Monday, October 8, 2012

Baked Spaghetti Squash

Yesterday I was talking to a sweet friend and she kind of brought it to my attention that I haven't been posting anything on my blog. I'm thankful she brought it to my attention as I was fully aware that I was drifting into that coma state where I don't blog forever.   So I decided to make something new out of the spaghetti squash I found at Trader Joe's last week.

Usually I cut the squash in half (which is the hardest part of the whole process) and then bake it with the cut side down for about 40 minutes but today I tried a different way.  I like that this new way because it kept it from being too watery which has happened a lot with the prior method.


Spaghetti squash
2 cups of marinara sauce
1 cup frozen corn (optional)
1 1/2 cups of shredded cheese
1/2 cup of feta cheese (optional)
crushed red pepper
black pepper
1 more cup of cheese to add to top before baking

Start by cutting the end of the squash off and then cut it in half lengthwise. Scrape our all the seeds. Put about 2in. of water in a large pan and then place squash cut side down and cook for about 20 minutes on medium heat.

Carefully remove squash halves from water and use a fork to scrape out the inside, you will get delightful "noodles".  Put the "noodles" into a large bowl.

Add  the 1 1/2 cups of shredded cheese, feta cheese, marinara sauce, frozen corn, crushed red pepper, black pepper into the large bowl with the "noodles" and mix together.

Scoop the "noodle" mixture back into the squash shells  and top with remaining cheese. 

Bake on 350 for about 20-25 minutes 

Enjoy.   We added a little siracha sauce and it was awesome. Healthy, Tasty and Satisfying!

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