Spaghetti Squash Parmesan

Chef Lizzy ·

It tastes just as beautiful as it looks! For the tomato sauce, cooking the onions before the rest of the ingredients builds a wonderful caramelized flavor in the sauce while the garlic, basil, and oregano tie it all together. This recipe is a great festive way to enhance your spaghetti squash!

It tastes just as beautiful as it looks! For the tomato sauce, cooking the onions before the rest of the ingredients builds a wonderful caramelized flavor in the sauce while the garlic, basil, and oregano tie it all together. This recipe is a great festive way to enhance your spaghetti squash!

  • Servings: 2-4
  • Difficulty: Easy
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Ingredients

1 Large Spaghetti Squash

1 Tablespoon Olive Oil

1 Yellow Onion, Sliced Thinly

2 Garlic Cloves, Minced

1 Teaspoon Dried Oregano

1 Teaspoon Dried Basil

1 28-Ounce Can Crushed Tomatoes

1 Teaspoon Salt, To Taste

1 Cup Grated Parmesan Cheese

Fresh Basil, Minced

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut-side down on the prepared baking sheet. Roast until tender when poked with a fork, 40 to 50 minutes.
  3. While the squash is roasting, heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the onion and cook until translucent, 5 to 8 minutes. Add in the garlic, oregano, and basil and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, until slightly thickened, stirring occasionally. Season with salt.
  4. When the squash is done roasting, remove it from the oven and flip it cut-side up. Sprinkle with salt and pepper. Fill each squash with tomato sauce and top with cheese.
  5. Roast for another 10 minutes, until the cheese is melted and bubbly. Garnish with basil.

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