Side dish - Paula deen spaghetti squash recipes

Author: Carolyn Bynum  

Makes 4 to 6 servings Roasted spaghetti squash combined with butter, onion, garlic, and Parmesan is a fantastic simple, healthy side that goes with everything! Make and share this Whole30 Twice Baked Spaghetti Squash Bolognese recipe from

Skillet Spaghetti Squash

Skillet Spaghetti Squash
Makes 4 to 6 servings
Yields: 0 servings
Number of ingredients: 8
  • 2 spaghetti squash, halved lengthwise and seeds scraped out
  • 1 tablespoon olive oil
  • ½ cup minced onion
  • ½ cup minced green bell pepper
  • 1 clove garlic, minced
  • 3 tablespoons butter
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
How to cook:
  1. Preheat oven to 350°. Line a large rimmed baking sheet with foil; spray foil with cooking spray.
  2. Place squash, cut side down, on prepared pan; bake until just tender, about 30 minutes. Remove from oven, and turn squash cut side up. Let cool enough to handle.
  3. Using a fork, scrape flesh of squash to make strands. Place strands on layers of paper towels, and gently press out as much moisture as possible.
  4. In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic; cook, stirring occasionally, until vegetables are tender, about 3 minutes. Remove vegetables from skillet.
  5. In same skillet, melt butter over medium heat. Add squash, salt, and pepper; cook, stirring frequently, until squash is lightly browned, about 5 minutes. Stir in vegetables, and cook just until heated through. Serve immediately.
Notes: Paula Deen Cuts the Fat Baked Spaghetti, Ingredients · 2 teaspoons olive oil · 1 large onion, chopped · 2 garlic cloves, chopped · 1 (28-ounce) can no-salt-added diced tomatoes · 1 tablespoon tomato paste

Roasted Spaghetti Squash with Garlic and Parmesan

Roasted Spaghetti Squash with Garlic and Parmesan
Roasted spaghetti squash combined with butter, onion, garlic, and Parmesan is a fantastic simple, healthy side that goes with everything!
Provided by: Amy
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 7
  • 3 pounds spaghetti squash
  • 4 tablespoons unsalted butter
  • 1/4 cup minced red onion
  • 4 cloves garlic (, finely minced)
  • 1/2 teaspoon salt
  • 1/4 cup chopped parsley
  • 1/2 cup freshly grated Parmesan cheese
  • Calories: 119 kcal
  • Carbohydrate: 10 g
  • Protein: 3 g
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Cholesterol: 21 mg
  • Sodium: 264 mg
  • Fiber: 2 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 400 degrees F.
  2. Pierce squash a few times all over with a sharp knife.
  3. Place on a baking sheet and cook for 1 hour. Let cool for 15 minutes.
  4. Cut squash in half, lengthwise. Remove and discard the seeds and pulp.
  5. Using a fork, scrape the rest of the squash to get long strands (like spaghetti.) The squash should have a slight crunch (al dente.) Place in a bowl and keep warm.
  6. In a large nonstick sauté pan, melt the butter over medium heat. Add onion; cook for 3-5 minutes until soft. Add in the garlic and stir until fragrant, about 30 seconds.
  7. Add cooked squash strands to the pan and mix thoroughly. Season with salt.
  8. Add the parsley and Parmesan and toss to combine. Taste and adjust seasoning, if necessary.
  9. Serve warm and enjoy!
Notes: 10 Ways with Winter Squash, Savor winter squash this season by cooking up these divers, flavorful recipes. cook up this flavorful Skillet Spaghetti Squash. skillet spaghetti squash.

Sensational Stuffed Spaghetti Squash

Sensational Stuffed Spaghetti Squash
You'll definitely get your fill of veggies with this incredible, stuffed spaghetti squash! Don't have all of the veggies on hand? Feel free to use what you have and make it to your liking!
Provided by: Sweet Tooth, Sweet Life
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 17
  • 1 spaghetti squash, cut lengthwise
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tsp minced garlic
  • 1/2 cup diced onion
  • 2 celery stalks
  • 4-5 baby carrots (or one carrot)
  • 1/2 cup peppers
  • 2 slices turkey bacon
  • 1/2 cup each, zucchini & yellow squash
  • 1 cup fresh spinach leaves
  • 1/2 cup Italian-style diced tomatoes
  • 1/4 cup breadcrumbs
  • 3/4 cup marinara sauce
  • 3 tbsp Chavrie goat cheese
  • 1/2 cup reduced-fat mozzarella cheese
  • parmesan cheese
  • Salt, pepper, dried basil, or any other spices you enjoy
  • Calories: 80 kcal
  • Fat: 4 g
  • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0 mg
  • Carbohydrate: 10 g
  • Sugar: 0 g
  • Protein: 2 mg
How to cook:
  1. Preheat oven to 375F. Halve the squash length-wise and scrape out the seeds. Place the halves of the squash in a large pot of boiling water for 10-15 minutes. Set aside to cool.
  2. In a large skillet, sauté the garlic and onion in olive oil. Add celery, carrots, peppers, and turkey bacon softened.
  3. Add zucchini, squash, tomatoes, and spinach and cook an additional 5 minutes.
  4. Scrape the meat out of the squash and place in a large bowl. Add the sauteed veggies, breadcrumbs, marinara sauce, goat cheese, and spices. Mix and return the mixture to the empty squash halves.
  5. Top with extra marinara, mozzarella, and Parmesan cheese. Bake until the top is bubbling and melted. ENJOY!
Notes: 10 Ways with Winter Squash, Sweet and Saucy Baked Acorn Squash - Paula Deen ; Produce. 2 Acorn squash, large. 1/4 tsp Ginger, ground ; Condiments. 1/4 cup Maple syrup, pure ; Baking & Spices.

