A life changing discovery. I've eaten a lot of vegetarian, vegan, and gluten free takes on many of my favourite foods and despite people saying, "this is way better," or "you won't even notice its different" … I always notice its different and its rarely WAY better. Spaghetti Squash though is the exception to all this.
Its WAY better.
Gypsy Boots Trail |
PREP TIME
5 minutes |
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COOK TIME
40 minutes |
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TOTAL TIME
45 minutes |
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Ingredients
- 1 medium or large spaghetti squash for every 2 people
- 1 tbsp olive oil per squash
- tomato sauce (1/2 cup to 3/4 cup per squash)
- cheese (cheddar, mozzarella, parmesan… which ever you'd prefer)
- salt and pepper to season
Directions
- Preheat your oven to 400F
- Cut spaghetti squash in half, lengthwise, and scoop out seeds
- Brush the inside of each half of the squash with 1/2 tbsp of olive oil and sprinkle with salt and pepper
- Place squash halves on a baking sheet, skin side up and bake for 30 minutes, until tender
- While baking, heat already prepared tomato sauce in sauce pan on stove
- Grate cheese of choice, 1/2 cup per squash half
- When cooked, use fork to scrape the innards of the squash halves into spaghetti-like strands. Scrap right to the skin to get as much squash as possible
- Leave squash in skin and add tomato sauce
- Top with grated cheese
- Place squash back in oven, skin side down this time, set to broil, and cook until cheese is melted and bubbling; 5-10 minutes
Notes
- If you are making your own tomato sauce or adding ingredients to a tomato sauce base, allow for more time to prepare that