Roasted Spaghetti Squash

About a week ago, my parents came over to visit us and the best part of their visits is that they usually bring food with them.  Don’t you just love visitors like that?!  Why yes, you may come over anytime!  So last week, they brought over Spaghetti Squash.  It was mostly already cooked but I watched my Dad as he finished it off and I took a few notes so that I could reproduce it if everyone liked it.  Needless to say, two squash was more than enough to feed all six of us and everyone enjoyed it except….my food critic eldest son.  I don’t think he likes the actual squash too much but once I put a little bit more sauce on his, he then finished his food.  So I took that into consideration when I created mine.  Note to self:  Add lots of sauce!

How to Cut the Squash:

 

IMG_2859This is a TOUGH squash!  I think I almost lost my life a few time while trying to split this thing.  But my Dad gave me a helpful trick: Microwave the squash for 20 seconds prior to cutting to make it easier.  I grabbed my Chef’s Knife (I totally just looked up the different types of knives and the one I used looked that the “Chef’s Knife” but feel free to use what you think will get the job done) and split the squash in half.

 

Prep:

After it has been split in half, remove all of the seeds.

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Drizzle with a little olive oil and roast in the oven uncovered for 45-60 minutes.

Meanwhile, I chopped and sauteed two small yellow squash (sounds redundant) and two zucchini and a handful of onions and garlic in a pan until they were soft.

After the squash was done baking, I took a fork and just started shredding.  I took my sauteed veggies and put them in a glass bowl then I added my shredded squash to that same bowl.  This will be the filling.

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Then, I dumped in a whole jar of spaghetti sauce and I folded the sauce in.  Once it was well mixed, I evenly divided the fillings into the two halves of the spaghetti squash.

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I topped with a little cheese (we had mozzarella in the fridge so that’s what we used) when some bread crumbs.

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Put this back in the oven for maybe 15 more minutes. I loved the bread crumb crunch on the top once it was toasted.

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This turned out great!  My husband even said it tasted better than the one my Dad made.  And for my food critic son, no complaints (which is always a good sign).  I will mention that this took me longer than I anticipated to make, so if you work, then this may not be the best weekday meal BUT it’s worth it!  We used one squash to feed our family of four.  I just cut the halves once more and into quarters and maybe add a side.  Honestly, I was full just off of the squash but my husband loved it so much that he ate our toddlers left overs.  So next time I will probably buy two squash.

This recipe can easily be modified to be made Vegan or to satisfy your Omnivores.  For a Vegan touch, use the Daiya cheese or any other Vegan cheese you would like.  For your Omnivores, just add in a little chicken or sausage into your filling.

Enjoy!

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