Spaghetti Squash with Sundried Tomatoes combines fresh spaghetti squash, sun-dried tomatoes, tomato pesto, cheddar cheese,
This creamy Spaghetti Squash Casserole is a cheesy low-carb and gluten-free main dish. It can easily be made vegetarian too! Spaghetti squash noodles make a great substitute for traditional pasta in recipes.
SPAGHETTI SQUASH WITH SUNDRIED TOMATOES
How do I choose a good spaghetti squash?
- Ripe spaghetti squash will have a golden yellow or dark yellow color.
- Choose a firm spaghetti squash that feels heavy for its size.
- The stem should be firm, dry, and rounded.
- It shouldn’t have any cracks or soft/bruised spots.
How do you know when spaghetti squash is ready?
To check for doneness, flip one half of the spaghetti squash over and run a fork down the top edge of the squash. The squash is done cooking when the fork easily forms spaghetti-like strands with a slightly firm texture. Spaghetti squash is meant to be slightly firm but not hard. When overcooked, spaghetti squash becomes mushy.
How long can you keep a spaghetti squash last before cooking it?
How do I reheat Spaghetti Squash with Sundried Tomatoes?
When reheating I like to scoop out the amount I’m going to eat and put it on a microwave-safe plate. I then dampen a paper towel and place it over the portion. I microwave for 30-second increments and stir between each time until it’s hot.
Can I add a protein to Spaghetti Squash with Sundried Tomatoes?
Yes. Grilled or rotisserie chicken is good as is Italian sausage. I would add the protein after it is cooked to the top when served.
INGREDIENTS YOU’LL NEED
- spaghetti squash
- sun-dried tomatoes
- Sun-dried tomato pesto
- cheddar cheese
- cream cheese
- Everything bagel seasoning
- Italian seasoning
METHOD FOR COOKING SPAGHETTI SQUASH
- Microwave the squash a few minutes, then slice it in half.
- Remove the seeds and pulp. Salt and pepper the inside of the squash.
- Mix the remaining ingredients together in a bowl then fill the squash cavity with it.
- Bake, covered for 30 minutes. Uncover and bake until done.
- Stir the squash noodles and ingredients until combined.
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SPAGHETTI SQUASH WITH SUNDRIED TOMATOES
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- 1 medium spaghetti squash
- 1 tablespoon sundried tomatoes chopped
- 1 tablespoon sundried tomato pesto
- 1 tablespoon Italian seasoning
- 1 teaspoon minced garlic
- 1 ounce cheddar cheese grated
- 1 teaspoon Everything Seasoning
- 2 ounces cream cheese softened
- salt and pepper to taste
- 2 tablespoons Parmesan freshly grated
- Preheat the oven to 425° F. Microwave squash for a few minutes then cut in half.
- Remove the seeds and season with salt and pepper.
- In a medium bowl, mix together the cream cheese, garlic, sun-dried tomatoes, sun-dried tomato pesto, cheddar cheese, Everything bagel seasoning, and Italian seasoning
- Place the squash in a baking dish.
- Evenly divide the cheese mixture between squash. Top with parmesan and loosely cover the squash with foil.
- Bake the squash for 30 minutes. Remove the foil and continue baking the squash for another 20 to 30 minutes, depending on the size, or until the squash is tender and the cheese is golden brown and bubbly.
- With a fork, gently mix the spaghetti sauce noodles with the cheese mixture. Serve immediately.