Baked Spaghetti Squash

One of our favorite healthy remakes is Baked Spaghetti Squash. I'm going to keep it simple to the way we usually make it, and then explain more options and details after the recipe. 

Ingredients:

1 Spaghetti Squash (usually between 3 and 4 lbs)

2 - 24.5 ounce jars of Mezetta Napa Valley Marinara Sauce 

1- 2 lb block of Cabot Extra Sharp (White) Cheddar Cheese, shredded

Instructions:

1)  Preheat the oven to 375 degrees Fahrenheit.

2)  Ready a 13x9 inch casserole type pan.

3)  Cook the Spaghetti Squash however you like, then scoop out the strands as two halves.  You can scoop the first half directly into the bottom of the 13x9 pan. Spread the Spaghetti as evenly as possible to cover the whole pan.  You may need to kind of cut and shred it with a fork. 

4)  Pour the first jar of sauce on top and spread as evenly as possible over the Spaghetti Squash. 

5)  Layer 1/3 to 1/2 of the shredded cheese on top of the sauce.

6)  Repeat the three layers. 

*Warning: it is usually a little trickier to spread out the second layer of Spaghetti Squash.  It doesn't have to be perfect.

7)  Bake for 35 to 45 minutes, until sauce is bubbly, cheese is melted and as browned on top as you desire. 

And now for the talky part...

My Mother-in-law's Rigatoni used to be a favorite family dish and my homemade version of Baked Spaghetti (idea from Fazoli's Baked Spaghetti).  In the past years since I have not been blogging, our whole family has realized that (for health reasons) we need to be gluten-free AND a friend of mine introduced me to Trim Healthy Mama (a lifestyle way of healthy eating that is low glycemic and doesn't exclude any food groups, and is meant to personalize). 

So, first I swapped ingredients to make the recipes gluten-free free.  When I started my Trim Healthy Mama Journey, I realized that was way too much carbs and fat together.  I decided to turn it into a Trim Healthy Mama "S" (for Satisfying) meal. And that was when Spaghetti Squash entered the picture. We were already eating it like regular Spaghetti, but baking it like this took it to a whole other level of enjoyment. 

I like to cook my Spaghetti Squash in my Instant Pot. I rinse/wash a 4 lb Squash and use a paring knife to cut slits all over the outside. Then I put 1 cup of water in the pot, place the Squash on the trivet and cook on the manual setting for 45 mins (smaller ones take less time, of course). When I take it out, I use a large knife to cut it in half and scoop out the seeds.  Then I follow the instructions above.

If I get too large of a Spaghetti Squash, my other favorite way to cook the Squash is in the crockpot. You start out basically the same as the Instant pot, but you only need to make 4 or 5 slits in the Squash, and no water needed. Cook on low for 5 or 6 hours, or on high for 3 to 4 hours.  This takes more planning, but with the Crockpot or the Instant Pot, the results are a squishy, easy to cut in half, cooked Spaghetti Squash. 

The sauce I mention just happens to be easy to find in the town where we live and is sugar free (yes, some store bought Spaghetti Sauce contains a significant amount of sugar).  We have used lots of different brands and flavors of sauce. Make this your own,  use whatever sauce you like!

The cheese is just our favorite cheese to use in so many things.  It's also (usually) easy to pick up in town. It's Kosher Dairy and Halal, naturally lactose free, and Cabot is Certified B Corporation.  And the flavor is like no other cheese I can even compare it to.  BUT you could use mozzarella or a combination of cheeses.  Like I said, make this recipe your own! When you change the sauce, or the cheese, you'll get a whole new dish of flavors. 

If you haven't already put these things together and baked them up, and you decide to try my ideas, I would love to hear what you think!