Type what you have

Ingredients

• ✓ spaghetti squash
• all-purpose flour
• sugar
• baking powder
• cinnamon
• nutmeg
• ginger
• allspice
• salt
• milk
• egg
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash, cut-side down, in a shallow baking pan; add about 1 inch water.
2. 2 Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon; set aside 2 cups. Refrigerate until cool, 15 to 20 minutes. Save any remaining squash flesh for another use.
3. 3 Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
4. 4 Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl.
5. 5 Combine milk, eggs, butter, and vanilla extract in a separate bowl; stir in spaghetti squash. Fold squash mixture into flour mixture just until moistened.
6. 6 Spoon batter into the prepared muffin cups, filling each 1/2 full.
7. 7 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Transfer to wire racks to cool completely.

By starfroggie

Ingredients

• ✓ spaghetti squash
• water

Instructions

1. 1 Carefully cut stem end off spaghetti squash. Poke a few small slits in squash in a dotted line where you plan to slice squash.
2. 2 Carefully cut between the slits until squash is cut in half. Scoop out seeds and pulp.
3. 3 Place squash in a 9x13-inch microwave-safe dish, cut-side down. Pour water into the dish so it is at least 1/2 inch deep.
4. 4 Microwave on High until skin is soft and can be pierced with a fork, 12 to 15 minutes. If the dish is too big to rotate, turn off the turntable and rotate the dish halfway through.

By France Cevallos

Ingredients

• ✓ spaghetti squash
• water

Instructions

1. 1 Prick outside of squash 10 to 15 times with a fork. Place into a slow cooker; pour in water.
2. 2 Cook on Low 4 to 6 hours. Transfer squash to a cutting board until cool to the touch, 15 to 30 minutes.
3. 3 Halve squash lengthwise; scoop and discard seeds from cavity. Shred flesh with a fork to make strands.

By andreakrieger

Ingredients

• ✓ spaghetti squash
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil. Place spaghetti squash, cut-side down, onto the baking sheet.
2. 2 Bake in the preheated oven until tender and skin can easily be pierced with a fork, 40 to 60 minutes, depending on the size.
3. 3 Remove from the oven and allow to rest until cool enough to handle. Scrape out the flesh with a fork and discard the skins.

By barbara

Ingredients

• ✓ spaghetti squash
• vegetable broth
• rosemary
• salt

Instructions

1. 1 Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ spaghetti squash
• butter
• butter
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
2. 2 Generously spread 2 tablespoons softened butter over squash flesh; place on the prepared baking dish, cut-sides down.
3. 3 Bake in the preheated oven for 30 minutes; flip. Add 1 tablespoon cold butter and 2 tablespoons brown sugar to each squash cavity. Continue baking until outer squash shells are soft, about 10 minutes more. Spoon squash flesh into a bowl; serve.

By JENN_77

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Brush both sides of squash with oil; sprinkle with salt and place cut-side up in a baking pan. Cover pan tightly with aluminum foil.
3. 3 Roast in the preheated oven for 20 minutes. Uncover pan; continue roasting until squash is tender, about 35 minutes more. Cool slightly, about 5 minutes. Scrape squash flesh into a large bowl using a fork; toss with Parmesan cheese.

By clare

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• black pepper
• paprika

Instructions

1. 1 Using a sharp knife, make a dotted line lengthwise around the entire squash. Place whole squash in the microwave and cook on full power to help it cut more easily, about 3 to 5 minutes. Transfer to a cutting board and cut the squash in half lengthwise, using the dotted line as a guide. Wrap one half in plastic wrap and refrigerate for another use.
2. 2 Spoon pulp and seeds out of remaining half and discard. Brush olive oil over all of the flesh and sprinkle with salt, pepper, and paprika.
3. 3 Preheat an air fryer to 360 degrees F (180 degrees C). Place spaghetti squash half skin side-down in the basket. Cook until squash is tender, about 18 to 20 minutes.
4. 4 Transfer to a dish and fluff with a fork to create "noodles".

By Soup Loving Nicole

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash halves cut-side down in a large baking dish.
3. 3 Bake in the preheated oven until flesh is easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
4. 4 Shred inside of squash with a fork and transfer to a bowl.
5. 5 Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.

By Tracy E

Ingredients

• ✓ spaghetti squash
• olive oil
• parsley
• red pepper flake
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Coat inside of squash with 1 tablespoon olive oil. Place squash cut-side down on a baking sheet.
3. 3 Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
4. 4 Shred inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.

