Baked Spaghetti Squash Spaghetti

I have a confession. I am a picky eater. If you notice, my recipes tend to contain the same main components. Though I do like fruits, I am not a fan of vegetables or squash like things. This last Thanksgiving, I helped my Aunt make butternut squash. I’m not sure if it was how it was prepared or the squash itself, but I was not a huge fan. For Valentine’s Day, my boyfriend made spaghetti squash. It was good. I liked it. Which, is a big deal. I have a texture thing. I don’t like such things normally. I was hit with inspiration and went shopping today. I was going to make spaghetti squash!

Ingredients:

1 small-medium spaghetti squash

1-2 garlic cloves

Olive Oil

1/2 cup – 1 cup cheese- mozzarella, parmesan, any mix of cheese you would like

8oz tomato sauce

1-2 tablespoons minced onion (or dried onion flakes)

Meat of choice- I used mini salad shrimp, sausage, ground beef/turkey/pork, muscles, again totally up to you

Spices/Herbs- basil, oregano, parsley

Pre-heat oven to 300

1. Slice your spaghetti squash in half- I read AFTER I cut mine to bake it a bit to soften it. It is quite difficult to cut in half. So you can choose to pre-bake yours for about 15 minutes or just hack away like I did. Cut in half and scoop out the pulp, like a pumpkin.

2. Drizzle with olive oil, salt, pepper, and place on a baking sheet, skin side out, that’s also been drizzled with olive oil.

3. Rip a small piece of foil, place in 1 or 2 garlic cloves and drizzle with olive oil. Wrap up and place on the cookie sheet with the squash- nothing beats roasted garlic!

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4. In a sauce pan on the stove, combine your sauce, meet and spices. Just kinda keep it on low while the squash is baking to let the flavors meld. I used little tiny shrimp so that the flavor was still there but so that I didn’t have huge chunks.

5. At 30-45 minutes, flip the squash flesh side up and test with a fork. You should easily be able to pull the strands away from the rind. If not, continue baking. I left mine flesh side up for another 15 minutes or so.

6. Once the squash is done, scrape out the flesh with a fork into a separate bowl. Add the sauce and half of your cheese and mix until well combined.

7. Replace the mixture back into the hollowed squash skins. Sprinkle with the remainder of the cheese and put back into the oven for another 15 minutes to melt the cheese on top.

8. Serve hot with a hearty slice of bread and butter!

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