Recipe of the Month

Baked Margherita Spaghetti Squash


This delicious recipe is so pleasing to many of the foodie groups. It’s vegetarian, paleo, gluten free… Pretty much guilt free, what more could we ask for?

Here’s What You’ll Need:
1 large spaghetti squash
1/2 a small onion, minced
1 sprig of parsley, finely chopped
1 small garlic clove, finely chopped
2 sprigs of basil, torn
equivalent to 1/4 teaspoon of oregano, finely chopped
1 large roma tomato
2 tablespoons of extra virgin olive oil
1/2 cupped of shredded mozzarella cheese
freshly ground salt and pepper (I use pink Himalayan salt)

-Preheat oven to 400 degrees F
-Cut the tomato into small chunks and mix together with the basil, parsley, oregano, and onion.
-Cut spaghetti squash in half (lengthwise) and scoop out the seeds. Sprinkle chopped garlic, salt and pepper.
-Place face down on a baking sheet and place in the oven for about 20 minutes. Check the squash at this time, the contents should be quite easy to fork out, if not place back into the oven for another 5-10 minutes until you reach this consistency.
-Remove from oven and loosen the stringy squash with a fork, but leave this in the skin. Drizzle the “spaghetti” with the extra virgin olive oil and add tomato mixture in. Cover with the cheese.
-Place oven on broil and put the spaghetti squash back in (face up this time) for about 5 minutes (or until cheese is fully melted)
-Remove from oven, allow to cool for a few minutes and ENJOY!!


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