Spicy Tomato Parmesan Stuffed Spaghetti Squash.
Ingredients
- 2 medium spaghetti squash, halved and seeds removed
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, smashed
- kosher salt and black pepper
- 1 can (14 ounce) san marzano tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1-2 teaspoons crushed red pepper flakes
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon onion powder
- 1/4 cup fresh basil, roughly chopped
- 1/2 cup basil pesto, homemade or store bought
- 8 ounces mozzarella, torn
- 1/4 cup panko bread crumbs (optional)
- 1/2 cup grated parmesan cheese
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Instructions
- 1. Preheat the oven to 425 degrees F.
- 2. Place the squash on a plate and microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.
- 3. Place the squash in a baking dish and rub the cut sides with olive oil, season with salt and pepper. Place 1 garlic clove in the center of each squash. Transfer to the oven and bake 30-40 minutes, until the squash is tender and the garlic roasted.
- Transfer to the oven and bake 30-40 minutes, until the squash is tender and the garlic roasted.
- 4. In a blender or food processor, combine the roasted garlic cloves, tomatoes, paprika, oregano, crushed red pepper, fennel, and onion powder. Season with salt and pepper. Pulse until combined, about 1 minute. Stir in the basil and pesto.
- 5. Spoon the tomato sauce evenly into each spaghetti squash half. Top with mozzarella, bread crumbs, if using, and parmesan. Return to the oven and roast another 10-15 minutes, until the cheese is melted.
- 5. Spoon the tomato sauce evenly into each spaghetti squash half.
- Top with mozzarella, bread crumbs, if using, and parmesan. Return to the oven and roast another 10-15 minutes, until the cheese is melted.
- 6. Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Serve topped with fresh basil.
- 6. Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Serve topped with fresh basil.
Source
Original recipe: View Original
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