Ingredients and Weight:
- Spaghetti squash: 2 medium-sized (about 3-4 pounds total)
- Olive oil: 1/4 cup
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Parmesan cheese, freshly grated: 3/4 cup
- Marinara sauce, store-bought or homemade: 2 cups
- Fresh basil leaves, chopped: 1/4 cup
- Crushed red pepper flakes (optional): to taste
Preparation Time:
15 minutes
Cooking Time:
1 hour, 30 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut squash in half lengthwise and scoop out the seeds.
- Drizzle flesh with olive oil and season with salt and pepper.
- Place squash on a baking sheet, cut side up.
- Roast for 1 hour or until squash is tender and spaghetti-like when scraped with a fork.
- Let squash cool for 15 minutes.
- Scrape the spaghetti-like strands into a large bowl.
- Toss with marinara sauce, Parmesan cheese, and basil.
- Season with crushed red pepper flakes, if desired.
Nutritional Information:
(per 1-cup serving)
- Calories: 250
- Fat: 10g
- Carbohydrates: 40g
- Protein: 15g
Dish Characteristics:
- Light and flavorful
- Healthy alternative to traditional pasta dishes
- Versatile and can be customized with various toppings
User Comments:
- "This dish was so easy to make and absolutely delicious! The squash was cooked to perfection and the marinara sauce was savory."
- "I love that this recipe is a healthier version of my favorite pasta dish but still tastes indulgent."
- "The combination of squash, sauce, and cheese was a perfect balance of flavors."
Special Precautions and Tips:
- Be careful when cutting the squash, as it can be slippery.
- If you don't have a spoon to scrape the squash strands, you can use a fork.
- Leftovers can be reheated in the microwave or oven and will keep for up to 3 days in the refrigerator.
