spaghetti squash Archives - Proud Italian Cook

Spaghetti Squash Egg-in-a Hole

January 3, 2024 by Marie 2 Comments

Spaghetti squash egg in a hole can be an easy and healthy breakfast, brunch, lunch or even dinner. It’s also low carb, gluten free and packed with protein, something we’re all thinking about post holiday celebrations.

I love spaghetti squash, I make it quite often it’s so versatile and really fills you up, in a good way. This recipe comes together fast if you roast your squash ahead of time and have your “spaghetti strands” read to go.

Here are a couple of my other favorite ways to use spaghetti squash.

Then all you do is grab a handful of your spaghetti squash and form it into a circle making a hole in the center.

Then you’re going to fill that hole with some grated mozzarella so that the egg can sit right in there.

Carefully crack your egg into the center and adorn it with some pre-cooked toppings like bacon or some sautéed peppers, you can also use some sliced cherry tomatoes as well.

Bake it until the whites are set and you’ll have a very delicious, satisfying and fun to eat meal!

Enjoy!

5.0 from 1 reviews

Spaghetti Squash Egg-in-a Hole

A healthy and protein packed meal using versatile spaghetti squash, that's so delicious and fun to eat.

Author: Marie

Ingredients

1 spaghetti squash , medium to large size. Cut lengthwise with seeds scooped out
eggs, depending on how many "nests" you get from your squash, I got 5, one for each
No need for precise measuring here.
grated mozzarella to fill in the holes
grated parmesan
olive oil, salt and pepper
pre-cooked toppings like half pieces of cooked bacon, or some sautéed colored peppers with additional sliced cherry tomatoes
chopped parsley

Instructions

You can roast your spaghetti squash ahead of time if you wish, which I usually do.
Take your squash that has been cut with all the seeds. scooped out, drizzle with olive oil, salt and pepper. Place the squash cut side down on parchment paper and roast in an oven at 360 degrees until a knife goes through with a little resistance. The key is you don't want the squash overcooked, it can become mushy and watery, which you don't want. I like the squash cooked al'dente.
Mine took about 25 minutes, but keep checking it all depends on the size of your squash.
Then let the squash cool down flake the inside all over to get your spaghetti strands.
Place the strands in a bowl and season it with a handful of grated parmesan, salt, pepper and a drizzle of olive oil.
Place another sheet of parchment on a baking sheet, turn your oven up to 425F.
Grab a handful of the spaghetti squash and place it on the parchment forming a circle with a hole in the center. Make sure the edges are high enough to hold in the egg, but the grated mozzarella will help with that as well.
After you have your nests made, sprinkle each center with the grated mozzarella cheese, then place the cracked egg on top.
Arrange the toppings of your choice right on top of the spaghetti nests.
Drizzle the tops with olive oil and sprinkle each with grated parmesan cheese.
Carefully place the sheet pan into the hot 425F oven and bake til the whites are set, around 15 minutes, but keep checking.
Remove from the oven. and garnish with more parmesan and chopped parsley.
Enjoy!

2 Comments Filed Under: Breakfast, Eggs, Vegetables Tagged: egg in a hole, gluten free, low carb, protein breakfast, spaghetti squash, spaghetti squash nest, veggie egg in a hole

Spaghetti Squash with Browned Butter, Parmesan and Crispy Sage

October 8, 2021 by Marie 1 Comment

Autumn is here and squash season has arrived and I could honestly say I haven’t met a squash that I didn’t like. There’s a huge variety of squash to choose from, all packed with vitamins and minerals which makes them a healthy food option as well as being low in carbs and gluten free.

One of my favorite types of squash is spaghetti squash, it can become a hearty entree for lunch or dinner or the perfect side dish which I’m featuring here.

One thing I’ve learned from experience is not to over cook my squash in the oven, if you over cook it you won’t have those nice distinct strands that are so characteristic of spaghetti squash, so I like to cook mine a little al dente otherwise it can become one big pile of soft mush.

You’ll be cooking the strands a little more anyway, sometimes in the oven or like I did in this case on top of the stove.

It looks just like spaghetti doesn’t it?

You’ll need just a few ingredients, unsalted butter, garlic, fresh sage, freshly grated parmesan or even Granna Padano and your favorite toasted nuts, I like using hazelnuts for this.

Browned butter has a nutty, deep caramelized flavor which enhances any dish something that regular butter just can’t do.

I’ve made this many times as a side to a light protein and it always gets rave reviews.

Or you can just grab a fork and eat it as is!

