![]() Serve with yogurt and pita chips for scooping. Top squash with mint and pomegranate seeds. Return squash to oven and bake for 10 minutes more to let the flavors come together. Spoon filling into squash halves, mounding it over top and pressing it down gently if needed. Flip squash halves and season the insides with some salt. When squash is tender, remove it from the oven and set aside until cool enough to handle. Taste filling and season with some salt and pepper, if needed. When beef is nearly finished cooking, stir in baby kale.Ĭombine beef with couscous and crumbled feta (you can do this in the skillet if there is room, or transfer to a mixing bowl). Saute, breaking beef apart, until browned, 8 to 10 minutes. To onions, add ground beef and spice mix. Add onions and saute until tender, 3 to 4 minutes. While squash roasts, heat a skillet or saute pan with oil over medium-high heat. 19 likes, 1 comments - Anne-Michelle Frances (theallergyfreeproject) on Instagram on October 6, 2015: TWICE BAKED ACORN SQUASH (GLUTEN-FREE, DAIRY-FREE. Place squash halves cut-side down on sheet pan and roast until tender enough to pierce with a fork, 20 to 25 minutes. Spoon and serve directly from shell.Brush a sheet pan with some oil. Bake for 7-9 minutes or until cheese is melted, bubbly, and slightly browned.If you have enough strands, you may be able to separate the mixture into each of the two shells, but you may also be able to spoon the entire mixture into just one of the shell halves. Adjust the amount of sauce you use based on your own preference. Mix strands with pasta sauce (and additional spices, if you wish). With a fork, loosen and separate spaghetti squash strands from shell. Remove from oven and allow to cool slightly.Bake for 45 minutes or until a fork can pierce the shell easily. ![]() Place spaghetti squash cut side down on baking sheet. With a spoon, gently remove seeds and discard. With a sharp knife, carefully cut spaghetti squash in half lengthwise.Line a baking sheet with parchment paper or grease with olive oil or cooking spray. If you like this recipe, we’d love your support by sharing it on Facebook or pinning it on Pinterest. Here’s the full recipe for this Easy Twice-Baked Spaghetti Squash Recipe – ready for you to print. Otherwise, a medium sized spaghetti squash will serve about 2 people.ģ-Ingredient Twice-Baked Spaghetti Squash Recipe Drizzle the olive oil and honey over the squash and gently rub in. If you cooked smaller spaghetti squashes, you could plan 1/2 of a spaghetti squash for each person. We recommend serving right out of the shell. Bake until the cheese is melted, bubbly and starting to brown. The spaghetti squash mixture is spooned back into the spaghetti squash “shell” and sprinkled with shredded mozzarella cheese. If you wish, you can add additional seasonings, like salt, pepper, and oregano. Place the strands into a bowl and combine them with your favorite pasta sauce. While the spaghetti squash is still warm, but cooled enough to be handled, use a fork and scrape the spaghetti squash strands to loosen and separate them. Place them on a baking sheet and bake to cook the spaghetti squash. Scoop out all of the seeds and discard them. To make this recipe, you’ll start by first cutting your spaghetti squash in half lengthwise. Today we’re sharing a very simple way to serve spaghetti squash for dinner: 3-Ingredient Twice-Baked Spaghetti Squash Recipe. But there is lots of other ways to use spaghetti squash, including plenty of Easy Spaghetti Squash Recipes for Dinner. It’s almost always served as a side dish, along with a chicken dish or perhaps pork. My Bacon-Parmesan Spaghetti Squash is one of our most popular dishes (in our house and here on the blog). And definitely lower than pasta, which makes spaghetti squash a low carb substitute for pasta. Much lower than its other winter squash buddies, like butternut squash. If kept in a cool place, they can keep for quite a while, I’ve even stored them for a long as a month.īut, one of the best things about spaghetti squash: it’s fairly low in carbs. It’s not a vegetable that will go to go bad in a week. The following acorn squash nutrition information has been provided by the USDA. Acorn squash is a great source of magnesium, potassium, manganese, vitamin C, and iron. I am so happy when fall and winter rolls around and I can buy it for super cheap. One cup of cubed acorn squash (205g) provides 115 calories, 2.3g of protein, 30g of carbohydrates, and 0.3g of fat. This easy Twice-Baked Spaghetti Squash recipe is a simple dinner idea that only needs 3-ingredients, is meatless, gluten-free, and frugal.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |