Spicy Tomato Parmesan Stuffed Spaghetti Squash



It's CSA season again! Our farmer is once again offering a month-by-month option so I skipped some of the early summer months and opted for August + September only. The first box was fantastic and I made this spaghetti squash recipe as soon as I got home from the farmers' market. I had a bunch of spaghetti squash recipes saved on Pinterest but I haven't made one in a long time. I used the tomato from the CSA box in this recipe as well and supplemented some tomatoes from the grocery store to make the spicy tomato sauce. This was a perfect light lunch on a Saturday. I liked the kick in the tomato sauce and it was easy to adjust the cheese and pesto to fit the size of my spaghetti squash. 

First CSA of the season! Red potatoes, cucumber, tatsoi, garlic, spaghetti squash, eggplants, carrots and tomato.


Recipe slightly adapted from Half Baked Harvest.

Ingredients:
-1 medium spaghetti squash, halved and seeds removed
-Cooking spray
-2 cloves garlic, smashed
-Kosher salt and black pepper
-7 ounces fresh tomatoes, diced
-1/2 teaspoon smoked paprika
-1/2 teaspoon dried oregano
-1 teaspoon crushed red pepper flakes
-1/4 teaspoon fennel seeds
-1/4 teaspoon onion powder
-1/4 cup fresh basil, roughly chopped
-1/4 cup basil pesto
-4 ounces mozzarella, torn
-2 tablespoons panko bread crumbs (optional)
-1/4 cup grated Parmesan cheese

Preheat the oven to 425 degrees. Place the spaghetti squash on a plate and microwave for 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard. 

Place the squash halves cut-side-up on a foil-lined baking sheet. Spray with cooking spray, season with salt and pepper, and place 1 garlic clove in the center of each squash. Roast for 40 minutes.

While the squash is roasting combine the tomatoes, paprika, oregano, crushed red pepper, fennel, and onion powder in a medium saucepan. Cook over medium heat until the tomatoes start to break down. Add the roasted garlic cloves and fresh basil and season with salt + pepper. Use an immersion blender to process sauce to your desired consistency. Stir in the majority of the pesto.

Remove the spaghetti squash from the oven and use a fork to scrape the squash into strands. Top with the tomato sauce, mozzarella, bread crumbs, and Parmesan. Return to the oven and roast for another 10 minutes. Top with pesto and fresh basil before serving. 




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