baked spaghetti squash

Enchilada Stuffed Spaghetti Squash with black beans, corn, bell pepper and cilantro --keep it vegan or add cheese!

Enchilada Stuffed Spaghetti Squash

spaghetti squash,

onion

olive oil

garlic- chopped

corn (one ear, or frozen)

red bell pepper – diced

Cups cooked black beans

Tble chili powder

Tble cumin

Tble coriander

Tble fresh chopped jalapeño, more or less to taste

tsp kosher salt

enchilada sauce tomato sauce

¼ Cup chopped cilantro,

Cup shredded cheddar or Mexican cheese -per serving

Other optional toppings: chopped avocado, hot sauce, sour cream

Cut spaghetti squash in half, and scrape out seeds. If cutting in half horizontally, create a stable base by slicing of a little of the ends, so they stand upright, creating a &#8220;bowl&#8221;( or fee free to cut vertically).

Place on a parchment lined or greased baking sheet, cut-side, faced down, and place in the hot oven for 40 minutes until fork tender.

While they are roasting, make the filling. Saute onion in a skillet with 1 -2 T olive oil, on medium high heat, stirring, for two minutes. Add garlic, turn heat to medium and sauté for 3-4 minutes until garlic becomes fragrant and golden.

Turn heat to medium low add jalapeno, corn and peppers, and stir occasionally for 5 minutes. Add beans, spices, salt and enchilada sauce and bring to a simmer. Turn heat off and stir in cilantro. Mixture will seem salty, but remember you will be mixing this with under-seasoned spaghetti squash, so the salt will disappear.

When spaghetti squash is tender, ( pierce with a knife through the skin) carefully, using a fork, fluff and stir the inside of the squash, scraping it away from the sides. You will have enough filling for four halves.

Incorporate a little filling at a time, mixing it together with the spaghetti squash. If adding cheese ( or cooked meat) mix a little into the squash and veggie mixture and use the remaining for the top. (At this point you could refrigerate, and bake at a later time) Or, return the stuffed squash into the hot oven and bake for 10-20  more minutes, until heated through and/ or cheese is melted.

Garnish with cilantro, avocado or sour cream, and  hot sauce.

This tastes as delicious as it looks! I'll be making the roasted sketti squash with sage and mushrooms this week. I'm so glad I found you, (referred by a friend), because, since cutting meat out of my diet a few years ago, I find it hard to get excited about eating. 

I need recipes like these to keep me healthy. Healthy to me - no meat, low dairy, (almond milk has come around at a good time), no bread or potatoes or anything white, lots of beans and lentils and tofu. I'm no angel, I still enjoy my sweets, but I'm lucky in that I lost any extra weight I had when I quit eating meat. Thank you for the time you put into teaching us about some great eating!  I'm in the South, and there are not a lot of vegetarian options out here.

Delicious. The whole family gobbled it up. We didn’t use cheese.

I'm not normally a huge fan of spaghetti squash, but this was delicious! I added a Poblano pepper that needed cooking and the heat was just right. This recipe is going in my "favorite" file. Thank you!

I didn’t stuff the spaghetti squash. I just put some in a bowl and topped it with the sauce. This is so delicious!! I did not add any cheese and didn't miss it. Thank you for sharing. I will be making it again for sure!

This recipe is very good. I have only had spaghetti squash one other time and I didn’t really care for it. But the was a real hit. My husband loved it. We have decided not to eat meat on Tuesday and Thursday and the recipe was very filling

this was delicious! I cooked the squash in the instant pot and then filled it after. Quick, easy and mighty tasty. Thanks :)

This was a hit! The whole family loved it.

This was excellent. The cheese really made it come together. Such a great presentation too! I will make it again. Thank you, Sylvia!

This was delicious!  We've made it twice in the last couple of weeks!  Thank you!

We loved this dish! Not easy to make a veg the star of the dish for this pair of carnivores but this was delicious! I served it with mashed avocado, plain yogurt and tostada chips! Next time I’ll add diced tomatoes to the mix but this is one beautiful veggie dinner!

https://content.jwplatform.com/videos/CrC4V48F.mp4

How to Make Enchilada Stuffed Spaghetti Squash with black beans, corn, bell pepper and cilantro –keep it vegan or add cheese or meat! Gluten-free! Video.

