SPAGHETTI SQUASH PARMESAN
Darian Akers | Chief Engineer | Loveland Embassy Suites
This dish pairs well as someone who has some severe dietary restrictions.
2 whole Spaghetti Squash 1 to 2 tablespoons of Olive Oil .5 tsp Salt .5 tsp Pepper 1 tsp Basil 1 tsp Oregano .5 tsp Crushed Red pepper Flakes 2 cups Marinara Sauce, or your favorite bolognese 8 oz Ball of Fresh Mozzarella, thinly sliced 2 tbsp Finely Grated Parmesan Cheese, for sprinkling 2 oz Fresh Basil and Oregano for sprinkling Ingredients
1.Preheat oven to 425°F.
2.Line a baking sheet with foil and spray with nonstick spray.
3.Slice the spaghetti squash in half lengthwise and scrape out the seeds. Brush the cut sides with
olive oil. Place the squash, cut side down, on a baking sheet. Roast for 25 minutes.
4.Remove the baking sheet and flip the squash over. Use a fork to scrape some of the squash up.
Season the squash with salt and pepper. Sprinkle on some of the basil and oregano.
5.Fill each squash with about .5 cup of marinara or Bolognese (your preference). Lay the slices of
mozzarella on top. Sprinkle on a bit more basil, oregano, and the pepper flakes.
6.Return the baking sheet to the oven and bake the squash for another 15 to 20 minutes, until the
cheese is golden and bubbly.
7.Sprinkle the squash with finely grated Parmesan and fresh herbs and serve!
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