Serves
Prep Time
Cook time
Total Time
Serves
Prep time
Cook time
Total time
4
15min
1h25min
1h40min

Ingredients

  • 1 small spaghetti squash
  • 1 tsp. fresh oregano, finely chopped
  • 1 Tbsp. fresh basil, finely chopped
  • 1/2 cup of your favorite mushrooms, diced
  • 1/4 cup of red onion, chopped
  • 1/2 cup of zucchini, chopped
  • 1/2 cup of fennel, chopped
  • 2 cloves of garlic, minced
  • 1 cup of Mutti® Finely Chopped Tomatoes (Polpa)
  • Salt and pepper to taste
  • freshly grated Parmigiano Reggiano (optional)

How to prepare

  1. Preheat oven to 400° F.
     
  2. Cut the spaghetti squash in half length-wise and remove the seeds. Place cut-side up on a baking sheet and bake for 40 minutes. While the spaghetti squash is roasting in the oven, sauté the mushrooms, red onion, zucchini, fennel, and garlic in a large pan with a little extra-virgin olive oil. Add the Mutti® Finely Chopped Tomatoes and the fresh herbs.
     
  3. Remove the spaghetti squash from the oven and remove the flesh with a fork. Spray a pie dish with olive oil, and press the squash into the dish distributing evenly to form a “crust.” Reduce the heat to the oven 350° F. Add the tomato and vegetable mixture to the top of the squash crust, leaving 1/4-inch around the edge. Bake uncovered for 45 minutes.
     
  4. Remove from the oven, and top with freshly grated Parmigiano Reggiano. Allow the cheese to melt on the dish while the “pie” cools. Garnish with fresh basil.

Recipe credit Kate Schlientz of IntoxiKate.com.