Tonights recipe originates from another halfbakedharvest.com recipe. I love how she puts all her flavors together and this is no exception.
Spaghetti squash is a great alternative to spaghetti or any kind of pasta like spaghetti. It has a similar consistency, look and bland taste that can be mixed with almost anything. I’ve made spaghetti squash a number of ways this past year, and this is one of my favorites. Think of it like chicken parm, but without the chicken. 🙂
Spaghetti Squash Parmesan
- 2 small 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
- 2 teaspoons Italian seasoning
- 1/4 cup fresh basil, roughly chopped
- 1/2 cup pesto
- 8 ounces mozzarella
- 1/4 cup panko bread crumbs (leave out if gluten free)
- 1/4 cup grated parmesan cheese
- Preheat the oven to 425 degrees.
- Place the squash on a plate and microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.
- 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.
- Meanwhile, in a blender or food processor, combine the roasted garlic cloves, tomatoes, and Italian seasoning. Season with salt and pepper. Pulse until combined, about 1 minute. Stir in the basil and pesto.
- Spoon the tomato sauce evenly into each spaghetti squash half. Top with mozzarella, bread crumbs and parmesan. Return to the oven and roast another 10-15 minutes, until the cheese is melted.
- Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Serve topped with fresh basil.Enjoy!