A delicious and healthy casserole made with spaghetti squash, perfect for a nutritious meal. This recipe is cooked and served in the squash shell for an appealing presentation.
Preparation time
20min
Cooking time
1h 5min
Ingredients
4 Servings
- 1 teaspoon basil
- 0.5 teaspoon black pepper
- 2 cloves garlic
- 100 grams mozzarella cheese
- 2 tablespoons olive oil
- 1 onion
- 50 grams parmesan cheese
- 1 teaspoon salt
- 1 spaghetti squash
- 400 grams tomato sauce
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Step 3
Brush the insides of the squash with 1 tablespoon of olive oil. Place the halves cut-side down on a baking sheet and roast for 40-45 minutes, until tender.
Step 4
While the squash is roasting, heat the remaining tablespoon of olive oil in a pan over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
Step 5
Stir in the tomato sauce, dried basil, salt, and black pepper. Let it simmer for 10 minutes.
Step 6
When the squash is done roasting, use a fork to scrape out the spaghetti-like strands into a bowl, keeping the shells intact.
Step 7
Mix the spaghetti squash strands with the tomato sauce mixture and half of the shredded mozzarella cheese.
Step 8
Spoon the mixture back into the squash shells. Top with the remaining mozzarella cheese and grated parmesan cheese.
Step 9
Return the filled squash halves to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
Step 10
Remove from the oven and let cool slightly before serving.