Husband-Tested
Recipe from Alice's Kitchen
Serves 4
I made this up with a spaghetti
squash that a friend had given to me. I
had some cheese and a partial jar of marinara sauce and put this together. It’s simple, tasty comfort food without the
pasta. Spaghetti squash is a good source
of niacin, vitamin B6, potassium, fiber and vitamin C. Serve this with a crisp salad and a piece of
fruit for a very nice Meatless Monday meal.
1 large
spaghetti squash
Kosher salt,
to taste
Freshly
ground pepper, to taste
Olive oil
spray
2 cups or
so marinara sauce (I used Local FolksTomato & Herb Marinara Pasta Sauce.)
8 ounces
shredded mozzarella cheese
2 fresh
tomatoes, sliced thinly
¼ cup freshly
grated Parmesan cheese
Preheat
oven to 400 F. With a fork, pierce the spaghetti squash all over. Place on a baking sheet; bake, turning the
squash once, until easily pierced with the tip of a knife, 45 to 60
minutes. (You can also microwave the
pierced squash on high for 10 to 15 minutes.)
When it is
cool enough to handle, halve the squash lengthwise; scoop out the seeds and
discard them. Working over the baking
dish, use a fork to gently scrape flesh to release the strands from the squash. (This
can be done in advance. Store the spaghetti
squash strands in an airtight container in the fridge for a couple of days.)
Lower the
oven temperature to 350 F. Spray the
bottom and sides of a 2½-quart casserole dish with the olive oil spray. Mix the marinara sauce and mozzarella cheese
with the spaghetti squash strands. Cover
the bottom of the casserole dish with half of the spaghetti squash
mixture. Place the tomato slices over
the entire top of the spaghetti squash mixture.
Cover with the remaining spaghetti squash mixture. Sprinkle with the Parmesan cheese. Bake uncovered for about 25 minutes or so
until heated through and the cheese has melted.
Note: I think you could
easily add other veggies to this dish such as blanched broccoli pieces or even
chopped baby spinach and mushroom slices.
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