5.0 from 1 reviews

Spaghetti Squash with Browned Butter, Parmesan and Crispy Sage

Take advantage of squash season with this side dish or entree of creamy and flavorful spaghetti squash

Author: Marie

Ingredients

1 large spaghetti squash
1 stick of unsalted butter
1 large handful of fresh sage
3 finely crushed or grated garlic cloves
a showering of grated parmesan as much as you like
toasted hazelnuts split in half
olive oil
salt and pepper to taste

Instructions

Cut the spaghetti squash in half lengthwise, scoop out the seeds best you can, you'll also be able to remove them after it's roasted.
Drizzle the cut squash with some olive oil, salt and pepper.
Add parchment paper to a rimmed sheet pan and place the squash cut side down.
Roast at 375 til the tip of a knife goes in easily, usually around 40 minutes but it really depends on the size of the squash. ( I once went a little over an hour and the squash was limp and mushy and the strands clumped together.) You're looking for an al dente feel.
When squash is done cooking flip over to cut side up and let the 2 halves cool down.
When squash is cool, take a fork and rake the squash to get all the strands making sure you get all the bottom and sides, then set aside the "spaghetti".
FOR THE BROWNED BUTTER SAUCE
On medium heat place the butter in a shallow fry pan, once the butter starts to foam add the garlic and sage, once it turns dark tan and smells nutty it's finished and the sage should be somewhat crispy, then add in the toasted nuts.
You can remove the garlic if it gets too dark (optional).
Toss in your spaghetti squash strands adding little bits of the crispy sage and preserving some for the garnish.
Place the tossed squash onto your pretty serving bowl and GENEROUSLY shower it with grated fluffy parmesan cheese.
Top with a few crispy sage leaves for garnish.

1 Comment Filed Under: Fall, Side Dishes Tagged: brown butter, crispy sage, spaghetti squash, squash

Versatile Spaghetti Squash My Two Favorite Ways

January 8, 2020 by Marie 1 Comment

Versatile spaghetti squash, a healthy winter squash that can be used in so many dishes. It’s a mild flavored and neutral tasting squash, so it’s able to take on the flavors and spices that you use to cook it with.

I’ve cooked with it many times in the past and even posted several recipes on this blog like here and here.

These two recipes posted here today are my current favorite ways to eat it. I’m sure as time goes on there will more!

You’ve heard of eggs in purgatory, well I make that every time I have some leftover strands of cooked spaghetti squash. Delicious to eat for breakfast, lunch or dinner. Seasoned browned butter squash that I made the night before lays as a base to hold eggs that sit in a puddle of flavored marinara, it’s out of this world good and so comforting!

There are many different ways to prepare your spaghetti squash, I simply like to roast it. I also like my strands to be al’dente. Overcooking the squash results in mushy clumped together strands, not very appealing.

I like to slice the squash in half, ( be very careful), scoop out the seeds and place the 2 halves on a parchment lined sheet pan. Pre-heat oven to 400 degrees, salt and pepper each half and give it a light drizzle with olive oil. Place cut side down and pierce a couple of times with the tip of a knife. Roast 30-40 minutes depending on the size of your squash. Let it cool down then fluff the strands with a fork.

Now you’re ready to make this!

Spaghetti squash strands tossed into a garlicky browned butter and sage sauce. Then it’s showered with a very generous amount of Parmigiano Reggiano and toasted hazelnuts.

Just grate some fresh garlic into your nutty brown butter and sage sauce, it smells amazing and takes the dish over the top!

Be sure to save some of the leftovers so you can make this eggs in purgatory version with spaghetti squash for breakfast the next day, it will become one of your favorites, like mine.

Follow me on Instagram to see what else Im cooking up during the week.

1 Comment Filed Under: Eggs, Vegetables Tagged: browned butter, eggs in purgatory, spaghetti squash

Veggie Ricotta Pie with Spaghetti Squash Crust

January 14, 2016 by Marie 11 Comments

Yes, you read that right, spaghetti squash crust, now who would have thought? It works like a charm and it’s a great alternative to a flour crust for a quiche, tart, or in this case a savory ricotta pie.

This is such a nice, healthy vegetarian dinner, especially if you’re still working on your New Years resolution to eating better in 2016, but even if your not it doesn’t matter, this is still a delicious meal you can serve up at anytime.

Basically you cook your spaghetti squash, let it cool, then scrape out the strands with a fork. You can season your squash as you wish, I tossed in a little thyme, salt and pepper then pressed it into my greased pie plate with a sprinkling of grated romano cheese on top for added flavor.

Spread your filling all over the top of the crust, this has ricotta, herbs and a variety of veggies I had leftover in my fridge. I folded some zucchini, red pepper, wild mushrooms, broccoli and a few sundried tomatoes into the ricotta, it’s that simple!

