Baked spaghetti squash with sauce and cheese

Name: Baked spaghetti squash with sauce and cheese
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 spaghetti squash, about 3 lb (1.5 kg), halved lengthwise (remove and discard the seeds); About 3 cups (750 ml) of your favorite spaghetti sauce, hot; 3 cups (750 ml) grated cheddar cheese (about 300 g); Olive oil; Freshly ground black pepper and salt, to taste

Preparation 5 min
Cooking 1 h
Servings 4
Freezing Absolutely

Ads

Ingredients

1 spaghetti squash, about 3 lb (1.5 kg), halved lengthwise (remove and discard the seeds)
About 3 cups (750 ml) of your favorite spaghetti sauce, hot
3 cups (750 ml) grated cheddar cheese (about 300 g)
Olive oil
Freshly ground black pepper and salt, to taste

Ads

Preparation

Preheat the oven to 425 °F (220 °C).
Place the squash on a baking sheet cut side up, drizzle generously with olive oil, then season the inside with salt and pepper. Bake for 1 hour, or until the flesh shreds easily with a fork.
Remove from the oven and lightly scrape the inside with a fork, just enough to loosen the strands without piercing the shell. Fill the cavity with sauce, then bury it in cheese.
Return to the oven and bake for 5 minutes. Then switch to broil and cook until the cheese is golden. Let rest 5 minutes and eat straight out of the squash!