Whole30 Twice Baked Spaghetti Squash Bolognese

Whole30 Twice Baked Spaghetti Squash Bolognese
Make and share this Whole30 Twice Baked Spaghetti Squash Bolognese recipe from
Provided by: Natasha Feldman
Total time: 180 minutes
Cook time: 120 minutes
Prep time: 60 minutes
Yields: 4 servings
Number of ingredients: 25
  • 1 tablespoon extra-virgin olive oil
  • 1 lb ground pork
  • 1 lb ground beef (85 lean/15 fat)
  • 1 tablespoon and 1 teaspoon kosher salt, plus more to taste
  • 1 medium yellow onion, diced
  • 2 peeled carrots, diced
  • 1 stalk celery, diced
  • 3 minced garlic cloves
  • 1/2 cup fresh parsley leaves, roughly chopped
  • 3 sage leaves, chopped
  • 1/2 cup basil leaves, roughly chopped
  • 1 (16 ounce) can crushed tomatoes
  • 1 cup organic beef broth
  • crushed red pepper flakes, to taste
  • 2 tablespoons red wine vinegar
  • 3 medium spaghetti squash
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons kosher salt
  • 1 1/2 teaspoons crushed red pepper flakes
  • 12 large basil leaves
  • extra virgin olive oil, to taste
  • flaky sea salt, to taste
  • 1 cup store-bought cashew ricotta cheese
  • sage leaf, for garnish
  • extra virgin olive oil
  • Calories: 947.4 calories
  • Fat: 68 grams
  • Saturated Fat: 23.4 grams
  • Cholesterol: 190.3 milligrams
  • Sodium: 5870.6 milligrams
  • Carbohydrate: 33.6 grams
  • Fiber: 4.3 grams
  • Sugar: 3.2 grams
  • Protein: 52.8 grams
How to cook:
  1. To make the Bolognese: While the squash is baking make the Bolognese sauce. In a large bowl mix together the pork and beef and season with 1 tablespoon kosher salt. Continue to lightly mix until the meat is combined and evenly seasoned.
  2. In a large, high-sided sauté pan or Dutch oven over high heat add the olive oil. When the oil is smoking, add the pork and beef mixture in batches to the hot pan and cook until the meat is seared on all sides. Remove the seared meat to a paper towel lined sheet tray, leaving behind any rendered fat in the pan, and continue to sear the remaining meat in batches, ensuring that you do not overcrowd the pan and steam the meat. Set the seared meat aside.
  3. In the same pan, over medium heat, add the onion and cook 5 minutes or until beginning to caramelize. Then add in the carrots, celery, 1 teaspoon kosher salt, garlic, parsley, sage and 1/4 cup basil. Cook for 5-6 minutes or until the vegetables are soft and just beginning to caramelize. Add the meat back to the pan along with the crushed tomatoes and beef broth. Bring the mixture to a boil and reduce to a simmer, stirring occasionally. Season with additional kosher salt to taste and crushed red pepper flakes. Continue to simmer for at least 1 hour or until the sauce has thickened. You can continue to cook the sauce for longer, if you have time; the longer you cook the sauce the deeper the flavor. While the sauce simmers roast the spaghetti squash.
  4. To make the spaghetti squash: Preheat oven to 425 degrees F.
  5. Cut the squash in half lengthwise and discard the seeds. Season each squash half with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/4 teaspoon crushed red pepper. Add two large basil leaves to the cavity of each squash and then turn the squash cavity side down on a half sheet tray. You will need two half sheet trays to hold all six halves. Roast the squash for 40 minutes or until the squash is fork tender and easily shreds when you run a fork over the flesh. Remove from oven and let cool 10-15 minutes.
  6. When the squash is cool enough to handle scoop the squash away from the skin and place back on the sheet tray. You can discard the squash skin at this point. Spread the squash evenly on the sheet tray and shred it lightly with a fork so it looks like spaghetti. Place the sheet trays back in the oven and cook an additional 15 minutes or until the excess liquid has evaporated and the squash has just begun to crisp and lightly brown. Remove from the oven and let cool slightly. Drizzle with extra virgin olive oil and season with flaky sea salt.
  7. To serve: When ready to serve, stir in the remaining basil and vinegar to the Bolognese sauce. Taste and add additional seasoning as necessary.
  8. Add spaghetti squash to a serving bowl and top with the sage and basil Bolognese sauce. Serve each portion with a 1/4 cup of cashew ricotta, fresh sage leaves, crushed red pepper and a drizzle of extra virgin olive oil.
  9. Nutrition Info Per Serving.
  10. Calories: 1080.
  11. Total Fat: 81 grams.
  12. Saturated Fat: 20 grams.
  13. Total Carbohydrate: 38 grams.
  14. Sugars: 16 grams.
  15. Protein: 50 grams.
  16. Sodium: 3626 milligrams.
  17. Cholesterol: 159 milligrams.
  18. Fiber: 9 grams.
Notes: Creamy Squash Pasta - Paula Deen Magazine, Missing: spaghetti | Must include:
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