halfbakedharvest4.3
Spicy Tomato Parmesan Stuffed Spaghetti Squash
Spaghetti squash stuffed with a slightly spicy, roasted garlic tomato sauce, basil pesto, and fresh herbs. Requires minimal prep, and comes together in just about an hour.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●blender
- ●food processor
- ●oven
- ●microwave
📝 Preparation Steps
1
1. Preheat the oven to 425 degrees F.2. Place the squash on a plate and microwave ⏱️ 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard. 3. Place the squash in a baking dish and rub the cut sides with olive oil, season with salt and pepper. Place 1 garlic clove in the center of each squash. Transfer to the oven and bake ⏱️ 30-40 minutes, until the squash is tender and the garlic roasted.4. In a blender or food processor, combine the roasted garlic cloves, tomatoes, paprika, oregano, crushed red pepper, fennel, and onion powder. Season with salt and pepper. Pulse until combined, about ⏱️ 1 minute. Stir in the basil and pesto. 5. Spoon the tomato sauce evenly into each spaghetti squash half. Top with mozzarella, bread crumbs, if using, and parmesan. Return to the oven and roast another ⏱️ 10-15 minutes, until the cheese is melted. 6. Let the squash sit ⏱️ 5 minutes, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Serve topped with fresh basil.
garlic, smashed4 cloves(14 ounce) san marzano tomatoes1 candried oregano1 teaspoonmedium spaghetti squash, halved and seeds removed2mozzarella, torn8 ounces
Nutrition Facts
calories
532 kcal
serving Size
1 serving
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