Spaghetti Squash 4 Ways

From the creator

Breakfast Spaghetti Squash (Bacon & Egg) Serving Size: 4 INGREDIENTS 1 spaghetti squash oil, to brush salt and pepper, to season 1/2 cup of bacon, chopped 4 eggs 1/2 cup cheddar cheese green onion, garnish PREPARATION Preheat oven to 400º F / 200º C. Half the squash and scoop out seeds. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool. Use a fork to scrape the squash strands and “fluff” it up. Sprinkle bacon and cheese on top of the fluffed squash. Make a hole with a spoon and crack an egg inside. Place breakfast squash halves back in the oven, and bake until filling is hot and eggs reach your desired doneness, about 10 minutes. Garnish with chopped green onion and black pepper. Serve immediately and enjoy! Four Cheese Spaghetti Squash Serving Size: 4 INGREDIENTS 1 spaghetti squash oil, to brush salt and pepper, to season 1/4 cup butter 1/4 cup all-purpose flour 1 3/4 cups milk 1/2 cup parmesan cheese, divided in half 1/4 cup cheddar cheese 1/4 mozzarella cheese 1/4 monterey jack cheese chopped parsley, for garnish PREPARATION Preheat oven to 400º F / 200º C. Half the squash and scoop out seeds. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool. Use a fork to scrape the squash strands and “fluff” it up. In a saucepan, melt butter, stir in flour, and cook for about 2 minutes, stir

Published 2016-06-30 · Watch on YouTube ↗
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