Whether you are looking for a reduced-carb and potato substitute, or a fun way to get your kids to eat their vegetables, this super easy, ExtraCheesy Spaghetti Squash is the ticket. With rich marinara, basil, and three Italian cheeses, our mouths are watering just telling you about all the yummy, super-tasty goodies in this fantastic dish.
It’s perfect for a meal on the patio, a winter comfort food, or even as a snack while watching Sunday football. You are going to love it! What’s not to love? Cheese, more cheese, and the perfect complementary ingredients will make you want to prepare this mealtime treat over and over again. And every time you do, you’ll be saying, “That is one good gourd!”
Don’t lick your screen. Just follow the recipe and make yours today.
Extra Cheesy Spaghetti Squash
- 1 medium organic spaghetti squash
- 16 oz. organic marinara sauce
- 2/3 cup organic shredded mozzarella cheese
- 2/3 cup organic Parmesan cheese
- 6 slices organic fresh mozzarella cheese
- 4-6 slices organic salami
- Organic fresh basil for garnish
- This recipe could not be any simpler. Preheat the oven to 425˚ Fahrenheit. Wash the spaghetti squash and place it in a baking dish. (I love to use my favorite stainless steel cake pans, which my father gave to me for the holidays during my first year at culinary school. Those three 9-inch pans get more work in my kitchen than any other pan in my house. You can use any baking dish you choose, but please switch away from using aluminum foil and aluminum pans. There is nothing healthy about using aluminum. Nothing! Go read up on the subject.) Poke three knife slits in the top of the squash using a small paring knife and then pop it in the oven. Bake for 50 minutes, turning the squash over halfway through for even cooking. The knife slits will allow the steam to vent.
- Remove the pan from the oven and allow the squash to cool for 10 minutes.
- Using oven mitts (if needed), place the squash on a cutting board and carefully slice the squash in half lengthwise.
- With a fork, carefully remove the seeds inside the squash, but be careful to not remove the strings of the squash. (By the way, my husband loves to save the seeds and bake them in the oven with a little sea salt and butter. It’s his favorite thing!)
- Place each half of the squash in a baking dish and gently loosen the squash strings by pulling away from the sides with a fork.
- Add 1 cup of marinara sauce to each squash half. Top with 1/3 cup of mozzarella, 1/3 cup of Parmesan, 3 slices of fresh mozzarella, and 2-3 slices of salami.
- Place both squash halves back in the oven at 350˚ Fahrenheit to bake for another 20 minutes.
- Remove the squash from the oven and garnish with fresh basil. You can serve one per person or slice it in half and serve 4 people. For two people, it is VERY filling. Delicious 😋
Find Verbena on Instagram @Verbenas.Kitchen and hashtag your recipe pics with #VerbenasKitchen