#Cook Squash

Spaghetti squash for the win tonight 🙌🥒Recipes pinned in the comments!

My favorite way to make spaghetti squash pasta 🍝♥️ 1. Cut the spaghetti squash crosswise and scoop out the seeds. 2. Drizzle with olive oil, add salt and pepper. 3. Put the squash face down on parchment paper and bake in the oven at 375F for 35 minutes. 4. While the squash is baking, cook ground beef on a stovetop and add tomato basil Carbon sauce. (I just get the sauce at Publix) 5. Take the squash out of the oven and gently pull the squash inward with a fork to create the noodles. 6. Add the beef marinara into the spaghetti squash, top with your favorite cheese, and it’s good to go!

The BEST way to eat spaghetti squash! Recipe is here: 1. cut the spaghetti squash crosswise and scoop out the seeds. 2. drizzle with olive oil, add salt and pepper. 3. put the squash face down on parchment paper and bake in the oven at 375F for 35 minutes. 4. while the squash is baking, cook ground beef on a stovetop and add carbone tomato basil marinara sauce. 5. gently pull the squash inward with a fork to create the noodles. 6. add the beef and marinara into the spaghetti squash, top with your favorite cheese, and it’s good to go!

Spaghetti Squash “Spaghetti” 🍝💚 High Protein • No Sugar Added • Family Approved If you’re trying to eat cleaner but still want comfort food… this one is on repeat in our house. Here’s exactly how I make it 👇 🛒 Ingredients • 1 large spaghetti squash • 1 lb 94% lean ground beef • 2 cups no-sugar-added marinara sauce • ¼ cup grated Parmesan • Salt & pepper to taste 👩‍🍳 Instructions 1️⃣ Cut squash in half, remove seeds and roast cut-side down at 400°F for 30–40 minutes. 2️⃣ Brown the 94% lean ground beef. Add marinara and let simmer. 3️⃣ Use a fork to shred the squash into “spaghetti” strands. 4️⃣ Fill squash boats with meat sauce, top with Parmesan, and enjoy! Serves 4 ✨ Macros (Per Serving): 350 Calories 30g Protein 17g Carbs 4g Fiber 18g Fat High protein. Lower carb. No added sugar. And still feels like comfort food. 💪 Save this one for later and tag someone who needs a healthy pasta swap 👇

The Best Spaghetti Squash Recipe EVER 😍🍝 Branching out to ABD + Whole 30 has been so fun!! Veggies really do change the game and spaghetti squash might be one of the yummiest veggies out there!! Seriously so buttery that me AND my husband don’t even miss real pasta 🤪 INGREDIENTS - 1 spaghetti squash - 1 lb ground turkey - clean ingredient pasta sauce (@yomamasfoods has great ingredients!) - 1 onion - 5 cloves garlic DIRECTIONS - half the squash - olive oil (or butter) + salt + pepper them - flip upside down on a baking sheet & pierce the shells - bake at 400° for 35 mins - sauté onions in a large saucepan - add in garlic - brown meat in same pan - add in pasta sauce - shred squash when done - assemble & enjoy 🫶🏼 #easydinner #healthyrecipes #whole30dinner #spaghettisquash #fyp

If you know me in real life, then I’ve probably cooked you a version of this SPAGHETTI SQUASH recipe for dinner. It is my go-to for hosting because it’s so easy, filling, but also so delicious! I am always getting asked how to make it, so here we go: 🍝 Ingredients: 1 Medium Spaghetti Squash 1 Package pasture raised Ground Turkey or Grass-Fed Ground Beef 1 Yellow Onion 4-5 Pieces of Garlic 1 Jar Organic Tomato Sauce 1 Package of Crimini Mushrooms (or a bag of frozen mushrooms) Italian Seasoning Salt & Pepper 1) Preheat the oven to 400 degrees. 2) Cut the spaghetti squash lengthwise by poking holes with your knife, then cutting into it fully. Remove the seeds and extra pulp. Drizzle some Extra Virgin Olive Oil or Avocado oil on top, then pat it around so it’s even. Add ground pepper and salt. 3) Turn it face down on a sheet pan and roast for 35-40 minutes. 4) While the squash is roasting, add the chopped yellow onion and garlic to a pan with olive oil until softened. Then add the beef, then the sauce. Add some italian seasoning as well. 5) Once the squash is done, take it out, turn it over and let it cool for 5 minutes. Then add it to a plate and use a fork to make it look like spaghetti. Add the sauce into the middle and serve. Garnish with basil if you have some on hand. What’s your go-to dinner recipe for hosting?

