Spaghetti Squash 4 Ways
Breakfast Spaghetti Squash (Bacon & Egg)
Serving Size: 4
INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
1/2 cup of bacon, chopped
4 eggs
1/2 cup cheddar cheese
green onion, garnish
PREPARATION
Preheat oven to 400º F / 200º C.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.
Use a fork to scrape the squash strands and “fluff” it up.
Sprinkle bacon and cheese on top of the fluffed squash. Make a hole with a spoon and crack an egg inside.
Place breakfast squash halves back in the oven, and bake until filling is hot and eggs reach your desired doneness, about 10 minutes.
Garnish with chopped green onion and black pepper.
Serve immediately and enjoy!
Four Cheese Spaghetti Squash
Serving Size: 4
INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
1/4 cup butter
1/4 cup all-purpose flour
1 3/4 cups milk
1/2 cup parmesan cheese, divided in half
1/4 cup cheddar cheese
1/4 mozzarella cheese
1/4 monterey jack cheese
chopped parsley, for garnish
PREPARATION
Preheat oven to 400º F / 200º C.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.
Use a fork to scrape the squash strands and “fluff” it up.
In a saucepan, melt butter, stir in flour, and cook for about 2 minutes, stirring continuously.
Slowly stir in milk and beat until there are no lumps. Bring the sauce slowly to boil, stirring the whole time until the sauce is thickened.
Add all four cheeses to the sauce and stir until melted.
Pour the sauce into the squash halves, sprinkle salt and pepper to taste, and stir to ensure the squash is coated in the cheese sauce.
Bake until the filling is hot, about 5 minutes.
Garnish with chopped parsley.
Serve immediately and enjoy!
Chicken Enchilada-Stuffed Spaghetti Squash
Serving Size: 4
INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
2 cups of shredded chicken, cooked (rotisserie chicken)
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon chili powder
1/4 teaspoon salt
3 tablespoon cold water
1/3 cup onion, chopped
1/3 cup bell pepper, chopped
1/4 cup black beans
1/2 cup red enchilada sauce
1/2 cup shredded Mexican cheese blend
PREPARATION
Preheat oven to 400ºF / 200ºC.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down and roast until tender, about 30 minutes. Then let cool.
In a medium skillet, bring up to medium heat. Add onion and bell pepper, cumin, garlic powder, chili powder, and salt. Add water, then cook and stir until veggies have mostly softened and browned and water has evaporated, about 3 minutes.
Transfer the veggies to a large bowl. Add chicken, black beans, 1/2 cup enchilada sauce, and 1/4 cup cheese. Mix until uniform.
Use a fork to scrape the squash strands and “fluff” it up.
Divide enchilada mixture between the hollow squash halves. Sprinkle tops with more cheese.
Bake until filling is hot and cheese has melted, about 10 minutes.
Serve immediately and enjoy!
Tomato Meat Sauce Spaghetti Squash
Serving Size: 4
INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
1 pound ground beef
1 yellow onion, diced
3 cloves garlic, minced
1 can (15 ounces) crushed tomatoes
1 cup shredded mozzarella
chopped parsley, for garnish
INSTRUCTIONS
Preheat oven to 400º F / 200º C.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.
Use a fork to scrape the squash strands and “fluff” it up.
In a skillet, heat up oil over medium-high heat. Stir in onions and cook until translucent, 5-8 minutes. Stir in garlic and cook until fragrant, 30 seconds. Add the ground beef and bit of salt. Cook until well-browned, breaking up the beef into small crumbles, 5-8 minutes. Stir in the crushed tomatoes and bring to a simmer.
Divide the meat sauce mixture between the hollow squash halves. Evenly top with the 1/2 cup of cheese.
Bake until the feeling is hot and cheese is melted, about 5 minutes.
Garnish with chopped parsley.
Serve immediately and enjoy!
Music provided by Audio Network. Used with permission
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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Warum habe ich dieses Rezept vorher nicht? gesundes und billiges Essen in 10 Minuten
Warum habe ich dieses Rezept vorher nicht? gesundes und billiges Essen in 10 Minuten!
In wenigen Minuten kochen! Ein frisches Gemüserezept zum Mittag- oder Abendessen. Das Rezept ist sehr einfach und lecker. Meine Familie liebt dieses Essen wirklich, besonders die Mädchen! Dieses Gericht ist sehr aromatisch und nicht teuer. Sie können dieses Rezept für ein Treffen mit Ihren Freunden vorbereiten. Dieses Gericht ist diätetisch und für Vegetarier geeignet! Ich habe dieses Rezept entdeckt! Gesundes und billiges Essen, schnelles und einfaches Rezept, das jeder von euch machen kann! Sehr gesundes Essen! Koch mit mir!
Reckpt und Zutaten:
2 Zucchini
1 Aubergine
2 Paprika
Zum Bestreuen
Semmelbrösel 40 g / 1/2 Tasse
Parmesan 40 g / 1/2 Tasse
Salz 1 TL
Basilikum 1 TL
Thymian 1 TL
3 Knoblauchzehen
Olivenöl
Im Ofen / 45 Minuten / 200C / 400F /
5 Tomaten
Salz
Mozzarella
Im Ofen / 20 Minuten / 205C / 400F /
Parmesan
Guten Appetit
Ich hoffe, Sie genießen alle Rezepte, Sie können sie mit Ihren Freunden in sozialen Netzwerken teilen und mir Ihre Fragen schreiben oder einfach ein Emoticon hinzufügen. Dies ist sehr wichtig für die Entwicklung meines Kanals.
#Alle Rezepte
#Rezepte
#Gemüserezept
En
Why didn't I know this recipe before? healthy and cheap food in 10 minutes!
Cook in minutes! A fresh vegetable recipe for lunch or dinner. The recipe is very simple and tasty. My family really loves this food especially the girls! This dish is very aromatic and inexpensive. You can prepare this recipe for a meeting with your friends. This dish is dietetic and suitable for vegetarians! I discovered this recipe! Healthy and cheap food, quick and easy recipe that any of you can make! Very healthy food! Cook with me!
Stretching and ingredients:
2 zucchini
1 eggplant
2 peppers
To sprinkle
Breadcrumbs 40 g / 1/2 cup
Parmesan 40 g / 1/2 cup
Salt 1 tsp
Basil 1 tsp
Thyme 1 tsp
3 cloves of garlic
olive oil
In the oven / 45 minutes / 200C / 400F /
5 tomatoes
salt
Mozzarella
In the oven / 20 minutes / 205C / 400F /
Parmesan
Good Appetite