Description
A cozy, veggie-packed twist on pasta night — tender strands of roasted spaghetti squash are tossed with autumn vegetables and marinara, then baked under a blanket of melted mozzarella. Served right in the squash shell, it’s as beautiful on the table as it is satisfying to eat.
Ingredients
2 medium spaghetti squash
2 tbsp olive oil
2 cups mixed roasted vegetables (zucchini, bell pepper, mushrooms, etc.)
2 cups marinara sauce
1½ cups shredded mozzarella
Salt & pepper, to taste
Fresh basil, for garnish
Instructions
Preheat oven to 400°F (200°C). Halve spaghetti squash lengthwise and scoop out seeds.
Brush with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast 35–40 min until tender.
Use a fork to scrape squash into spaghetti-like strands, leaving shells intact.
In a bowl, mix squash strands with roasted vegetables and marinara. Spoon mixture back into shells.
Top with mozzarella and bake 10–12 min until cheese is melted and bubbly.
Garnish with fresh basil before serving.
- Prep Time: 15 mins
- Cook Time: 50 min
- Category: Dinner
Nutrition
- Calories: 280
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 13g