Baked Spaghetti Squash

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Baked Spaghetti Squash
Baked Spaghetti Squash
Course Side
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
  • 1 2-3 lb Squash
  • 2 TB EVOO
  • Garlic Salt
  • Dried Basil
  • 3 Cloves Minced Garlic
  • 1 Jar Marinara Sauce
  • 1 4oz Manchego Cheese
Course Side
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
  • 1 2-3 lb Squash
  • 2 TB EVOO
  • Garlic Salt
  • Dried Basil
  • 3 Cloves Minced Garlic
  • 1 Jar Marinara Sauce
  • 1 4oz Manchego Cheese
Baked Spaghetti Squash
Instructions
  1. Cut Squash in half
  2. Clean out all seeds
  3. Poke the squash with a fork all over
  4. Drizzle with EVOO, little garlic salt and dried basil.
  5. Bake at 375 squash side up in a 1/2 inch water for 45 mins to 1 hour until done.
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  1. While squash is baking, mince 3 cloves of galic and saute.
  2. Pour in the marinara sauce, and mix well.
  3. Take out the squash and let it cool so you are able to handle without burning your hands.
  4. Use a fork to pull out squash, will look like spaghetti.
  5. Place spaghetti in a baking dish, add sautéed garlic and marinara sauce, mix well.
  6. Mix all ingredients well
  7. Top with a light layer of manchego cheese or crushed cashew "Parmesan" for a vegan option. (In a food processor cashews and a touch of good salt).
  8. Place under broiler and broil until brown approximately 5 mins, keep a close eye.
  9. Let stand for 8 mins and serve with rocket salad/ arugula, radish sprouts of your choice light vinaigrette.
Recipe Notes

Sauce: make your own or I love Rao's basil sauce when I don't have the time.

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