Spaghetti Squash Bake
I am a complete + total carbivore, but if there is a healthier way to eat pasta for a fraction of the calories, I am about that life! I recently discovered the beauty of spaghetti squash, and I have been so eager to try it Italian pasta style.
Prep Time: 15 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 30 minutes
Yields: 4 servings
Ingredients:
- 1 three pound yellow squash
- 4 tsps of extra virgin olive oil
- 12 oz of tomato basil sauce
- 8 oz of shredded mozzarella
- coarse salt
- basil leaves, for garnish
Directions:
- Preheat oven to 400°
- Cut squash in half lengthwise
- Scoop out + trash the seeds
- Pour and rub your olive oil and coarse salt on the squash flesh until fully coated
- Place both halves onto a pan or baking sheet flesh side down
- Bake for 40 minutes
- Remove from oven + shred the squash flesh with a fork until pasta like noodles are created
“Alexa play That’s Amore.”
- Pour your tomato basil sauce generously + and evenly between the two squash halves
- LOAD each half with mozzarella cheese
- Top with basil leaves
- Place back into the oven
- Bake for 25 minutes
- Add your fave Italian seasonings and/or garnish
- Consume as fast as humanly possible
This dish turned out prettier + more delicious than I expected! The squash itself is a pretty hipster biodegradable bowl, so there's no need to use bowls tonight. You can pair this with an Italian vinaigrette based salad, and there you have it — a low-carb meal with a high carb taste.
