I am loving this easy to do loaded spaghetti squash recipe lately during the week! In the never ending search for spicing up our healthy eating, I have been through countless cook books. What I have been specifically looking for is ways to throw in different vegetables because I have to keep it interesting. A girl can only eat so much asparagus.
The next time someone asks you how old you are, just tell them old enough to be looking into how to shake up your veggie game.
I have found that spaghetti squash is a great thing to mix into our dinners. It is such a versatile veggie, and you can really play with different flavors to give it whatever flavor you are in the mood for that day.
In this recipe we are making a loaded spaghetti squash that is a perfect side dish to any protein you may be making (even better with THIS Instant Pot Shredded Chicken)
It takes a little time to cook in the oven, but it’s pretty hands off and really delicious.
- 1 Spaghetti Squash
- 1/2 a medium onion diced
- 1 tomato
- 1/2 a cup of shredded cheese (I like monterrey but anything will do)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons of water
How to do it
Preheat your oven to 385 degrees. Slice the spaghetti squash in half length wise. The best way to do it is to cut a little slit in the middle with a smaller knife, and then use your bigger kitchen knife to go in and slice all the way around. Use a spoon to scoop out the seeds and smooth it out. Place it face up on parchment paper.
Season the inside of the squash with salt, pepper, garlic powder and a drizzle of Extra Virgin Olive Oil. Then flip them upside down. Pour your water around the squash.
Place in oven and cook for about 35-45 minutes. You know the squash is ready when you can press it down with a fork.
Remove it from the heat and then flip them over. Warning they will be steamy. Then you want to take a fork and gently shred the squash so that it looks like spaghetti. They don’t call it spaghetti squash for nothing (god I am so cheesy). Once it’s nice and shredded, throw in your onions, tomato and a little bit of salt and pepper to taste. Sprinkle it with cheese and put it back in the oven on broil, just for a few minutes to get the cheese nice and melted.
Once you pull it out, it’s ready to serve. You can serve it with a side salad, or next to your favorite protein.
Nothing A Little Chicken Soup Can’t Fix
Are You Smarter Than a 3rd Grader?
A Guide to Organizing
A guide to help get all the school papers organized in a way that makes sense for your lifestyle. Christine, Olienna Home is here with advice
Cuban Arroz Con Pollo
Cuban arroz con pollo used to intimidate me. Until I tried making it and found out how easy it is to make. Trust me, if I can do it, you can.
Not My Abuela’s Picadillo (Well it is my Abuela’s Picadillo but some millenial modifications)
What I Learned in a Week of Being an Aspiring McDonald’s Influencer
When I became a McDonald's influencer for a week I realized that something about the post really struck a cord for a lot of people.