1. Recipes

How to Make Nancy's Baked Spaghetti Squash - A Step-by-Step Guide

Spaghetti squash is a versatile and delicious vegetable that can be used as a healthy alternative to traditional pasta. With its mild, slightly sweet flavor and unique stringy texture, it's a favorite among those looking to reduce their carbohydrate intake or add more vegetables to their diet. If you're looking for a tasty and satisfying way to enjoy this nutritious vegetable, then Nancy's Baked Spaghetti Squash recipe is just what you need.

Not only is this dish a crowd-pleaser, but ...

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Ingredients

  • olive oil cooking spray
  • 1 spaghetti squash, halved lengthwise and seeded
  • 1 slice bacon, chopped, or more to taste
  • 1 tablespoon olive oil (Optional)
  • 1 onion, chopped
  • 2 tablespoons minced garlic
  • salt and ground black pepper to taste
  • 1 cup red wine
  • 2 (14 ounce) cans diced tomatoes
  • 1 tablespoon Italian seasoning
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 5 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet and a 9-inch square baking dish with cooking spray.
  • Pierce the squash halves with a fork and arrange, cut-side down, on the prepared baking sheet.
  • Bake squash in the preheated oven until a knife easily slices into the flesh, about 1 hour 20 minutes. Remove squash from oven and cool until cool enough to handle, at least 15 minutes.
  • Place bacon in a large skillet or Dutch oven; cook and stir over medium-high heat until evenly browned, about 10 minutes. Remove bacon with a slotted spoon and drain on a paper towel-lined plate, reserving about 1 tablespoon drippings in the skillet. If the drippings don't equal 1 tablespoon, add olive oil to the skillet and heat over medium heat.
  • Cook and stir onion and garlic in the bacon drippings over medium heat until golden brown, 10 to 15 minutes; season with salt.
  • Slowly pour wine over the onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon; add tomatoes and Italian seasoning, Season tomato mixture with black pepper. Cook and stir tomato mixture over medium-high heat until sauce is thickened, about 5 minutes.
  • Shred the spaghetti squash meat using a fork, discarding the peel. Stir squash meat into tomato sauce until evenly incorporated; spoon into the prepared baking dish. Sprinkle mozzarella cheese and Parmesan cheese over squash mixture.
  • Bake in the preheated oven until cheese is melted and browned, 20 to 30 minutes. Top cheese layer with bacon.

    • Nutrition

    191 cal.

    • Total Fat: 7g
    • Saturated Fat: 3g
    • Cholesterol: 14mg
    • Sodium: 553mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 8g
    • Vitamin C: 21mg
    • Calcium: 199mg
    • Iron: 2mg
    • Potassium: 251mg

    Categories

    Vegetarian recipes
    Gluten-free recipes
    Low-carb recipes
    Healthy recipes
    Main recipes