Plus, let’s admit it, big squash is a bit intimidating. It’s heavy, and hard to cut. Can I please have a saw to cut this baby? Not to mention, you don’t ever want to drop it on your foot. But in all honesty, spaghetti squash is really pretty easy to make.
In my late 20’s, my husband came home with a recipe for spaghetti squash from a coworker. That’s when we first tried spaghetti squash and loved it. Since then we’ve been making it, but we’ve tweaked it a bit to our liking and we call it Spaghetti Squash Italiano or Dad’s “famous” Spaghetti Squash Italiano…as he likes to call everything!
It’s light so it can be an awesome side dish, or it can be eaten as a meal. For those non carb folks out there, this is a great dish for you. Vegetarians will love this too. We added all the awesome Italian spices and cheeses hence the name Spaghetti Squash Italiano. There are so many other awesome recipes out there for spaghetti squash, but Spaghetti Squash Italiano is a must try. Check it out!
Spaghetti Squash Italiano
- 4 Roma Tomatoes chopped in 1/2 inch cubes
- 4-5 cloves of fresh Garlic; minced
- 1/4 cup of Parsley
- 1/4 cup of Basil
- 1/2 Tablespoon of Rosemary
- Salt & Pepper to taste
- 3/4 cup of Fresh Parmesan/Asiago cheese mix
- Preheat oven to 400 degrees. Cut squash in half lengthwise. Scoop out seeds. Place the cavity side down in baking pan filled with a little water. Bake 20-30 minutes checking that the water hasn’t evaporated.
- Meanwhile, chop the tomatoes and gather the other ingredients. Combine the chopped tomatoes, garlic, and other seasonings. Let stand at room temperature to marry the flavor.
- When squash is done, flip over in pan. Fill each cavity with tomato mixture. Top with cheese mix. Place back in the oven and bake for 10-15 minutes. Remove and scoop mixture into a large serving dish. Use a fork to fluff squash into spaghetti strands. A small amount of olive oil can be added but it is optional.
**Check squash to be sure it is al dente. Don’t over cook.