If you like vegetables, this is a wonderful light but satisfying meal. It tastes nothing like spaghetti pasta, but it does have a nice flavor. Especially if you roast it until it’s soft and a bit caramelized. This fits in well with me trying to eat more healthy meals but still enjoying my food. I like the flavor so much I would eat it with just butter, salt, and pepper, but I love vegetables.
Ingredients
- 1 spaghetti squash, 2 to 3 lbs in weight
- olive oil
- salt & pepper to taste
- 2 cups spaghetti sauce & grated mozzarella and parmesan cheese, to serve
Instructions
- Preheat the oven to 400f, and line a baking pan with foil.
- Rinse and dry the outside of the spaghetti squash before halving it.
- Cut the squash in half the long way, and scoop out the seeds.
- Rub or spray the cut side with oil, inside and out.
- Season with salt & pepper, then place on the prepared baking pan, cut side down.
- Oil the skin of the squash (uncut side) and place in the preheated oven.
- Bake for 50 to 60 minutes, or until you can pierce the skin easily with a fork and the flesh comes away easily.
- To serve, flip the squash over and fill the center of each half with sauce. Top with cheese and place under the broiler for a few minutes until the cheese is melted.
Makes 2 Servings
Notes
- Alternatively, scoop out the flesh and divide between to plates. Spoon over sauce and sprinkle with cheese.
- This is also very good topped with a cheese sauce, or stir in a bechamel and bake at 350f for 20 minutes.
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