By Scott Davis

Ingredients

• ✓ spaghetti squash
• olive oil
• cheddar cheese
• bacon bit
• butter
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Coat cut-sides squash with about 1 tablespoon olive oil. Place squash, cut-sides down, on a baking sheet.
3. 3 Bake in the preheated oven until squash is tender, about 30 minutes. Cool for 10 minutes.
4. 4 Scrape squash flesh with a fork into spaghetti-like strands; transfer to a large bowl. Add ¾ cup Cheddar cheese, bacon bits, butter, salt, and black pepper; mix until well blended. Transfer to the prepared casserole dish.
5. 5 Bake in the preheated oven until heated through, about 45 minutes.
6. 6 Sprinkle casserole with remaining ¾ cup Cheddar cheese; continue baking until cheese is browned and bubbly, 15 to 20 minutes more.

By gemini_goddess

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• black pepper
• panko bread crumb
• parmesan cheese
• cooking spray

Instructions

1. 1 Make a dotted line lengthwise around entire squash using a sharp knife; place whole squash in the microwave. Microwave on full power for 5 minutes. Transfer to a cutting board; cut squash in half along dotted line. Wrap a squash half in plastic wrap; refrigerate for another use.
2. 2 Scoop pulp and seeds from remaining squash half; discard. Brush olive oil all over squash flesh; sprinkle with salt and black pepper.
3. 3 Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions.
4. 4 Place squash half, skin-side down, in the air fryer basket; cook for 20 minutes.
5. 5 Transfer squash to a cutting board; scrape with a fork to create squash noodles. Finely chop squash noodles; place in a bowl. Add bread crumbs and Parmesan cheese; stir well. Form into tots.
6. 6 Increase the air fryer temperature to 400 degrees F (200 degrees C).
7. 7 Place tots in the air fryer basket; coat tots with cooking spray. Cook for 5 minutes. Shake basket; cook until desired crispness, about 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ spaghetti squash
• cream cheese
• buffalo wing sauce
• chicken breast
• ranch dressing
• cheddar cheese
• monterey jack cheese
• blue cheese

Instructions

1. 1 Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.
2. 2 Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.
3. 3 Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.

By Julia Kent

Ingredients

• ✓ spaghetti squash
• cooking spray
• butter
• brown sugar
• nutmeg
• cinnamon
• apple

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet lightly with cooking spray.
2. 2 Heat spaghetti squash in the microwave for 1 minute. Cut in half and scoop out seeds. Place cut-side down on the baking sheet.
3. 3 Bake squash in the preheated oven until softened, about 30 minutes. Flip over with tongs. Place 1 tablespoon butter into each cavity; sprinkle brown sugar inside. Dust squash with nutmeg and cinnamon and fill with sliced apples.
4. 4 Continue baking squash until apple slices are tender, 30 to 40 minutes more.
5. 5 Divide apple slices among serving plates. Scrape squash out of the skin with a fork and drop over apple slices.

By PJMurphy

Ingredients

• ✓ spaghetti squash
• butter
• olive oil
• honey
• ginger root
• garlic
• red chile flake
• kosher salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spaghetti squash in a baking dish, cut-side up. Combine butter, olive oil, honey, ginger, garlic, and chile flakes in a small bowl. Spread mixture evenly on the cut side of the spaghetti squash; pour any extra mixture in the center of each squash. Lightly sprinkle with kosher salt.
3. 3 Bake in the preheated oven until soft, about 1 hour.
4. 4 Scrape the squash into strands with 2 forks and mix with the seasoned butter in each squash. Serve warm.

By Baking Nana

Ingredients

• ✓ spaghetti squash
• vegetable oil
• onion
• garlic
• tomato
• feta cheese
• black olive
• basil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Place spaghetti squash cut-sides down on the prepared baking sheet. Bake in the preheated oven until a sharp knife can be inserted with only a little resistance, about 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
3. 3 Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
4. 4 Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.
5. 5 Toss with cooked onion-tomato mixture, feta cheese, olives, and basil.
6. 6 Serve warm.

By Maryellen

Ingredients

• ✓ spaghetti squash
• butter
• onion
• garlic
• cream of mushroom soup
• sour cream
• salt
• pepper

Instructions

1. 1 Pierce the spaghetti squash all over using a knife. Place squash on a plate and microwave on high until fork tender, about 12 minutes. While the spaghetti squash is cooking in the microwave, melt the butter in a skillet on medium heat; add the onion and garlic. Stir and cook until the onions are soft. Stir in the cream of mushroom and sour cream until combined. Season with salt and pepper to taste, then reduce heat to the lowest setting to keep it warm.
2. 2 Remove spaghetti squash from microwave. Let cool for a few minutes. Use a towel or a pot holder to hold the spaghetti squash and cut lengthwise down the middle and scoop out the seeds with a spoon. Scrape the flesh from the stem to the bottom of the squash using a fork into a bowl. Pour the mushroom mixture from the sauce pan to the bowl and mix together.

