A long back, I found a similar recipe online, which I have now modified to become my own. Everyone adores these beans, and they make a sweet, satisfying, and delectable accompaniment to a meal of potato salad and the smoky BBQ we all adore!
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 spaghetti squash
- 1 tablespoon salted butter
- 1 red bell pepper, sliced
- 2 teaspoons minced garlic
- 4 tomatoes, diced
- 1 (6 ounce) can tomato paste
- 1 (6 ounce) can sliced mushrooms, drained
- ½ cup grated Cheddar cheese
- ½ cup grated mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon balsamic vinegar
- 2 teaspoons chopped fresh basil
- 1 pinch salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the spaghetti squash in half horizontally and remove the stems. Cover the bottom of a baking pan with a layer of water; place the halved spaghetti squashes in the pan with the flesh facing down.
- Bake in the preheated oven until flesh is soft, about 45 minutes. Remove squash from the oven and let cool enough to handle, about 10 minutes. Leave oven on, but reduce oven temperature to 350 degrees F (175 degrees C).
- Meanwhile, heat butter in a 12-inch pan over medium-high heat. Saute red bell pepper and garlic in the hot butter until soft, about 5 minutes. Add tomatoes, tomato paste, mushrooms, Cheddar cheese, mozzarella cheese, Parmesan cheese, balsamic, basil, salt, and pepper. Heat to a boil over medium-high heat; cover, reduce heat, and let simmer, stirring occasionally, for 20 minutes.
- Meanwhile, remove seeds and fork the flesh of the squash, leaving it inside the shell. Fill each forked squash half with the sauce.
- Bake in the preheated oven until golden and bubbly, about 10 minutes.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 9 g |
| Sodium | 965 mg |
| Sugars | 12 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I made this, and made changes. I added canned mushrooms to the sauce. I did not blend the cheeses with the sauce. Once the sauce was cooked, I put a layer of the combined cheeses at the bottom of each baked squash, then added a layer of sauce , and then another layer of cheeses, then sauce. I sprinkled any leftover cheese or parmesan on top. I baked it according to the recipe. I thought that this was good, but my husband, said that it needed meat. Next time I will add Italian sausage (broken up) to the sauce. This dish tasted better as leftovers.