While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. The results is a soft, flavorful squash that’s dripping with all the good things in life. This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. Spoon and serve directly from shell.And…the holiday dishes continue here on P-Dub Cooks. 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.
TWICE BAKED ACORN SQUASH FULL
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 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. I am so happy when fall and winter rolls around and I can buy it for super cheap.
This easy Twice-Baked Spaghetti Squash recipe is a simple dinner idea that only needs 3-ingredients, is meatless, gluten-free, and frugal.
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