Chef Buck says…
This spaghetti squash recipe is pretty basic :
You can easily cook spaghetti squash at home using the recipe below. And, it makes a great main or side dish to serve your family.
You’ll enjoy the wonderful texture and its mild flavor allows it to work very well in a variety of recipes.
So, take a chance on Buck’s spaghetti squash recipe and let me know in the comments how you liked it.
Spaghetti Squash Recipe Ingredients:
- 1 medium spaghetti squash
- 1 Tbsp olive oil
- 1 large onion (chopped)
- 4-6 cloves garlic (finely chopped)
- 1/2 red bell pepper(sliced)
- 1 14 oz can artichoke hearts in water (chopped)
- 1 cup olives, and olive juice to taste (chopped)
- 3/4 to 1 cup Parmesan cheese (shredded or grated)
- 1 tsp oregano
- 1/2 tsp thyme
- 1 tsp basil
- Salt and pepper to taste
How to Make this Spaghetti Squash Recipe
Roasted Butternut Squash and Garlic Lasagna
- 3 pounds butternut squash, halved and seeded
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- 2 tablespoons minced garlic
- 1/4 cup all-purpose flour
- 1 quart milk
- salt and ground black pepper to taste
- 1 cup heavy cream
- 9 no-cook lasagna noodles
- 1 1/3 cups finely grated Parmesan cheese
Step 1: Preheat oven to 450 degrees F. Grease a baking
Step 2: Brush the butternut squash halves with vegetable oil and season
Step 3: Place squash halves on baking sheet, roast in preheated oven until golden and easily
pierced with a knife, 45 to 50 minutes.
Step 4: Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
Step 5: Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes.
Step 6: Whisk in the milk until smooth. Bring to a simmer, and
cook until thick, about 10 minutes, whisking occasionally.
Step 7: Stir in the butternut squash and season with salt and pepper.
Note: Sauce can be made 3 days ahead and refrigerated.
Step 8: Reduce oven temperature to to 375 degrees F. Grease a 9×13 inch baking dish.
Step 9: Beat the heavy cream until foamy in a large glass or metal mixing
Step 10: Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
Step 11: Pour 1 cup of the butternut sauce into the baking dish and place 3
lasagna noodles on top in a single layer.
Step 12:Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of
Step 13: Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese.
Step 14: Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered.
Step 15: Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
Step 16: Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes.
Step 17: Allow to rest for 5 minutes before serving.
Pasta with Roasted Butternut Squash and Sage
- 2 tablespoons olive oil
- 1 2/3 cups cubed butternut squash
- 1 large onion, chopped
- salt and pepper to taste
- 8 ounces uncooked penne pasta
- 1/2 pound turkey sausage
- 1/4 cup heavy cream
- 2 teaspoons dried sage
- 3 cloves garlic, minced
- 3 1/2 tablespoons balsamic vinegar
Step 1: Preheat oven to 350 degrees F. Coat a roasting pan with olive oil.
Step 2: Place the squash and onion in the pan, and season with salt and pepper.
Step 3: Roast 30 minutes, or until squash is tender.
Step 4: Bring a large pot of lightly salted water to a boil.
Step 5: Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Step 6: In a large skillet over medium heat, cook the turkey sausage until evenly brown.
Step 7: Transfer the cooked squash, onion and cooked pasta to the skillet.
Step 8: Gradually pour in the cream. Season with sage.
Step 9: Continue cooking until heated through. Mix in garlic.
Step 10: Transfer to a large bowl, and toss with balsamic vinegar to serve.
I hope these recipes help you and your family to enjoy healthier meals without sacrificing taste. Visit often for more healthy recipes and tips for cooking at home. And, please let me know in the comment box below if you tried this dish or, feel free to share your own favorites.
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Thanks for stopping by – Jean
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