Spaghetti squash is a great and inexpensive dish, and I’m glad that my friend Sarah is here to help us out.
You might be wondering what the heck spaghetti squash is, and that is the good news.
It’s a simple recipe for spaghetti squash with some basic ingredients, and it’s a great way to use up leftover spaghetti sauce.
The only thing you’ll need is some spaghetti squash (about 1/4 cup), a few slices of Parmesan cheese, and a few drops of olive oil.
Start by slicing the spaghetti squash in half lengthwise and making sure you’ve got a good amount of squash, so it’s nice and round.
Place it in a bowl and toss with a little olive oil, some freshly grated Parmesan, and some freshly ground black pepper.
Pour in the olive oil and sprinkle the Parmesan over the top.
Next, coat the squash in some tomato paste and cook for a few minutes.
Add some fresh basil, some oregano, and you’re done!
If you’d like to make the recipe gluten-free, just omit the basil and oreganos and you’ll have a great spaghetti squash that tastes like spaghetti!
The sauce is a bit runny, so if you’d rather have a nice thin sauce that’s perfect for dipping into a pasta dish, you can omit the Parmigiano-Reggiano.