Spaghetti Squash Tomato Bake
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 211
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 24
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 6
- Cholesterol
- 11
- Sodium
- 1032
- Total: 1 hr 30 min
- Active: 15 min
Ingredients
One 3-pound spaghetti squash
4 teaspoons extra-virgin olive oil
Coarse salt
Half a 24-ounce jar tomato-basil sauce, such as Classico® Organic Tomato & Basil Sauce
Half an 8-ounce block mozzarella, shredded (or 1 cup shredded mozzarella)
Freshly torn basil leaves, for garnish
Directions
- Preheat the oven to 400 degrees F.
- Cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Drizzle 2 teaspoons extra-virgin in each of the squash halves and sprinkle with salt. Place them flesh-side down on a baking sheet. Roast until you can fluff the squash easily with a fork, 45 to 50 minutes.
- Flip the squash halves and fluff the "spaghetti" strands with a fork, then season with salt. Pour 2/3 cup sauce over each of the squash halves, and top each with 1/2 cup shredded mozzarella. Bake until the cheese is browned and bubbly, another 25 minutes. (You can flip the oven to the broiler at the last minute for extra cheese browning!)
- Garnish with basil and serve.