Spaghetti Squash Bake

The other day I had a spaghetti squash that was lingering in the kitchen and I wanted to do something with it besides just make a substitute for spaghetti. This pasta-like bake is a little more exciting! It’s filled with lots of vibrant flavors that help bring it to life. And it was delish. 

Squash
1 Spaghetti Squash
Olive oil
Salt & Pepper 

Sauce
2 cups Marinara (I use Victoria because it’s fresh and simple)
2 tbsp Capers
2 tbsp finely chopped Castelvetrano Olives
½ cup chopped Grape Tomatoes 
3 tbsp Pesto (whatever kind you like)
2 tbsp fresh herbs (like Basil or Parsley)
¼ cup chopped Fresh Mozzarella
1 tsp of chopped Garlic
Pinch of Red Pepper Flakes 

Topping 
A good helping of Shredded Parmesan 

First, cook the squash. Preheat oven to 400. Chop it in half, scoop out the seeds, and brush with olive oil and sprinkle with salt and pepper. Place cut-side down on a foil-lined baking sheet. Poke a few holes in it with a fork. 

Cook for 30-40 minutes until the inside feels soft enough for you to fork out the goodness. Once it’s done, fork out the goodness and put in a loaf pan (or similar sized oven-safe pan). 

While the squash is cooking, get a medium sized saucepan going with all the other Sauce goodies. Simmer until warm and ready for mixing into the squash.      

Put everything but the Parmesan in the loaf pan, mixing well, and cover with foil. Put back in the oven (still at 400) and cook for 30 minutes. Remove the foil and add parmesan, then put under the broiler for 10 minutes or until the Parmesan looks crispy. 
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​Serve with garlic bread (because you’re not getting all the carbs from real pasta, right?).