By Lindsey Swanson

Ingredients

• ✓ spaghetti squash
• bacon
• garlic
• egg
• parmesan cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; place squash on top, cut-side down.
2. 2 Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.
3. 3 While squash is cooking, fry bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate, reserving grease in skillet. Crumble bacon when cool enough to handle.
4. 4 Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease. Cook over medium heat for 2 minutes; reduce heat to low.
5. 5 Whisk eggs and Parmesan cheese together in a small bowl; add to skillet and stir continuously for 3 minutes. Remove from heat and stir in cooked bacon pieces, parsley, salt, and pepper. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ spaghetti squash
• tomato
• mozzarella cheese
• cilantro
• parmesan cheese
• kosher salt
• black pepper
• hot pepper sauce
• parmesan cheese

Instructions

1. 1 Pierce squash several times with a fork and place on a microwave-safe plate.
2. 2 Microwave on High for 5 minutes. Turn and continue cooking until soft, about 5 minutes more. Let stand for 5 minutes.
3. 3 Cut squash in half lengthwise and remove and discard seeds. Using a fork, scrape insides of squash to form strands and place in a large bowl; reserve skins.
4. 4 Add tomatoes, mozzarella cheese, cilantro, and 2 1/2 tablespoons Parmesan cheese to squash; mix to combine. Season with salt and pepper. Spoon mixture into spaghetti squash shells and microwave on HIGH until heated through, about 2 minutes .
5. 5 Top with hot sauce and remaining Parmesan cheese.

By Sahara B

Ingredients

• ✓ spaghetti squash
• water
• olive oil
• onion
• thyme
• button mushroom
• garlic salt
• black pepper
• pine nut

Instructions

1. 1 Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot). Add water to the pot. Place spaghetti squash onto the rack. Close and lock the lid. Select high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Scrape squash into a bowl, separating into strings.
2. 2 While squash is cooking, heat oil in a large skillet over high heat. Add onion and thyme and saute until onions are soft, 3 to 5 minutes. Add mushrooms, garlic salt, and black pepper; saute until mushrooms have released their liquid and are tender, 3 to 5 minutes more. Add pine nuts and cook until toasted, about 2 more minutes.
3. 3 Add cooked spaghetti squash to the skillet with the mushroom mixture. Season with additional garlic salt and black pepper to taste. Cook for 1 minute more. Remove thyme sprigs before serving.

By Becky

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• black pepper
• mozzarella cheese
• ricotta cheese
• egg
• parmesan cheese
• spaghetti sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brush the inside of squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
3. 3 Bake in the preheated oven until softened, about 45 minutes. Remove from the oven and let cool until easily handled, 5 to 10 minutes.
4. 4 Scrape out strands of squash with a fork and transfer them to a bowl. Adjust the oven temperature to 350 degrees F (175 degrees C).
5. 5 Mix 1/2 of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
6. 6 Spread 1/2 of the squash mixture in a 9x13-inch baking dish. Spoon 1/2 of the spaghetti sauce on top. Sprinkle with 1/2 of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
7. 7 Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

By BJBP

Ingredients

• ✓ spaghetti squash
• cooking spray
• butter
• margarine
• onion
• garlic
• salt
• pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
2. 2 Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
3. 3 Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.

By Joyce Coleman

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• black pepper
• smoked sausage
• onion
• red bell pepper
• basil pesto
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Pierce squash halves several times with a fork. Rub insides with 1 tablespoon olive oil; season with salt and black pepper. Arrange squash, cut-sides down, on the prepared baking sheet.
3. 3 Bake in the preheated oven until very tender, 45 to 50 minutes. Cool squash slightly.
4. 4 Meanwhile, heat remaining 1 tablespoon olive oil in a 12-inch skillet over medium heat. Add sausage, onion, and bell pepper; cook and stir until sausage is browned and onion and bell pepper are crisp-tender, 6 to 8 minutes.
5. 5 Shred squash flesh with a fork; add to skillet. Cook and stir until heated through, about 2 minutes.
6. 6 Carefully stir in pesto and sprinkle with Parmesan cheese just before serving.

By Hillshire FarmR Brand

Ingredients

• ✓ spaghetti squash
• vegetable oil
• onion
• garlic
• bok choy
• salt
• soy sauce
• sesame oil
• red wine vinegar
• white sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.
2. 2 Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.
3. 3 Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.
4. 4 Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.
5. 5 Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.

