Spaghetti Squash al Forno

When you're craving pasta, but want something a little lighter

Millions of people have viewed the recipe video and have made my classic pasta al forno recipe, my go-to recipe when I am serving a crowd. For the times I am craving this dish but want something a bit lighter and perfect for a smaller portion I swap the pasta for spaghetti squash.

Spaghetti Squash is a squash variety that when cooked and fluffed with a fork has natural strands that resemble spaghetti! This means you don’t have to pull out a spiralizer or any other special equipment to make it AND the squash itself doubles as a individual serving bowl…how freaking cute!!!

Now listen, I am NOT going to tell you it totally replicates pasta because let’s be real pasta is irreplaceable. BUT, I will say that the look and feel of this is pretty similar and it will satisfy you without giving you the pastacoma that a classic al forno recipe would.

Without further to do, let’s get into the recipe:

(PDF at the end)

Spaghetti Squash al Forno

Serves 2 people

Ingredients:

• 1 medium/large spaghetti squash

• .5 LB hot or sweet Italian sausage

• 1 shallot, minced

• 2 cloves garlic, minced

• olive oil

• 15 oz crushed tomato

• 1/2 cup ricotta cheese

• 1/4 cup grated parmigiano cheese

• 1 tsp garlic powder

• 1 tbsp fresh parsley, minced plus more for garnish

• 1/2 lemon, zested

• 2 tbsp milk or cream

• salt and pepper, to taste

• 3/4 - 1 cup shredded mozzarella cheese

Steps:

Prep the squash and get it into the oven

1. Preheat the oven to 400 degrees F. Slice the squash in half, lengthwise (so it resembles a long bowl. Using a spoon, scoop out the seeds from the center of the squash until it is clean. Drizzle some olive oil, and season with salt and pepper. Place the squash cut side down on a lined sheet tray and place into the oven. Bake for 30-40 minutes, until the squash is fork tender.

   While the squash bakes, prepare the sauce!

2. In a medium saucepan or pot, add the sausage and use a wooden spoon to break it down into smaller pieces as it begins to brown. If the pan seems dry, add a bit of olive oil to help fry the sausage.

3. Once the sausage is browned, use a slotted spoon to transfer it onto a paper towel lined plate. Add the shallot and garlic into the remaining fat in the pan and sauté until soft, about 2 minutes. Add in the tomato sauce and stir frequently at a simmer, reduce for 20 minutes. Season with salt and pepper to taste.

4. While the sauce reduces, combine the ricotta, parmigiano, garlic powder, parsley, lemon zest, milk, and salt and pepper. Add the ricotta mixture into the reduced sauce and stir well. OPTIONAL, but for an ultra creamy sauce transfer into a blender or food processor to combine. Then add back in the sausage to the sauce and combine.

   Assemble and Bubble

5. After the squash comes out of the oven, flip it over and use a fork to fluff up the flesh and create strands. Leave about 1/2 inch around the rim so that it maintains its structure.

6. Add a large spoonful of the sauce and use a spoon to mix with the “spaghetti,” then add one more spoonful of sauce on top and add a generous handful of mozzarella cheese.

7. Place the tray back into the oven for 5 minutes to melt the cheese, then with a close eye, place under a high broil for 1-2 minutes under golden brown and bubbly.

8. Transfer the squash to a plate and garnish with a drizzle of EVOO, parsley and flakey salt.

ENJOY!!

Recipe PDF:

Have a question? Feel free to comment below!!!

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