Baked Spaghetti Squash Spasagna
I know this Baked Spaghetti Squash Spasagna recipe has been long awaited for you guys! I’m most positive it was worth the wait. I wanted to get this right for y’all! Crispy chopped bacon delicately folded into an extra creamy four cheese Béchamel sauce stirred into al dente spaghetti squash which is baked until a cheesy crust has developed and then topped with a meaty spaghetti sauce! Could you read that without salivating? Me neither! ;)
Inspiration Behind Baked Spaghetti Squash Spasagna
I cannot take full credit for this divine creation! I was inspired by Cheddar’s Scratch Kitchen’s “GiGi’s Baked Spasagna” and Olive Garden’s “Deep Dish Spaghetti Pie.” They are both very delicious and I was craving both of their …show more content…
I keep a lot of cheese in my fridge, but I realize not everyone keeps a supply similar to mine. I might as well be a cheesemonger with the amount of cheese I keep in the fridge. So I have cheese for the low-low if you need anything! *wink* LOL And if you don’t keep a vast variety of cheeses in your fridge it’s okay, we can still be friends, but we can’t eat at your house! LOL ;-) Anyway, you can just use one or two cheeses; I’d suggest sticking to white cheeses though to keep your sauce white. Here’s a pro tip: turn off the burner when you add the cheese so the sauce won’t break! You’ll have velvety smooth sauce every …show more content…
I mix the Béchamel sauce into the bowl of spaghetti squash “noodles” and fold in the chopped bacon. If you don’t like bacon go ahead and leave it out, but I personally can’t get enough of bacon so I added it in. *cheesy grin* LOL You can place the noodles in a greased 9x13 pan or you can do like I did and use a mini loaf baking pan for more uniformed servings. You’ll know the baked spaghetti squash spasagna is ready once you see a bubbly, golden brown cheesy crust on top, in about 20 minutes.
We need to top these bad boys with some garlicky, flavorful spaghetti sauce! I’m not providing a recipe for spaghetti sauce because you can use jarred sauce (like I did) or you can make spaghetti sauce from scratch. Now, if you want to get this meal completed in a timely manner, I’d suggest just browning some Italian sausage and throwing in a jar of spaghetti sauce and calling it a day! The baked spaghetti squash spasagna already requires enough effort so save yourself a little time here.
To serve this to your guests, remove the baked spaghetti squash spasagna from the pan and transfer it to a plate and ladle the spaghetti sauce on top. Sprinkle a little chopped parsley on top and serve! That’s it,
I know this Baked Spaghetti Squash Spasagna recipe has been long awaited for you guys! I’m most positive it was worth the wait. I wanted to get this right for y’all! Crispy chopped bacon delicately folded into an extra creamy four cheese Béchamel sauce stirred into al dente spaghetti squash which is baked until a cheesy crust has developed and then topped with a meaty spaghetti sauce! Could you read that without salivating? Me neither! ;)
Inspiration Behind Baked Spaghetti Squash Spasagna
I cannot take full credit for this divine creation! I was inspired by Cheddar’s Scratch Kitchen’s “GiGi’s Baked Spasagna” and Olive Garden’s “Deep Dish Spaghetti Pie.” They are both very delicious and I was craving both of their …show more content…
I keep a lot of cheese in my fridge, but I realize not everyone keeps a supply similar to mine. I might as well be a cheesemonger with the amount of cheese I keep in the fridge. So I have cheese for the low-low if you need anything! *wink* LOL And if you don’t keep a vast variety of cheeses in your fridge it’s okay, we can still be friends, but we can’t eat at your house! LOL ;-) Anyway, you can just use one or two cheeses; I’d suggest sticking to white cheeses though to keep your sauce white. Here’s a pro tip: turn off the burner when you add the cheese so the sauce won’t break! You’ll have velvety smooth sauce every …show more content…
I mix the Béchamel sauce into the bowl of spaghetti squash “noodles” and fold in the chopped bacon. If you don’t like bacon go ahead and leave it out, but I personally can’t get enough of bacon so I added it in. *cheesy grin* LOL You can place the noodles in a greased 9x13 pan or you can do like I did and use a mini loaf baking pan for more uniformed servings. You’ll know the baked spaghetti squash spasagna is ready once you see a bubbly, golden brown cheesy crust on top, in about 20 minutes.
We need to top these bad boys with some garlicky, flavorful spaghetti sauce! I’m not providing a recipe for spaghetti sauce because you can use jarred sauce (like I did) or you can make spaghetti sauce from scratch. Now, if you want to get this meal completed in a timely manner, I’d suggest just browning some Italian sausage and throwing in a jar of spaghetti sauce and calling it a day! The baked spaghetti squash spasagna already requires enough effort so save yourself a little time here.
To serve this to your guests, remove the baked spaghetti squash spasagna from the pan and transfer it to a plate and ladle the spaghetti sauce on top. Sprinkle a little chopped parsley on top and serve! That’s it,