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

Step 1: Preheat oven to 350.
Step 2: Cut spaghetti squash in half, lengthwise (a good, sharp knife will be nice).  
Step 3: Place each side, cut side down, in a shallow pan with about ¾ c water.
Step 4: Cook spaghetti squash uncovered for 45 minutes. 
Step 5: Set aside to cool squash halves–enough to handle without causing death to the handler–but not completely cool.
Step 6: Chop up all your ingredients while the squash cooks.  
Step 7: For the artichoke, you may want to remove some of the outer, tougher leaves.
Step 8: For each half, use a spoon to scrape out and discard the seeds and dark center strings.  
Step 9: Use a fork to scrape out the squash into ‘spaghetti-like’ strands.
Step 10: Heat oil over medium high heat.  
Step 11: Saute onion and garlic 4-6 minutes.  Add bell pepper.
Step 12: Turn heat to low, stir and cover for 2-4 minutes.
Step 13: Uncover, stir in spaghetti squash and remaining ingredients.  
Step 14: Cover and cook til all ingredients are warm, about 7-10 minutes
Step 15: Add 1 Tbsp of olive juice and any other seasonings to taste.
Step 16: Serve warm with some toasted bread!
Hope you enjoyed this video by Chef Buck!

Roasted Butternut Squash and Garlic Lasagna

Ingredients:
  • 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
Directions:

Step 1: Preheat oven to 450 degrees F. Grease a baking
sheet.

Step 2: Brush the butternut squash halves with vegetable oil and season
with salt. 

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
bowl. 

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
Parmesan cheese.

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

Ingredients:
  • 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
Directions:

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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Looking For Some New Pasta Recipes?

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But! Before You Leave, Experience The Joy of Cooking Right In Your Inbox!

At the present time,  I’ve put together a free newsletter with cooking tips, recipes & more to help you experience the joy of cooking firsthand. Check below to make sure it’s still open for subscription.

==> Get full details about my “Jean Cooks” free newsletter here.

And, by the way, if you want more joy of cooking tips and recipes to help you become an expert chef in your own kitchen — stop by my website anytime.

Thanks for stopping by – Jean

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