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Rachael Ray Twice Baked Spaghetti Squash

If you're looking for a delicious and healthy recipe that's easy to make, look no further than Rachael Ray's Twice Baked Spaghetti Squash. This dish is packed full of flavor and is perfect for those who are looking to eat healthier without sacrificing taste. In this article, we'll walk you through the steps of making this amazing dish and provide you with some tips to make it even better.

What Is Spaghetti Squash?

Spaghetti Squash

Spaghetti squash is a type of winter squash that is known for its unique texture and flavor. When cooked, the squash has a stringy, spaghetti-like texture that makes it a great alternative to traditional pasta. Spaghetti squash can be cooked in a variety of ways, including roasting, boiling, and microwaving.

Ingredients

Ingredients
  • 1 large spaghetti squash
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 can diced tomatoes, drained
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh basil
  • Salt and pepper to taste

Instructions

Instructions
  1. Preheat your oven to 375 degrees F.
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds and membranes.
  3. Brush the inside of the squash with olive oil and sprinkle with salt and pepper.
  4. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes or until the flesh is tender and easily pierced with a fork.
  5. While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
  6. Add the chopped onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
  7. Add the chopped bell peppers and cook for another 5 minutes or until the peppers are tender.
  8. Add the drained diced tomatoes to the skillet and cook for another 5 minutes or until the mixture is heated through.
  9. Using a fork, scrape the flesh of the spaghetti squash into a large bowl.
  10. Add the vegetable mixture, Parmesan cheese, and chopped basil to the bowl and mix well.
  11. Season with salt and pepper to taste.
  12. Divide the mixture evenly between the two squash halves.
  13. Return the squash halves to the baking sheet and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
  14. Remove from the oven and let cool for a few minutes before serving.

Tips for Making the Perfect Twice Baked Spaghetti Squash

Tips

Here are some tips to help you make the perfect Twice Baked Spaghetti Squash:

  • Be sure to choose a spaghetti squash that is firm and heavy for its size.
  • When roasting the spaghetti squash, be sure to place it cut-side down on the baking sheet to ensure even cooking.
  • Don't be afraid to experiment with different toppings and seasonings. Try adding some sliced olives or diced jalapenos for a little extra kick.
  • If you're short on time, you can microwave the spaghetti squash instead of roasting it. Simply pierce the skin of the squash with a fork a few times, then microwave on high for 10-12 minutes or until tender.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few minutes or until heated through.

Conclusion

Rachael Ray's Twice Baked Spaghetti Squash is a delicious and healthy alternative to traditional pasta dishes. With its unique texture and flavor, it's a great way to add some variety to your meals. Whether you're looking for a quick and easy weeknight dinner or a flavorful side dish for your next dinner party, this dish is sure to please. So why not give it a try today?

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