Wednesday, February 29, 2012

foodie wednesday: spaghetti spaghetti squash is twice as nice

i have been LOVING spaghetti squash lately.  craig and i have been enjoying this delicious veggie almost every week.  if you've never tried it, you must!  it's simple, yummy and is a fabulous substitute for spaghetti.  try this super easy recipe, and you'll be hooked.

credit {here}

spaghetti spaghetti squash
makes 4+/- servings

1 spaghetti squash
1 onion, chopped
1 jar of your favorite marinara sauce (i use organic 4-cheese marinara)
1/2 cup shredded cheese (italian blend)
olive oil

preheat oven to 425

1. puncture the skin of the squash several times with a knife and place on a baking sheet.  roast in the oven for 45 min or until tender.

2. in the meantime, saute the onion in a bit of olive oil until caramelized.  season with salt.

3. once squash is done, allow to cool for a few minutes before cutting in 1/2 and scooping out seeds.  then, with a fork, shred the flesh into a large bowl.

4. add onions and sauce to squash and mix well.  season with salt.  put squash mixture in 9 x 13 inch baking dish and sprinkle the top with cheese.

5. reduce oven temp to 325 and stick the casserole back in the oven for a few minutes until the cheese melts.

serve with a side salad for a completely easy (and yummy) weeknight dinner.  i guarantee you will not miss your traditional spaghetti dinner at all!

mangia!  mangia!


  1. This looks so good and seems really easy! I've never had spaghetti squash but have been so curios. When you roast the squash in the over, do you put anything on it like olive oil or salt?

    Jayme @ Her Late Night Cravings

  2. boo hoo - i cannot get spaghetti squash mad about it too! I have been craving it something fierce. Enjoy some for me then!

    xoxo from Trinidad


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