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|
- SCD Recipe: No-Cook Avocado-Coconut Pudding – Dairy-Free - September 16, 2020
- SCD Recipe: Fig Crumble Bars - August 29, 2020
- SCD Tip: Easy One Ingredient Pineapple Ice – No Sugar - August 20, 2020