The “Better-than-Pasta” Spaghetti Squash Bake
A spaghetti squash cut in half and roasted, a fork pulling up golden yellow “noodles” from the shell, steam rising, topped with melted mozzarella and red marinara sauce, close-up.
The Skill: Vegetable Substitution & Knife Safety.
Ingredients
- 1 Medium Spaghetti Squash (approx. 3 lbs)
- 1 cup Marinara sauce (ensure it is labeled GF)
- 1/2 cup Shredded Mozzarella
- 1/4 cup Grated Parmesan
- 1 tbsp Olive oil
- Fresh basil (optional)
Instructions
- The Safety Cut: To prevent the squash from rolling while cutting, slice a tiny sliver off the side to create a “flat base.” Place it flat-side down on the board, then cut it in half lengthwise.
- Roast: Scoop out the seeds. Brush the inside with olive oil and salt. Place face-down on a baking sheet at 400°F (200°C) for 40–50 minutes until the skin is easily pierced with a knife.
- The Shred: Flip the squash over. Use a fork to scrape the flesh; it will naturally separate into “spaghetti” strands. Leave the strands inside the squash “boats.”
- The Bake: Stir the marinara into the strands right inside the shell. Top with mozzarella and parmesan.
- Finish: Return to the oven for 5–10 minutes (or under the broiler for 2 minutes) until the cheese is bubbly and golden.
You’ll Know It’s Done When You can easily “shred” the inside with a fork into long, spaghetti-like strands. If it’s crunchy, put it back in for 5 more minutes!
