Spaghetti Squash Caprese Bake Recipe

Baked Margherita Spaghetti Squash Recipe

Baked Margherita Spaghetti Squash Recipe

Spaghetti Squash Casserole Recipe

Spaghetti Squash Casserole Recipe

1 spaghetti squash, halved lengthwise and seeds removed
1 Tbsp vegetable oil
1 sm onion, chopped
2 cloves garlic, chopped
1 tsp dried basil
2 plum tomatoes, chopped
1 c (8 ounces) 1% cottage cheese
1/2 c (2 ounces) shredded low-fat mozzarella cheese
1/4 c chopped parsley
1/4 tsp salt
1/4 c (1 ounce) grated parmesan cheese
3 Tbsp seasoned dry bread crumbs

1. PREHEAT the oven to 400°F. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.
2. MEANWHILE, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.
3. ADD the cottage cheese, mozzarella, parsley, salt, and the onion mixture to the bowl with the squash. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.
4. BAKE for 30 minutes, or until bubbly and heated through.

Spaghetti Squash with Mushrooms and Parmesan Recipe

Spaghetti Squash with Mushrooms and Parmesan Recipe

Ingredients

1. 1 small spaghetti squash (about 3lbs)
2. 1 tbsp fresh thyme
3. 2 garlic cloves, finely chopped
4. 2 tbsp extra virgin olive oil
5. 2 cups button mushrooms, roughly chopped (about 20 mushrooms, 8oz)
6. 1/4 cup parmesan cheese, grated
7. handful fresh parsley, finely chopped
8. salt and pepper to taste

Instructions

1. - Preheat oven to 380Fº
2. - In a deep skillet (or large pan), add olive oil, garlic and thyme. Cook for 2 minutes over high heat and add mushrooms. Cook until mushrooms are golden brown. Turn off the heat and set aside.
3. - Put the spaghetti squash on a baking tray and bake for about an hour, until squash can be pierced with a knife.
4. - Take squash out of the oven and let cool to room temperature. Cut in half and get rid of the seeds. Use a fork to scrape the squash into strings.
5. - Add squash to the skillet (or pan), turn the heat to high and quickly fry with mushrooms. Sprinkle parmesan while sauteing for a minute.
6. - Turn the heat off, season with salt and pepper and serve warm.