Monday, September 23, 2013

Baked margarita spaghetti squash

Review by Lyndee:

1 spaghetti squash
2 tbsp olive oil
1 large roma tomato (chopped)
2 tbsp finely chopped fresh basil (I used dried)
¼ cup shredded mozzarella cheese
1 tsp salt
1 tsp pepper
1 tsp garlic powder

Preheat the oven to 400 degrees.  Using a large knife, slice the spaghetti squash in half lengthwise.  Use a spoon to remove the seeds and center strings.  Drizzle the two halves with olive oil and sprinkle with the salt, pepper and garlic.  Place the squash, open side down on a cookie sheet and bake for 30 minutes.   Remove from the oven.  Check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture.  If it’s too hard, bake for another 10 minutes.  Remove from the oven, scrape and fluff the stringy squash with a fork.  Leave the squash in the skin. Turn the oven to broil.  Add the tomatoes and basil into the squash.  Stir and top with mozzarella cheese.  Broil for 3-4 minutes or until the cheese is melted and starting to brown.  Allow to cool for 5 minutes before serving.

This was really good.  Easy to make.  Healthy and gluten free.  I’m a big fan of spaghetti squash so it was fun to find a new way to enjoy it.  

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