This recipe utilizes one of falls most beloved treasures, spaghetti squash!
I’ll be honest, I had no idea what a spaghetti squash was until I stumbled upon one at the grocery store two months ago.
No, seriously, I actually tripped over one as I was getting trampled in the aisles while getting to get my cart. Remind me to never go to the grocery store on the first of the month… Anyway!
I picked it up and without thinking about it (because I was so embarrassed) put it in my cart… Why does this happen to me?
When I finally came home…3 hours later… I emptied all my bags and stored everything away. Then, I saw the spaghetti squash.
What am I going to do? WHAT IS THIS!
Well, I just put it aside and didn’t touch it for about a month. I’m not kidding.
Until one day I saw an episode of Diners, Drive-ins and Dives featuring a spaghetti squash bake. YUM! Seriously it looked just like spaghetti…
“But Julie, it’s called SPAGHETTI SQUASH.” Yeah well, it didn’t register in my head at the time, okay? 🙂
The next day I decided to try to conquer the spaghetti squash that was taking up what little space I had on my kitchen counter. I put a bunch of ingredients together and hoped that it worked.
Well it did and I was pleasantly surprised. No wonder this is one of falls most beloved treasures!
Save the seeds and make roasted spaghetti squash seeds! Use the recipe for Seasoned Pumpkin Seeds but instead of pumpkin seeds use spaghetti squash seeds.
I’m in love and trust me this recipe does not skimp on flavor just because it’s a veggie. It’s so delicious, comforting and guiltless. You will be surprised by how much flavor the spaghetti squash packs in.
Spaghetti Squash Bake
Yields 4 servings
1 Spaghetti squash, cut in half and deseeded
2 cups marinara, Click to see recipe
1 shallot, finely diced
½ onion, finely diced
4 cloves garlic, minced
1 teaspoon fresh oregano, finely chopped
1 tablespoon fresh parsley, finely chopped
¼ cup fresh basil, chiffonade
1 cup green zucchini, diced
1 cup yellow summer squash, diced
10 spears of asparagus, diced (bottoms cut off)
½ green bell pepper, finely chopped
½ red bell pepper, finely chopped
2 tablespoons truffle oil
2 tablespoons olive oil
¼ cup white wine
¼ cup parmesan cheese
8 slices mozzarella cheese
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 350 F
Bring a large pot of water to a boil first. Then cut the spaghetti squash in half and take out the seeds. Be sure to save the seeds and to season and roast them as a healthy snack, click here for the recipe. Transfer the spaghetti squash to the boiling water and boil for about 15 minutes.
While the spaghetti squash is boiling, sauté onions, shallots, garlic, oregano and parsley in olive oil until the onions become transparent. Add the wine, make sure you hear a sizzle 🙂 Add the rest of the vegetables, seasonings and truffle oil and sauté until slightly softened but still firm.
Once the spaghetti squash is done, take out and scoop the insides with a fork. Do not throw away the shells.
Sauté the spaghetti squash with the vegetables and add ½ cup marinara and ¼ cup parmesan cheese. Sauté for 1 minute and mix in the fresh basil, then transfer to the shells. Pour 1/4 of the mixture in the shell lay 2 slices of mozzarella cheese ¼ cup marinara and then add the rest of the mixture to fill to the top, do not overflow the shell. Top with marinara; sprinkle with parmesan cheese and lay 2 more slices of mozzarella cheese then place the shell in a baking dish.
Repeat process for the second shell.
Bake for 15 minutes or until the cheese has a slightly golden brown color.
Serve immediately. You can add extra marinara if you prefer your spaghetti squash extra saucy 🙂
If you want a hearty dish you can also add sausage.
34 Comments Add yours
Wow…yummee! Thanks for sharing this one…gotta try it. I discovered spaghetti squash years ago at a local farmers market. The vendor said you could do anything with one of these that you can with real spaghetti. So I baked one, spooned it out, and topped it with a meat-and-mushroom pasta sauce I made…came out great! And it’s a healthy alternative to pasta.
You can cook! Everything looks delicious!
Ahh this looks delish!! I’ll have to try and make this 🙂
Yes! So easy and lots of flavor!
Um yes please!
Looks delicious! I will try this!
I love spaghetti squash!! That looks exceedingly yummy!
I HAVE SPAGHETTI SQUASH SITTING IN MY FRIDGE RIGHT NOW, I am so making this – thank you so much for posting this!
This looks so yummy!! I’m going to try it! Thanks for the post 🙂
Spaghetti without the pasta. delicious..
That looks delicious!
This recipe looks so delicious!! I love vegetarian dishes that are hearty, satisfying, and completely guilt-free!
It’s amazing and another gluten-free noodle option too!!
Thank you for posting!!
This looks DELICIOUS. I always wondered what to do with spaghetti squash – now I have something to try out! Thanks for stopping by my blog!
I love spaghetti squash!! I haven’t had it in a while, now I’m craving it! 🙂
Thanks for the like on my recent post, by the way! Its always cool to connect with other veggie lovers!
You inspired me to go out and buy spaghetti squash for the first time to attempt to make this recipe. I added chicken to the mix and my husband thought it was great. Thanks for the idea!
Thank you! Chicken sounds delicious with this! I might do that next time.
where can you find spaghetti squash? I have always wanted to tried it but never found it on stores!
It depends on where you live. Here in the states, you can find it at any grocery store, especially now during the fall.
I live in England, but I am afraid it isn’t as easy to find as it may be there..! Hopefully it will come here soon or I will find a place that cells it! Thank you! (:
They might have them at a gourmet grocery store nearby? Just keep an eye out, I never knew what a spaghetti squash was until I tripped over one, and now that I know what it is I notice it every time. I hope you can find some so you can try this recipe!
I will definitely! Thank you so much! So in stores is it usually in the pasta section?
It’s usually in the produce section with all the other squashes and pumpkins.
Yum! Perfect for an autumn evening!
I love spaghetti squash, and happen to have some waiting to be baked! This is a great find!
I recently cooked with spaghetti squash for the first time too! Glad I’m not the only one who’s a spaghetti squash virgin :). This looks great!
Great looking recipe! I will be trying that one. I use spaghetti squash a lot in place of pasta because I love to make spaghetti sauce but I cut way back on pasta because of my weight loss diet and diabetes. It looks wonderful!
Reblogged this on sassy, flashy, & classy and commented:
My mom just cooked spaghetti squash for dinner-Personally, I thought it was even better than pasta, but that’s just me.
Reblogged this on Cormac's Blog and commented:
This is a really cool thing to make. It tastes even better than pasta, and is healthier to!
I just made this recipe for my me and my parents. It was a hit! Thanks for sharing. I will definitely make it again. The best part is that there is no guilt when taking seconds (or thirds).
AWESOME! It’s such an easy and simple dish to make yet such an impressive dish when serving for a crowd. I’m glad you liked the recipe and were able to recreate it.