By Krenzlich

Ingredients

• ✓ spaghetti squash
• margarine
• yellow onion
• red pepper flake
• garlic powder
• salt
• black pepper
• sour cream
• cheddar cheese
• cooking spray

Instructions

1. 1 Place spaghetti squash in a covered dish and add 1/4 inch of water. Microwave for 10 to 12 minutes. Scrape insides of squash with a fork and transfer to a small bowl.
2. 2 Heat margarine in a medium skillet over medium heat while spaghetti squash is cooking and cook onion, red pepper flakes, garlic powder, salt, and pepper until the onion is browned, 5 to 10 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with nonstick cooking spray.
4. 4 Mix spaghetti squash, onion mixture, sour cream, and 1/2 of the Cheddar cheese together. Transfer to the prepared baking dish and top with remaining Cheddar cheese.
5. 5 Bake in the preheated oven for 20 to 25 minutes. Turn on broiler for the last 2 to 3 minutes and broil until gratin is golden brown on top.

By sandybaby999

Ingredients

• ✓ spaghetti squash
• olive oil
• salt
• black pepper
• bacon
• mushroom
• garlic
• spinach
• sour cream
• blue cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut and remove stem from spaghetti squash using a sharp knife. Cut squash in half lengthwise and scrape out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper. Place on the lined baking sheet.
3. 3 Bake in the preheated oven until soft, about 45 minutes. Scrape cooked flesh out into a bowl and set aside. Return spaghetti squash shells to the baking sheet. Leave the oven on.
4. 4 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, 5 to 6 minutes. Drain on paper towels.
5. 5 Add mushrooms and garlic to the skillet and cook for 4 to 5 minutes. Add spinach and cooked bacon; stir until spinach is wilted, 2 to 3 minutes. Remove mixture from the skillet and add to squash flesh. Mix in sour cream, salt, and pepper; stir until filling is evenly combined.
6. 6 Spoon filling back into squash shells. Sprinkle each squash half with 1 tablespoon blue cheese. Return to the oven and bake until cheese is melted and squash is heated through, 4 to 5 minutes.

By France Cevallos

Ingredients

• ✓ spaghetti squash
• butter
• garlic
• all-purpose flour
• milk
• cream cheese
• parmesan cheese
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash, cut-sides down, on a rimmed baking sheet and add water to surround squash.
3. 3 Bake in the preheated oven until tender, about 60 minutes.
4. 4 Gently scrape squash strands into the center of each half using a fork.
5. 5 To make the Alfredo sauce: Melt butter in a small saucepan over medium-low heat; add garlic and cook for 1 to 2 minutes. Whisk in flour and cook for another minute while stirring until no lumps remain. Whisk in milk until heated through. Add cream cheese and stir until smooth. Stir in Parmesan cheese, salt, and pepper.
6. 6 Spoon Alfredo sauce equally on to each squash half; gently pull up the squash strands to coat as much as possible with sauce. Top with extra Parmesan cheese if desired.
7. 7 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place squash halves under the broiler until golden and bubbly, 2 to 3 minutes.

By Maceyann88

Ingredients

• ✓ spaghetti squash
• butter
• onion
• white mushroom
• kale
• garlic salt
• italian seasoning
• red pepper flake
• pesto
• olive oil
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Place squash skin-side down on prepared baking sheet: bake until cooked through, about 1 hour. Cool for 10 minutes. Scrape flesh into string-like strands with a fork: place in a bowl.
3. 3 Melt 1 tablespoon of butter in a large skillet over medium-high heat: add onion. Cook and stir until onion begins to turn translucent. Stir in mushrooms and kale; reduce heat to medium-low.
4. 4 Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Transfer squash mixture to a large bowl.
5. 5 Stir pesto and olive oil into squash mixture. Slowly stir in grated Parmesan cheese until evenly mixed.

By Shyla Lane

Ingredients

• ✓ spaghetti squash
• cooking spray
• butter
• shallot
• garlic
• pumpkin puree
• plain greek yogurt
• parmesan cheese
• truffle oil
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
2. 2 Place the squash halves cut-side down onto the prepared baking sheet.
3. 3 Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork; set aside in a large bowl.
4. 4 Melt the butter in a skillet over medium heat; cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, Greek yogurt, and Parmesan cheese with the shallot and garlic until well combined; cook until hot. Remove from heat and scrape the sauce into the bowl with the squash. Drizzle with the truffle oil; season with salt and pepper.

By slm2923

Ingredients

• ✓ spaghetti squash
• olive oil
• kosher salt
• black pepper
• onion
• garlic
• ground chicken
• spaghetti sauce
• spinach
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
3. 3 Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
4. 4 While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
5. 5 Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.
6. 6 Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.

By MCabrera75