Are you ready to indulge in a mouthwatering dish that transforms a humble vegetable into a gourmet delight? Say hello to Italian Spaghetti Squash Parmesan! This recipe is not only a feast for the eyes but also a wholesome, low-carb alternative to traditional pasta that will leave you craving more. With its rich marinara sauce, gooey melted cheese, and the unique texture of spaghetti squash, this dish is perfect for a cozy family dinner or impressing guests at your next gathering. Join us as we dive into the steps to create this culinary masterpiece that’s sure to become a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the spaghetti squash to achieve a tender texture.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Be cautious, as the skin can be tough. Scoop out the seeds and stringy insides using a spoon, creating a hollow space for the filling.
- Drizzle the inside of each half of the spaghetti squash with olive oil and season with salt and pepper. Rub the oil and seasoning all over the flesh to ensure even flavor.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. This helps to prevent sticking and makes for easier cleanup.
- Roast the spaghetti squash in the preheated oven for about 25-30 minutes, or until the flesh is tender and easily shredded with a fork. You can check for doneness by inserting a fork into the flesh; it should feel soft.
- While the squash is roasting, heat the marinara sauce in a saucepan over medium heat until warmed through. Stir occasionally to prevent sticking.
- Once the squash is done roasting, remove it from the oven and allow it to cool for a few minutes. Then, use a fork to scrape the flesh into spaghetti-like strands, placing them in a large mixing bowl.
- Add the warmed marinara sauce to the bowl of spaghetti squash and mix well to combine. Ensure that the strands are evenly coated with the sauce.
- Transfer the spaghetti squash mixture back into the hollowed-out squash halves. Top each half with shredded mozzarella cheese and grated Parmesan cheese, distributing evenly.
- Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Once done, remove the squash from the oven and let it cool for a few minutes. Garnish with fresh basil leaves for a pop of color and flavor before serving.
- Serve warm and enjoy your delicious Italian Spaghetti Squash Parmesan!
Tips
- Choosing the Right Squash: Look for a medium-sized spaghetti squash that feels heavy for its size. This usually indicates a sweeter and more flavorful squash.
- Cutting the Squash: Use a sharp knife and take your time when cutting the squash in half. If it’s too tough, you can microwave it for a few minutes to soften the skin slightly before cutting.
- Roasting Technique: For an extra caramelized flavor, consider roasting the squash cut-side up for part of the cooking time. This allows the natural sugars to develop beautifully.
- Cheese Variations: Feel free to mix up the cheeses! Adding a bit of ricotta or using different types of cheese can elevate the flavor profile and make it your own.
- Fresh Herbs: Don’t skip the fresh basil garnish! It adds a vibrant touch and enhances the overall flavor of the dish.
- Meal Prep: This dish is great for meal prep! You can roast the squash ahead of time and assemble it with the sauce and cheese just before baking for a quick weeknight dinner.
- Serving Suggestions: Pair your Spaghetti Squash Parmesan with a light salad or some garlic bread for a complete meal that’s both satisfying and healthy.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 15g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 30mg
