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Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

Spaghetti Squash Bake

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

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“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.

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