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Spaghetti Squash With Red Sauce and Cheese

Comforting and so easy, treat yourself to one of Burnt Rock Farm's dark golden spaghetti squash; one is perfect for a single serving, or serves 2 as a side dish.

Preheat oven to 400.

Halve the squash and scoop out the seeds.

Line a baking tray with parchment paper, or oil thoroughly.

Smooth some olive oil into the well of each squash half, sprinkle with salt, then place, cut side down, onto the prepared baking tray.

Drizzle with more olive oil, then roast for 40 minutes.

Warm your favorite red sauce in a pan and grate some cheese. Sharp cheddar and mozzarella are a great combination.

When the squash are cooked al dente, remove from the oven and let stand for a few minutes.

Flip the squash over and add a handful of grated cheddar to each well.

Layer on a spoonful or two of red sauce, then add some grated mozzarella.

Return to the oven until cheese is bubbly and starting to brown.