Sentences with phrase «squash halves»

Fill 9 × 13 baking dish with 1 ″ water and place squash halves cut - side - up in pan.

Arrange squash halves cut side down in baking dish or roasting pan.

Brush cut sides of squash halves with remaining 2 teaspoons oil.

Note: If you want to cut down cooking time in the oven, place the spaghetti squash halves in a plate with a tablespoon water and microwave for 5 - 7 minutes.

To serve, place warm squash halves on plates and gently pull out some strands of «spaghetti» to make a pocket of sorts.

Drizzle spaghetti squash halves with olive oil and season with salt and pepper, to taste.

Remove the roasted squash halves from the oven and scoop out the pulp.

Arrange squash halves, cut sides down, in a microwave - safe baking dish.

Remove squash halves carefully from baking dish to cutting board.

Roast for around 25 - 35 minutes, flipping squash half way through baking.

Set squash halves skin side down in roasting pan.

A leftover squash half will keep for up to 5 - 7 days in the fridge, wrapped in foil.

Bake for 1 hour (checking after 30 minutes) or until squash halves are tender.

Spoon filling into squash as described above, then divide grated cheese (if using) between squash halves and return to oven for 15 or so more minutes.

Step 2: Place an inch of water in a baking pan, then place squash halves «face» down in the pan.

Pour half the sauce into each spaghetti squash half (or less if using a smaller squash).

Keep the acorn squash halves in the same roasting pan and stuff them with heaping spoonfuls of the filling, then sprinkle each half with shredded cheese.

Since it's a rich filling, we're not stuffing it to the brim - about 1/4 cup filling per squash half for small squash.

Cut a thin slice off of the bottom of each acorn squash half so it sits flat during baking.

Place squash halves face down on baking sheet, and roast 1 hour.

Divide squash between two sheet trays and bake in the oven for about 10 - 15 minutes, rotating trays and turning over squash half way through the cooking process until soft, caramelized and golden brown.

DIVIDE mixture evenly among squash halves; sprinkle with remaining cheese.

Stuff squash halves with ground beef mixture, cover dish with foil, and bake until squash pierce easily with a fork (baking time will vary depending on squash size) approximately 30 minutes.

Rub squash halves with olive oil (about 1 tablespoon), salt, pepper and the dried herbs.

The second and third time I made this, I cut the squash into strips and put them flat in the pan and just poured the filling over them, rather than try to fill squash halves.

Martha Stewart's baked squash halves Martha Stewart's easy way to serve warm and hearty baked squash.

You could even roast squash halves ahead of time, and keep them wrapped in the fridge for reheating.

If your zucchini or summer squash are tiny, early - season ones like mine, be a little careful — I broke a couple of squash halves getting a bit too aggressive with the spoon!

Each stuffed squash half makes for a huge and filling serving, and if you're feeding more than two this recipe is easy to double or triple.

Peel squash halves.

Repeat with the other squash half.

Place a red kuri squash half on a plate and serve the bourguignon in the center.

Roasted spaghetti squash halves shredded and mixed with Italian - style fillings like tomato sauce, herbs, cheese and chicken, then baked until warm and bubbly.

Pick your favorite squash half and put the other one in the fridge because it's destined for shakshuka greatness.

Twice Baked Squash Ingredients: 6 Frieda's ® Sweet Dumpling Squash halved 4 to 5 cups cooked mashed potatoes, sweet potatoes, turnips or rutabaga 2 cups milk or light cream 1 1/2 cups softened butter Grated rind of 1 orange 1/2 teaspoon... Continue reading →

Fruited Squash Halves Ingredients: 2 Frieda's Sweet Dumpling, Delicata, or Golden Nugget Squash 1/2 cup chopped Frieda's Papaya, or peaches or nectarines 1/2 cup chopped fresh plums 1/2 cup diced pineapple 1/2 cup seedless grapes, halved 1/4 cup melted butter... Continue reading →

Meringue Topped Squash Ingredients: 6 Frieda's ® Golden Nugget Squash, halved 12 egg whites 2 cups mayonnaise or salad dressing 1 teaspoon paprika Steps Bake golden nugget squash halves, cut side down, with a little water in a covered pan at... Continue reading →

Acorn squash halves are perfect for stuffing.

One at a time, take each cooled squash half and scrape out stringy flesh into a medium bowl, tossing with 5 - 6 meatballs and 1/2 cup of pasta sauce.

Stuffing the roasted squash halves like I have done here is a great way to boost the nutrient density of the meal.

Place squash halves cut side up on a rimmed baking sheet.

Keep the acorn squash halves in the same roasting pan and stuff them with heaping spoonfuls of the filling, then sprinkle each half with shredded cheese.

Place acorn squash halves on foil and drizzle olive oil and salt and pepper the inside of the squash.

Arrange the cut squash halves on top of the trivet and secure the lid.

Divide mixture evenly among squash halves, sprinkle with remaining cheese, and broil until cheese melts, about 1 to 2 minutes.

Rub squash halves with olive oil (about 1 tablespoon), salt, pepper and the dried herbs.

Preserve the other two spaghetti squash halves for the buffalo chicken boats and store whole in an airtight container.

I filled roasted acorn squash halves with farro, roasted chickpeas and lots of other fall flavors.