cook the spaghetti squash any way you prefer. To roast it, wash the squash, cut the stem end off, then cut it from end to end. Remove seeds and cover each piece entirely with a light coating of olive oil. Place cut side down on a baking sheet and roast at 400°F until fork tender, roughly 45 minutes. Remove from oven and allow to cool before removing the strands with a fork. Set strands aside.
Warm a skillet over medium heat. Add about 1 tablespoon of olive oil and sauté the garlic and onion until they start to get soft. Add the diced tomatoes, thawed vegetables and seasonings (except the cheese). Sauté until vegetables are slightly fork-tender, then add the strands of squash and sauté until the squash has reheated. Serve topped with grated Parmesan cheese, if desired.
Note: The seasoning may need to be increased based on the size of the squash. More Italian vegetables may be added, if desired.
The Best Spaghetti Squash Bolognese Recipe | Spaghetti Squash Gluten Free
This wonderful and easy Spaghetti Squash recipe is gluten free. The recipe makes more bolognese sauce than you'll need so throw the extra in containers and freeze for a busy/lazy dinner!
INGREDIENTS
• 1 large spaghetti squash, cut in half lengthwise and seeds removed
• 2 tsp olive oil
Bolognese sauce
• (This sauce recipe makes more than you’ll need for a single spaghetti squash. Freeze extra sauce and defrost for an easy dinner on a busy/lazy night.)
• 1 lb ground beef
• 1 lb ground Italian sausage
• 1 medium carrot, coarsely chopped
• 2 celery stalks, coarsely chopped
• ½ medium onion, coarsely chopped
• 5-8 garlic cloves, crushed
• 1 tbsp olive oil
• 2 tbsp butter
• 2 tbsp tomato paste
• 28 oz canned crushed tomatoes
• 28 oz canned petite diced tomatoes
• Salt & pepper to taste
• 1 tsp dried oregano
Other
• 8 oz mozzarella cheese, shredded
• 2 tbsp pecorino romano cheese, grated
• 2 tbsp parmesan cheese, grated
• Fresh basil leaves (for garnish)
DIRECTIONS
1. Preheat oven to 400F.
2. Cut spaghetti squash in half lengthwise and rub inside flesh with olive oil. Place cut side down on a baking sheet and bake for 45 minutes. Remove from oven and let cool as is on the baking sheet for at least 10 minutes before handling.
3. In a food processor, put onions, carrots, celery, and garlic and process until finely chopped and set aside.
4. Heat a large sauté pan or sauce pot over medium high heat and add ground beef and ground sausage. As the meat is cooking, break it up into a fine crumble consistency and let brown a little for 1-2 minutes after fully broken up.
5. Add processed vegetable to meat and mix well. Cook for 2-5 minutes or until very soft and fragrant. Season with salt and pepper. Add butter and mix well until melted.
6. Add tomato paste and mix until well incorporated. Cook for 1-2 minutes.
7. Reduce heat to low and add crushed and diced canned tomatoes. Season again with salt and pepper, add oregano, cover and simmer for 20-30 minutes.
8. After squash has cooled, scrape flesh out into a large mixing bowl and add about 1 cup of Bolognese sauce and mix a little. Be careful when scrapping out the squash flesh to not damage the outer shell.
9. Add mixed sauce and squash back into the outer shells and top with pecorino romano cheese, parmesan cheese and shredded mozzarella. Spray with olive oil and bake in oven for about 20 min or until cheese is fully melted and beginning to brown.
10. Remove from oven and transfer to serving platter. Garnish with hand torn fresh basil leaves.
Enjoy!
COOKING EQUIPMENT
Cuisinart DFP-14BCNY 14 Cup Food Processor, Silver -
Duxtop Professional Portable Induction Cooktop, Commercial Range Countertop Burner, 1800 Watts Induction Burner with Sensor Touch and LCD Screen, P961LS/BT-C35-D -
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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