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Spaghetti Squash

Spaghetti Squash in Tomato Sauce

Did you know that, spaghetti squash is currently in season? One of my favorite side dishes is spaghetti squash with tomato sauce. However, since each spaghetti squash varies in size, you’ll need to taste as you go with this recipe. That said, if you're looking for an easy side dish that pairs well with almost anything, pick up a spaghetti squash or two at your local market and enjoy!
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Servings 8 servings

Equipment

  • 1 knife
  • 1 spoon
  • 1 cutting board
  • 1 foley food fork ( you can use a large fork if you do not have one)
  • 1 cookie sheet
  • 1 large stainless steel bowl
  • 1 casserole dish
  • parchment paper optional

Ingredients
  

  • 2-3 Spaghetti Squashes
  • olive oil
  • salt
  • black pepper
  • tomato sauce the amount depends on the size of the Spaghetti Squash
  • onion flakes
  • onion powder

Instructions
 

  • Wash the spaghetti squash
  • Cut the top and bottom off then cut in half
  • Scoop out the seeds
  • Preheat your over to 400℉ or 205℃
  • Drizzle olive oil and then sprinkle salt and pepper on each half of the spaghetti squash and then rub the oil salt and pepper into the spaghetti squash
  • Place each of the halves face down on the cookie tray so the skin side is up
  • Stab the spaghetti squash 6 or 7 times per each half
  • Cooke for 1 hour
  • Take spaghetti squash out of the oven and let cool for 20-30 minutes so you do not burn your hands.
  • Rake the spaghetti squash with a foley food fork or a large fork to remove the squash from the skin and place in a the mixing bowl
  • Add tomato sauce to the mixing bowl normally about a cup or so per spaghetti squash. The idea is for the squash to be moist but not wet like when you cover pasta with sauce.
  • Season the spaghetti squash either with onion flakes and onion powder (about a tablespoon of onion flakes and a teaspoon of onion powder per spaghetti squash) and some additional salt. All to taste. Or you can simply use a seasoned tomato sauce and not bother with adding extra seasoning.
  • Mix well in the mixing bowl the scoop into casserole dish and bake at 350℉ / 177℃ for 30 minutes.
  • Serve warm. This recipe also heats up well even on a plattah.