Wood fired spaghetti squash parmesan recipeFeb 26, 2016Posted by Chef Todd FisherPrint
I am a huge fan of Eggplant Parmesan, a recipe I will post in the future, but this spaghetti squash Parmesan is pretty damn delicious. I have done this recipe a few times in my conventional oven in my house and every time I am reminded how delicious it is… And with the cold weather, it is a cozy and comfortable way to relax around the dinner table. If you’re considering a “Meatless Monday” option I can tell you from experience that no one will even miss the meatballs with this recipe!
Be great! And may your table always be full!
Wood Fired Spaghetti Squash Parmesan
- 1 Each Spaghetti Squash
- 2 tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 cup Tomato Sauce -Homemade or your favorite store bought
- 1/2 cup Ricotta Cheese
- 1/2 ounce Pecorino Cheese or Parmesan Cheese
- 4 each Basil Leaves
- I like to set my spaghetti squash on a dry, clean kitchen towel and then using a large, sharp knife split it in half. The towel will keep the squash from slipping, and you from losing a digit! This recipe is fairly easy and doesn't take a lot of work, leaving you ample time for sipping a delicious Pinot Noir or Chianti Classico!
- Split spaghetti squash in half and scoop out seeds. Rub squash with olive oil and place in an oven-proof baking pan. Sprinkle with kosher salt and black pepper and place in a 400 degree F oven for about 15 minutes.
- Pull the squash and fill each half with half of the tomato sauce, and a dollop of ricotta, and place back into the oven. Allow the squash to cook for 20-30 minutes longer, being careful not to let it brown too much. Remove from oven when edges are golden brown and cheese is showing a little browning as well. You can also check the doneness by inserting a fork into the squash and having it easily pull out.
- Before serving, freshly micro-plane pecorino cheese over the cooked squash and tear some basil to drop on top. To serve, put on a little Frank Sinatra and start twirling and lifting the spaghetti squash out using the shell as your bowl. A sprinkle of red chili flakes and, Mamma Mia! you'll feel like your at Nonna's table!