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Baked Spaghetti Squash Parmigiana

Cheesy baked spaghetti squash Parmigiana – a satisfying & healthy weeknight meal.

Cheesy Baked Spaghetti Squash Parmigiana - 5 ingredients, simple comfort food... A satisfying & super healthy weeknight meal, without all the extra fat and calories weighing you down. @choccoveredkt https://chocolatecoveredkatie.com/2016/03/10/spaghetti-squash-parmigiana-recipe-healthy-dinner/

♥ ♥ ♥

I woke up on Tuesday to discover the post I’d written on how to cook spaghetti squash had suddenly gone viral!!!

If you missed it, the post can be found here: How To Cook Spaghetti Squash – The One Simple Trick You Need To Try.

I’m not sure if it was one big-name person who shared the post or maybe just a domino effect on pinterest, but it’s already up to over a million views; just that one post!!!

THIS IS SO CRAZY!

If you were one of the ones who has shared the post, thank you so much!!!!!!

how to cook spaghetti squash oven

With spaghetti squash on my mind thanks to the excitement of the viral post, I decided to channel my Italian roots last night for dinner and cook up a simple spaghetti squash version of Parmigiana – a baked Italian dish traditionally made with deep-fried eggplant or chicken, layered with cheese and tomato sauce and then baked.

Also, in case you were wondering, my love of carbs cannot be quelled. Just because we didn’t have pasta does not mean carbs were not present at the meal, which was served with homemade garlic bread.

And red wine.

I am my grandmother’s granddaughter.

spaghetti squash tomato sauce

As my Italian grandmother would say, “Mangiate, mangiate, bambini!”

Cheesy Baked Spaghetti Squash Parmigiana - 5 ingredients, simple comfort food... A satisfying & super healthy weeknight meal, without all the extra fat and calories weighing you down. @choccoveredkt https://chocolatecoveredkatie.com/2016/03/10/spaghetti-squash-parmigiana-recipe-healthy-dinner/

spaghetti squash tomato sauce

Cheesy Baked Spaghetti Squash Parmigiana - 5 ingredients, simple comfort food... A satisfying & super healthy weeknight meal, without all the extra fat and calories weighing you down. @choccoveredkt https://chocolatecoveredkatie.com/2016/03/10/spaghetti-squash-parmigiana-recipe-healthy-dinner/

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Spaghetti Squash Parmigiana

Baked Spaghetti Squash Parmigiana

Total Time: 1h
Yield: 2-4 servings
Print This Recipe  5/5

Ingredients

  • 1 very large spaghetti squash
  • salt + pepper, and oregano if desired
  • 1 1/2 cups marinara sauce, jarred or homemade
  • 1/2 cup nutritional yeast OR shredded cheese, such as Daiya vegan
  • 1/2 cup breadcrumbs, optional

Instructions

Cut the spaghetti squash in half, lengthwise. Place it flat-sides up in a baking pan, Drizzle with olive oil if desired. Place the pan on the center rack in a non-preheated oven, and set the oven to 460 F. Bake 50 minutes, then check for doneness. If the strands are still crunchy or don’t separate easily, let the squash bake 10 additional minutes or until strands easily pull apart from the shell. Remove from the oven, discard the seeds, and stir the strands with a fork to separate them in the shell. Stir in a little salt, pepper, and dried oregano if desired. Then stir in 1/2 cup to 3/4 cup marinara sauce per squash half, depending on how saucy you want it. Sprinkle the cheese-style shreds or nutritional yeast over top, then sprinkle on the breadcrumbs, if using. Place the pan back in the oven, and bake until the marinara sauce is fully heated and the cheese shreds (if using) are melted.

View Nutrition Facts

Link Of The Day:

healthy shamrock shake

Healthy Shamrock Shakes

Happy almost St. Patrick’s Day! My grandmother was full Italian, and my grandfather was full Irish, so I’ve managed to cover all the bases with this post Smile

 5/5 (1)

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Published on March 10, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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27 Comments

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  1. Melissa says

    I’ve been telling everyone I know about roasting spaghetti squash vs steaming it. Your suggestion changed my limited-carb life! I’m macro counting and always looking for lower carb alternatives, but I could never get behind spaghetti squash because it was so watery and I didn’t care for the texture. Roasting it is a game-changer! Thank you!

     5/5
     5/5
  2. Andrea says

    Wow a MILLION views for a post about spaghetti squash?!? That is insane! I didn’t even know what spaghetti squash was until about a year ago. Anyway this looks delicious and right up my alley. Pinning!

  3. Cassie Autumn Tran says

    NO SURPRISE. Your spaghetti squash was exquisite! This looks absolutely fantastic! Please make more spaghetti squash and savory recipes! Maybe PEANUT noodles next time!

     5/5
     5/5
  4. Kristen says

    I saw it shared on facebook, which is how I found your blog. I haven’t tried it yet, but this recipe looks like it might have to be made SOON!

    • Kathryn B says

      I wondered that as well! Had to re-read that paragraph to make sure I read it correctly. Kathryns must think alike 🙂

      • Chocolate Covered Katie says

        Aw more Kathryns… and you both spell it the “right” way 😉
        Maybe soon I will talk more about things currently going on in my life. I’ve always tried to keep my friends off the blog to respect their privacy, but it’s really difficult having to be so generic sometimes. I fantasize about being Taylor Swift and telling all of the crazy stories. There are so many…

  5. Vicki says

    Based on your recommendation for roasting spaghetti squash, I decided to grill it. My husband and have been camping for the last couple of weeks and we grilled the two halves, sans seeds. It was fabulous. The best spaghetti squash I’ve ever had. The outside was crispy and kinda hard. The squash peeled away easily and for the first time ever, I got every single strand out. It was phenomenal. Thanks for the idea.

     5/5
     5/5
  6. Jill @ Champagne for Everyday says

    What a great idea! This looks delish (and easy, which is always my favorite part). Also loving the link to the healthy shamrock shake. Thanks!

  7. Jill says

    I made this tonight and it was unbelievably delicious! Any advice for cutting a spaghetti squash in half?! That was by far the hardest part for me.

     5/5
     5/5
    • Chocolate Covered Katie says

      Unfortunately, I haven’t found a great way either. I know some readers put it in the microwave for 4 minutes to soften it… I just use a knife and hack into it. Someone should invent a spaghetti-squash-cutting machine 🙂

  8. Constance says

    Really appreciate this roasting method. Would like more low carb ideas using this squash.

     5/5
     5/5
  9. Debby Appleby says

    I love spaghetti squash I’m having for supper tonight. I thinking of have my two pastors and their wives over for super.dinner some night this supper . I’m thinking of making this recipe for them and for dessert upside down pineapple cupcakes, but what else can I serve to go with this,?

     5/5
     5/5
  10. Erin says

    I made this for my little boys last night, Katie; I was a bit concerned because they’ve been disinclined to eat spaghetti squash in the past. I needn’t have worried, though––they loved it. I loved it too because it was healthful and easy to prepare (once the squash was cut in half). Delicioso!

  11. Shaun A. says

    Made this tonight for dinner and we loved it. They even mentioned how they loved the roasted texture and taste of the squash (and I didn’t even let them know I roasted it instead of cooking it the traditional style). I used parmesan cheese and topped with fresh oregano and salt & pepper. It was a hit tonight. Thank you for my new favorite on spaghetti squash.

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