Spaghetti Squash Bowls
Spaghetti Squash Bowls will impress your guests and keep your family at the table for more. I love vegetables and this is an easy way to change-it-up. Spaghetti squash is not something that we used a lot in our Italian kitchen, but I borrowed some of my nonna’s Italian zucchini hacks to dress this one up. In between all the Christmas baking, let’s make something healthy. lol
Nonna often sautéed zucchini with sauce and the list of add-ons is endless. Today I begin by roasting my spaghetti squash and then removing the golden threads. I toss everything together with cheese and our marinara sauce. There is such a wonderful aroma in the kitchen.
For another stuffed member of the squash family recipe https://recipesatmytable.com/zucchini-boats-with-rice-and-mushrooms/
For nutritional values of spaghetti squash https://www.verywellfit.com/calories-in-spaghetti-squash-and-health-benefits-4119937
INGREDIENTS
- 1 medium-to-large spaghetti squash
- 4 a few sprays of olive oil
- Salt and pepper
- 1/2 tsp Italian seasoning
- 1/2 cup marinara sauce
- !/4 cup grated Parmesan cheese
- 1/2 cup cubed mozzarella cheese
- 1/2 cup canned chicken
- 1 clove garlic
- 1 small onion diced
- 2 tsp olive oil
Process
Begin by cutting the spaghetti squash in half to create a bowl. Chop off the bottom of the squash so that the bowl sits. Scoop out the seeds and then sprinkle with salt and pepper. Sprinkle with the Italian seasoning and then give them both a good spray of olive oil. Place in a 375 F oven for 30 minutes.
Meanwhile sauté the onion until translucent and now add in the garlic.
Pour in your marinara sauce and let it simmer a few minutes.
Add in the chicken.
When the spaghetti squash is golden brown, scoop out its golden threads and add them to the sauce. Toss everything together.
Remove from heat and add in the parmesan cheese and mozzarella.
Return to a 375 F oven for 15 minutes.
Out of the oven.
Plated and ready to eat!!
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