My Spaghetti Squash Saga: A Love Story (with a Few Burns) (Print Version)
A cozy, comforting spaghetti squash recipe filled with personal anecdotes, kitchen chaos, and a whole lotta love. Perfect for a warm hug in a bowl.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
1 medium spaghetti squash
02 -
2 tablespoons olive oil
→ Seasonings & Spices
03 -
4 cloves garlic, minced
04 -
1 teaspoon salt
05 -
1/2 teaspoon black pepper
→ Sauce & Cheese
06 -
1 cup tomato sauce
07 -
1/2 cup grated parmesan cheese
→ Optional Extras
08 -
Red pepper flakes (to taste)
09 -
Chopped fresh herbs (basil, parsley, etc.)
# Instructions:
01 -
Preheat oven to 400°F (200°C). Wash the squash, then carefully cut it in half lengthwise. Scoop out the seeds and stringy bits.
02 -
Drizzle the cut sides with olive oil.
03 -
Sprinkle generously with minced garlic, salt, and pepper.
04 -
Place the squash halves cut-side down on a baking sheet. Roast for 40-50 minutes, or until tender.
05 -
Once cool enough to handle, use a fork to shred the squash into strands. Mix in tomato sauce.
06 -
Top with parmesan cheese and bake for another 5-10 minutes.
# Notes:
01 -
Poke holes in the squash before roasting to prevent explosions! Don't overcook the squash, or it'll get mushy. Roast other veggies alongside for a sheet pan dinner. Leftovers are great for up to 3 days in the fridge—reheat gently on the stovetop.
# Equipment Needed:
01 -
Baking sheet
02 -
large spoon
03 -
fork
# Nutrition (Per Serving):
Calories: 200
Total Fat: 10g
Total Carbohydrate: 25g
Protein: 5g