This was way too easy and way too good!!! Recipe: -1 medium spaghetti squash -1/2 cup cottage cheese (or ricotta) -1/2 cup marinara sauce (I love Rao’s) -ground chicken, turkey or beef. Could also sautee up some veggies instead. Or do both! -freshly grated parm, for garnish -fresh basil, for garnish 1. Preheat oven to 425° and line a baking sheet with parchment 2. Cut spaghetti squash in half length wise and scoop out the seeds 3. Spray or drizzle with olive oil and season with salt & pepper. 4. Flip it face down on the baking sheet and bake anywhere from 30-50 minutes. It truly depends on the size of your squash so check in after 30 min cuz overcooked spaghetti squash sucks. Mine was huge and took 45 min. 5. While that’s baking cook your meat & make the sauce. In a medium-large skillet, cook your ground meat (or veggies) of choice. 6. In a blender, combine marinara and cottage cheese and blend until smooth. You can also skip the blending and just mix them in a bowl to keep it chunky if you love chunks like me :) 7. Stir some of the sauce in with your cooked meat (off the heat) I saved a little bit of sauce to mix in with the squash later. You can warm up the meat sauce on low heat when it’s time to serve. 8. Once spaghetti squash is done, scrape it out with a fork to make “spaghetti” 9. Place in a bowl & top with the sauce, meat sauce, parm, & fresh basil. Crack on some pepper and enjoy! #spaghettisquash #squash #healthypasta #healthyrecipe #healthydinner

Lemon Ricotta Spaghetti Squash. So simple & delicious!! I love a good bowl of pasta but, I also love a good swap that gives me the same cozy feeling without all the carbs. Hope you try it!! 🔥😋 • Ingredients 1 lbs organic ground turkey 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp sea salt 1/2 tsp black pepper 1 spaghetti squash 1 tbsp olive oil, divided Pinch sea salt & black pepper 4 cloves garlic 1 cup shredded mozzarella cheese, divided . Lemon Ricotta Sawce: In a warm saucepan combine, Roasted garlic 1 cup whole milk ricotta 1/2 cup grated Parmesan cheese 3 tbsp lemon juice 1 tsp lemon zest 1/4 tsp sea salt 1/4 tsp garlic powder Pinch black pepper 1/4 cup chicken bone broth . 1. Preheat oven to 375° 2. Cut the squash in half lengthwise and scrape out the seeds. Brush the cut sides with 1/2 tablespoon of the oil. 3. Oil up the garlic & place underneath the squash face down on a baking sheet. 4. Bake for 35/40 minutes 5. Brown ground turkey chopping it up as it cooks. Mix in seasoning. 6. Remove garlic from underside of the squash & add into a sauce pan on low heat along with the rest of the lemon ricotta Sawce ingredients. Stir until smooth. 7. Fork the squash & layer mozzarella, turkey, sawce & more cheese. 8. Place under broil for 2 minutes & serve! . #highproteinmeals #healthymoms #spaghettisquash #macrofriendly

Creamy Spaghetti Squash ✨ 1 spaghetti squash 3 tbsp of olive oil Salt and pepper 1 garlic and fine herbs @boursin_canada 1-2 cups of cherry tomatoes Cut your spaghetti squash in half and remove the seeds Drizzle with olive oil and sprinkle salt Place half of your Boursin cheese in the middle of the squash Fill the rest the the hole with cherry tomatoes (cut in half) Drizzle with 1 tbsp of olive oil and sprinkle with some more salt Place in the oven at 400 F for 45-55 minutes (until your fork can easily slide in) Remove and when still warm shred the spaghetti squash with your fork combining all the ingredients Enjoy 😊 FYP, healthy, keto, recipe, recipe share

We’ve got the perfect recipe for you to try this weekend. Why not give this amazing spaghetti squash recipe a go, thanks to @wellplated on TikTok. It’s simple, full of flavour, and such a fun way to switch up dinner. Tag us if you make it, we’d love to see how yours turns out.

Italian Stuffed Spaghetti Squash Boats - Comment “save" below and I will DM you the recipe. These Italian Stuffed Spaghetti Squash Boats are one of my favorite ways to have a comforting pasta-style meal without the carbs! Roasted spaghetti squash is filled with an indulgent Italian-style meat sauce, topped with melted mozzarella and parmesan cheese, and then broiled until golden and bubbly. Easy, delicious, and keto-friendly!

4-Ingredient Spaghetti Squash Casserole 🥘 My go-to when I need something delicious and easy with minimal prep. Ingredients • 1 medium spaghetti squash • 8oz mozzarella cheese (I always shred extra) • 32 oz Rao’s Marinara (or marinara of choice) • 1 lb ground sausage Instructions 1. Preheat oven to 400°F. 2. Prep the squash: Wash and cut the spaghetti squash into rings (this helps it cook more evenly). Drizzle with olive oil and season with salt and pepper, if desired. 3. Bake squash for about 40 minutes, or until fork-tender. Let cool slightly. 4. Cook the sausage in a skillet until fully browned. Drain excess grease and set aside. 5. Shred mozzarella if not using pre-shredded (time saver if you are!). 6. Once the squash has cooled enough to handle, separate it from the skin, gently breaking it up as you go. 7. Combine spaghetti squash and sausage in a large bowl. Add marinara and mix well. 8. Transfer mixture to a baking dish and top evenly with mozzarella cheese. 9. Bake at 400°F for 30 minutes, or until bubbly and lightly golden. 10. Top with fresh basil (optional) and serve warm. Always a crowd-pleaser in this house 💛🍽️ Hope you enjoyed the ASMR 🤣