This recipe skips the spaghetti squash prep: halve the squash, sprinkle salt & pepper, drizzle some EVOO to coat, then 40-45 minutes at 400 degrees. This dish was a big hit at our house. If you skip the cheese, it’s under 300 calories per serving.
I made this for dinner last Wednesday and it was delicious! I’m pretty sure it’s my new favorite way to eat spaghetti squash! 🙂 I used a shredded Italian cheese blend and stirred a handful of that in to the dish, in addition to what I sprinkled on top. I also pulsed a handful of croutons in my processor and sprinkled those on top to broil with the cheese for the last couple of minutes. Thanks for a great recipe!
This was amazing! My husband raved about and asked me to make it again two days later 🙂
I also had some of the leftovers the next morning with an overeasy egg over the top – it may be my new favorite breakfast.
I love spaghetti squash, so this was right down my alley. My husband is not as much of a fan, but I wanted to give this a try.
I added some mushrooms too, and my spaghetti squash was a bit big (around 3 lbs), so I added about a cup of my homemade marinara along with the diced tomatoes to the sauce. Instead of adding the shredded cheese to the mix, I put half of it in my casserole dish, then did a layer of provolone cheese, then the rest on top. I baked at 20 minutes, then topped with cheese and finished it off. This was really tasty! The spaghetti squash wasn’t overcooked and had a great texture in this recipe. I cooked my 3 pounder on a sheet pan with a bit of water for around 30 minutes, then checked to see if it was done. I was worried the double baking would make it mushy, but it was perfect!
But wait for it…..HUBBY AT 2 HELPINGS!!! And he just sent me a text saying he was telling his buddy at work about it, and he wanted the link for the recipe! I almost fell over today after this one!!! This is DEFINITELY on the rotation. He mentioned adding a little ricotta next time like my baked ziti (where I added the provolone in this round, I would add ricotta mixed with a little pesto to flavor it up). Such a great recipe!!!!
1 spaghetti squash, halved and seeded
2 tablespoons olive oil
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