Spaghetti squash has become one of my favorite substitutions for a comfort food meal. I love pasta and spaghetti (who doesn't?), but I usually feel overstuffed and guilty after eating it.
So, in order to still satisfy my cravings for something hardy and Italian (meaning a meal with a lot of cheese), I turn to spaghetti squash.
This meal is easy to make, it just takes a little extra time in order to cook the squash and then allow the bake to cook all the way through. It's a perfect meal to start making on a snowy afternoon, so by the time the sun sets, the fire is going and it's appropriate to be drinking your second glass of red wine, your dinner will be ready.
- 2 whole spaghetti squashes
- 1 jar of pasta sauce
- 2 cups (or 3 if your me) of shredded cheese of your choice-parmesan or mozzarella is the best
- 2 cups of broccoli or other veggies
~Cut each spaghetti squash in half, vertically
~Scoop out the seeds and discard
~Drizzle squash with some olive oil and salt and pepper
~Place down on baking sheet with skin facing out
~Bake at 400 degrees Fahrenheit for 45-55 minutes or until squash is soft
~Using a fork, scrape inside of squash into a baking dish (it really does come out like cooked spaghetti)
~Add pasta sauce, cheese, and any other desired veggies to the dish and mix together
~Cook this in the oven at 400 degrees Fahrenheit for 25-35 minutes
~Enjoy, with a glass of red wine, of course :)