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
- 2 Tbsp. grated Parmesan cheese
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 2 cloves fresh garlic, crushed
- 1 tsp. fresh basil, chopped
- 1 T. olive oil
- salt and pepper to taste
Directions:
- Preheat oven to 350º.
- Cut spaghetti squash in half and use a spoon to scrape out all the seeds. Brush with olive oil and place 1 piece of pealed garlic in each squash.
- Bake for 40 minutes.
- Smash garlic and scrape flesh with a fork until about 1/2″ from rind. Stir in garlic.
- Divide olive oil, tomatoes, Parmesan cheese, and olives between each half of the spaghetti squash and mix into noodles.
- Top with fresh, diced basil and an additional sprinkling of Parmesan cheese if desired.
- 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
- Preheat oven to 350º.
- Cut spaghetti squash in half and use a spoon to scrape out all the seeds. Brush with olive oil and place 1 piece of pealed garlic in each squash.
- Bake for 40 minutes.
- Smash garlic and scrape flesh with a fork until about ½" from rind. Stir in garlic.
- Divide olive oil, tomatoes, Parmesan cheese, and olives between each half of the spaghetti squash and mix into noodles.
- Top with fresh, diced basil and an additional sprinkling of Parmesan cheese if desired.
More Spaghetti Squash Recipes
Orange Ginger Sir-Fry over Spaghetti Squash Noodles
How to Cook Spaghetti Squash in a Microwave
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