I LOVE spaghetti squash – especially in the Fall. It’s healthy, low fat and easy to prepare. I’ve been looking for some new ways to prepare it and this week I tried a recipe that I discovered on Pinterest and it’s definitely a keeper!
You’ll find the entire recipe + instructions on this terrific website:
I typically modify most recipes, but made this exactly as directed. I love being able to use fresh basil and fresh tomatoes that I grow in my own garden. I made this for dinner as a main dish with toasted french bread on the side – it was a hit!
Once you oven roast your spaghetti squash whole – it will cut in half easily. Then, simply use a fork to pull out the seeds – then scrape the squash out of the shell. It does resemble spaghetti as you do this! Toss it all together as directed and assemble in your casserole dish and bake! I used freshly grated parmesan in the casserole and sprinkled extra cheese and extra chopped basil on top as well.