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| Nancy's Baked Spaghetti Squash |
"I were given this recipe from my mother-in-regulation. Even my younger sons love this dish, notwithstanding their aversion to all matters vegetable! Delicious served with a green salad and crusty bread. This also can be frozen for up to a month. I regularly buy a large squash, double the sauce, and make a second batch to freeze. Cover with a layer of plastic wrap, then a layer of foil and freeze. Defrost overnight within the refrigerator and bake as directed."
Ingredients :
- olive oil cooking spray
- 1 spaghetti squash, halved lengthwise and seeded
- 1 slice bacon, chopped, or more to flavor
- 1 tablespoon olive oil (non-compulsory)
- 1 onion, chopped
- 2 tablespoons minced garlic
- salt and ground black pepper to taste
- 1 cup crimson wine
- 2 (14 ounce) cans diced tomatoes
- 1 tablespoon Italian seasoning
- half of cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 2H25M |
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- Preheat oven to 375 levels F (one hundred ninety levels C). Spray a baking sheet and a nine-inch rectangular baking dish with cooking spray.
- Pierce the squash halves with a fork and set up, cut-side down, on the organized baking sheet.
- Bake squash in the preheated oven till a knife easily slices into the flesh, about 1 hour 20 mins. Remove squash from oven and cool till cool sufficient to handle, as a minimum 15 mins.
- Place bacon in a large skillet or Dutch oven; cook dinner and stir over medium-excessive heat till evenly browned, approximately 10 mins. Remove bacon with a slotted spoon and drain on a paper towel-covered plate, booking approximately 1 tablespoon drippings inside the skillet. If the drippings don't identical 1 tablespoon, upload olive oil to the skillet and heat over medium heat.
- Cook and stir onion and garlic in the bacon drippings over medium warmness till golden brown, 10 to fifteen mins; season with salt.
- Slowly pour wine over the onion mixture and produce to a boil even as scraping the browned bits of meals off of the bottom of the skillet with a wooden spoon; add tomatoes and Italian seasoning, Season tomato aggregate with black pepper. Cook and stir tomato mixture over medium-high heat until sauce is thickened, about 5 mins.
- Shred the spaghetti squash meat the usage of a fork, discarding the peel. Stir squash meat into tomato sauce till calmly integrated; spoon into the prepared baking dish. Sprinkle mozzarella cheese and Parmesan cheese over squash aggregate.
- Bake inside the preheated oven till cheese is melted and browned, 20 to half-hour. Top cheese layer with bacon.
Notes :
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