Spaghetti squash is one of my Favorite vegetables!!! You feel like you’re eating pasta, but you’re eating a veggie instead full of Vitamin C! The squash is hearty, savory, and super-filling too! It’s very easy to make! If you feel like cooking more gourmet-style, make your own spaghetti sauce while the squash is roasting. If you’re feeling tired and want an easy-cooking night, just open a jar of marinara sauce after the squash finishes roasting and you’ve got a really easy-to-prep meal. This is an amazing gluten-free, vegetarian dish. Get ready for some cheesy Italian love!
Author: Sarah Koszyk
Recipe type: Entree
Cuisine: Italian, American
1 4-lb spaghetti squash
Cooking Spray (I like using a Misto spray filled with my extra virgin olive oil of choice)
1 jar (24 oz) Marinara sauce of choice (I like to make my own. Click HERE for my favorite recipe from my husband’s Italian Grandma)
8 slices Jarlsberg lite cheese
Preheat the oven to 350°.
Cut the spaghetti squash in half. Scrape out the seeds. Spray a 9 x 13” glass Pyrex with a cooking spray.
Place the flesh side down of the spaghetti squash onto the pan and bake for 60 minutes.
In the meantime, make the spaghetti sauce. Here’s my homemade marinara sauce recipe for that! Delish! (you can always use a jar of marinara sauce for a quick substitute, too).
Remove the squash. Using a fork, scrape the squash off of the skin and you’ll get “noodle”-like squash! Place the scraped squash back into the glass Pyrex.
Cover the squash with the marinara sauce and top with the slices of cheese. Cook in the oven for another 8-10 minutes or until the cheese is bubbly. Remove and serve! YUM!!!
Serving size: 1½ cups (calories based off a store-bought jar of marinara – will be different if you make your own sauce) Calories: 280.4 Fat: 13.4 Saturated fat: 6.8 Carbohydrates: 23.4 Sugar: 12.5 Fiber: 4.0 Protein: 19.5 Cholesterol: 30.0
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