Ingredients
1 whole Medium To Medium-large Spaghetti Squash
1 dash Grated Pecorino Or Parmesan Cheese, To Taste (use Dairy Free For Vegan Or Paleo)
Method
Sources
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Recipe1M+
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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preheat oven to 375 degrees f. wash and dry the outside of the spaghetti squash, then cut in half lengthwise. completely remove seeds and their strings and discard. 2. into a 9x13 glass baking dish, add water so it comes up the sides about 1/2 to 1. place squash, cut side down, into water and bake for about 3540 minutes or until the meat is fork tender. allow to cool to the touch. 3. once squash is cool enough to handle, scrape out meat with a fork so that it forms spaghetti strands and add to a large nonstick skillet. 4. turn heat on to medium and add the bruschetta sauce. cook until just warmed through, stirring occasionally and being careful not to break up your spaghetti strands. once hot, plate and serve with sprinklings of parmesan or pecorino cheese.