Chef’s Tips:
* Spaghetti squash can be tough to cut. To soften it a bit, place it in the microwave for 2-3 minutes, then proceed to cut and seed the squash.
* You can add ground meat or sausage to the sauce to make this a heartier dish.
* If you prefer to serve the squash out of its skin, you can shred the baked squash into individual strands by scraping it out with a fork. You can then top it with the sauce and serve it like a pasta dish.
Directions
- Preheat oven to 400°F.
- Carefully trim ends of spaghetti squash, then cut it in half lengthwise and scrape out the seeds.
- Brush 1 Tbsp olive oil onto cut sides of squash. Season with salt and pepper. Place face down on baking sheet. Bake for 30-45 minutes, or until tender. Reduce oven temperature to 350°F.
- Meanwhile, heat large skillet over medium heat. Add remaining tablespoon of olive oil and sauté onion until softened, 3-4 minutes. Add garlic and Farm Boy™ Organic Crushed Chili Peppers and cook for 2 minutes.
- Add Farm Boy™ Sugo di Pomodoro, spinach, water, salt, and pepper and simmer over low heat for 15 minutes, stirring occasionally.
- When squash is tender, remove from oven and spoon tomato sauce onto squash halves. Top with Farm Boy™ Original Goat's Milk Cheese and Parmigiano and bake for 15 minutes, or until golden.
- Cool for 5 minutes before serving. Garnish with chopped parsley.
Ingredients
- 1 small spaghetti squash about 7" long
- 2 Tbsp extra virgin olive oil divided
- 1/2 cup thinly sliced onion
- 1 clove garlic minced
- 1 tsp Farm Boy™ Oregano
- 1/2 tsp Farm Boy™ Organic Crushed Chili Peppers
- 1 cup Farm Boy™ Sugo di Pomodoro or Farm Boy™ Italian Passata
- 1/2 cup water
- 4 cups baby spinach leaves
- salt and pepper to taste
- 1/2 cup Farm Boy™ Original Goat's Milk Cheese crumbled
- 1/4 cup Parmesan Reggiano grated
- 2 Tbsp chopped parsley for garnish
