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.