For example, my friends over at The Real Food RDs have an amazing twice baked spaghetti squash with a buffalo chicken filling. After you try this recipe, play around with other fillings. PS – I hope this opens up a whole ‘nother world with spaghetti squash for you. Nonetheless, here is one messy lil’ pic from my plate before I gobbled up the whole thing. Family meals that look messy on the plate usually taste delicious. Oops.īut, hey, that tells you how good it is. Last time I made this, I completely forgot that I was gonna take pictures for the blog, hence we already ate one half of the squash before I snapped a pic. ![]() And there you have it: Twice Baked Spaghetti Squash that has amazing flavor and is a breeze to prep. The next day, unwrap the squash and bake at 400 degrees F for 35 minutes, or until sauce is heated and bubbling at the edges of the squash. Set in a baking dish in the fridge to defrost. Pour 1/2 cup water into a 9x13-inch baking dish and place the squash cut-side down in the water. Scrape out the seeds and seed flesh with a spoon and discard. Cut the squash in half lengthwise with a sharp chef's knife. When ready to bake, remove from freezer the night before you plan to eat. Arrange a rack in the middle of the oven and heat to 350F. Wrap with parchment paper, then foil ( here’s why you don’t want foil directly touching tomato sauce!), and freeze for up to 2 months. Simply bake the squash once, fill with marinara, top with cheese and let cool (do not bake twice - YET). NOTE: I like to double the recipe and freeze the second squash for later. Then, I can quickly fill the squash with sauce, top with cheese, and let the oven work its final magic.While the squash is baking (for the first time), I prep the sauce and get the cheese ready.I prep the squash and get it in the oven before doing anything else.While the squash is in the microwave, heat the oil in a large. A heads up on my recipe for Twice Baked Spaghetti Squash: I multitask while I cook to get everything to the table as fast as possible. Cut the squash in half lengthwise and remove the seeds. Seriously, if you’ve tried to love spaghetti squash in the past and weren’t impressed, give this twice baked method a shot before you write it off completely. Remove squash from the oven and flip over. When she made twice baked spaghetti squash during a recent visit, I finally healed my rocky relationship with spaghetti squash. Place on the prepared baking sheet cut-side-down and bake at 400F for 30-55 minutes or until fork tender, depending on the size of the squash (see baking time chart below). I didn’t think that would do much, but boy was I wrong. The gist? Roast a spaghetti squash per usual, but instead of scooping out the noodle-y flesh and topping with sauce, fill the baked squash with meat sauce, top with cheese, and put it BACK IN THE OVEN. Then, my mom suggested I try twice baked spaghetti squash. I wrote off spaghetti squash as another one of those “meh” vegetables. Lay the halves cut-side down on a parchment-lined baking sheet. (And if I’m gonna go for veggie noodles, zucchini seems to do a better job.) Coat the insides of the squash halves with olive oil, salt, and pepper. I could rationalize eating it again if I thought of it like a vegetable, not a pasta replacement, but there are so many other tasty vegetables out there that I’d rather eat. Mixing it with the sauce before plating didn’t really make it any better. It just sat on top like some (super) sad excuse for hippie spaghetti. The texture is obviously not pasta, so I wasn’t expecting some kind of culinary miracle, but the squash “noodles” didn’t really absorb the flavor of the sauce. The first time I had spaghetti squash, I was a little underwhelmed. ![]() Then cook it to your preferred method.I’ll be honest. Allow to cool and then cut along the dotted line. Microwave the whole squash for about 5-6 minutes to soften it. This dotted line will give you a pre-cut guide to cut. Using a sharp knife, create little line of holes across the squash. To to make it safe, place the spaghetti squash on a dry towel so it doesn’t slip. Tips for Cutting The SquashĬutting a hard spaghetti squash can be tricky so please be careful and take your time. ![]() Instructions are below in the recipe box. If you don’t have an oven, or don’t want to heat up your house during Summer, microwave is a great option. Roast red peppers over gas flame, under the broiler. Although the spaghetti squash gets a little more watery than baked spaghetti squash, it still tastes great. While the squash is baking, make the creamy roasted red pepper sauce. Cooking spaghetti squash in the microwave is a quick and easy method to getting dinner on the table.
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