Roasted Spaghetti Squash

Roasted Spaghetti Squash, looking for these recipes? check this for 6 best Roasted Spaghetti Squash: Spaghetti squash cheesey Chicken bake , Italian Chicken Spaghetti Squash , Spaghetti Squash with pesto and chicken , Roasted red pepper and tomato with spaghetti squash and fresh herbs , Spaghetti squash with roasted tomato sauce and chicken , Roasted Hanger Steak with Spaghetti Squash and Okra Sauté

Spaghetti Squash with pesto and chicken

image credit: Landmt


4 servings

  • Spaghetti Squash
  • 1 medium Spaghetti Squash
  • 2 tbsp Olive Oil
  • 1/2 lb Cooked cubed chicken
  • 1 medium Red pepper sliced
  • 4 tbsp Pesto sauce
  • 2 tbsp Pesto paste
  • 1 pinch salt to taste
  • 1 pinch pepper to taste
  • 4 tbsp Parmesan cheese
  • Steps

    1 hour 30 mins

  • Cut squash in half. Clean the seeds from the center. Brush with olive oil, salt and pepper slightly. Place on foil lined cookie sheet. Skin side up. Bake 50-60 min @ 350°F.
  • Cut chicken into stips, season with salt and pepper, cook on stove top till done. (15 min). Cut into cubes when done.
  • Cut red pepper into strips and saute untill done – tender.
  • When squash is done shred with fork and scoop from shell into baking pan. (9 x 9 or 9×13).
  • Mix the Pesto sauce and pesto paste together. (I used the Market Side Cooking sauce – Basil pesto and Gourment Garden Basil paste in the fresh vegtable section from Wal-Mart) Add to the squash in baking pan. Add the chicken and red pepper to the squash. Mix all together. Top with parmesan cheese. Bake @ 350 for 30 min. Cool 5 min – Enjoy!
  • Spaghetti squash with roasted tomato sauce and chicken

    image credit: Spurthi


  • 1 spaghetti squash
  • 6 tomatoes
  • 2 garlic cloves
  • 2 tbsp balasmic vinegar
  • olive oil
  • salt
  • pepper
  • thyme
  • rosemary
  • strips frozen chicken
  • Steps

  • Microwave the squash for 5 mins. Let it cool and slice in the middle into half. Scoop off the inner pulp with seeds.
  • Drizzle olive oil and season with salt,pepper. Place it in an oven proof tray, turned the squash skin upside.
  • Preheat the oven at 425 degrees. Bake the squash fir 30 to 40 mins,depending on the size.
  • Remove from oven, let it cool and scoop it with fork like noodles.
  • For the marinara sauce, in a oven proof dish, drizzle oliveoil, place tomatoes, garlic, vinegar, thyme,rosemary, salt,pepper.
  • Place in the oven. Preheat at 450 for 30mins.
  • Remove the dish, remove the tomato skins, transfer all the contents to saucepan, let it simmer for few mins. You can add some white wine if u want.
  • For the chicken., i defrosted some frozen chicken strips and fry them on the pan.
  • Arrange the sphagetti on a plate, top it with the sauce and chicken.
  • Enjoy!!!
  • Spaghetti squash cheesey Chicken bake

    image credit: masterchefBilly


    4 big servings

  • spaghetti squash
  • 1 onion, diced fine
  • 2 broccoli heads, florets
  • 3 gloves garlic, minced
  • 2 chicken breasts, cubed small
  • 1 1/2 cup milk
  • 1/2 cup half half
  • 4 tbls butter
  • salt pepper
  • 2 tbls flour
  • 1/2 cup parmesan,or more
  • 1/2 cup Italian blend cheese, or more
  • Steps

    60 mins

  • Pre heat oven 375. At this time get your squash started, microwave or oven. while waiting for squash to cook; Melt 2tbls butter, add onion and garlic.Cook about 3 minutes
  • Add chicken and broccoli. Cook until chicken is cooked. 5 to 8 minutes. Put chicken mix aside when finished. You will be using same pan for sauce.
  • Add 2 tbls of butter, melt, then slowly add flour. Whisk briefly.
  • Slowly add milk and half half to pan. Whisk till it thickens. Take off heat, whisk in parmesan and salt pepper to taste.
  • Add chicken mixture back into pan. Fold in
  • Add spaghetti squash, fold in
  • Pour mix into greased baking diish.
  • Add Italian cheese on top. Bake 25 to 30 minutes. Let sit. Enjoy. You can broil a couple minutes to add some color at the end
  • Italian Chicken Spaghetti Squash

    image credit: Heidi Gigante


    4 servings

  • 2 medium chicken breasts OR tofu (either can also be removed from recipe)
  • 1 medium spaghetti squash
  • 1 cup grape tomatoes, quartered
  • 5 each green onion, chopped fine
  • 1 tbsp minced garlic
  • 1/4 cup red wine
  • 1 tbsp balsamic vinegar
  • basil
  • oregano
  • salt & pepper
  • 1 tsp oil, I prefer grapeseed oil
  • Steps

    30 mins

  • Cut spaghetti squash lengthwise, scoop out seeds, place face down in microwave dish, with 1/4″ of water. Cook until fork tender, approx. 12-15 min.
  • Chicken or tofu can be removed from recipe. If doing that, skip next step.
  • Cut chicken/tofu into small bite size portions. Season with salt & pepper to taste. Sauté over medium heat until fully cooked. Remove chicken/tofu from pan.
  • Add oil to pan, sauté garlic, green onions, and grape tomatoes. Season with basil and oregano to taste.
  • Add balsamic vinegar and red wine to pan. Let liquid reduce.
  • Scoop out spaghetti squash with fork and add all of it to the pan.
  • Add chicken/tofu (if using) back to pan and heat everything through.
  • Serve!
  • Roasted Hanger Steak with Spaghetti Squash and Okra Sauté

    image credit: Lizzy Johnston


    2 servings

  • Roasted Hanger Steak
  • 14 oz hanger steak, cleaned
  • 1 tsp rosemary sea salt
  • 4 tbsp olive oil, divided
  • Spaghetti Squash and Okra Sauté
  • 1 small spaghetti squash
  • 1 Kosher salt, to taste
  • 1 Black pepper, to taste
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 8 oz okra, sliced to 1/2” pieces
  • 1 small onion, sliced thinly
  • 8 each cherry tomatoes, halved
  • Steps

    1 hour

  • Season steak with rosemary sea salt, and rub with 1 tablespoon of olive oil. Set aside at room temperature.
  • Preheat oven to 400º F.
  • Using a large chef’s knife, cut the squash in half from the stem end to the blossom end. Scoop out the seeds with a large metal serving spoon. Season generously with salt and black pepper, and brush cut side with 1 tablespoon of olive oil. Fill each half with 2 sprigs of thyme, and 1 sprig of rosemary, and place cut/stuffed side down on a heavy baking or roasting pan. Cook for 25-35 minutes, or until the top gives to the touch, and flesh is fork tender.
  • While the squash is roasting, heat a large sauté pan over medium-high heat. Add 2 tablespoons of olive oil to the pan, then add okra. Cook while stirring for 4-6 minutes, then add the onions. Cook for 2-3 more minutes, or until the onions are translucent. Remove from the heat.
  • Once the squash is cooked, remove from oven, and allow to cool slightly. Scrape out the strands of squash with a fork, and add to the pan with okra and onions.
  • Arrange the top rack so that the steaks will be roughly 5” below the broiler, and preheat to broil. Arrange steaks on a broiler pan, or a roasting pan (preferably with a rack). For rare to medium rare: cook for 3-4 minutes, turn over, and cook for 3-4 minutes more.
  • Remove from heat, and allow to rest for at least 10 minutes. While the meat is resting, place the veggies over medium heat, and add the tomatoes. Cook while stirring until they are fully heated. Season to taste with salt and pepper.
  • Once the veggies are heated through, cut the meat against the grain into 1/4” thick slices.
  • Serve roasted hanger steak with a hearty side of spaghetti squash and okra sauté. Enjoy!
  • Roasted red pepper and tomato with spaghetti squash and fresh herbs

    image credit: nikihamm01


  • 1 medium spaghetti squash
  • 6 small roma tomatoes
  • 2 medium red bell peppers
  • 1 tbsp fresh oregano
  • 1 tbsp fresh basil
  • 1/2 tsp garlic salt
  • 1 olive oil
  • 1 ground black pepper to taste
  • Steps

    45 mins

  • Preheat oven to 375°F
  • Chop the tomatoes and bell peppers and spread on a baking sheet in a single layer.
  • Drizzle with olive oil.
  • Finely chop the basil and oregano and sprinkle on peppers and tomatoes.
  • Sprinkle the garlic salt and the ground black pepper on the veggies.
  • Roast in the oven for 30 minutes.
  • While the veggies are baking cut the spaghetti squash in half lengthwise, scoop out the seeds, and prick the skin a few times with a fork.
  • Put one half of the squash in a microwave safe dish cut side up. Pour a little water in the cavity of the bottom half of the squash then put the other half of the squash back on top of the bottom peice.
  • Cook in the microwave for 10 – 15 minutes until the squash is tender.
  • Very carefully remove the stringy flesh from the squash with a fork and put it into a bowl. It will be hot so use a pot holder.
  • Pour the roasted veggies into the bowl with the squash and mix well.
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