![]() While the squash is cooking, heat the oil in a large skillet. Remove from the oven and let the squash rest on the pan (open side down) for 10 minutes. Place the spaghetti squash halves onto the lined baking sheet, cut side down.īake in the oven for 25-35 minutes or until the skin pierces easily with a knife. Drizzle the inside of the halves very lightly with olive oil and season with sea salt. Use a serrated knife to slice the spaghetti squash in half crosswise. Line a baking sheet with foil and grease lightly. You will need the following ingredients to make this Baked Spaghetti Squash recipe from Weight Watchers (see recipe card for quantities): Spaghetti Squash, Part Skim Mozzarella Cheese, Extra Virgin Olive Oil, Garlic Cloves, Lean Ground Turkey, Pasta Sauce, Dried Oregano and Dried Basil. Weight Watchers Points for this recipe: 9 Points. I'm including the "points" listed in the book for convenience but if this is important to you, please confirm directly with Weight Watchers. This recipe comes from one of their old recipe books. I have personally never subscribed to Weight Watchers but have several family members that have over the years. If you decide to use a different method for cooking your squash you will need to adjust accordingly. The recipe card below is written for the baking method. My preference is to cook the spaghetti squash in the oven. The only additional step is to cover the squash in cheese with some seasonings and toss it in the oven to melt the cheese. ![]() Once the spaghetti squash is ready, this recipe is no different than making pasta with a delicious ground turkey pasta sauce. The actual cooking process can be a bit confusing so if you need a little help figuring out how to cut and cook your spaghetti squash, check out my short tutorial on How to Cook Spaghetti Squash. But don't worry! It's actually easier than you think. If you've never done it before you might find the task a little daunting. If you want to make it super rich try it with heavy cream (omit the flour).The most challenging part of making this recipe is cooking the spaghetti squash. Use milk in place of half and half if you want to cut calories.Try it with other flavorful cheeses like Romano (in place of parmesan) or mild provolone (in place of mozzarella).Use real Parmigiano Reggiano for the best flavor.Be sure to adequately season with salt so it doesn’t end up bland.Roast squash to al dente so it’s not wet and mushy.Return to oven and bake until cheese has melted, about 10 minutes.Sprinkle with remaining 1/2 cup mozzarella cheese. Divide mixture evenly among squash halves.Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt). Season mixture with salt and pepper to taste. If mixture seems too thick add in a splash or two of half and half. Reduce to low heat, add parmesan and stir until melted.Add garlic and flour and saute 1 minute.While whisking vigorously slowly pour in half and half. In a large saute pan melt butter over medium heat.Set squash aside and return unfilled boats to baking sheet. With this recipe: You’ll want to leave about 1/4-inch border.Let cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork.Bake in preheated oven until tender, about 40 minutes.Place squash cut side up on baking sheet.Line a baking sheet with parchment paper. Melt the 3/4 cup of mozzarella cheese into the sauce along with the parmesan then just omit the other 1/2 cup mozzarella.Scoop out and use up all of the spaghetti squash strings (no need to leave any intact to help the skins hold a shape).If you’d like to simplify the recipe you can even skip the second roasting and just serve the cheesy, saucy spaghetti squash straight from the pan. And you can pair it with a roasted chicken (or slow cooker chicken) or a simple cozy soup to complete it. This is the perfect recipe to make for a fall meal. Or I’ve listed the microwave tip for softening the skin to make cutting easier. The hardest part is cutting the squash – but with a very sharp chef’s knife and trimmed off ends f(or a more stability) it’s can be done. There are a few steps to the recipe but the end result is worth every bit of effort! In other words it’s seriously delicious comfort food!Ī recipe for when those cheesy dinner cravings strike! It’s the perfect way to use us spaghetti squash and it’s a recipe that will even get the kids to try it. Cheesy Spaghetti Squash Recipe – it’s my favorite thing to make spaghetti squash! It’s like alfredo or macaroni and cheese but with a veggie instead of pasta.
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