Italian Baked Spaghetti Squash

This easy Italian Baked Spaghetti Squash recipe can be served in the squash shell!

If you have not yet tried spaghetti squash in place of noodles you will definitely want to give it a try with this recipe. If you have tried it and are already a fan, then you will want to add this to your recipe box.  It’s delicious and light, but definitely not light on flavor.  Spaghetti squash is a wonderful gluten-free substitute for boxed noodles, and while the texture is, of course, different you still get the “noodle” experience.

This Italian Baked Spaghetti Squash allows you to include any of your favorite ingredients just like you would in your favorite pasta dish- mushrooms, diced tomatoes, Parmesan cheese, olives, peppers, onions, even diced pepperoni or salami if you want to add some meat.  Another thing that I love about serving our baked spaghetti squash this way is that each family member can create their own flavors with their favorite fillings.

Italian Baked Spaghetti Squash Recipe

Ingredients:

• 1 spaghetti squash
• 1 tablespoon olive oil
• 2 cloves fresh garlic, crushed
• 1/2 cup diced tomatoes
• 1/4  cup sliced black olives
• 2 tablespoon grated Parmesan cheese
• 1 teaspoon fresh basil, chopped

Directions:

1. Preheat the oven to 350º F.
2. Cut the spaghetti squash in half and use a spoon to scrape out all the seeds. Brush with olive oil and place 1 piece of crushed garlic in each half of the squash.
3. Bake for 40 minutes.
4. Smash the garlic into the cooked squash and scrape the flesh with a fork until about 1/2″ from the rind, stirring in the garlic.
5. Divide the tomatoes, olives, and the Parmesan cheese, between each half of the spaghetti squash and mix into noodles.
6. Top with fresh basil and an additional sprinkling of Parmesan cheese if desired.

5.0 from 1 reviews

Italian Baked Spaghetti Squash

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: Jody

Ingredients

• 1 spaghetti squash
• 2 Tbsp. grated Parmesan cheese
• ½ cup diced tomatoes
• ¼ cup sliced black olives
• 2 cloves fresh garlic, crushed
• 1 tsp. fresh basil, chopped
• 1 T. olive oil
• salt and pepper to taste

Directions

1. Preheat oven to 350º.
2. Cut spaghetti squash in half and use a spoon to scrape out all the seeds. Brush with olive oil and place 1 piece of peeled garlic in each squash.
3. Bake for 40 minutes.
4. Smash garlic and scrape flesh with a fork until about ½" from rind. Stir in garlic.
5. Divide olive oil, tomatoes, Parmesan cheese, and olives between each half of the spaghetti squash and mix into noodles.
6. Top with fresh, diced basil and an additional sprinkling of Parmesan cheese if desired.

3.4.3177

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