Roasted Spaghetti Squash With Tomato Sauce
Instead of cutting the squash first, the squash gets roasted whole. Then, you'll cut into it after it’s done cooking. This makes spaghetti squash super easy to prepare. Top your squash with tomato sauce and Parmigiano-Reggiano cheese for some Italian flair.
- 1 medium spaghetti squash
- Salt, to taste
- Pepper, to taste
- 1 Cup store-bought tomato sauce
- Parmigiano-Reggiano cheese, to finish
Preheat oven to 350 degrees F.
With a knife, prick the squash all over and place on a baking sheet.
Bake in the oven for about an hour or until the squash is fork tender; remember to turn the squash half way through the cooking time.
When the squash is out of the oven and cool enough for you to handle cut in half. Remove the seeds and shred the squash to make spaghetti like strands.
Add salt and pepper to taste and tomato sauce. Mix spaghetti squash and tomato sauce until all of the strands are well coated. Top with Parmigiano-Reggiano cheese and enjoy!