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Spaghetti squash is a low carb, high fiber, plant-based alternative to pasta. Make sure to follow Rorie’s bake-it-better instructions for firm yet well-cooked spaghetti strands. Tuscanini tomato products not only have incredible flavor but they have no added sugar, making them my Rorie Recommends top fav. Try this savory siti variation with spinach, mushrooms, and feta. For more Rorie, watch Living Full ‘n Free!
1 medium spaghetti squash, baked and scraped to form strands (refer to Spaghetti Squash Baking instructions, below)
1 cup Tuscanini Crushed Tomatoes or marinara sauce (feel free to add more if desired)
1 cup shredded cheddar cheese, divided
1/4 teaspoon Gefen Basil
1/2 teaspoon Gefen Oregano
1 teaspoon garlic salt
Preheat oven to 375 degrees Fahrenheit.
Cut spaghetti squash in half and remove seeds. Place squash halves face down on a baking sheet lined with Gefen Parchment Paper. Bake for 35 minutes.
Remove from oven and let sit five minutes, then flip squash halves over and allow to cool completely. Do not attempt to string until completely cool.
Use a fork to create spaghetti like strands from the flesh of the squash. Note: Do not refrigerate the squash before this step is done.
Preheat oven to 375 degrees Fahrenheit.
Combine cooked squash strands with sauce, spices, and half a cup of cheese. Spray a glass oven-to-table seven- x 11-inch pan with oil and pour in the mixture. Top with remaining cheese. Bake uncovered until cheese has melted.
To bake in squash boats, place half the mixture in each shell. Top with cheese and bake uncovered until cheese has melted.
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