Enchilada Stuffed Spaghetti Squash Video

How to cook the BEST Roasted Spaghetti Squash. Never soggy! Use this easy method for your favorite baked spaghetti squash recipes.

Roasted Spaghetti Squash

spaghetti squash (about 2 pounds)

extra virgin olive oil

salt

black pepper

Bake

Bake the squash: Place a rack in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Grab a large, sturdy chef&#039;s knife and a cutting board that doesn&#039;t slip.

Lay the squash down horizontally on the cutting board. Using a very sharp, sturdy chef&#039;s knife, trim off the stem and base end of the spaghetti squash so that you have a flat side on each end.

Scoop

Stand the spaghetti squash upright on the larger of the two ends, and carefully cut it in half lengthwise from top to bottom. Scoop out the seeds and stringy insides. You can discard the seeds or save them to roast later.

Drizzle

Drizzle the cut sides of the squash with 1/2 teaspoon olive oil each and then sprinkle the salt and and pepper over the halves. Rub lightly to evenly coat the insides of the squash.

Place

Place the squash cut-side down on the prepared baking sheet. Do not press any holes in the squash.

Bake for 35 to 40 minutes, until the squash is just fork-tender on the inside, lightly browned on the outside, and the skin gives a little when pressed on the outside (be careful, it is hot!). If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook or your strands will be soggy.

Flip

Fluff

With a fork, fluff to separate the strands. Enjoy topped with butter and herbs, a sprinkle of brown sugar, or in any recipe calling for baked spaghetti squash (see blog post above for suggestions).

Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!

Baked Spaghetti Squash and Cheese

spaghetti squash (from about 2 small see directions below:)

butter

flour (use ap gluten-free flour

skim milk

chicken broth

8 oz Sargento 2% reduced fat mild cheddar

salt and pepper (to taste)

spinach

parmesan

Preheat the oven to 375ºF.

Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.

Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.

Maintain the oven temperature.

Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.

Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.

Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.

Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.

Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.

Bake until bubbly and golden 25 to 30 minutes.

This easy Baked Spaghetti Squash and Cheese is a healthier take on mac and cheese!

6 Freestyle Points • 165 Calories (GF, LC, V)
For tips and to print the full recipe visit skinnytaste: https://www.skinnytaste.com/baked-spaghetti-squash-and-cheese/

Baked spaghetti squash mixed with a delicious homemade Alfredo sauce made with cream, fresh spinach, and gooey mozzarella. You&#39;ll love this low carb, filling twist on a classic pasta recipe!

Creamy Spaghetti Squash

spaghetti squash, (halved longwise, seeds

olive oil, (for brushing)

garlic, (minced)

heavy cream, ((Half & Half

parmesan cheese

Italian seasoning

mozzarella cheese, (divided)

baby spinach

salt, (to taste)

black pepper, (to taste)

chopped fresh parsley, (for garnish, optional)

Preheat oven to 400˚F. Line a baking sheet with parchment paper or foil.

Scoop out the seeds and stringy center from the squash and discard.

Place squash cut side up on the baking sheet. Brush with olive oil and sprinkle with salt and pepper; then turn them over, cut-sides down.

Bake for 35 to 40 minutes, or until tender. Let squash cool slightly, or until cool enough to handle.

Using a fork, shred the spaghetti squash while leaving about a 1/4-inch border around the sides. Set strings aside in a plate and transfer unfilled boats back to the baking sheet. Set aside.

In a large sauté pan melt butter over medium heat. Add garlic and cook for 20 seconds, or until fragrant.

Slowly pour in heavy cream and whisk. Continue to cook, stirring constantly, until just starting to thicken. Reduce heat to low, add parmesan and Italian seasoning; stir until combined. Remove from heat.

To the cream mixture, add the shredded spaghetti squash, 3/4 cup mozzarella cheese and the spinach; toss to coat. Taste for salt and pepper and adjust accordingly.

Divide mixture evenly among the squash boats.

Sprinkle with remaining mozzarella cheese. Return to oven and bake for 10 to 12 minutes, or until cheese is melted.

