Creamy Spaghetti Squash
Spaghetti Squash with Mascarpone Cheese and Tomato Sauce
This is such a simple dish that is absolutely delicious with the creamy tomato sauce. It is probably my favorite way to prepare spaghetti squash and my friends love it!
Tip- If you don’t have fresh tomatoes or a can on hand, you can always just heat up some leftover tomato sauce, then stir in the mascarpone until you have a creamy, blush sauce.
Ingredients
1 spaghetti squash
2-3 tablespoons of mascarpone cheese
2 tablespoons of olive oil
Tomatoes- usually depends on what I have in the house, I either use a whole carton of cherry tomatoes cut in half, a can of diced tomatoes, or I chopped about 6 Roma (plum) tomatoes
Fresh basil
3 cloves of garlic, smashed or chopped
grated parmesan or pecorino
salt & pepper
Instructions
Preheat oven to 450.
Cut spaghetti squash in half lengthwise and scoop out the flesh and seeds, brush lightly with olive oil and sprinkle salt and pepper. Place face down on baking sheet and bake for 30-40 minutes. When done turn over and let cool before scooping out the "spaghetti."
While spaghetti squash is cooking, heat olive oil in saute pan, add few leaves of basil (you can just rip the basil a couple times) and garlic, but don't burn it.
Add tomatoes to the pan and saute on medium-low. You may add more olive oil if you'd like, about another tablespoon. Saute until tomatoes soften and start creating a sauce about 20 minutes. You can "mash/press," the tomatoes a little to help create juice and sauce. Add salt and pepper to taste. Make sure to stir occasionally.
Add the mascarpone cheese and stir until combined. You should have a creamy, blush colored tomato sauce.
After scooping out the "spaghetti" add it to the pan and mix all together.
Transfer servings to bowl and top with freshly grated parmesan or pecorino cheese.
We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade.