Strands of tender squash replace pasta for a more flavorful version of spaghetti pie casserole.
A sprinkling of nutty fontina cheese melts into a gooey topping.
Place squash, cut-side down, in a microwave-safe dish; add water.
Microwave, uncovered, on High until tender, about 10 minutes.
(Alternatively, place squash halves cut-side down on a rimmed baking sheet.
Bake at 400F until tender, 40 to 50 minutes.)
Add shallot, garlic, Italian seasoning, salt and pepper and cook, stirring, for 1 minute.
Stir in tomatoes and bring to a boil.
Reduce heat to maintain a simmer.
Use a fork to scrape the squash flesh from the shells into the sauce; stir to combine.
Transfer the pan to the oven and bake until bubbling, about 15 minutes.
Let stand for 5 minutes.
Serve sprinkled with basil, if desired.
When you’re scraping out the squash innards, keep the seeds.
The seeds boast their own nutrition lineup.
Yes, because we use spaghetti squash in place of wheat noodles, this recipe is gluten-free.
If you don’t want to use your microwave, there are other ways tocook spaghetti squash.
Bake in an oven at 400F until tender, 40 to 50 minutes.
Fontina cheese is a semisoft cow’s milk cheese with a mild and nutty flavor.
To prevent watery spaghetti squash, don’t overcook it.
Strain in the colander and pat dry to remove excess moisture.
you’re able to cook the spaghetti squash ahead.
Prepare the recipe through Step 2 and shred the spaghetti squash.
Allow to cool completely.
Refrigerate in an airtight container for up to two days.
When you’re ready to make the casserole, follow Steps 3 and 4.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
