Twice Baked Spaghetti Squash Recipe
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Category
Main Course
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Cusine
American
What do you need?
How to make?
Ingredients
1 large spaghetti squash
2 tablespoons olive oil
1/2 cup diced onion
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper, to taste
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese, plus more for topping
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1/4 cup shredded mozzarella cheese
Directions
Preheat oven to 375 degrees F . Line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on the prepared baking sheet and bake for 30 minutes, or until tender when pierced with a fork. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Remove from heat and set aside. Once the squash is done cooking, let cool for 10 minutes before handling it. Using a fork, scrape out the strands of spaghetti squash into a large bowl, discarding the shells. Add cooked onion mixture, mozzarella cheese, Parmesan cheese, ricotta cheese, parsley leaves, oregano, red pepper flakes , salt and pepper to taste; mix until combined. Divide the mixture evenly between the two squash shells and top with additional Parmesan cheese if desired. Place back on baking sheet and bake for an additional 15 minutes or until golden brown on top. Garnish with fresh parsley leaves before.