Remove from oven.

Cut squash boats in half.

Garnish with parsley and serve.

Learn how to cook spaghetti squash for the perfect low-carb side dish or healthy substitute for pasta. Baked spaghetti squash is so easy to make and serve with just 4 ingredients.

How to Cook Spaghetti Squash (VIDEO)

spaghetti squash ((1.5

Tbsp extra virgin olive oil

tsp sea salt (divided,

tsp black pepper

Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper. Rinse and dry your spaghetti squash and carefully cut it in half lengthwise. The skin is tough so cut carefully and take your time. (Note: placing the squash over a towel will help prevent rolling.

Use a spoon to scrape out and discard the seeds.

Brush the inside of each squash half with 1/2 Tbsp extra virgin olive oil and sprinkle the inside lightly with salt and black pepper (I use about 1/4 tsp each).

Place on the lined baking sheet cut-side-down and bake at 400˚F until fork tender. A smaller squash will take less time and a larger squash will take longer (see *baking chart below).

Remove squash from the oven and flip over. Once cool enough to handle, use a fork to fluff the center, scraping it away from the skin.

To serve as a vegetable side, drizzle with more extra virgin olive oil and season with salt and pepper to taste.

https://www.youtube.com/watch?v=NifyLtw3Ldk

Learn how to cook spaghetti squash for the perfect low-carb side dish or substitute for pasta.

FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/NatashasKitchen
►FACEBOOK: https://www.facebook.com/NatashasKitchen
►PINTEREST: https://www.pinterest.com/NatashasKitchen

CONNECT:
►WEBSITE: https://natashaskitchen.com
►ALL MY RECIPES: https://natashaskitchen.com/recipes/ 

#shorts #spaghettisquash #natashaskitchen

How to Cook Spaghetti Squash (Best Method) #shorts

How to cook spaghetti squash four ways: in the oven, microwave, slow cooker, and pressure cooker (like an Instant Pot). For the most flavor, we love roasting the squash, but if you are short on time, use the microwave. This recipe will make four side portions or will generously serve two as a full meal.

Ultimate Guide For Cooking Spaghetti Squash

olive oil or melted butter

Salt and fresh ground black pepper

Fresh herbs, optional, rosemary, thyme, sage, and mint are excellent

I baked the spaghetti squash as you instructed and it was wonderful! I served it as a pasta with a sauce I made with sautéed onion, garlic, zucchini &amp; canned diced tomatoes seasoned with basil, oregano &amp; garlic. Topped with Parmesan cheese. Delicious!

This is the best squash there could be in the supermarkets. I have made my squash like this for years ,is so filling you don’t need rice as a side dish this is your side dish! It is delicious, the next time I make it though, I will use time herbs like the top video! Great with Fish, delicious with chicken, or beef, or anything you want! Thank you so much for posting, 5 Stars to this recipe

Yummy.  I made it today while watching football.  Served it with spaghetti sauce and ground sausage(just like I would have done with pasta) a big hit.  Also lower in carbs and a healthier option.  Ps.  I am a Very picky eater.

I never made squash seeds before. They are delicious; perhaps better than pumpkin seeds. Thanks for sharing the instructions.

I loved this. It was easy to make and delicious. Thanks for the easy instructions!

I baked the spaghetti squash. It was delicious! I actually like it better than traditional pasta.

I went into Safeway desperate for a new vegetable. This recipe was spot on. The only difficult part I had was my knives weren't sharp enough. It was really difficult to cut through the squash.  I baked them for exactly 1 hour on parchment paper at 400. I only added salt and pepper and olive oil. It came out perfectly. Thank you!

I am also on a low carb diet. Have lost 4 pounds so far.

I loved it my daughter thought it would be nasty but she loved it when she tried it this way and is healthy I have lost 10 pounds eating less carbs

https://www.youtube.com/watch?v=l1A5C8R51f4

How to cook spaghetti squash perfectly every time in the oven or, if you are short on time, in the microwave.

How to Cook Spaghetti Squash in the Oven or Microwave

An easy low-carb meal perfect for summer.

