I am thrilled to share this very easy recipe which uses one of my favorite seasonal vegetables: spaghetti squash. I promise it is foolproof and takes no time. I love to make this as a main meal and pair it with a gorgeous salad for either lunch or a light dinner. The best part of this recipe: you can end this meal with a decadent dessert since you already met the veggie requirement with your entrée.
Brigitte’s Spaghetti Squash
Servings
2 Servings
Ingredients
- 1 spaghetti squash about 2.5 pounds
- 1 cup of marinara sauce
- 3 tablespoons of sun dried tomatoes optional
- 1/4 cup of Natural & Kosher Parmesan shreds or grated cheese
- Chopped parsley to garnish
Instructions
- Preheat oven to 350 degrees F (175 degrees C). 2. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. 3. Bake squash for 30 minutes or until the squash becomes tender. 4. Remove from oven, allow to cool slightly. 5. Use a spoon to remove and discard the seeds. 6. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl. 7. Add the marinara sauce; sun dried tomatoes, and Parmesan cheese. Mix, and garnish with the parsley. Serve and Enjoy!
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I don’t know exactly what went wrong but I had a pretty small spaghetti squash and the 30 min recommended time was way too short to cook my squash. once cooked however, this is a great replacement for mac and cheese!
Maked this for supper the other night. Came out really good. I used a mixture of different cheeses.
Delicious! Amazing what some real Parmesan cheese can do for a dish. Easy and very filling.
delicious, did very well
I love Spaghetti squash! Fortunately so does the rest of my family. This is one of many ways we use it in our house.