The Seated Cook

Simple, healthy, vegetarian food

Double Baked Spaghetti Squash

2 Comments

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This looked like such a good recipe that when I made it last night, I decided to double the amount of ingredients, so I would have more left over! I made it according to instructions, except did the double baking part in a baking dish rather than in the squash.

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the vegetarian ginger

Spaghetti squash is the ultimate gluten-free substitute for any wheat-based pastas.

Unlike regular squash like acorn or butternut where you would just cube it or slice it, spaghetti squash pulls apart into thin edible “threads” which is where it gets its name. It’s easy to roast, doesn’t need lots of seasoning and reheats well if you have leftovers.

This recipe is flexible with what toppings you like; feel free to throw in whatever herbs you want, or even some veggie meatballs. I kept mine simple since it was my first time trying it, but the recipe isn’t limited to what I’ve put it. If you’re vegan, you can sub out the mozzarella and parmesan for nutritional yeast and grated tofu–it will add some protein and still have a bit of that cheesy flavour.Double Baked Spaghetti SquashDouble Baked Spaghetti Squash

Ingredients

  • 1 large spaghetti squash, halved lengthwise
  • 2 tsp. olive oil
  • Salt and pepper to taste
  • 1…

View original post 219 more words

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Author: theseatedcook

I enjoy cooking simple, healthy, vegetarian meals.

2 thoughts on “Double Baked Spaghetti Squash

  1. A hearty autumn meal!

  2. Thanks for the reblog! Yours looks fantastic.

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