Cheesy Spaghetti Squash
On a cold evening, nothing is more comforting than this cheesy spaghetti squash. With just a handful of ingredients, this dinner is easy and delicious. It’s best topped with fresh basil which I was out of. Don’t be like me, remember to buy fresh basil!
- 1 medium spaghetti squash
- olive oil
- Kosher salt
- Fresh ground pepper
- 2 cups marinara (I use Raos)
- 4 oz fresh mozzarella
- 1/4 cup freshly grated parmesan
- Fresh basil, torn
Preheat oven to 425F
Poke a few holes in the squash, place on a baking sheet and roast for 20 minutes until it’s soft enough to cut in half.
Remove squash and cut in half, using a hot pad to hold it if it’s too hot. Scoop out and discard the seeds.
Drizzle the squash with olive oil and season with salt and pepper.
Place each half flesh side down on the baking sheet and roast for 30-40 minutes or until the squash is soft enough to shred into strands with a fork.
Once the squash is shredded, fold in the marinara sauce and parmesan then top with mozzarella and return to the oven and cook until the cheese is melted and bubbly, 10-15 minutes.
Top with basil and more parmesan and enjoy!