Let it cool down a bit then slice into wedges and serve with a nice green salad on the side and you’ll have a completely satisfying, healthy and delicious dinner for all.

5.0 from 3 reviews

Veggie Ricotta Pie with Spaghetti Squash Crust

Author: Marie

Ingredients

1 medium spaghetti squash
2 cups of well drained ricotta
1 garlic clove
fresh herbs
¼ cup grated romano cheese, additional for sprinkling
¼ to ½ cup of grated asiago cheese
3 beaten eggs
assorted sauted veggies
salt and pepper to taste

Instructions

Cut your squash in half, scoop out the seeds, drizzle each side with olive oil, salt and pepper. Place cut side down on foil lined baking sheet and roast til tender and slightly firm in a 375 degree oven, do not over cook it, it will have too much moisture, don't forget it's still going to bake in the oven again.
After the squash cools down pull the strands out with a fork and season with fresh herbs of your choice.
Press squash on the bottom and up the sides of a greased 9 inch pie plate, sprinkle with romano then set aside. while you make your filling.
As far as veggies go, use what you have or your favorites. In my case I used a handful of mushrooms, red pepper strips, 1 zucchini, a handful of cooked broccoli florets and a couple of sundried tomatoes in oil.
I sauteed the zucchini and pepper strips before I added them, the other veggies I used were precooked already.
In a bowl add the ricotta, garlic, fresh herbs salt and pepper and cheeses, taste for seasoning.
Beat the eggs by hand then pour into the ricotta mixture mixing until all incorporated, then fold in all your veggies.
Pour the filling on top of your spaghetti squash crust and bake at 400 degrees until tip of knife comes out clean in the center, mine took about 40 minutes or so, but keep checking, everyone's oven is different.
Let it cool down before cutting into wedges.

11 Comments Filed Under: Savory Tarts, Vegetables Tagged: glutenfree, low carb, spaghetti squash

Spaghetti Squash “Cacio e Pepe” with Asparagus Ribbons

June 8, 2015 by Marie 14 Comments

This recipe is a little twist on the classic Roman dish, “Cacio e Pepe”, which in Italian means, cheese and pepper. It’s traditionally made with three main ingredients, pasta, Pecorino Romano and crushed black pepper, there’s a little debate on using butter or olive oil, I use a combination, and never are there any added vegetables to the dish.

It’s simple and easy and most definitely comfort food at it’s finest!

Like I said this is a twist on the classic, so in my version I decided to replace the pasta with wonderful spaghetti squash and for color and added depth of flavor I tossed in slightly cooked and wilted asparagus ribbons.

The same bold and creamy flavor of the Pecorino Romano comes out and balances the spiciness of the coarsely crushed fresh peppercorns just like in the traditional version.

I repeat, crushed fresh peppercorns!

Please don’t use that stuff that’s been sitting on a shelf for ages and looks consistently the same when you sprinkle it on, it will ruin the dish.

The asparagus is simply shaved with a vegetable peeler and then slightly wilted in a saute pan then scattered about all over the top.

Remember, the cheese and pepper are the key ingredients in this recipe, so don’t be shy!

I promise you won’t even miss the pasta!

5.0 from 2 reviews

Spaghetti Squash "Cacio e Pepe" with Asparagus Ribbons

A twist on the classic Cacio e Pepe replacing the pasta for spaghetti squash and adding some asparagus ribbons.

Author: Marie

Ingredients

1 medium to large spaghetti squash
1 lb asparagus, on the thicker size, not thin,shaved with a vegetable peeler into ribbons
2 tablespoons butter
2 tablespoons of olive oil, plus extra drizzle for sauteing asparagus
¾ cup of coarsely grated Pecorino Romano cheese
¼ cup of finely grated Pecorino Romano cheese
Coarsely crushed fresh peppercorns, to taste. Don't be shy!

Instructions

Preheat oven to 375, line baking sheet with parchment, cut spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle inside of each half with olive oil and season with salt and pepper. Place cut side down on parchment and cook until a knife goes through easily, be careful not to overcook.
Let squash cool completely then shred with a fork to get long strands.
Place squash strands on a paper towel to get the dampness out for a few minutes.
Drizzle a saute pan with olive oil and place asparagus ribbons in tossing them until wilted and bright green. Remove so they can stop cooking.
In the same saute pan add the 2 tablespoons of butter and the 2 tablespoons of olive oil, toss in the spaghetti squash strands and the ¾ cup of coarsely grated Pecorino, tossing gently until heated through and cheese starts to melt, also add in some cracked pepper while tossing. If it seems to thick add a couple of tablespoons of water to thin it out.
Place on a platter, arrange asparagus ribbons all around and add the finely grated pecorino all over and more pepper.
Finish off with a quick drizzle of olive oil.

