Nothing tops a hot, home cooked meal after a long, cold winter day. This recipe is perfect for your next dinner party or date night at home, but it’s definitely one you’ll want to share and savor with others. The spaghetti squash makes this a low-carb, gluten free alternative that’s rich in fiber and flavor alike.
- 1 small spaghetti squash, seeds removed, halved crosswise
- 4 large cloves of garlic, smashed
- ¼ cup extra virgin olive oil and extra for drizzling
- ¼ tsp kosher salt
- Freshly ground black pepper to your liking
- 1 28-oz can whole peeled tomatoes
- 1 tsp sugar
- 1 ½ oz Parmesan, finely grated
- 6 oz mozzarella, coarsely grated
- 1 handful of basil leaves
- ¼ tsp crushed red pepper flakes
- Heat oven to 425. Line baking sheet with a silicone baking mat or parchment paper. Place squash on baking sheet and drizzle with oil. Season the squash with black pepper and salt. Turn over, cut side down and bake for 40-60 minutes, until a paring knife can pierce the skin.
- Place tomatoes in a 3-quart baking dish and squish with your hands to break apart tomatoes. Add garlic, sugar, ¼ tsp crushed red pepper flakes, ¼ cup oil, ¼ tsp kosher salt, and black pepper. Stir ingredients.
- Bake and stir occasionally until sauce thickens slightly and bubbles, 30-40 minutes. Place your garlic cloves on a cutting board. Grab a glass jar and apply the pressure of the jar downward to crush the garlic.
- Let the squash cool slightly. Using a fork, tease out the squash and discard of the skin. Add to baking dish and combine with tomato sauce and Parmesan. Stir to combine and break up squash into strands. Season with salt and add in mozzarella.
- Return baking dish to oven. Bake squash until cheese has melted over, 5-7 minutes.
- Heat broiler and watch until the cheese bubbles and browns for 1-2 minutes. Top with basil, crushed red pepper flakes, and black pepper. Enjoy!