Easy Baked Spaghetti SquashMacki West
All this talk of squash got me craving some so I went out and bought a huge spaghetti squash, unsure what I would do with it. I have so many favorite spaghetti squash recipes that I couldn’t decide what to make, which lead me to create my own version of baked spaghetti squash. I’m a tired momma tonight so I needed something quick and easy so to start I used the microwave for a reduced cooking time. I’m so glad I left the recipe book on the shelf because I threw together something so simple from what I had around the house and it turned out delicious. Get the quick and tasty recipe after the jump…
Easy Baked Spaghetti Squash
1 medium spaghetti squash, should yield about 2 cups cooked (my huge one made way too much!)
2 small zucchini grated
1/4 red onion
1 clove garlic, crushed
1/2 14oz can diced tomatoes
1/3 cup parmesan cheese plus more for sprinkling
1/4 cup Italian bread crumbs
6 fresh sliced basil leaves
salt and pepper to taste
Preheat oven to 350 degrees F. Heat the squash whole in the microwave for about 5 minutes. Use pot holders to remove the squash, cut in half and scoop out the seeds and strings (the strings are darker yellow and thin). Place one half cut side down on a microwave safe dish (no water needed) and heat for 3-5 minutes or until the spaghetti strings can be removed easily with a fork. Repeat with the other half. While each side is cooking prep the zucchini, onion and garlic and cook the onion until soft, then add the garlic and cook for another minutes. Fork out the strands from the spaghetti squash into a bowl and add the shredded zucchini, tomatoes, red onion, garlic, basil and salt and pepper and stir to combine. Add the parmesan cheese and gently stir. Place in a 9×9 baking dish and sprinkle the top evenly with breadcrumbs and a little parmesan. Cook for 25 minutes. Serves 4 with leftovers.
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