Prep 30 mins
Cook 30 mins
I was looking for a great way to fix my spaghetti squash and went searcing. I started watching Diners, Drive Ins, & Dives and they went to this place called The Pit Stop in New York and they made the most delicious dish with spaghetti squash. I used all of the veggies except eggplant, which I did not have on hand. To see the video, go to http://www.foodnetwork.com/videos/pit-stop-spaghetti-squash/96662.html. This recipe is directly from the Pit Stop restaurant in Merrick, New York.
- 1 spaghetti squash
- 1 zucchini
- 1 yellow squash
- 1 red pepper
- 1 small eggplant
- 1 white onion
- 1 carrot, peeled
- 1 celery rib
- 1 small head broccoli
- 4 asparagus spears
- 1⁄2 head cauliflower
- 1 ounce fresh herb, chopped (taragon, thyme, parsley)
- 1 (24 ounce) jar marinara sauce (or 3 cups homemade with San Marzano tomatoes, garlic, onions and red wine)
- 1 fresh mozzarella ball
- 3 garlic cloves
- 1 shallot (I use red onion)
- salt & pepper
- extra virgin olive oil
- 1 ounce parmesan cheese
- Split spaghetti squash and remove seeds.
- Add squash to large pot of boiling water for 10 minutes.
- Dice all other vegetables.
- In a large pan heat extra virgin olive oil and add onions and garlic. Sautee until soft.
- Add all other vegetables and herbs to pan; add salt and pepper to taste.
- Remove spaghetti squash from pot and let cool.
- Using a fork, scrape the inside of the squash into a large bowl. Keep the shell.
- In the bowl with the squash, combine the sauteed vegetables and 1 cup of the sauce.
- Add the squash-vegetable-sauce mix back into the shell and top with thick slices of fresh mozzarella and the remainder of the sauce (about 2 cups).
- Bake the filled squash shells on a baking sheet for 10 minutes at 350°.
- Remove from oven & serve.
Loved this! I recommend using a deep baking dish instead of baking sheet, to be less messy. The cheese didn't melt quite enough in 10 minutes so I left them in a little longer. Great meatless meal!