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Pizza Spaghetti Squash Bake

Ingredients

  • 1 spaghetti squash
  • 2 jars marinara sauce
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar
  • 1/2 cup grated parmesan
  • Salt and pepper to taste
  • Handful of fresh basil chopped
  • A few slices of fresh tomato (for topping)
  • Olive oil for roasting and sautéing
  • Sautéed veggies like mushrooms, zucchini, or bell peppers (optional)

Instructions

  1. Roast the squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, remove the seeds, and place flat-side down on a baking sheet. Roast for 30 minutes or until tender. Let cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.

  2. Prepare your mix-ins: While the squash roasts, sauté your chosen veggies in a bit of olive oil until soft. Season with salt and pepper. This is where you build flavor.

  3. Mix it all up: In a large bowl, combine the roasted squash, sautéed veggies, one jar of marinara sauce, shredded mozzarella and cheddar, chopped basil, salt, and pepper. Stir to mix everything well.

  4. Assemble the bake: Pour the mixture into a greased oven-safe dish. Spread it evenly. Top with fresh tomato slices, the second jar of marinara, and a generous sprinkle of parmesan and extra cheese.

  5. Bake until bubbly: Place in the oven at 375°F (190°C) and bake for 20–25 minutes, or until golden, bubbly, and irresistible.

  6. Serve it hot: Let it rest for a few minutes, then dig in. Add more basil or cheese on top if you’re feeling fancy. It’s pizza night—with a nourishing twist.