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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Twice-Baked Spaghetti Squash Parmesan

January 9th, 2017 · No Comments · Agrotourism, Allergies, Brooklyn, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Fall Recipes, Gardening, Gluten-free, Greenport, Italian, Kosher, Long Island Wine, Low-Calorie, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Pasta, Queens, Side Dishes, Tips, Travel, Travels, Vegetarian, Wine, Winter Recipes

Spaghetti squash ParmesanOn cold winter nights when you are craving pasta, but still trying to keep things light, this spaghetti squash recipe with your best tomato sauce and fresh mozzarella will hit the spot. Bake it till bubbling and oozing with creaminess and sprinkle with fresh grated Parmesan cheese.

INGREDIENTS: 2 servings

1 small spaghetti squash (2 to 3 lbs)
4 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste.

Baked spaghetti squash

For the topping
2 cups of seasoned tomato sauce

One package or container of fresh mozzarella

1/4 cup of freshly grated Parmesan cheese
DIRECTIONS:

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Cut the squash in half lengthwise and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.
Place squash, cut-side down, onto the baking dish. Place into oven and roast until tender, about 35-45 minutes.
Remove from oven and let rest until cool enough to handle.
Using a fork, scrape the flesh to create long strands.

Once the strands have been loosened and are fluffy, sprinkle with more salt and pepper and pour a half cup of tomato sauce on top of each half. Top with slices of fresh mozzarella and bake for another 20 minutes on 425.

Allow to cool for about 5 to 10 minutes before serving. Scoop out into a pasta bowl with more sauce on the side and freshly grated Parmesan cheese.  You can also serve then in their own skin inside another bowl.

 

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