Spaghetti Squash Parmesan
This is a delicious vegetarian weeknight meal! Topped with marinara or Bolognese, melty cheese and fresh herbs, it's easy and delicious. Of course, we added some protein but only as you will see below. We found this at #howsweeteats.
Makes enough for 4 hungry people.
Course: Main Course Cuisine: American Author: How Sweet Eats
Prep Time 10 mins Cook Time 35 mins Total Time 45 mins
Serve with: whatever you like. Red wine, salad. ...
Ingredients
2 whole spaghetti squash
1 to 2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoons crushed red pepper flakes
2 cups marinara sauce, or your favorite bolognese
1 8 ounce ball of fresh mozzarella, thinly sliced
2 tablespoons finely grated parmesan cheese, for sprinkling
fresh basil and oregano for sprinkling
Our additions and subtractions to the above:
We do a mix of ground turkey and 90% lean ground beef
Onion, green pepper, mushrooms and 3 cloves of garlic
Roa's spaghetti sauce - eliminates the marinara sauce, dried basil and dried oregano
5 cheese shredded Italian cheese replaces the mozzarella ball
Method
Preheat oven to 415 degrees F. Line a backing sheet with foil and spray with nonstick.
Slice the spaghetti squash in half lengthwise and scrape out the sides (seeds). Brush the cut sides with olive oil. Place the squash cut-side down on the baking sheet. Roast for 25 minutes.
Remove the baking sheet and flip the squash over. Use a fork o scrape some of the squash up. Season the squash with salt and pepper . Sprinkel on some of the basil and oregano too. (we didn't as above.)
Fill each squash with about 1/2 cup of marinara or Bolognese (our meat / veg / sauce) Lay the slices of mozzarella on top (our cheese selection above) Sprinkle on a bit more basil, oregano and the pepper flakes.
Return baking sheet to oven and bake the squash for another 15 to 20 minutes, until the cheese is golden and bubbly.
Sprinkle the squash with finely grated parmesan and fresh herbs and serve!
We hope you try and enjoy!
Show Us What You're Cooking! (SUWYC) - Volume 35, Autumn/Fall 2024 - Pitmaster Club
This is a delicious vegetarian weeknight meal! Topped with marinara or Bolognese, melty cheese and fresh herbs, it's easy and delicious. Of course, we added some protein but only as you will see below. We found this at #howsweeteats.
Makes enough for 4 hungry people.
Course: Main Course Cuisine: American Author: How Sweet Eats
Prep Time 10 mins Cook Time 35 mins Total Time 45 mins
Serve with: whatever you like. Red wine, salad. ...
Ingredients
2 whole spaghetti squash
1 to 2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoons crushed red pepper flakes
2 cups marinara sauce, or your favorite bolognese
1 8 ounce ball of fresh mozzarella, thinly sliced
2 tablespoons finely grated parmesan cheese, for sprinkling
fresh basil and oregano for sprinkling
Our additions and subtractions to the above:
We do a mix of ground turkey and 90% lean ground beef
Onion, green pepper, mushrooms and 3 cloves of garlic
Roa's spaghetti sauce - eliminates the marinara sauce, dried basil and dried oregano
5 cheese shredded Italian cheese replaces the mozzarella ball
Method
Preheat oven to 415 degrees F. Line a backing sheet with foil and spray with nonstick.
Slice the spaghetti squash in half lengthwise and scrape out the sides (seeds). Brush the cut sides with olive oil. Place the squash cut-side down on the baking sheet. Roast for 25 minutes.
Remove the baking sheet and flip the squash over. Use a fork o scrape some of the squash up. Season the squash with salt and pepper . Sprinkel on some of the basil and oregano too. (we didn't as above.)
Fill each squash with about 1/2 cup of marinara or Bolognese (our meat / veg / sauce) Lay the slices of mozzarella on top (our cheese selection above) Sprinkle on a bit more basil, oregano and the pepper flakes.
Return baking sheet to oven and bake the squash for another 15 to 20 minutes, until the cheese is golden and bubbly.
Sprinkle the squash with finely grated parmesan and fresh herbs and serve!
We hope you try and enjoy!
Show Us What You're Cooking! (SUWYC) - Volume 35, Autumn/Fall 2024 - Pitmaster Club
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