Spaghetti Squash Recipes

Try these two sauces mixed with Spaghetti Squash – Red Sauce or Aglio e Olio. Perfect for meatless Monday or your next vegetarian meal.

For the Spaghetti Squash Red Sauce:

2 spaghetti squash, cut in half and seeded
1 tablespoon of olive oil
1 peeled and small diced yellow onion
5 finely minced cloves of garlic
28 ounce can of crushed tomatoes
28 ounce can of whole peeled tomatoes
1 tablespoon of dry basil
1 tablespoon of dry oregano
½ cup of grated parmesan cheese
1 cup of shredded mozzarella cheese
1 4-ounce ball of mozzarella, sliced
Kosher salt and fresh cracked pepper to taste

For the Spaghetti Squash Aglio e Olio:

2 spaghetti squash, cut in half and seeded
? cup of extra virgin olive oil
3 tablespoons of finely minced garlic
1 tablespoon of chopped fresh parsley
¼ cup of grated parmesan cheese
Kosher salt and fresh cracked pepper to taste

Preparation

Red Sauce:
1. Preheat the oven to 375°.
2. Place the prepared squash flesh side down into a 13×9 casserole dish and pour in 4 cups of water. Cook in the oven for 45 minutes.
3. After cooking use a towel to hold the hot squash and scrape the inside with a fork to remove the squash. Keep warm and reserve outer squash shell.
4. In a large pot over medium heat with olive oil add in the onions and garlic and cook until lightly browned. Next, add in the tomatoes, basil and garlic and stew over low heat for 20 minutes. Finish with ¼ cup of parmesan cheese, salt and pepper and toss together with the scraped squash.
5. Place the spaghetti squash evenly into the 2 squash shells and top off evenly with mozzarella cheeses and remaining ¼ cup of parmesan cheese.
6. Return to the oven and bake for 10 to 12 minutes or until the cheese is melted and lightly browned. Optional Garnish: chopped basil

Aglio e Olio:
1. Preheat the oven to 375°.
2. Place the prepared squash flesh side down into a 13×9 casserole dish and pour in 4 cups of water. Cook in the oven for 45 minutes.
3. After cooking use a towel to hold the hot squash and scrape the inside with a fork to remove the squash. Keep warm and reserve the outer squash shell.
4. In a large saute pan over medium heat add in the olive oil and cook garlic just until done about 2 to 4 minutes. Finish by adding parsley and then add in the spaghetti squash. Season with salt and pepper and toss with half of the parmesan cheese.
5. Place the spaghetti squash evenly into the 2 squash shells and top off evenly with the remaining Parmesan cheese.
6. Return to the oven and bake for 10 to 12 minutes or until the cheese is melted and lightly browned.
7. Serve hot!

Recipe created by Chef Billy Parisi  l  Click here to print this recipe