Cheesy Spaghetti Squash Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 spaghetti squash (duh)1 1/2 tablespoons of butter1 medium shallot3 cloves of garlic (you can adjust this to your tastes)Italian herb blend (I like the Mrs. Dash kind without salt in it)Salt and Pepper1 bag of mozzarella cheese1/2 cup parmesan cheese1 large tomato (you can always sub in canned tomatoes if it’s easier)Olive Oil
Step 1: Preheat your oven to 375º
Step 2: While firmly holding your squash make little stab all over it with a knife. Seriously go horror movie on this- just be careful.
Step 3: Realize how much fun you had stabbing that squash and wonder if that is a sign of a deeper problem…or maybe that’s just me
Step 4: Place your squash in a baking dish with a small amount of water on the bottom (about an inch) and pop it in the oven for an hour.
Step 5: Peel and dice up your shallot
Step 6: Peel and dice up your garlic
Step 7: Heat your butter in a skillet then throw in your shallot and garlic and saute them.
Step 8: Dice up your tomato and add it into the pan once your shallot/garlic mixture is nice and clear
Step 9: Add a pinch of salt to your garlic, shallot, and tomatoes.
Step 10: When your squash is out of the oven carefully cut it in half length wise and scoop out the seeds and throw them away
Step 11: While holding your squash steady (I suggest an oven mitt on your hand or even better an Ov-glove..serious I love mine) scrape out the flesh of the squash.
Step 12: Toss the squash with the tomato, garlic, and shallot mixture and sprinkle some salt and pepper over it then add in about 1 tablespoon of your Italian herb mixture. Next put it in a baking pan that has been sprayed with non-stick cooking spray
Step 13: Cover the top of the squash with a layer of mozzarella and sprinkle some parmesan over it.
Step 14: Drizzle a little bit of olive oil over your cheese and put it in the oven for about 20 minutes or until the cheese is melted and browning
Serving Size: makes about 6-8 servings as a side
Step 2: While firmly holding your squash make little stab all over it with a knife. Seriously go horror movie on this- just be careful.
Step 3: Realize how much fun you had stabbing that squash and wonder if that is a sign of a deeper problem…or maybe that’s just me
Step 4: Place your squash in a baking dish with a small amount of water on the bottom (about an inch) and pop it in the oven for an hour.
Step 5: Peel and dice up your shallot
Step 6: Peel and dice up your garlic
Step 7: Heat your butter in a skillet then throw in your shallot and garlic and saute them.
Step 8: Dice up your tomato and add it into the pan once your shallot/garlic mixture is nice and clear
Step 9: Add a pinch of salt to your garlic, shallot, and tomatoes.
Step 10: When your squash is out of the oven carefully cut it in half length wise and scoop out the seeds and throw them away
Step 11: While holding your squash steady (I suggest an oven mitt on your hand or even better an Ov-glove..serious I love mine) scrape out the flesh of the squash.
Step 12: Toss the squash with the tomato, garlic, and shallot mixture and sprinkle some salt and pepper over it then add in about 1 tablespoon of your Italian herb mixture. Next put it in a baking pan that has been sprayed with non-stick cooking spray
Step 13: Cover the top of the squash with a layer of mozzarella and sprinkle some parmesan over it.
Step 14: Drizzle a little bit of olive oil over your cheese and put it in the oven for about 20 minutes or until the cheese is melted and browning
Serving Size: makes about 6-8 servings as a side
Nutritional Info Amount Per Serving
- Calories: 210.5
- Total Fat: 13.9 g
- Cholesterol: 40.4 mg
- Sodium: 305.2 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.2 g
- Protein: 14.5 g
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