CHEESY SPAGHETTI SQUASH RECIPE
This is my favorite thing to make spaghetti squash! It's like alfredo or macaroni and cheese but with a veggie instead of pasta. In other words it's seriously delicious comfort food!
Provided by Jaclyn
Categories Main Course
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Scoop seeds and stringy center portion of from squash and discard or reserve seeds for another use.
- Place squash cut side up on baking sheet. Brush flesh with olive oil. Sprinkle with salt and pepper. Turn upside down.
- Bake in preheated oven until tender, about 40 minutes.
- Let cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork while leaving about 1/4-inch border. Set strings aside and return unfilled boats to baking sheet.
- In a large saute pan melt butter over medium heat. Add garlic and flour and saute 1 minute.
- While whisking vigorously slowly pour in half and half. Let cook, stirring constantly, until just thickened.
- Reduce heat to low, add parmesan and stir until melted. If mixture seems too thick add in a splash or two of half and half. Season mixture with salt and pepper to taste.
- Remove from heat. Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt).
- Divide mixture evenly among squash halves. Sprinkle with remaining 1/2 cup mozzarella cheese*.
- Return to oven and bake until cheese has melted, about 10 minutes.
- Sprinkle with parsley and serve warm.
Nutrition Facts : Calories 275 kcal, Carbohydrate 21 g, Protein 11 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 393 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
GARLIC SPINACH SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
- In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
- Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
- Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love