![]() Using a soup spoon, scrape out the seeds and discard them.Stand each squash upright on a cutting board and slice through them top to bottom to cut each squash in half (use your body weight to press the knife down). Using a very sharp chef's knife, cut a sliver off of the stem end of each squash (this creates a flat surface to cut the squash in half).Line a baking sheet with heavy-duty aluminum foil for easy clean-up. Preheat the oven to 400☏ and set an oven rack in the middle position.Linguini with Creamy Arugula Walnut Pesto.Let cool for a few minutes, then sprinkle with more fresh thyme and serve. Sprinkle the panko mixture evenly over the cheese.īake for 25 to 30 minutes, or until the top is golden. In a small bowl, combine the melted butter with the panko, and mix until the panko is evenly coated. ![]() Sprinkle the mozzarella cheese evenly over top, followed by the Parmigiano-Reggiano. Transfer the mixture to a 9 x 13-inch baking dish. Taste and add adjust seasoning if necessary. Toss gently until the squash is evenly coated. Add the marinara sauce, 3/4 teaspoon salt, 1/4 teaspoon pepper, and thyme. Step 3: Toss the Spaghetti Squash with Sauce and Seasonings Use a fork to scrape out and fluff the strands. Flip the squash halves so they are cut-side-up, and let sit until cool enough to handle. You should be able to scrape the strands away from the skin easily. Roast for 40 to 50 minutes, or until the squash is golden brown underneath and the flesh is tender when pierced with a fork. Drizzle with the oil and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper.įlip the squash halves so they are cut-side-down. Place the squash halves cut-side-up on a foil-lined baking sheet. Using a soup spoon, scrape out the seeds and discard them. Using a very sharp chef’s knife, cut a sliver off of the stem end of each squash (this creates a flat surface to cut the squash in half). Step-by-Step Instructions Step 1: Prep the Spaghetti Squash I use an electric knife sharpener regularly to keep my knives in tip-top shape.) What You’ll Need To Make Cheesy Baked Spaghetti Squash (Pro tip: you’re much more likely to cut yourself with a dull knife than a sharp one. I also sharpen my chef’s knife before I get started it makes all the difference. For this recipe, I use two medium squash rather than one large one, as the smaller squash are easier to cut. I f you’ve never cooked spaghetti squash, it can be a little intimidating because it’s one of those large, awkward vegetables you’re not quite sure how to go at. The casserole makes a comforting vegetarian main course or side dish for meatballs or Italian sausage. Here, I toss it with good-quality jarred marinara sauce, top it with shredded cheese and crispy bread crumbs, and bake it until gooey and golden brown. When roasted, it miraculously transforms into low-carb, low-cal, spaghetti-like strands. Spaghetti squash is a gift from the diet gods. This cheesy spaghetti squash casserole is vegetarian comfort food. Here are two of mine (pictured below): Spaghetti Squash with Chickpeas and Kale and Lemon Pesto Spaghetti Squash.This post may contain affiliate links. Or incorporate it into your favorite spaghetti squash recipes. That’s it! Season it with more salt and pepper and serve it as a simple veggie side. I like to start from the outside and work my way in, fluffing them up as I go. Once it’s roasted and cool enough to touch, use a fork to scrape the strands. It can also vary from squash to squash, so adjust your cooking time accordingly. Of course, the timing will entirely depend on the size of your squash and the heat of your particular oven. I initially thought the squash needed to be super soft and fork tender in order for the strands to “spaghetti,” but over the years I’ve learned that I prefer my strands to be more al dente (and less mushy), and that the 1 hour mark was too long. I used to roast it for an hour or longer, but now I roast it for 30 to 40 minutes. Pop it in a pre-heated 400☏ oven.Ī mistake I used to make was roasting my squash too long. Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do. Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I get so many questions about how to cook spaghetti squash, so I thought I’d share my go-to method for roasting it, a few tips, and a couple of my favorite spaghetti squash recipes.įirst things first: cut it in half lengthwise.
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