Nancy’s Baked Spaghetti Squash

May 09, 2023May 9, 20230 14
Savory and satisfying baked spaghetti squash with tomato sauce and melted cheese
in Dinner

Prep

30 min

Cook

1 hr 15 min

Ready In

1 hr 45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

olive oil cooking spray
1 spaghetti squash , halved lengthwise and seeded
1 slice bacon , chopped , or more to taste
1 tablespoon olive oil ( optional )
1 onion , chopped
2 tablespoons minced garlic
salt and ground black pepper to taste
1 cup red wine
2 cans diced tomatoes
1 tablespoon Italian seasoning
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Nutrision Information

Servings Per Recipe
6
Calories
195
Sugar
7g
Fat
12g
Spaghetti squash is a versatile vegetable that can be used in place of pasta in a variety of dishes. When baked, the flesh of the squash becomes tender and takes on a stringy texture that resembles spaghetti noodles. This recipe combines the baked spaghetti squash with a savory tomato sauce and melted cheese to create a satisfying and healthy dinner option. It's perfect for those who are looking to reduce their carb intake, or who have gluten sensitivities. Plus, it's a great way to incorporate more vegetables into your diet!

Instructions

1.Preheat oven to 375 degrees F (190 degrees C).
2.Spray baking sheet with olive oil cooking spray.
3.Place spaghetti squash halves onto baking sheet with cut sides down.
4.Bake in preheated oven until squash is tender and can be easily pierced with a fork, about 45 minutes.
5.Cool squash for about 10 minutes, then use a fork to scrape out the spaghetti-like strands and place them in a bowl.
6.Heat a large skillet over medium heat.
7.Add bacon to the skillet and cook until crisp.
8.Add olive oil to the skillet, if using, and stir in onion and garlic.
9.Season with salt and black pepper.
10.Cook until onion is soft and translucent, about 5 minutes.
11.Add red wine to the skillet and cook until reduced by about half, about 6 minutes.
12.Add diced tomatoes and Italian seasoning; cook for 5 minutes.
13.Remove skillet from heat and stir in squash strands.
14.Transfer mixture to a 9x13-inch baking dish and sprinkle mozzarella and Parmesan cheese over the top.
15.Cover with foil.
16.Bake in the preheated oven until cheese is melted and bubbly, about 25 minutes.

PROS

This baked spaghetti squash recipe is a healthy and delicious way to enjoy a classic pasta dish without all the carbs.

It’s low in calories, high in fiber, and full of vitamins and minerals.

Plus, it’s gluten-free!

CONS

Spaghetti squash can be difficult to cut and prepare, so be careful when handling it.

The dish may not be as filling as a traditional pasta dish with meat and/or heavy sauces.

HEALTH & BENEFITS

Spaghetti squash is a great source of fiber, which helps promote healthy digestion and regularity.
It’s also low in calories and high in vitamins C and B6, potassium, and manganese.
Tomatoes are a good source of vitamin C, potassium, and lycopene, an antioxidant that may help prevent certain types of cancer.
Mozzarella and Parmesan cheese are good sources of calcium and protein, but should be enjoyed in moderation due to their high saturated fat content.

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