(P) Spaghetti Squash Bake
(P) Spaghetti Squash Bake
By: Rachel's Tea
Info
Info
Servings
-
Prep-Time
-
Coock-Time
-
Cal/serving
157.7
Ingredients
- Vegetable oil 1 tbsp
- Onion (chopped) 1 small
- Garlic cloves (chopped) 2
- Basil (dried) 1 tsp
- Tomatoes (chopped) 2 plum
- Mozzarella cheese (shredded, low-fat) 1 ½ cup
- Parsley (chopped) 1/4 cup
- Salt 1/4 tsp
- Parmesan cheese (grated) 1/4 cup (1 ounce)
- Spaghetti squash (halved lengthwise and seeds removed) 1
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Method
- Preheat the oven to 400°F. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray.
- Place the squash, cut side down, on the sheet.
- Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.
- Meanwhile, warm the oil in a medium skillet set over medium heat.
- Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft.
- Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.
- To the bowl with the squash, mozzarella, parsley, salt, and the onion mixture.
- Stir to mix. Pour into the prepared baking dish.
- Sprinkle with the Parmesan. Bake for 30 minutes, or until bubbly and heated through.
Recipe Tips:
- Spaghetti squash can also be cooked in the microwave oven.
- Pierce the squash in several places with a knife.
- Place on a microwaveable plate and cover loosely with a piece of plastic wrap.
- Microwave on high power for 20 minutes, turning twice, or until tender when pierced with a knife.
- Remove and allow to stand for 5 minutes to cool.
- Carefully cut the squash in halve lengthwise.
- Scoop out and discard the seeds and pulp. With a fork, scrape the squash strands into a large bowl.
