Italian Style Baked Spaghetti Squash

I have been eating spaghetti squash like a madwoman the last couple of weeks since it gives me the same satisfaction of eating pasta, only I don’t feel like a big heavy dough ball afterward. Not that feeling like a dough ball has ever stopped me from eating anything, but it’s nice actually walk to bed at night instead of having to roll there on my protruding belly. At least, that’s how it feels.

But, it would be far too easy for me to just eat that and be happy, right? Of course I had to go pile on a bunch of cheese.

BTW – my mantra in life has become, “When in doubt, just add cheese.”

Or maybe it’s “Champagne is appropriate at any time”.

It could also be “Nutella makes everything better”.

This is probably how T-shirt companies get started, right?

How about: “Spaghetti squash: Pasta that you can eat and not feel like a fatty, unless you put a bunch of cheese on it, but melted mozzarella is totally worth the extra calories and shouldn’t bum you out.”

Okay, I’m gonna work on that one. But in the meantime, get on this.

Italian Baked Spaghetti Squash

1 spaghetti squash
1 jar marinara sauce
6 oz mozzarella cheese

Preheat the oven to 475 degrees F. Pierce the spaghetti squash with a fork in a few places and lay on a baking sheet. Bake for 1 hour, then allow to cool slightly. Turn the oven down to 375 degrees.

Cut the squash in half and scoop out all of the slimy seeds in the center. Take a fork and drag it across the flesh, which will come apart into little spaghetti strings. Transfer the strings to a baking dish. The size of the dish could vary depending on how large your squash is.

Pour marinara sauce over the squash and toss. Lay slices of mozzarella cheese across the top of the squash and bake for 30 minutes, or until the cheese is gooey and bubbly. Scoop out and enjoy. Eat seconds, so you can get some more of your vegetables in.

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9 Thoughts on “Italian Style Baked Spaghetti Squash

  1. Caroline! So delicious. Great minds think alike, dude… I just made this last week, from the recipe here: http://www.blissfullydelicious.com/2010/09/baked-spaghetti-squash-lasagna-style/

    I whipped up some quick tomato sauce using that recipe, but the end result was very much like yours… Although, I admit, to up the fresh mozzarella game, I totally layered it. Three times. Cheese much? If you toss the squash “noodles” with the sauce and then create lasagna-esque layers, it’s quite delicious.

    I was wondering, though- when I made the version I cited here, I cut the squash in half, scooped out the seedy parts, and roasted it cut-side-down on a greased baking sheet at 325F for about an hour. Would you say there’s a marked difference in roasting it at a higher heat and whole (your recipe) as opposed to at a lower heat and halved? Just curious.

    Thanks!
    Weezie

    • Caroline on November 10, 2011 at said:

      I’ve cooked it both ways and found the squash so much easier to cut once it’s been baked, so that’s how I prefer to do it now. I certainly haven’t noticed much of difference in how it ultimately turned out as far as texture or taste goes. Thanks for posting the other recipe as well!

  2. I LOVE this idea, I’ve always been a “so-so” fan of spaghetti squash, but think I would easily fall in love with this dish!

  3. I actually thought it was topped with marshmallow when I saw the first photo—I like it so much better with cheese! ;) Great recipe.

  4. This is my kind of meal!

  5. Pingback: Our Winter Favorite: Baked Spaghetti Squash « Food « Lifestyle « RTR On Campus

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  7. I just discovered spaghetti squash and am obsessed. I have the squash in the oven right now to make this dish. Going to add in some fresh spinach – can’t wait!

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