Baked “Siti” (Spaghetti Squash), 2 Ways

 
  • Cooking and Prep: 1.5 h
  • Serves: 6
  • Contains:

Spaghetti squash is a low carb, high fiber, plant-based alternative to pasta. Make sure to follow Rorie’s bake-it-better instructions for firm yet well-cooked spaghetti strands.

Tuscanini tomato products not only have incredible flavor but they have no added sugar, making them my Rorie Recommends top fav.

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Ingredients (16)

Traditional Baked “Siti”

Spinach Mushroom Feta Cheese “Siti”

Start Cooking

To Bake Spaghetti Squash

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Cut spaghetti squash in half and remove seeds. Place squash halves face down on a baking sheet lined with Gefen Parchment Paper. Bake for 35 minutes.

  3. Remove from oven and let sit five minutes, then flip squash halves over and allow to cool completely. Do not attempt to string until completely cool.

  4. Use a fork to create spaghetti like strands from the flesh of the squash. Note: Do not refrigerate the squash before this step is done.

Prepare the Traditional Baked “Siti”

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Combine cooked squash strands with sauce, spices, and half a cup of cheese. Spray a glass oven-to-table seven- x 11-inch pan with oil and pour in the mixture. Top with remaining cheese. Bake uncovered until cheese has melted.

  3. To bake in squash boats, place half the mixture in each shell. Top with cheese and bake uncovered until cheese has melted.

Prepare the Spinach Mushroom Feta Cheese “Siti”

  1. Bake squash according to squash baking instructions. While squash is cooking, prepare the rest of the dish.

  2. In a large frying pan, melt butter. Sauté onion until it begins to soften, then add garlic and both varieties of mushroom. Season with salt. Sauté vegetables until soft. Once ready, add spinach leaves and heat just to wilt. Add crushed tomatoes and mix to combine.

  3. Combine tomato sauce mixture with prepared spaghetti squash. Toss with four ounces of feta cheese. Place half of the mixture back into each empty squash shell or pour it all into a casserole dish. Top with remaining two ounces of feta cheese. Bake at 350 degrees Fahrenheit just until the cheese begins to melt. Top with fresh basil.



 
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