Twice-Baked Spaghetti Squash Bowl
1 medium-large spaghetti squash (about 3-4 lbs.) Olive oil Salt and pepper 1-2 c. thin sliced/small chopped veggies (broccoli, zucchini, radish, carrot, peppers, greens, corn, etc.) 2 Tbsp. minced mild onion 1 c. seasoned tomato sauce (jarred is fine) ¼ - ½ c. shredded mozzarella cheese
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
Trim ends of the squash and then cut in half vertically. (Poke with knife and microwave for a couple of minutes if you are struggling). Scoop out the seeds and any loose, stringy gunk. Brush the insides of the halves with olive oil, and season with salt and pepper.
Place on the prepared rimmed sheet (cut side down) and bake for about 30-40 minutes, +/- depending on your squash size, until lightly browned on the edges and tender when poked with a knife or fork (it should still have body and texture- don't allow it to overcook and get mushy). Allow to cool for a few minutes. Leave oven on.
Meanwhile, saute the veggies and onions in 2-3 tsp. olive oil, to firm-tender.
When the squash has cooled enough for you to handle it, run a fork through the flesh in short, sweeping strokes to separate it into “noodle” strands. Scoop out the strands from both halves and put into a large bowl. The shells will be your “bowls”, so take care to leave them intact. Add the spaghetti sauce and veggies to the squash noodle strands; toss gently to combine.
Spoon the mixture into the empty squash shell bowls and sprinkle with cheese. Return to oven on same parchment lined baking sheet and bake another 5-10 minutes or until the cheese is browned and melted.
Recipe created or adapted by Liz Talley, Urban Graze
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