3-Ingredient Twice-Baked Spaghetti Squash
Ingredients:
Instructions:
Easy Homemade Spaghetti Sauce
Ingredients:
Instructions:
Serve immediately or freeze for later.
Yields about 4 cups of sauce.
Ingredients:
- 1 Spaghetti Squash (medium size)
- 1/2 – 1 cup pasta sauce (adjust according to preference)
- 1/2 – 1 cup mozzarella cheese (shredded) (adjust according to preference)
- Salt & Pepper (to taste)
- Optional: fresh garlic, fresh chopped basil leaves, dried oregano or Italian seasoning
Instructions:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease with olive oil or cooking spray.
- With a sharp knife, carefully cut spaghetti squash in half lengthwise. With a spoon, gently remove seeds and discard. Place spaghetti squash cut side down on baking sheet. Bake for 45 minutes or until a fork can pierce the shell easily.
- Remove from oven and allow to cool slightly. With a fork, loosen and separate spaghetti squash strands from shell. Reserve shells.
- Place strands in a bowl. Mix strands with pasta sauce (and additional spices, if you wish). Adjust the amount of sauce you use based on your own preference. Spoon mixture back into the empty shell. If you have enough strands, you may be able to separate the mixture into each of the two shells, but you may also be able to spoon the entire mixture into just one of the shell halves. Sprinkle with mozzarella cheese.
- Bake for 7-9 minutes or until cheese is melted, bubbly, and slightly browned. Spoon and serve directly from shell.
Easy Homemade Spaghetti Sauce
Ingredients:
- 27 roma tomatoes
- 1 medium onion, quartered
- 10 garlic cloves, peeled
- olive oil
- kosher salt
- freshly cracked pepper
- about 1/8 c. fresh basil leaves
- 1 (6 oz.) can tomato paste
- 1 t. to 1 T. balsamic vinegar
Instructions:
- Wash and stem tomatoes. Cut them in half and remove seeds. Save seeds and strain the juice from the seeds.
- Place the tomatoes in an un-greased 9 x 13 pan. Add onions, garlic, and basil leaves to pan. Pour a good quantity of reserved tomato juice over vegetables. Sprinkle all with kosher salt and freshly cracked pepper. Drizzle with olive oil and toss with your hands to combine.
- Roast at 425 degrees for 35-40 minutes. Remove and cool for about 10 minutes.
- Remove vegetables and herbs with a slotted spoon to a food processor. Whir to a fine texture. Add tomato paste and balsamic vinegar. Whir to combine.
- Transfer most of the sauce to a separate bowl and blend with an immersion blender to a smooth texture. Taste to test for the right texture. Add back in the reserved sauce, and stir to combine.
Serve immediately or freeze for later.
Yields about 4 cups of sauce.