Best 3 Nancys Baked Spaghetti Squash Recipes
Nancy's baked spaghetti squash is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. The spaghetti squash is roasted until tender, then topped with a flavorful sauce and cheese. You can add your favorite vegetables, proteins, or herbs to create a customized dish that the whole family will enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED SPAGHETTI SQUASH
Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.
Provided by Ali Slagle
Categories dinner, for two, vegetables, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
- Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.
NANCY'S BAKED SPAGHETTI SQUASH
I got this recipe from my mother-in-law. Even my two young sons love this dish, despite their aversion to all things vegetable! Delicious served with a green salad and crusty bread.This can also be frozen for up to a month. I often buy a large squash, double the sauce, and make a second batch to freeze. Cover with a layer of plastic wrap, then a layer of foil and freeze. Defrost overnight in the fridge and bake as directed.
Provided by Jenny
Categories Italian Recipes
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet and a 9-inch square baking dish with cooking spray.
- Pierce the squash halves with a fork and arrange, cut-side down, on the prepared baking sheet.
- Bake squash in the preheated oven until a knife easily slices into the flesh, about 1 hour 20 minutes. Remove squash from oven and cool until cool enough to handle, at least 15 minutes.
- Place bacon in a large skillet or Dutch oven; cook and stir over medium-high heat until evenly browned, about 10 minutes. Remove bacon with a slotted spoon and drain on a paper towel-lined plate, reserving about 1 tablespoon drippings in the skillet. If the drippings don't equal 1 tablespoon, add olive oil to the skillet and heat over medium heat.
- Cook and stir onion and garlic in the bacon drippings over medium heat until golden brown, 10 to 15 minutes; season with salt.
- Slowly pour wine over the onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon; add tomatoes and Italian seasoning, Season tomato mixture with black pepper. Cook and stir tomato mixture over medium-high heat until sauce is thickened, about 5 minutes.
- Shred the spaghetti squash meat using a fork, discarding the peel. Stir squash meat into tomato sauce until evenly incorporated; spoon into the prepared baking dish. Sprinkle mozzarella cheese and Parmesan cheese over squash mixture.
- Bake in the preheated oven until cheese is melted and browned, 20 to 30 minutes. Top cheese layer with bacon.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 17 g, Cholesterol 13.5 mg, Fat 7.1 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 2.8 g, Sodium 553.1 mg, Sugar 4.5 g
NANCY'S BAKED SPAGHETTI SQUASH
I got this recipe from my mother-in-law. Even my two young sons love this dish, despite their aversion to all things vegetable! Delicious served with a green salad and crusty bread.This can also be frozen for up to a month. I often buy a large squash, double the sauce, and make a second batch to freeze. Cover with a layer of plastic wrap, then a layer of foil and freeze. Defrost overnight in the fridge and bake as directed.
Provided by Jenny
Categories Italian Recipes
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet and a 9-inch square baking dish with cooking spray.
- Pierce the squash halves with a fork and arrange, cut-side down, on the prepared baking sheet.
- Bake squash in the preheated oven until a knife easily slices into the flesh, about 1 hour 20 minutes. Remove squash from oven and cool until cool enough to handle, at least 15 minutes.
- Place bacon in a large skillet or Dutch oven; cook and stir over medium-high heat until evenly browned, about 10 minutes. Remove bacon with a slotted spoon and drain on a paper towel-lined plate, reserving about 1 tablespoon drippings in the skillet. If the drippings don't equal 1 tablespoon, add olive oil to the skillet and heat over medium heat.
- Cook and stir onion and garlic in the bacon drippings over medium heat until golden brown, 10 to 15 minutes; season with salt.
- Slowly pour wine over the onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon; add tomatoes and Italian seasoning, Season tomato mixture with black pepper. Cook and stir tomato mixture over medium-high heat until sauce is thickened, about 5 minutes.
- Shred the spaghetti squash meat using a fork, discarding the peel. Stir squash meat into tomato sauce until evenly incorporated; spoon into the prepared baking dish. Sprinkle mozzarella cheese and Parmesan cheese over squash mixture.
- Bake in the preheated oven until cheese is melted and browned, 20 to 30 minutes. Top cheese layer with bacon.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 17 g, Cholesterol 13.5 mg, Fat 7.1 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 2.8 g, Sodium 553.1 mg, Sugar 4.5 g
Tips:
- Choose spaghetti squash that is firm and heavy for its size, with no blemishes or soft spots.
- To easily cut the spaghetti squash in half, poke it a few times with a fork and microwave it for 3-4 minutes. Let it cool for a few minutes before handling.
- Use a fork to scrape the strands of spaghetti squash out of the shell. Alternatively, you can use a spoon or a vegetable spiralizer.
- If you don't have spaghetti sauce, you can use your favorite marinara sauce or even a simple tomato sauce.
- To make the dish more flavorful, add some chopped vegetables, such as onions, bell peppers, or mushrooms, to the sauce.
- Feel free to add other ingredients to your liking, such as cooked ground beef, sausage, or chicken.
- For a cheesy baked spaghetti squash, sprinkle some mozzarella or Parmesan cheese on top before baking.
- If you're short on time, you can skip the baking step and just serve the spaghetti squash with your favorite sauce.
Conclusion:
Baked spaghetti squash is a delicious and healthy alternative to traditional pasta dishes. It's easy to make and can be customized to your liking, making it a versatile dish that can be enjoyed by people of all ages. So next time you're looking for a healthy and satisfying meal, give baked spaghetti squash a try!
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