Troy Family Practice, PLLC
Troy, Michigan (248) 813-0124

Ingredients

• 1 large or 2 small spaghetti squash
• 1/2 stick melted butter
• salt and pepper to taste
• water as needed
• 1 tsp. oregano, dry
• 1 1/2 cups marinara sauce (or more if desired)
• 2 cups mozzarella cheese - shredded
• 1/2 cup parmesan cheese - grated
• 1 Tbsp. pasrsely, dry flakes

Pre heat oven to 400 degrees.

Cut spaghetti squash lengthwise in half. Scrape out seeds and fibers with a spoon.

Paint insides of squash well with melted butter, then season with salt and pepper.

Place squash, cut side DOWN, in two baking pans (9″x13″), lightly sprayed with non-stick vegetable oil. Pour a small amount of wather (1 cup in each pan). Do not cover.

Bake 30-45 minutes or until tender when pierced with a fork.

Remove squash from the oven. Drain off any remaining water. Allow squash to cool at room temperature.

Using a large metal spoon, carefully scrape the stringy, inside flesh of the squash into a bowl. Be careful not to MASH the tender, spaghetti like flesh.

Portion squash into a medium sized casserole dish so that the squash is one to two inches deep. Carefully level the mixture and sprinkle with dry oregano.

Spread marinara sauce over the entire surface of the squash. Then sprinkle with shredded mozzarella cheese, grated parmesan cheese and finish with a sprinkle of dry parsley flakes.

Bake in 400 degree oven for approximately 20 minutes or until cheese is lightly browned and squash is thoroughly reheated.

Serves 4 to 6 people as a main dish.

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