Baked Spaghetti Squash Lasagna Style Cooking method
Baked spaghetti squash recipe INGREDIENTS
• 1 spaghetti squash, halved lengthwise and seeded
• 1 onion, chopped
• 2 tablespoons minced garlic
• 2 (14 ounce) cans stewed tomatoes
• 1 tablespoon dried basil
• 1 cube vegetable bouillon
• black pepper to taste
• 1 (15 ounce) can black olives, chopped
• 1 cup shredded mozzarella cheese
•
1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet
with a thin layer of cooking spray. Place squash halves cut side down
on the baking sheet.
2. Bake squash 35 minutes in the preheated oven, or until a knife
can be easily inserted. Remove from oven, and cool.
3. Meanwhile, spray a non-stick saucepan with cooking spray. Over
medium heat, saute the onion and garlic until golden brown. Stir in
tomatoes, basil, bouillon cube, and black pepper. Cook for about 15
minutes, or until you have a medium thick sauce.
4. Remove squash strands with a fork, reserving the shells. Layer
each half with a spoonful of the sauce, a layer of spaghetti squash
strands, olives, and mozzarella cheese. Repeat layers until shells
are full, or until all of the ingredients are used. Top with Parmesan
cheese.
5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese
melts.
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