14 Comments Filed Under: Vegetables Tagged: asparagus, asparagus ribbons, meatless monday, spaghetti squash

Welcome to My New Home on WordPress!

January 9, 2013 by Marie 42 Comments

Welcome everyone! I’m finally here and settling into my new home on the web. I’ll have lunch for you in a minute but first I want to tell you about my journey here.

I’ve been wanting to do this for a long time, migrating my Blogger blog over to WordPress, but I never had the nerve, I heard horror stories in the past, pictures, posts, links being lost, etc. Not being a techie person at all this scared the heck out of me!

Even though Blogger was good to me in the beginning, as time went on many issues came up that weren’t getting fixed, things disappearing, problems with commenting and a ton of spam on a daily basis, and something that really bothered me was that you never really own your blog on Blogger, it’s free, they could delete it at any time.

I loved all the new features I was seeing on WordPress blogs, updated, modern, user friendly, I needed a new look, after 5 years I felt stale and old!

In comes my web designer, Jeni, The Blog Maven, who came highly recommended by Cathy of Wives with Knives, so I emailed her a couple of months ago and from the first time I spoke with her I knew I had the right person. I had a list of questions that she patiently answered one by one no matter how ridiculous some of them were, she even skyped me several times! Jeni is very detailed and thorough, she considers all of your needs and finds the best way to incorporate them for you. The whole process went so smooth with no major glitches at all, I didn’t even stress once! I would highly recommend her for migration of your Blogger blog, design issues or any technical questions you might have.

I have to learn some new things to get around on the back end of my blog so I will most definitely be out of my comfort zone for a while so please bare with me, but honestly it’s already starting to feel like home here. Take a look around and let me know what you think so far, I’m loving my new visual recipe index!

Now, how about that lunch? I’m serving, Spaghetti Squash Stuffed Peppers!

Spaghetti squash, think of it as vegetable spaghetti, I know it’s not the real thing but when you roast it and rake up the strands with a fork it magically becomes a great substitute for the “white” stuff, and it tastes really good too! If you’re trying to lay off the carbs for a while replace this with any spaghetti dish you might be craving. I recently served it with mussels in a red sauce and it was delicious, the strands soaked up all the sauce, it was so good I’ll be making it again real soon.

This time I decided to stuff some peppers with it, making an all veggie meal. I roasted crimini mushrooms along with garlic and green onions and pre-roasted the peppers as well.

Then into a bowl I tossed the spaghetti squash, mushroom mixture, grated romano cheese, shredded asiago, parsley, basil, ( you could also add chopped fresh spinach or kale) a healthy drizzle of olive oil and a few tablespoons of roasted red pepper spread, courtesy of Trader Joe’s, but marinara sauce would work just as well.

Stuff your peppers, put them back in the oven until the cheese melts inside and they are warmed through.

Serve along side a green salad and you’ll have the perfect lunch or dinner. Thanks for stopping by my new digs!

42 Comments Filed Under: Vegetables Tagged: spaghetti squash, stuffed peppers

Spaghetti Squash w/ Basil Brown Butter, Fontinella Cheese, and Toasted Pecans!

January 22, 2009 by Marie 35 Comments

When was the last time you had spaghetti squash? For me, it’s been ages! I actually forgot how good it was. I actually got reminded of spaghetti squash while flipping through a magazine a few weeks ago. The recipe used brown butter sage, but seeing that I’m a basil kind of girl, I thought I’d change it up!

You could use toasted walnuts, pine nuts, hazelnuts, whatever you like. Same with the cheese, romano, parmesan, provolone, I happen to have fontinella on hand which tastes like provolone so I used that, which was excellent, nice and sharp!

I had this for lunch today all by myself, and I can honestly say, I enjoyed every bite!
Here’s what you do, it’s so easy!

1. Take a spaghetti squash, cut it lengthwise, scoop out the seeds, lightly oil it, and add salt and pepper. Place cut side down on a baking sheet in a 350F oven, for about 30 minutes or until knife goes through.
2. Toast your nuts in a saute pan, remove.
3. Melt your butter, toss in the basil, and cook till it browns.
4. When squash is done, take a fork and fluff up all the strands.
5. Pour your butter sauce all over, sprinkle with the nuts, and garnish with your favorite cheese.

It was so good I think I’ll have the other half tomorrow!

Buon Appetito!!

35 Comments Filed Under: Vegetables Tagged: basil brown butter, spaghetti squash, vegetarian