Spaghetti Squash Greek Bowls

spaghetti squash

salt & pepper

tuna

4-6 oz crumbled feta

lg red bell pepper

grape tomatoes *cut

lg english cucumber *roughly diced

med red onion *finely diced

oz kalamata olives

Italian parsley *for garnish

lemon juice *about 2 lemons

oregano

tsp basil

tsp sea salt

garlic *minced

Preheat oven to 400℉

Rinse squash and with a sharp knife carefully cut off ends. Cut squash into 1 inch rings. With a knife or spoon deseed rings. (see Questions about spaghetti squash answered section above for optional step to reduce water amounts in squash) Place rings on a parchment covered cookie sheet. Salt and pepper to taste. Bake in a 400℉ oven for 50-55 mins. Remove from oven and let cool. With a fork gently pull squash strands away from skin.

Meanwhile whisk together all ingredients for vinaigrette. Prepare veggies.

In each bowl add desired amounts of squash, tuna, feta, bell pepper, tomatoes, cucumber, onion, olives, parsley and vinaigrette.

Roasted Spaghetti Squash is so versatile and easy to make! Here is a basic recipe.

salt and fresh pepper (to taste)

Preheat oven to 350°F.

Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.

Place on a baking sheet, cut side up and sprinkle with salt and pepper.

Bake at 350° about 1 hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes.

Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.

Place in a serving dish and serve hot.

This recipe for How to Cook Spaghetti Squash is a faster method for cooking Spaghetti Squash that yields long strands making a perfect low carb healthy substitute for pasta.  Versatile, highly nutritious and easy to cook!

How to Roast Spaghetti Squash

Cut the spaghetti squash into 1 inch widthwise slices with a sharp chef&#8217;s knife. (If your knife is not wanting to go through the shell, make a few small incisions with a paring knife in a circle around the exterior of the squash shell, then with a chef&#8217;s knife follow the knife nicks.  This will make it easier to break through the shell and cut a straight line.). Scoop out the seeds and inner strands with a spoon.

Brush both sides of the squash rings with olive oil and sprinkle with salt and pepper.  Layout on a baking sheet with parchment paper.  Place in the oven for 15 minutes.  Flip the squash rings over and bake for 15 minutes more.  Or until softened enough to fork apart.

While still on the tray, pick the squash with a fork, separating the strands out from the peel.

I'm excited to try this method as I eat a lot of spaghetti squash -- usually covered with your Carrot Miso Sauce (which is divine) and roasted vegetables.

I’m not gonna lie, cutting through the tough shell was challenging but your suggestion was helpful. The results were supreme and my family loved the squash in place of pasta. We paired it with my husband’s marinara. Voila! Dinner was served.

So much easier, and faster, than cooking the squash in halves. Thank you for posting such a great time-saver!

This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. So easy to make, with just 5 ingredients!

Spaghetti Squash Enchilada Bowls

spaghetti squashes

black pepper (to taste)

enchilada sauce (see here)

Mexican cheese blend

cilantro and scallions

Preheat oven to 400F degrees.

Line a baking sheet with parchment paper (or two if they don't fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands.

Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash face down on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.

Top 10 baked spaghetti squash recipes from across the web

The most viewed baked spaghetti squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Enchilada Stuffed Spaghetti Squash

Roasted Spaghetti Squash

Baked Spaghetti Squash and Cheese

Creamy Spaghetti Squash

How to Cook Spaghetti Squash (VIDEO...

Ultimate Guide For Cooking Spaghett...

Spaghetti Squash Greek Bowls

Roasted Spaghetti Squash

How to Roast Spaghetti Squash

Spaghetti Squash Enchilada Bowls

Top 10 baked spaghetti squash recipes from across the web

The most viewed baked spaghetti squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Enchilada Stuffed Spaghetti Squash

Roasted Spaghetti Squash

Baked Spaghetti Squash and Cheese

Creamy Spaghetti Squash

How to Cook Spaghetti Squash (VIDEO...

Ultimate Guide For Cooking Spaghett...

Spaghetti Squash Greek Bowls

Roasted Spaghetti Squash

How to Roast Spaghetti Squash

Spaghetti Squash Enchilada Bowls

The most viewed baked spaghetti squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine