Pesto Spaghetti Squash

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Ingredients:

  • 1/2 of 1 spaghetti squash
  • fresh shredded parmesan cheese, approx. 1 cup
  • 1 pkg, 5 links of italian sausage
  • 1/2 jar of basil pesto sauce

Instructions:

Pre-heat oven to 350 degrees. Cut the spaghetti squash in half, place meat side down onto a spray oiled baking sheet.  Bake for 20 minutes. Remove from oven and let cool. Scrape the meat of the squash out into a spray oiled 8×8 glass baking dish. Pour the pesto sauce on top and toss squash till the sauce is spread through. Sprinkle the parmesan cheese on to the squash and toss.

While the squash is baking, cook the italian sausage in a pan. Cut the casings off and cook like hamburger till done. Extra seasoning like garlic, onion powder, and cayenne pepper on the sausage is a good idea but not necessary.

Once the sausage is done and the squash is prepared, drain the sausage and place on squash and toss.

Bake again on 350 degrees for 10 minutes to melt the cheese.

Roasted Chicken and Spaghetti Squash

 

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Ingredients:

Instructions:

In a spray oiled glass dish bake the chicken seasoned with the bacon flavoring on 350 for 25-30 minutes or till chicken is done. When the chicken is done, use and fork and knife and cut chicken up into bite size pieces.

Cut a spaghetti squash in half and bake on a cookie sheet for 25-30 minutes on 350 degrees.

Cook frozen green beans according to directions on pkg.

Once both the squash and the chicken are done, scrape one half of the squash into the dish with the chicken with a fork. Stir in the beans that are drained and toss all together, sprinkle with some more seasoning if desired. Serve.

If needed place into the oven and warm back up for about 15-20 minutes on 350 degrees.

Serves 3-4

Seasoned Pork with Spaghetti Squash

 

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Ingredients:

Instructions:

In a slow cooker, cook the pork seasoned with the pepper seasoning and the diced chilis on low for 5-6 hours or 1-2 hours on high, till meat is fully cooked.

Cut the spaghetti squash in half and bake on a cookie sheet for 25-30 minutes on 350 degrees.  Remove and let cool for about 5-10 minutes.

Once meat is done, scrape the squash out of one of the halves into the slow cooker with a fork. Stir together and heat further to warm the squash if needed or serve immediately.  The squash can be added when the meat is almost done and cooked on low for as long as needed till meat is done or your ready to serve.

Sprinkle with cheese before serving.

Makes 4-6 servings

Spaghetti Squash Surprise

Ingredients:2014-04-02 14.42.55

  • 1 spaghetti squash, cut in half
  • 1 leek, cut in half and sliced thin
  • 8-10 fresh Brussels sprouts, steamed and quartered
  • 1/2 tub cherry tomatoes, cut in half
  • 8 oz. container sliced mushrooms
  • 2 c. shredded mozzarella cheese
  • olive oil, for sauteing leeks

Instructions:

In a 350 degree oven, bake your spaghetti squash flat sides down on a spray oiled cookie sheet for 30 minutes.

In a vegetable steamer cook your Brussels sprouts till tender, about 10 to 15 minutes. I love my Black and Decker Steamer, I can cook anything from tamales, eggs to veggies.

In a heated skillet with some olive oil, saute the leeks till tender, about 5-10 minutes.

Once squash is done, allow to cool slightly so you can handle or use tongs to hold one end while you scrape the meat out with a fork. Scrape into a spray oiled slow cooker.

Add leeks when they are done, add all other ingredients and toss with the spaghetti squash.

Cook on low for 2- 3 hours, then turn to warm if you have that option till needed.

All items are cooked, so we are just mainly heating through and allowing the cheese to melt well. I prepared this the night before and heated the next day before I needed it and my Crock Pot brand slow cooker has a warm setting and I was able to keep warm till I served.

Spaghetti Squash with Tuna

A very low carb one dish meal.

  • 1/2 to 1 whole spaghetti squash
  • 2 pouches or lemon pepper flavored tuna***
  • 1 tsp garlic powder
  • 1/2 c. Chopped green onion
  • 1-2 c. shredded shredded colby/jack cheese

Cut your squash in half, if it is too hard to cut, microwave for 3-5 minutes till softened. Remove the seeds.

Bake on a greased cookie sheet, face down in the oven on 350 degrees for 35 minutes. Turn oven off and let set for an additional 10 minutes.

Pull from oven, hold one end with tongs and use a fork to scrape out the meat. Move meat to oil sprayed casserole dish.

Add the tuna, garlic and cheese, then toss together till evenly blended.

Bake on 350 degrees for 25 minutes.

Serve.

***any of the flavored tuna pouches would be wonderful, pick a different one each time to add variety a flare to your seemingly boring diet needs.

 

Spaghetti Squash with Chicken

A very low carb one dish meal.

  • 1/2 – 1 spaghetti squash
  • 2 cans chunk chicken, 12.5 oz each, drained
  • 1 can green chilis, 7 oz
  • 1 cube Knorr Chipotle Seasoning
  • 1-2 c shredded mexican blend shredded cheese

Cut your squash in half, if it is too hard to cut, microwave for 3-5 minutes till softened. Remove the seeds.

Bake on a greased cookie sheet, face down in the oven on 350 degrees for 35 minutes. Turn oven off and let set for an additional 10 minutes.

Pull from oven, hold one end with tongs and use a fork to scrape out the meat. Move meat to oil sprayed casserole dish.

Add the chicken, chilis and half the chipotle seasoning cube and toss together till evenly blended.  Top with the rest of the chipotle cube, bake on 350 degrees for 25 minutes.

Turn oven off, pull out dish, top with the cheese and replace into the warm oven till melted.  Serve.