Spaghetti Squash Casserole

This recipe and easy, healthy and yummy!

– 2 – 3 lb spaghetti squash, cut in half and seeds removed

– 1 lb ground beef or pork

– 1 shallot, sliced thin

2 cloves garlic, minced

1 1/2 tsp italian seasoning

Salt and pepper

1 28 oz can diced tomatoes

1 c shredded fontina cheese

Basil for garnish

Preheat oven to 400. Place squash on a pan and roast for 30 – 40 minutes until soft.

In a 12 inch skilled, add ground meat, shallot and garlic, cook over medium heat until the meat is browned. Stir in seasoning and tomatoes and cook for 20 min on low until thicker.

Shred the spaghetti squash and add to sauce. Stir well and top with cheese. Bake for 15 minutes until bubbly and cheese is melted l.

Top with basil and serve.

Serves 4 – 6.

Pepper Spaghetti Squash Pasta

I used real butter for this, you could use vegan butter to make it vegan. I reduced the pasta to 2 oz and added spaghetti squash so good! I like to roast spaghetti squash in advance and freeze for quick and easy meals.

  • 1/2 roasted spaghetti squash, shredded
  • 2 oz pasta
  • 3 – 4 tbsp butter or vegan butter
  • 3 tbsp olive oil
  • 2 – 4 tbsp fresh ground pepper
  • 1/2 c vegan or grated Parmesan
  • 1/4 c pasta water

Cook pasta according to package.

Add pepper to a large pan and toast over medium heat for 1 – 2 minutes. Add butter and oil and cook 2 minutes. Stir in spaghetti squash and cook till heated through, about 5 minutes. Add pasta and pasta water, stir to coat. Stir in cheese.

Divide amping bowls and top with a little more cheese.

Serves 4.

Spaghetti Squash Pie

This dish is so yummy – a one pot wonder. If you are vegan just use 2 tbsp flax meal & 6 tbsp water mixed together in place of the egg (which is what I did). It makes great leftovers too!

  • 1 globe eggplant, peeled and diced
  • 2 pints cherry tomatoes
  • 8 cloves garlic, minced
  • 2 tbsp olive oil
  • Red pepper flakes
  • Salt
  • 2 eggs or 2 tbsp flax meal mixed with 6 tbsp water
  • 2 tbsp tomato paste
  • 4 oz Parmesan cheese (vegan works great too)
  • 1 lb spaghetti squash, roasted and shredded
  • 2 tbsp capers, drained
  • 1/2 c basil, torn

Preheat oven to 425.

Heat oil in the skillet add eggplant, tomatoes, garlic, oil, salt and red pepper flakes. Cool until eggplant is tender, stirring often. Add spaghetti squash and stir to incorporate.

Combine egg, cheese and tomatoes paste then stir into the pan. Add the capers and basil, stir in and bake for 30 – 35 min.

Serves 8.

Pepper Spaghetti Squash

My favorite pasta dish sans the pasta. Be sure to use fresh pepper in this dish – it really makes a difference. If your Squash is large you can freeze 1/2 and use for a future meal.

Ingedients:
1 spaghetti squash
2 – 3 tbsp freshly ground black pepper
4 tbsp butter
2 tbsp olive oil
3/4 c parmigiano, grated
1/4 c pecerino, grated

Preheat oven to 350 and roast the squash for 45 minutes. Allow to cool. Cut in half, scoop out the seeds and use a fork to loosen the squash from the skin. 

In a 12 inch skillet, add the pepper and toast over medium heat, about 3 minutes, until fragrant. Add butter and oil, add squash and toss to coat and heat through. Stir in the cheese and serve.

Serves 4.

Spaghetti Squash with Mushroom Cream Sauce

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I love fall because it means spaghetti squash pasta dishes!! Trust me you will think you are eating pasta. This one is great for a weeknight.

Ingredients:
1 spaghetti squash
1 1/2 lb mixed mushrooms, chopped
1 TBSP butter
1 TBSP lemon juice
2 c chicken stock
2 c half and half
Parsley, chopped
Truffle salt
Parmesan cheese

With a sharp knife pierce the spaghetti squash several times. Place in a microwave safe dish and cook for 20 minutes, let rest for 10. Cut open, scoop out seeds, then use a work to shred the squash.

Meanwhile in a large skillet melt the butter, add the lemon juice and shrooms and cover. Cook over medium low heat for 12 minutes, then set aside.

At the same time, combine the half and half and stock in a pan. Cook over medium-high heat until reduced by half, about 25 minutes.

Pour sauce into mushrooms, stir to combine. Add the spaghetti squash, and cook over low heat for 2 minutes.

Serve topped with parsley, cheese and truffle salt.

Serves 4.

Chorizo spaghetti Squash

I love using spaghetti squash in place of pasta. I usually cook one up when I’m heating a pizza stone, scoop out the insides and freeze 1/2 and use the other 1/2 for dinner the next night.

