Lazy Baked Spaghetti Squash
This is the easiest dinner that requires little cleanup and it's packed with flavor. The hardest part is cutting the spaghetti squash in half, and the rest will take you no time.
Spaghetti squash is one of my favorite squashes. The texture is unique because when cooked, it can be shredded apart to have a texture similar to spaghetti noodles. It makes for a great, lower carb alternative to traditional spaghetti and is a great vehicle for any topping you choose!
Ingredients (Serves 3-4 People)
1 Spaghetti Squash
2 Cups marinara sauce
2 Cups shredded mozzarella cheese
1 Cup shredded parmesan cheese
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1 Tbsp dried basil
1 Tbsp dried parsley
1 Tbsp dried organo
1 Tbsp red pepper flakes
Salt and pepper to taste
Preheat oven to 425F and set aside a parchment lined baking sheet
Cut the spaghetti squash in half and use a spoon to scoop out the seeds in the center.
Drizzle the inside of each half with olive oil, then season with salt and pepper.
Place each half with the flat side down (skin facing up) on a parchment lined baking sheet and use a fork to puncture the skin of the squash 5-6 times. This allows the air to escape while cooking and prevents the squash from bursting.
Bake the squash for 40-50 minutes or until the squash is dark golden around the edges and the inside is tender when pierced with a fork.
Remove the squash from the oven and carefully flip each half over so the fleshy center is facing up on the baking sheet.
Spread the marinara sauce evenly over the squash center and up the edges to fully coat the flesh of the squash. Sprinkle the cheese and the seasonings evenly over each half of the squash.
Place the squash back in the oven, this time facing up with the toppings, and bake for an additional 10-15 minutes or until the cheese is golden and bubbly. Serve straight in the squash skin for a rustic style dish or scoop the flesh out of the skin and mix before serving.