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Spaghetti Squash Parmesan

Spaghetti Squash Parmesan Recipe - Personally, I really enjoy a good meatless meal every now and again—but it has to be so good that I don’t miss the meat. If you couldn’t already tell, I need to savor each and every one of my meals. So, when I choose to have a meatless meal, it has to be scrumptious. This isn’t just any spaghetti squash bake; this one packs a punch in the flavor department. Trust me, you will not miss the meat.

SERVES 4
MACROS
Fat: 26.1 g
Carbs: 13.1 g
Net carbs: 10.8 g
Protein: 14 g
Fiber: 2.3 g
Spaghetti Squash Parmesan Recipe

Ingredients

  • ½ oz (14 g) dried shiitake mushrooms
  • 2 small spaghetti squash
  • 2 cloves garlic, grated
  • 2 tbsp (30 ml) olive oil
  • Sea salt and black pepper
  • 2 cups (480 ml) no-sugar-added marinara sauce
  • 1 (8-oz [226-g]) ball fresh mozzarella cheese, sliced into 8 pieces
  • 1 tsp crushed red pepper flakes
  • ¼ cup (25 g) shaved Parmesan cheese, to garnish
  • Fresh basil, to garnish

How to make Spaghetti Squash Parmesan

  1. Preheat the oven to 400°F (200°C, or gas mark 6). Line a sheet pan with parchment paper.
  2. Add the dried mushrooms to a bowl with warm water. Set it aside to rehydrate for about 15 to 30 minutes.
  3. Cut both squash in half and remove the seeds. Rub the garlic all over the insides of the squash halves. Rub an equal amount of olive oil all over the insides of the squash and season with a couple pinches of salt and pepper. Place each squash half cut side down on the sheet pan. Roast the squash for 35 to 40 minutes, until the skin is fork tender.
  4. While the squash bakes, chop the rehydrated mushrooms into bite-size pieces and set them aside.
  5. Remove the squash from the oven and flip, flesh side up. Use a fork to scrape most of the squash strings away from the peel.
  6. Turn the oven to 425°F (220°C, or gas mark 7). Fill each squash with about ½ cup (120 ml) of marinara, then add a few pieces of mushroom and finish with 2 slices of mozzarella cheese on top. Sprinkle the crushed red pepper flakes on top and return the squash to the oven. Bake for 15 to 18 minutes, until the cheese is bubbly and golden.
  7. Garnish with shaved Parmesan cheese and fresh basil.