More Great Recipes: Vegetable

Spicy Spaghetti Squash


User Avatar
Member since 2009

Serves 4 | Prep Time | Cook Time

Ingredients

8-inch spaghetti squash (about 4 pounds)
2 cups chopped tomato (about 2 1/2 medium)
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 teaspoon crushed fresh garlic
1 1/2 teaspoons dried oregano
1/2 teaspoon crushed red pepper
1/4 cup grated Parmesan cheese*
1 cup shredded nonfat or reduced-fat mozzarella cheese
* In this recipe, use regular Parmesan cheese, not a fat-free product.


Cut the squash in half lengthwise, and remove the seeds. Coat a large baking sheet with nonstick cooking spray, and place the squash halves cut side down on the sheet. Bake at 375°F for 40 minutes, or until the squash is easily pierced with a sharp knife.


Remove the squash from the oven, and let it sit until cool enough to handle. Scoop out the pulp, and transfer it to a large bowl. Use a fork to separate the pulp into strands, and set aside.


Place the tomato, mushrooms, onion, garlic, and spices in a large skillet. Place over medium heat, cover, and cook, stirring occasionally, for 6 to 8 minutes, or until the vegetables are tender.


Spoon the tomato mixture over the squash, and toss gently to mix well. Add the Parmesan cheese, and toss gently to mix.


Coat a 2-quart casserole dish with nonstick cooking spray, and spread the mixture evenly in the dish. Bake uncovered at 350°F for 30 minutes, or until heated through. Top with the mozzarella, and bake for 5 additional minutes, or until the cheese has melted. Serve hot.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11110 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana