This is less of a recipe and more of a tutorial.
It’s how you cook spaghetti squash. It’s pretty quick and made with stuff you already have in your pantry and fridge.
It does NOT taste like spaghetti – whoever said that should be shot. That’s like saying that mayonnaise and marshmallow creme taste the same because they look alike.
Come ON, people.
Anyway, this recipe is good for meatless Monday. It’s filling, it’s cheap, and if you use really great sauce, it’s pretty satisfying, too.
Cheesy Baked Spaghetti Squash
1 large spaghetti squash
1.5 jars your favorite pasta sauce (I sautee some mushrooms quickly and add those, some sriracha, and a little dried basil to my favorite jarred sauce)
1 ball low moisture mozzarella (regular is also okay, but make sure it’s fresh and high quality)
1. Cut the squash in half lengthwise (use a heavy duty knife – it’s a hard shell!) and scoop the seeds and strings out of the cavity and discard. Then, place shell side up in a microwave safe pan, with a wee bit of water in the bottom. Microwave for 12 minutes and wait for the squash to be cool enough to handle. 2. Take the fork and scrape it against the inside of the squash – the flesh magically separates into noodle-like strands. Preheat the oven to 350F.
Now, let’s layer! 3. Sauce… squash… mozz… repeat. I finish with an extra layer of sauce, but you do whatever works best for you. 4. Bake for 20 minutes or until the cheese is melted, golden, and bubbling. There will be a ton of extra liquid, but much of it will thicken as it cools to an edible temperature. 5. Serve over greens for an extra dose of roughage.
Like I said, this is a technique, not a recipe. It’s just jarred sauce, fresh cheese, and squash that you can keep on your counter for a week till you need it. It’s super filling and an easy way to go meatless – because if you are adding meat, just go whole hog and use actual noodles, ya know? This is one of my husband’s favorite healthy meals, and I have to say that as long as you are expecting the bouncy, snappy, earthy taste and texture of squash, it will be one of yours, too.