Prep Time:50 minsAdditional Time:20 minsTotal Time:1 hr 10 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:50 minsAdditional Time:20 minsTotal Time:1 hr 10 minsServings:4Yield:4 servings
Prep Time:50 mins
Prep Time:
50 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(2 1/2 to 3 pound) spaghetti squash, halved lengthwise and seeded¼cupwater2tablespoonsextra-virgin olive oil1cupchopped onion2large clovesgarlic, minced1(8 ounce) packagemushrooms, sliced1cupchopped bell pepper (any color)2cupsno-salt-added crushed tomatoes1teaspoonItalian seasoning½teaspoonground pepper, divided¼teaspooncrushed red pepper¼teaspoonsalt, divided2ouncespepperoni, halved, divided1cupshredded part-skim mozzarella cheese, divided2tablespoonsgrated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
1(2 1/2 to 3 pound) spaghetti squash, halved lengthwise and seeded
¼cupwater
2tablespoonsextra-virgin olive oil
1cupchopped onion
2large clovesgarlic, minced
1(8 ounce) packagemushrooms, sliced
1cupchopped bell pepper (any color)
2cupsno-salt-added crushed tomatoes
1teaspoonItalian seasoning
½teaspoonground pepper, divided
¼teaspooncrushed red pepper
¼teaspoonsalt, divided
2ouncespepperoni, halved, divided
1cupshredded part-skim mozzarella cheese, divided
2tablespoonsgrated Parmesan cheese
DirectionsPosition rack in upper third of oven; preheat to 450 degrees F.Place squash halves cut-side down in a microwave-safe dish and add water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash cut-side down on a large rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. Add mushrooms and bell pepper and cook, stirring, until the vegetables are tender, about 5 minutes more. Add tomatoes, Italian seasoning, 1/4 teaspoon pepper, crushed red pepper and 1/8 teaspoon salt. Cook until heated through and the flavors have blended, about 2 minutes. Remove from heat and stir in all but 10 or 12 pepperoni halves. Cover and reserve.Use a fork to scrape the squash from the shells into a large bowl, being careful to keep the shells intact. Stir in 1/4 cup mozzarella, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Add the tomato mixture to the bowl; stir well to coat. Place the squash shells, cut-side up, on a rimmed baking sheet. Divide the filling between the halves. Sprinkle with the remaining 3/4 cup mozzarella and arrange the reserved pepperoni on top.Bake until the filling is hot and the cheese is melted, about 15 minutes. Turn the broiler to high and broil, watching carefully, until the cheese and pepperoni start to brown, 1 to 2 minutes. Cut each boat in half to serve.Originally appeared: EatingWell.com, September 2019
Directions
Position rack in upper third of oven; preheat to 450 degrees F.Place squash halves cut-side down in a microwave-safe dish and add water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash cut-side down on a large rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. Add mushrooms and bell pepper and cook, stirring, until the vegetables are tender, about 5 minutes more. Add tomatoes, Italian seasoning, 1/4 teaspoon pepper, crushed red pepper and 1/8 teaspoon salt. Cook until heated through and the flavors have blended, about 2 minutes. Remove from heat and stir in all but 10 or 12 pepperoni halves. Cover and reserve.Use a fork to scrape the squash from the shells into a large bowl, being careful to keep the shells intact. Stir in 1/4 cup mozzarella, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Add the tomato mixture to the bowl; stir well to coat. Place the squash shells, cut-side up, on a rimmed baking sheet. Divide the filling between the halves. Sprinkle with the remaining 3/4 cup mozzarella and arrange the reserved pepperoni on top.Bake until the filling is hot and the cheese is melted, about 15 minutes. Turn the broiler to high and broil, watching carefully, until the cheese and pepperoni start to brown, 1 to 2 minutes. Cut each boat in half to serve.
Position rack in upper third of oven; preheat to 450 degrees F.
Place squash halves cut-side down in a microwave-safe dish and add water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash cut-side down on a large rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)
Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. Add mushrooms and bell pepper and cook, stirring, until the vegetables are tender, about 5 minutes more. Add tomatoes, Italian seasoning, 1/4 teaspoon pepper, crushed red pepper and 1/8 teaspoon salt. Cook until heated through and the flavors have blended, about 2 minutes. Remove from heat and stir in all but 10 or 12 pepperoni halves. Cover and reserve.
Use a fork to scrape the squash from the shells into a large bowl, being careful to keep the shells intact. Stir in 1/4 cup mozzarella, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Add the tomato mixture to the bowl; stir well to coat. Place the squash shells, cut-side up, on a rimmed baking sheet. Divide the filling between the halves. Sprinkle with the remaining 3/4 cup mozzarella and arrange the reserved pepperoni on top.
Bake until the filling is hot and the cheese is melted, about 15 minutes. Turn the broiler to high and broil, watching carefully, until the cheese and pepperoni start to brown, 1 to 2 minutes. Cut each boat in half to serve.
Originally appeared: EatingWell.com, September 2019
Rate ItPrint
Nutrition Facts(per serving)373Calories21gFat32gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
