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Wood fired spaghetti squash parmesan recipe

Feb 26, 2016Posted by Chef Todd FisherPrint
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Spaghetti Squash Parmesan

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!
Chef Todd

Wood Fired Spaghetti Squash Parmesan

A delicious and cozy vegetarian supper and or a fabulous side dish everyone will love.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Side Dish, Main Dish, Vegetables
Cuisine Italian
Servings 2 People

Ingredients
  

  • 1 Each Spaghetti Squash
  • 2 tablespoons olive oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon black pepper
  • 1 cup Tomato Sauce Home made or your favorite store bought
  • 1/2 cup ricotta cheese
  • 1/2 ounce pecorino cheese
  • 4 each basil leaves

Instructions
 

  • 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 loosing a digit. This recipe is fairly easy and doesn't take a lot of work, leaving you some 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 a oven proof baking pan. Sprinkle with kosher salt and black pepper and place in a 400 degree oven for about 15 minutes. Pull the squash and fill each half with half of the tomato sauce, 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 using the shell as your bowl. A sprinkle of red chili flakes and, Mamma Mia! you'll feel like your at Nonna's table!
Keyword recipe, wood fired recipe, cookbook, wood fired cookbook, chef todd, todd fisher, eggplant parmsan recipe, spaghetti recipe, vegetarian recipe

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