Margherita Spaghetti Squash

Margherita Spaghetti Squash

This recipe is a delicious and healthy twist on classic Margherita pizza. It’s perfect for vegetarians, gluten-free eaters, or anyone looking for a lighter alternative.

Ingredients:

• 1 large spaghetti squash
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large tomato, sliced
• 4 ounces fresh mozzarella cheese, sliced (or shredded)
• 1/4 cup fresh basil leaves, chopped

Cooking Guide:

1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy flesh from the center. Drizzle the flesh side of the squash halves with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper.
3. Place the squash halves, cut-side down, on the prepared baking sheet. Bake for 30-40 minutes, or until the flesh is tender and easily flakes with a fork.
4. While the squash is baking, slice the tomato and mozzarella cheese.
5. Once the squash is cooked, remove it from the oven and carefully flip the halves over. Top each half with sliced tomato, mozzarella cheese, and chopped fresh basil.
6. Return the squash to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Tips:

• For a richer flavor, you can substitute half of the olive oil with melted butter before brushing it on the squash halves.
• Don’t have fresh tomatoes? You can use a half cup of your favorite marinara sauce instead. Spread it on the squash halves before adding the cheese.
• Want to add some protein? Saute some chopped chicken or sausage before adding it to the top of the squash with the other toppings.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Enjoy this delicious and healthy twist on a classic!