|Baked Margherita Spaghetti Squash|
I was talking to a relative this week about cooking spaghetti squash and how just the slightest bit of overcooking can make it mushy and not "spaghetti" like. That can be a real bummer for those that are choosing a gluten-free diet when you're missing things like pasta and bread.
I usually wrap the sliced squash in tin foil and bake it like a potato, but today I tried a new method of just placing it face down on a cookie sheet. It was easier, faster, and the texture of the strings or "noodles" came out just right. I added fresh tomato, basil and mozzarella, and the perfect, gluten-free side dish was born!
Baked Margherita Spaghetti Squash
Prep Time: 10 minutes / Cook Time: 45 minutes / Servings: 2
- 1 large spaghetti squash
- 2 tbsp. olive oil
- 1 large Roma tomato, finely chopped
- 2 tbsp. finely chopped fresh basil
- 1/4 cup shredded mozzarella cheese
- 1 tsp. each salt & pepper
- 1 tsp. garlic powder
- Preheat the oven to 400 degrees.
- Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings.
- Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
- 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 to remove, cook 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 up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.