Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I needed a way to jazz up some spaghetti squash when I was running out of marinara sauce and just started pulling stuff out of the fridge. It came out great. The amounts are approximate and you can adjust to suit your own style/taste. Garlic and olives would probably be great in this too, even capers. What the heck, throw it all in.

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Recipe Summary

cook:
1 hr 30 mins
additional:
15 mins
total:
2 hrs 10 mins
prep:
25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place squash face down in a baking pan; pour in water to 1/2 inch.

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  • Bake in the preheated oven until interior can be easily pierced with a fork, about 1 hour. Cool until easily handled, about 15 minutes.

  • Scrape squash flesh into spaghetti strands with a spoon; place into a bowl. Season with salt and pepper.

  • Spread squash, tomatoes, onion, feta cheese, spinach, and spaghetti sauce in 3 even layers in a casserole dish. Top with Parmesan cheese.

  • Bake in the preheated oven until Parmesan cheese is melted and bubbly, 30 minutes to 1 hour.

Cook's Notes:

The squash can be cooked in the microwave for 12 minutes instead of the oven if desired.

You may choose to refrigerate the spaghetti squash strands, 8 hours to overnight, before proceeding with the recipe.

Nutrition Facts

111 calories; protein 5.5g; carbohydrates 10g; fat 5.8g; cholesterol 17.6mg; sodium 396.8mg. Full Nutrition
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