Cheesy Roasted Spaghetti Squash

Akiva Reiner Akiva Reiner
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When discussing which Caffoteria recipe to share, it took some time to reach a decision — there were really quite a few that we thought would be appreciated. For example, the potato dump lings are out of this world, but I thought that most people wouldn’t bother making them by hand — this is something you really should come and try! Same with the homemade cheesy potato tots.

In the end, we decided that the roasted spaghetti squash with house-made marinara, roasted garlic, and mozzarella is a dish that’s gourmet, yet doable enough for almost anyone, so we went that route. Enjoy! And for all of you watching your diets, this dish is Meira Waldman approved.

1h 10m 4
Easy Vegetarian Pescatarian Gluten Free Low Carb Passover Dairy

Contains: Dairy

Directions

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Cut squash in half; sprinkle with olive oil. Place face down on a baking sheet,

    adding a few spoonfuls of water. Cover and bake for 45 minutes or until it shreds

    easily with fork. Shred squash and set aside.

  3. Heat olive oil in large pan; sauté onion until translucent. Add garlic and continue

    to sauté for a few more minutes until fragrant.

  4. Add marinara sauce and cook for several minutes, until heated through and beginning to simmer. Stir in salt, pepper, and basil, and then spaghetti squash and cheese. Cook until the cheese is melted. Enjoy!

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