| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- One 3-pound spaghetti squash
- 4 teaspoons extra-virgin olive oil
- Coarse salt
- Half a 24-ounce jar tomato-basil sauce, such as Classico® Organic Tomato & Basil Sauce
- Half an 8-ounce block mozzarella, shredded (or 1 cup shredded mozzarella)
- Freshly torn basil leaves, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Drizzle 2 teaspoons extra-virgin in each of the squash halves and sprinkle with salt. Place them flesh-side down on a baking sheet. Roast until you can fluff the squash easily with a fork, 45 to 50 minutes.
- Flip the squash halves and fluff the “spaghetti” strands with a fork, then season with salt. Pour 2/3 cup sauce over each of the squash halves, and top each with 1/2 cup shredded mozzarella. Bake until the cheese is browned and bubbly, another 25 minutes. (You can flip the oven to the broiler at the last minute for extra cheese browning!)
- Garnish with basil and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 211 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 6 g |
| Cholesterol | 11 mg |
| Sodium | 1032 mg |
Reviews
Easy as pie! Plus, it’s delicious!!!
Well, I’m giving this 5 stars because of MY turkey Bolognese that we had on top! Didn’t miss the pasta at all!!
Even I couldn’t mess this up! Ridiculously easy! I added ground turkey for protein and a little pesto to the sauce for some zing. Perfect!
I made this, but i cut up mushrooms, onions and red peppers, then added the sauce and heated it, then when I put the cheese on i added shredded parmesan on top, it was delicious, i will make this often from now on
So good! I have made this recipe a few times and my 13 year old son and I split it between the 2 of us and it’s completely gone every time
Pleasantly surprised at how good this was. This was my first experience with spaghetti squash and I will definitely make this again!
Husband loved it too!
Husband loved it too!
I LOVE IT! Better than traditionnal pasta and healthier!
This is a new favorite in our house! We made a few tweaks to the sauce to better fit our family’s tastes- and all was well. Our teenage son loved it… so maybe that’s all that needs to be said. 😉
Easy Peasy for sure! And great if you are a non-carnivore. I had just enough leftover marinara sauce. And I had some cooked Italian chicken sausage. And I sautéed a few mushrooms. Cooked the sauce with that.
Unfortunately the squash broke into pieces when I halved it so when fully roasted I scraped it out, poured the sauce over, kind of getting into the squash. Topped with the mozzarella and baked until golden brown.
And if you don’t make a recipe, don’t review and say you will.
Unfortunately the squash broke into pieces when I halved it so when fully roasted I scraped it out, poured the sauce over, kind of getting into the squash. Topped with the mozzarella and baked until golden brown.
And if you don’t make a recipe, don’t review and say you will.
Bev made this look so easy and fun especially with the kids. I can’t wait to try this easy yummy dish ASAP.