Baked Spaghetti Squash Marinara
I wanted to do a quick and easy vegetarian entree, and this recipe couldn’t be simpler.
I know I tend to write about restaurants often, but I actually cook a lot. In order to be able to indulge when I go out, the dinners I make at home are usually pretty healthy. I wanted to do a quick and easy vegetarian entree, and this recipe couldn’t be simpler.
All you have to do is halve a couple of spaghetti squash and scoop out the seeds, bake them, fluff the strands, top with your favorite marinara sauce, sprinkle with cheese and throw them back in the oven until the cheese is melted and bubbly.
Baked Spaghetti Squash MarinaraServes 4- 2 small spaghetti squash- 2 tablespoons of extra virgin olive oil
- 2 cups of your favorite marinara (storebought or homemade — Easy recipe here.)
- 1/2 cup shredded mozzarella or Italian cheese blend- 1/4 cup grated Parmigiana Reggiano- Italian seasoning
- salt and pepper to taste
- Preheat the oven to 350 degress.- Cut each squash in half lengthwise and scoop out the seeds and membrane.- Brush each cut side with 1/2 tablespoon of olive oil and sprinkle with salt and pepper.- Place squash cut side down in a 9 X 13 pan and bake for one hour or until soft.- Scrap squash with a fork to separate the strands, but leave strands in the shell.
- Top each squash half with 1/2 cup of sauce, two tablespoons of mozzarella and one tablespoon of Parmigana Reggiano. Sprinkle with Italian seasoning (I use Italian Herb Garlic Gold)
- Return to the oven for 10–12 minutes or until cheese is melted and bubbly.
Originally published at www.tiffanytastes.com on May 14, 2014.
