Saturday, November 16, 2013

Friday Night Foodie - Saturday

I've been on a huge spaghetti squash kick lately.  Like the Miracle Noodles, they tend to take on the flavor of whatever it is your cooking, so you can get really creative with sauces.  Add to that the slightly crunchy texture and it's a nice little substitute for pasta.  This week, I tried Baked Margherita Spaghetti Sauce.
Slice squash in half and drizzle with olive oil, salt and pepper, and garlic powder.  Bake at 400 for thirty minutes.  

Use a fork to scrape the insides, leaving it in the skin.  Cover with 1/4 cup of mozzarella (I so used more than this because I have a cheese problem), sliced tomatoes (I used grape tomatoes), and fresh basil.

Set oven on broil and heat for 3-4 minutes.

Enjoy!  I meant to save one of the halts, but ended up eating the whole thing.  
 I absolutely loved this recipe and will likely do it again.  It might be good as a side with chicken, but it was more than filling enough and while my taste buds appreciated multiple servings my stomach did not!  Pintrest success!

Prep Time: 10 minutes / Cook Time: 45 minutes / Servings: 2


  • 1 large spaghetti squash
  • 2 tbsp. olive oil
  • 1 large Roma tomato, finely chopped
  • 2 tbsp. finely chopped fresh basil
  • 1/4 cup shredded mozzarella cheese
  • 1 tsp. each salt & pepper
  • 1 tsp. garlic powder
  1. Preheat the oven to 400 degrees.
  2. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle.  Use a spoon to remove the seeds and center strings.
  3. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
  4. Place the squash, open side down on a cookie sheet and bake for 30 minutes.  Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture.  If it's too hard to remove, cook for another 10 minutes.   Remove from the oven, scrape and fluff the stringy squash with a fork.  Leave the squash in the skin.
  5. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese.  Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

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