This dish just came to me, I had been to the Mexican market, picked up some chorizo and cheese and just happened to have some prepared spaghetti squash. It was wonderful and while high in fat it is packed with tons of fiber and vitamins. You could use soy chorizo to cut the calories.

Ingredients:
2 onions, chopped
1 c peppers, chopped
1 lb Mexican chorizo
1/2 c Cotija, crumbled (Mexican cheese)
1/2 spaghetti squash, cooked

Preheat oven to 350.

In a large pan over medium high heat, cook the chorizo, breaking up into small bits. Add onions and peppers and cook for about 5 minutes.

In a large baking dish, add spaghetti squash and combine with sausage mixture and cheese. Cover and bake 30.

Serves 6 – 8
8 WW PP per serving (8 servings)

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Spiced Spaghetti Squash

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It’s Monday Night, I had to work later than usual and I need an idea for dinner quick… I knew I had a spaghetti squash in the fridge but was missing my usual go to ingredients, so I turned to Epicurious for a little inspiration and found something wonderful and easy. I added extra spices and swapped olive oil for butter, and it came out with a wonderful spicy burn!

Ingredients
1 spaghetti squash
6 TBSP olive oil
2 garlic cloves, minced
2 tsp ground cumin
1 tsp ground coriander
2 tsp cayenne
3/4 tsp salt
1/4 c chopped fresh cilantro
3 -4 green onions chopped

Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in microwave oven on high power in 4 minute incremuntapped until squash feels slightly soft when pressed, 16 – 20 min depending on the size of your squash. Cool squash for 5 minutes.

Meanwhile, melt butter in aAdd garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with olive oil, spices, onion and cilantro.

4 servings
4 WW PP per serving.

Ricotta Spaghetti Squash

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This dish is garlicy cheesy goodness and what no pasta!?!? What could be better??

1 small spaghetti squash (about 2 pounds)
1 c part skim ricotta
5 clove garlic, mashed
1 TBSP olive oil
6 to 8 fresh sage leaves
Salt and pepper
1/4 c pine nuts, toasted

Preheat oven to 375°F.

Pierce the whole squash in several places with a knife or fork, place it in a baking dish, and bake until flesh is tender (easily pierced with a fork), about 60 to 75 minutes.

Remove squash from oven and let cool for 5-10 minutes. Meanwhile, heat a little bit of oil in a small pan. Quickly fry sage leaves until crispy but not burnt. Crumble sage leaves into a large bowl and combine with ricotta and garlic. Set aside.

Cut squash in half lengthwise and remove seeds. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture.

Combine squash and ricotta mixture and season to taste with salt and pepper.

Sprinkle with pine nuts before serving.

4 servings.
5 WW PP per serving.

Cheesy Spaghetti Squash

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This dish came together based on food I did not want to toss in the green waste. And it is the perfect meatless Monday comfort food!

8 inch spaghetti squash
1 c chopped onion
2 cloves garlic, crushed
1/2 lb. sliced mushrooms
1/2 tsp. oregano
2 cup chopped tomatoes
Salt and pepper
3/4 c. Ricotta cheese
1 c. Mozzarella cheese
1/4 c. fresh parsley
1 tsp. basil
Dash of thyme

Preheat oven to 400.

Poke a few holes in the squash, place in a pan and bake for 60 minutes, until easy pierced with a fork. Let cool a few minutes, slice in half, scoop out seeds, and shred with a fork.

While squash bakes, saute onions and garlic with salt, pepper, mushrooms, and herbs. When onions are soft, add freshly chopped tomatoes. Cook until most liquid evaporates. Combine all ingredients and pour into a 2 quart buttered casserole. Top with lots of grated Parmesan cheese. Bake at 375 degrees in open casserole, about 40 minutes.

Serves 4.
6 WW PP per serving.

Spaghetti squash with ricotta

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I always forget how much I love spaghetti squash until fall roles around and they are in every stall at the farmers market. I came up with this when I was craving a creamy pasta dish, but wanted something a bit more healthy. This my healthier take on a creamy garlic sauce.

Ingredients
serves 4

1 small spaghetti squash (about 2 pounds)
3/4 c part skim ricotta
3 – 4 cloves garlic
Olive oil spray
12 – 20 fresh sage leaves
Salt and pepper
1/4 c pine nuts, toasted

Preheat oven to 375°F.

Pierce the whole squash in several places with a knife or fork, place it in a baking dish, and bake until flesh is tender (easily pierced with a fork), about 60 to 75 minutes. If you are in a hurry microwave for 10 minutes then finish in the oven.

Remove squash from oven and let cool for 5-10 minutes. Meanwhile, spray a small pan with olive oil. Quickly fry sage leaves until crispy but not burnt. Crumble sage leaves into a large bowl and combine with ricotta and garlic (I use a mini processor).

Cut squash in half lengthwise and remove seeds. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture.

Combine squash and ricotta mixture and season to taste with salt and pepper.

Sprinkle with pine nuts before serving.

4 servings.
4 WW PP per servings.