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As the leaves turn golden and the air takes on a crispness that signals the arrival of autumn, the appeal of hearty, comforting dishes becomes irresistible. One such dish that encapsulates the essence of the harvest season is spaghetti squash with marinara and mozzarella. This recipe not only celebrates the bounty of the fall harvest but also serves as a versatile and healthy alternative to traditional pasta.

Spaghetti Squash with Marinara and Mozzarella

Celebrate the flavors of autumn with this comforting spaghetti squash dish topped with marinara sauce and gooey mozzarella. This recipe is a healthy alternative to traditional pasta, packed with nutrients and fiber. Whether you're a veggie lover or a meat enthusiast, this versatile meal is simple to prepare and perfect for gatherings or weeknight dinners. Discover how to select, roast, and combine spaghetti squash to create a delicious and satisfying bowl of goodness that captures the essence of the harvest season.
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper, to taste

1 cup marinara sauce (store-bought or homemade)

1 tablespoon fresh basil, chopped (plus extra for garnish)

1 teaspoon Italian seasoning

1 cup shredded mozzarella cheese

Grated Parmesan cheese, for serving (optional)

Instructions
 

Prepare the Spaghetti Squash:

    - Preheat your oven to 400°F (200°C).

      - Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with olive oil, and season with salt and pepper.

        Roast the Squash:

          - Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-40 minutes or until the flesh is tender and can easily be shredded with a fork.

            Make the Marinara:

              - While the squash is roasting, heat a saucepan over medium heat. Add the marinara sauce, basil, and Italian seasoning. Let simmer for about 10 minutes, stirring occasionally.

                Shred the Squash:

                  - Once the squash is finished roasting, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the flesh, creating spaghetti strands.

                    Combine Ingredients:

                      - In a large mixing bowl, combine the shredded spaghetti squash and the marinara sauce. Mix well to ensure the squash is coated.

                        Prepare to Bake:

                          - Transfer the mixture back into the squash halves and sprinkle the shredded mozzarella evenly on top.

                            Final Bake:

                              - Place the stuffed squash halves back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                                Serve:

                                  - Remove from the oven, garnish with extra fresh basil and a sprinkle of Parmesan cheese, if desired. Serve hot and enjoy!

                                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings