I’m embarrassed that my first Mangia Monday post of 2022 is on February 21, but at least it is on a special palindrome date of 2-21-22! December and January were very busy, and while I was cooking A LOT, I don’t seem to have the time to take photos of my recipes like I did in Hong Kong. š
One of the things that I love about being back in the US is the availability of so many different types of squash. (Most grocery stores here have at least 4-5 varieties!) I find that vegetarian recipes that incorporate squash feel satisfying and filling, and I’m enjoying experimenting with options like delicata and spaghetti squash, which I haven’t had much experience with before.
One of my favorite things to order in an Italian restaurant is eggplant parmesan, so when I saw this recipe for Cheesy Baked Spaghetti Squash with Marinara Sauce in my Once Upon a Chef newsletter, I knew I had to try it right away! I even had two spaghetti squash and a jar of Rao’s Marinara in my panty, so the timing was perfect! Or perhaps I should say almost perfect. I quickly discovered that one of my squash was rotten inside, and I had no mozzarella cheese in the fridge. š¤¦āāļø I was determined, though, and I decided to make a half recipe and use some sliced provolone cheese (which I cut into small pieces) instead. (See the first version below, which fed me for lunch for 4 days!)
Other than halving the recipe and changing the cheese the first time, there are only a few additional tips that I would add to the original recipe on Once Upon a Chef.
- I did not add any salt in the step where you mix the squash with the marinara sauce. I found it was salty enough without it, and I knew the cheese on top would add more flavor.
- I love a combination of fresh basil and thyme in this. (I think you could use basil alone if that is what you have, too.)
- Pecorino cheese works if you don’t have parmesan. Both are delicious!
- Because there are two separate baking steps for this – the squash and the casserole – it takes a bit more time than the average dinner, so make sure to plan for that. I think that that squash + marinara part could easily be prepped in advance, though! Just add the cheese and breadcrumbs right before it goes in the oven.
The first time I made this my husband was away so he didn’t try any. I put it on the menu for the week he got back, and I have to admit he wasn’t that excited. And then he tasted it! We both really love it, and with the full recipe we had enough for three generous meals for the two of us when this was the main course. I would say it was even better reheated, which is always a bonus in my book.
While we have been enjoying this as a main dish, I can see it as a great option for a pot luck where you know there will be vegetarians as well. I have a feeling I will be making this a lot in the years to come! So please find the Cheesy Baked Spaghetti Squash with Marinara Sauce recipe on Once Upon a Chef and let me know what you think!
A few simple ingredients that work so well together:
