1. Cut spaghetti squash in half (length wise). Scoop
Heat oven to 425\u00b0.
Empty the frozen squash into ungreased casserole.
Cut 2 tablespoons butter into pieces and dot the top of the squash with the pieces.
Sprinkle with 1/2 teaspoon salt. Cover.
Bake in 425\u00b0 oven 30 minutes.
Remove from oven and stir in 2 tablespoons minced onion.
Cover and bake 10 minutes.
ff both ends of the squash, including the stem. Cut the
00 degrees Fahrenheit.
Cut squash in half and remove all
Chop the squash into about 1-1/2-
ith sharp knife, carefully cut squash in half lengthwise and scoop
Preheat oven to 350 degrees.
Pare, seed, and cut squash into small slices.
Place squash and apple slices in oblong baking dish (7x11-inch).
Blend rest of ingredients with fork, fingers, or pastry cutter until crumbly; distribute over squash and apple.
Cover and bake for 45-50 minutes.
Cut squash and onion in pieces, boil together, then reduce heat until tender.
Drain & mash squash some.
Combine squash,onion, eggs, bread bits, butter,sugar, salt .
Put into a 3 quart dish that has been oiled.
Bake at 350 until lightly browned.
Sometimes I toss in some velveeta - when the kids were small they liked it with the cheese.
Take the spaghetti squash and cut it into two
Slice onion and squash; cook until tender (about 12 to 14 minutes in the microwave).
Drain well.
Mash and add margarine. Stir until it melts.
Add toast cubes, milk, salt, sugar and beaten eggs.
Mix well; turn into greased casserole.
Bake at 350\u00b0 for 45 minutes.
Can also be microwaved for about 20 minutes. Serves 4.
Double recipe to serve a larger crowd.
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Lightly coat squash with olive oil, season and place on baking tray. Roast for 15-20 mins, until just tender.
Meanwhile, combine remaining ingredients. Season. Distribute over squash wedges and bake for 10-15 mins, until golden.
Serve garnished with extra basil.
Cut the tops off the squash.
Cut in 3- 4 pieces.
Boil in water til tender (just a few minutes).
Drain and mash.
Add remaining ingredients.
Place in casserole dish.
Cover with light layer of breadcrumbs.
Bake at 350 til lightly browned (about 10- 15 minutes).
Preheat oven to 350 degrees.
Cut squash in half lengthwise and remove fibers and seeds. Place cut-side down in a glass baking dish and add water to the dish to a depth of 1/4 inch.
Bake 30 minutes or until squash is soft but not mushy. Remove from oven.
In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper.
Spoon the butter mixture into baked squash cavities and serve hot.
br>Place each half of squash cut-side up into the
Fry bacon until brown; drain excess fat.
Fry onion with the bacon until it's clear.
Add remaining ingredients and simmer for 20 minutes or until it thickens.
This recipe can be tripled and simmered overnight in crock-pot.
It makes a nice dish to take to parties or picnics.
Saut onion in butter.
Add mashed squash or pumpkin and mix well.
Slowly add broth and half and half, stirring constantly. Season to taste and bring to boiling point, stirring constantly. Serve in hollowed and baked small pumpkins or squash.
Sprinkle toasted pumpkin seeds on pumpkin soup just before serving.
emove seeds; discard.
Place squash, cut side down, in a
br>Carefully split the spaghetti squash in half lengthwise.
In
egrees C).
Place butternut squash, onions, pears, tomatoes, and carrot
Preheat an oven to 375 degrees F ( degrees C).
Place spaghetti squash halves in glass baking dish, cut sides up. Place one tablespoon butter in each half. Divide the cinnamon, cloves, nutmeg, allspice, and brown sugar between the two halves.
Bake until a fork pierces squash easily, about 50 minutes.
Use a fork to shred and separate the strands from the peel and transfer squash to a bowl. Mix the brown sugar into the squash, tossing lightly until well incorporated.