I have been wanting to try making my own spaghetti squash for a while now. But then every fall, I seemed to not get around to it. Finally, I had the opportunity to try it when we got one in our CSA box. Inside the box, they also had a couple of suggested recipes on how to cook them, and this was one of them. I was able to fill two shells and have an extra that I cooked in a small round 4″ casserole dish. It was so delicious that I think we’re definitely going to make these again before the squash season ends. This is fantastic as a vegetarian dish. Happy eating.
Adapted from Allrecipes
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
Black pepper to taste
1 (15 ounce) can black olives, chopped (I had tons of leftover, half of this would have been sufficient)
1 cup shredded mozzarella cheese (I used cheddar cheese)
1 cup shredded Parmesan
Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted (mine took almost an hour to roast). Remove from oven, and cool.
Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
Yield: 3-4 servings