Is this not the most amazing thing you have ever seen? I was legit almost crying I was so happy while I was eating it. Not sure if that is normal or not but whatever let’s just roll with it.
This recipe was stolen from my girl Chrissy Tiegen. Let’s put this out there, her life is just winning. She is married to John Legend AND she came up with this bomb-ass recipe (amoung many others.) I am obviously a crazy fan-girl (again, normal?) so when I cooked her Spaghetti Squash Al’ Forno I knew I had to share the love with ya’ll. Because this dish is a beautiful beautiful thing.
We also need to talk about the beauty of spaghetti squash. It is basically imposter spaghetti that is way healthier for you. Vegetable spaghetti? Kind of sounded like bs to me when someone told me about it. I was like ya right I will enjoy some lame squash as much as I would pasta. Go away. But really, this is an awesome alternative!! Not only did I tolerate it, I… I… loved it. (I know I said the L word so quick. Look at me go getting all emotion n’ stuff.)
What’s in it:
- 1 spaghetti squash
- Extra virgin olive oil
- Salt and pepper
- 1 medium white onion
- 4 tbsp butter
- 28 ounce can of crushed tomatoes
- 4 cloves of garlic
- Large handful of fresh basil
- 1 ball of fresh mozzarella
- 1 piece of provolone cheese
- Approx 6 leaves of fresh basil
Alright, as per usual let’s start by prepping our ingredients so we can enjoy a generous glass of wine while cooking and not be running around the kitchen like a chicken with it’s head cut off. Cut your squash in half and remove all the seeds with a spoon. Dice up your onion, set aside. Take a large handful of fresh basil (don’t bother with dried basil for this, just get the fresh stuff it will change your world) and roughly chop it up. Finally, grab your cheese and slice it up into nice thick slices.
Food prep… done!
Now, preheat the oven to 400 degrees F. Take your squashy squash and rub oil all over it, and sprinkle with salt and pepper. Place face down on the tray and pop that bad boy in the oven for 35 – 40 minutes.
While we wait for the squash to cook….
Sauce time! Put 4 nice and generous tablespoons of butter into your saucepan. Turn the heat onto medium, and toss in your diced onions. Cook these for a few minutes (be careful they don’t start to brown) then add in your crushed tomatoes. Put your garlic through a garlic press and add in the sauce. Finally, add in your chopped basil. Stir occasionally and simmer for the rest of the time the squash is cooking. It should get niceeee and thick while you cook it.
Once the squash is done, take it out of the over and flip over the halves so the insides are facing up. Spread a few tablespoons of sauce over the top of each squash. Add some more of your chopped basil on top.
HERE COMES THE CHEESE PEOPLE. This is my favourite part of this whole recipe. I am sure you can tell from the pics but I was very aggressive with my cheese application. But really, when am I not aggressive with my cheese. It is just way too good haha. So anyways, get all up in your cheese’s business and put a nice thick layer of mozzarella. Top THAT with another layer of provolone. (You can never have too much cheese and that is a fact.) And finally, put those last few whole basil leaves on top for garnish.
Put the squash back in the oven with the broiler on high for 4 minutes.
You you are doneeee!!!
Oh also, the best way to eat this is to take your fork to the edges of the squash, and pull inwards and up. To get all the delicious spaghetti squash out 🙂
What do you think?! Will this be your Sunday night dinner?