How To make Spaghetti Squash Casserole
3 1/2 lb Spaghetti squash; 1 medium*
-=OR=- 1 1/2 lb Spaghetti squash; 1 small
-should = about 1 vegetable -for the diabeitic 4 Ripe tomatoes;
3 T Olive oil;
2 c Garlic; minced
1 t Salt;
Fresh ground black pepper; 1/2 c Mozzarella cheese; shredded
1/4 c Parmesan cheese; grated
1/4 c Scallions; chopped
Grated parmesan for garnish; * In the two Diabetic spaghetti squash recipes that I found, the spaghetti squash ingredient was about 1 1/2 for 4 serving or sweet ones. -=NO=- 1.Prick the squash in 3 or 4 places with the tines of a fork. Place
it on a microwave-safe plate, cover loosely with microwave-safe plastic wrap, and cook at full power (650-700 watts) for 9 minutes. Turn the squash over, and cook another 9 minutes. Then let it stand, still covered, for 5 minutes. 2. Using a sharp knife, cut a small X in the bottom of each tomato. Arrange the tomatoes on a microwave-safe plate and cover with a damp paper towel. Cook at full power for 4 minutes. 3. Let the tomatoes stand for 1 minute. Then peel, core and coarsely chop. Pour off the excess liquid. 4. Place 1 T of the olive oil on a small microwave-safe plate and cook at full power for 2 minutes. Then stir in garlic and cook until it is crisp, 3-4 minutes. 5. Halve the squash and scrape out the seeds. Using a
fork, scoop out the pulp and transfer the spaghetti-like strands to a 2-1/2 quart microwave-safe casserole. Add the tomatoes, garlic and
oil, salt, pepper and remaining 2 T olive oil; toss well. Top with the mozzarella, parmesan and scallions. 6. Cook at full power until heated through, 4 minutes. Serve with additional parmesan on the side. Food exchanges per serving should be about 1 1/2 vegetable exchange + 1/2 high-fat meat exchange + 1 fat exchange
The New Basics Cookbook by Julee Rosso & Sheila Lukins, copyright 1989
How To make Spaghetti Squash Casserole's Videos
Spaghetti Squash: The RIGHT Way to Cut & Roast It
Cutting and roasting spaghetti squash: I've been doing it wrong for years... maybe you have, too?
1. Cutting: If you're after long, spaghetti-like strands in your roasted spaghetti squash, you should cut it crosswise as opposed to lengthwise — it's counterintuitive.
2. Roasting: If you want strands that don't turn to mush, you need to roast the squash for less time. When you remove the squash from the oven, it won't be knife tender or easily pricked with a fork. This will make it a little hard to tell if it's done, so you'll have to trust the method: 45 minutes at 350ºF is about right. Let it cool for 10 minutes; then gently pull with a fork.
I like this method because if you want to dress the spaghetti squash with another warm dressing, the firmer textured strands will be able to stand up to the warmth and weight of whatever dressing you use. Here I've tossed it with the baked feta and tomatoes... so good. Interestingly, I like it even more after it cools to room temperature.
Here's a recipe for baked spaghetti squash with garlicky chickpeas:
And here's the recipe for the baked feta and tomatoes, which is what I dump over the cooked spaghetti squash:
#spaghetti #squash #cutting #roasting
Spaghetti Squash Cheese Casserole
You must try this Spaghetti Squash Cheese Casserole Recipe - a wholesome dish that celebrates the goodness of vegetables that we tie together with a savory sauce of cauliflower, garlic and onion. Bacon, sharp cheddar cheese and fresh basil, make it a delicious and savory dish that incorporates tons of flavor into your meal. Combined together, this dish is rich and satisfying and pairs well with most proteins like chicken, beef or fish.
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Spaghetti Squash Cheese Casserole Recipe
Ingredients:
½ head of cauliflower, organic, cut into florets
2 cups sharp cheddar cheese, grated
½ cup whole milk
½ large onion, chopped
4 -5 garlic cloves, minced
5 - 6 slices bacon, cooked and chopped
½ tsp. Paprika
1 - 2 Tbsp. maple syrup
½ tsp salt
1 tsp. Olive oil
1 spaghetti squash, about 3 lbs.
1 ½ cup of broccoli florets, organic
6 large leaves of basil, chopped
2Tbsp. Parmesan cheese, grated
Pinch of salt
Directions:
Preheat oven to 425 degrees F.
Poke several holes in the squash with a fork and then place in the microwave on high for 4 to 5 minutes. Let it cool for 5 minutes and then cut the squash in half and then cut each half into 3rds making a total of 4 rings and the two ends.
Coat the squash with olive oil using your hands. Place the squash on a parchment paper covered baking sheet and roast in the oven for 45 - 55 min or until golden brown and slightly tender. Take out and let cool.
While the squash is roasting, you have time to prep the other ingredients. Cook the bacon and save the grease. Once the bacon is done, chop it into bite-size pieces and set it aside.
Grate the cheese and set that aside. To make the garlic sauce, steam the cauliflower until it is fork tender. At the same time, heat up the pan you cooked the bacon in and pour out all but 1 Tbsp. of bacon grease. Add one tsp of olive oil and once the oil is hot, add the onion. Saute the onion for 10 minutes and then place the onion and steamed cauliflower in a blender.
Add paprika, salt, milk and the maple syrup and blend until smooth.
Steam the broccoli until it is fork tender and set aside. Now it’s time to remove the spaghetti squash from its shell. Use a fork to scrape the squash and separate it. Place the squash into an 8 x 8 baking dish.
Layer in the bacon, chopped basil, cheese and about ½ cup of the garlic sauce. Stir to combine and then repeat the layer. Stir well with each layer and mix it until the sauce is coating everything.
Then add the broccoli on top and try to nestle it into the squash mixture. Finish with a bit more cheese and then the parmesan cheese.
Bake in a 350 degree oven for 20 minutes or until everything is hot and the cheese has melted.
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Rockin Robin
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Spaghetti Squash Baked Spaghetti| Low Carb Baked Spaghetti| Keto friendly| #Shorts
Today I am going to show you how to make a low carb option when you are craving a delicious baked pasta. today we are going to make spaghetti squash baked spaghetti. This is a simple and easy recipe and taste so good you should really give it a try I hope that you do. #Shorts #SpaghettiSquash #Keto
Spaghetti Squash Lunch or Dinner Idea
Keto Spaghetti Squash Casserole - Italian Spaghetti Squash Casserole
Keto Spaghetti Squash Casserole - Italian Spaghetti Squash Casserole - As an Italian, I like to think that pasta is everyone’s favorite comfort food. Just because you are reinventing your eating habits by eating low-carb, that doesn’t mean you have to sacrifice your favorite go-to spaghetti meal.
This Italian bake low-carb spaghetti squash pasta dish incorporates some of your favorite ingredients in a pasta dinner. Featuring Protein, Healthy Fat, and lots of vibrant Veggies, this South Beach/Keto Spaghetti Squash Italian Bake is nutritious, simple, and delicious—all wrapped up into one easy to prepare meal!
You can find this recipe at
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00:00 Start
01:05 Squash in Microwave
01:55 Add Ground Turkey
03:10 Prepare Squash
05:45 Bake in Oven
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Delicious Easy Spaghetti Squash Casserole Recipe!
Calling all the meal preppers ???? This recipe is for you. It's easy and packed full of protein and veggies.
FULL RECIPE: