Spicy Tomato parmesan Stuffed Spaghetti Squash.


  • 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
Spicy Tomato parmesan Stuffed Spaghetti Squash.


  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.

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