stuffed spaghetti squash rings

Do you enjoy eating spaghetti squash?  I’ve been using it for over 15 years and it’s so versatile.  It can be baked, steamed, used in an air fryer, or microwaved. For those who have not yet discovered this amazing squash, you’ll find that once cooked, pull the flesh apart by using a fork.  The strands look like spaghetti noodles. Top the noodles with something as simple as butter, sea salt, freshly ground black pepper, or your favourite tomato sauce.  It is a delicious substitute for pasta.  When making this dish, the skin of the spaghetti squash is not pleasant to eat.  Make sure to wash the skin of the squash before slicing.  You can also make the slices thicker and adjust the cooking time slightly.

you will need

1 spaghetti squash, cut into 1-inch slices (seeds removed)
1 cup ricotta cheese
4 basil leaves, chopped
1 teaspoon sea salt
freshly ground black pepper
1/2 cup grated Parmesan cheese
1 cup mozzarella cheese, shredded
1/2 cup marinara sauce or your favourite tomato sauce (I used some leftover bolognese sauce)

method

Preheat oven to 450f (230c). Brush both sides of the spaghetti squash rings with olive oil and season with sea salt and black pepper. Arrange slices on a parchment-lined baking tray. Roast for 20 to 25 minutes (flip rings halfway through the cooking process). While the rings are cooking, combine ricotta cheese with parmesan, and basil. Stir to combine and add sea salt and pepper.

Use a fork to pull the spaghetti squash strands towards the middle of each ring. Add the ricotta cheese mixture evenly to the squash rings. Then add marinara sauce to each ring. Top with mozzarella cheese. Place back in the oven and roast until cheese has melted.

the culinary chase’s note:

These squash rings are so good. Play around with the ingredients to suit your palate. Enjoy!