ALBUQUERQUE (KASA) – We all need great recipes that are quick, easy, and healthy for our families! Today, we are sharing a recipe for Margarita Spaghetti Squash. If you haven’t tried this squash before, it is wonderful and versatile. We have found that our children really LOVE spaghetti squash. We substitute spaghetti squash for pasta now most of the time. It is a much lower carbohydrate and calorie food than pasta, and has a lot more nutrition! We hope you enjoy this recipe– and that it becomes a regular food in your home too!
Margarita Spaghetti Squash
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 large Roma tomato, finely chopped
- 2 tablespoons finely chopped fresh basil
- ¼ cup shredded mozzarella cheese
- 1 teaspoon each salt & pepper
- 1 teaspoon garlic powder
Preheat the oven to 400 degrees. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash. Serves 2-4.