SCD Recipe: Italian Spaghetti Sqash Bake

This is super simple. I always used to like to make baked ziti, so this is my substitute.

1 spaghetti squash
3 cups Marinara sauce
Parmesan cheese – freshly grated

Normally I microwave my spaghetti squash, but it tastes so much better roasted, I decided to make sure I gave myself enough time to do. Actually I did it the day before.

To roast the spaghetti squash.

Preheat over to 425 degrees.

Cut squash in half (I cut off the stem first). Scoop out seeds and strands. Spray with a little olive oil. Place flesh side down on a baking sheet.

Bake for 30 – 40 minutes until a sharp knife can be easily inserted through the skin.

Allow squash to cool. With a fork, pull strands of the squash out and place in baking dish.

Stir in marina and about a half cup of the Parmesan cheese. Top with more grated cheese.

Bake for 30 minutes.

Baked spaghetti squash with broccolini and fruit salad
Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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