Baked Spaghetti Squash, Italian Style
Sometimes I have a craving for a baked pasta dish with tomato sauce and mozzarella cheese but not the carbs from pasta, this spaghetti squash dish satisfies that craving baked till the cheese is bubbling. Vegan cheese can be used also. Here’s how I do it:
1 spaghetti squash
2 cups tomato sauce, fresh or a good jarred type
1/2 cup Parmesan cheese (or vegan substitut)
1 cup fresh mozzarella cheese (or vegan substitut)
Fresh basil several leaves torn, or dried if necessary
Preheat oven to 400F, cut the spaghetti squash in half, remove seeds and rub with olive oil and season with salt and pepper. Line a baking sheet with parchment paper and bake the squash for 40 mins cut side down. Remove from oven let cool for 15 mins. Using a fork, starting from the edges, pull the spaghetti squash to the center and empty all of it into a casserole dish. Pour the sauce and Parmesan over the squash and combine. Layer the top with shredded mozzarella, basil and more Parmesan return to oven bake another 10 mins then put under broiler for 3-5 mins to crisp the top. Serve in plates with an additional sprinkle of Parm.