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Spaghetti Squash Cooked In Its Shell

Course Main Course
Cuisine American
Keyword squash
Author www.TexasHomesteader.com

Ingredients

Ingredients

  • 1 spaghetti squash halved lengthwise and seeded
  • 1 purple onion chopped
  • 1 clove garlic minced
  • 1 fresh tomato, chopped
  • 1 can pasta sauce
  • 1 tablespoon dried Italian seasoning
  • salt & black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese

Instructions

Directions

  1. Cut squash in half lengthwise, remove seeds and place squash halves cut side down in a microwavable dish with a few tablespoons of water. Heat on high for 8-10 minutes.
  2. Meanwhile in a skillet over medium heat add about 2 tablespoons olive oil & saute onion and garlic until golden brown. Stir in chopped tomato, seasoning and salt & pepper. Cook for about 10 minutes, or until the liquid from the tomato cooks out. Stir in pasta sauce. Heat until warm.

  3. Remove squash strands from cooked squash with a fork, reserving the shells. Stir in 1 cup shredded mozzarella cheese and mix until blended. Add the veggie/tomato sauce from the skillet and mix again until thoroughly mixed. Spoon the mixture into the empty hollowed spaghetti squash shell and top with Parmesan cheese. Place filled squash shells in a microwave safe dish and microwave on high for 1 minute, or until cheese melts. Enjoy!