Spaghetti Squash Pasta
Spaghetti Squash Pasta
Ingredients
- 1 spaghetti squash
- as needed olive oil
- as needed Tony Chachere's Famous Creole Cuisine Original Creole Seasoning
- as needed onion powder
- as needed garlic powder
- as needed paprika
- 1 onion, chopped
- 1 bunch spinach, chopped
- 2 scoops minced garlic
- 1 spoonful chili onion flakes/oil
- as needed heavy cream
- as needed sun dried tomatoes
- as needed Tony Chachere's Famous Creole Cuisine More Spice Creole Seasoning
- 2 handfuls Italian blend cheese, shredded
- 1 handful mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise. Scoop out all the seeds and stringy bits from both halves.
⏱️ 5 min•🌡️ 400
- 2
Drizzle olive oil inside the hollowed squash halves, just enough to coat the inside. Use a brush or your fingers to spread the olive oil evenly. Season the inside of the squash halves generously with Tony Chachere's Original Creole Seasoning, onion powder, garlic powder, and paprika. Rub the seasonings in to ensure the squash is fully coated.
⏱️ 5 min
- 3
Place the seasoned squash halves face down on a baking sheet lined with parchment paper. Bake in the preheated oven for 40 minutes, or until tender.
⏱️ 40 min•🌡️ 400
- 4
While the squash is baking, wash the spinach thoroughly. Cut the onion in half, peel it, and chop it into medium pieces. Chop the spinach into small pieces.
⏱️ 10 min
- 5
Heat a pan with olive oil over medium heat. Add the chopped onions and cook them down until they are softened and lightly browned, about 5-7 minutes.
⏱️ 7 min
- 6
Add the chopped spinach to the pan with the cooked onions. Add one scoop of minced garlic to the onion and spinach mixture. Cook until the spinach has wilted and the mixture is cooked to your liking, about 3-5 minutes.
⏱️ 5 min
- 7
In a separate clean pan, add a spoonful of chili onion crunch/oil over medium heat. Add a spoonful of minced garlic to the chili onion crunch in the pan and sauté for 1 minute until fragrant.
⏱️ 2 min
- 8
Pour heavy cream into the pan with the chili onion mixture. Add sun-dried tomatoes. Lightly season the sauce with Tony Chachere's More Spice Creole Seasoning. Stir well.
⏱️ 3 min
- 9
Add a handful of the shredded Italian blend cheese and stir until melted and combined. Then, add a handful of shredded mozzarella cheese and stir until melted and combined.
⏱️ 3 min
- 10
Add the cooked onion and spinach mixture to the sauce and stir everything together until well combined.
⏱️ 2 min
- 11
Once the spaghetti squash is done baking, remove it from the oven. Use a fork to pull apart the spaghetti-like strands from the inside of the cooked squash halves.
⏱️ 3 min
- 12
Pour the prepared sauce mixture into the hollowed spaghetti squash halves, on top of the pulled strands. Give it a good mix with a fork to ensure the sauce goes to the bottom and coats all the strands.
⏱️ 3 min
- 13
Add more shredded Italian blend cheese on top of each squash half. Sprinkle paprika on top of the cheese. Place the squash back in the oven for a good 10 minutes, or until the cheese is bubbly and browned.
⏱️ 10 min•🌡️ 400
- 14
Remove from the oven and serve hot. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti Squash Pasta
- 1 spaghetti squash
- as needed olive oil
- as needed Tony Chachere's Famous Creole Cuisine Original Creole Seasoning
- as needed onion powder
- as needed garlic powder
- as needed paprika
- 1 onion, chopped
- 1 bunch spinach, chopped
- 2 scoops minced garlic
- 1 spoonful chili onion flakes/oil
- as needed heavy cream
- as needed sun dried tomatoes
- as needed Tony Chachere's Famous Creole Cuisine More Spice Creole Seasoning
- 2 handfuls Italian blend cheese, shredded
- 1 handful mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise. Scoop out all the seeds and stringy bits from both halves.
⏱️ 5 min•🌡️ 400 - 2
Drizzle olive oil inside the hollowed squash halves, just enough to coat the inside. Use a brush or your fingers to spread the olive oil evenly. Season the inside of the squash halves generously with Tony Chachere's Original Creole Seasoning, onion powder, garlic powder, and paprika. Rub the seasonings in to ensure the squash is fully coated.
⏱️ 5 min - 3
Place the seasoned squash halves face down on a baking sheet lined with parchment paper. Bake in the preheated oven for 40 minutes, or until tender.
⏱️ 40 min•🌡️ 400 - 4
While the squash is baking, wash the spinach thoroughly. Cut the onion in half, peel it, and chop it into medium pieces. Chop the spinach into small pieces.
⏱️ 10 min - 5
Heat a pan with olive oil over medium heat. Add the chopped onions and cook them down until they are softened and lightly browned, about 5-7 minutes.
⏱️ 7 min - 6
Add the chopped spinach to the pan with the cooked onions. Add one scoop of minced garlic to the onion and spinach mixture. Cook until the spinach has wilted and the mixture is cooked to your liking, about 3-5 minutes.
⏱️ 5 min - 7
In a separate clean pan, add a spoonful of chili onion crunch/oil over medium heat. Add a spoonful of minced garlic to the chili onion crunch in the pan and sauté for 1 minute until fragrant.
⏱️ 2 min - 8
Pour heavy cream into the pan with the chili onion mixture. Add sun-dried tomatoes. Lightly season the sauce with Tony Chachere's More Spice Creole Seasoning. Stir well.
⏱️ 3 min - 9
Add a handful of the shredded Italian blend cheese and stir until melted and combined. Then, add a handful of shredded mozzarella cheese and stir until melted and combined.
⏱️ 3 min - 10
Add the cooked onion and spinach mixture to the sauce and stir everything together until well combined.
⏱️ 2 min - 11
Once the spaghetti squash is done baking, remove it from the oven. Use a fork to pull apart the spaghetti-like strands from the inside of the cooked squash halves.
⏱️ 3 min - 12
Pour the prepared sauce mixture into the hollowed spaghetti squash halves, on top of the pulled strands. Give it a good mix with a fork to ensure the sauce goes to the bottom and coats all the strands.
⏱️ 3 min - 13
Add more shredded Italian blend cheese on top of each squash half. Sprinkle paprika on top of the cheese. Place the squash back in the oven for a good 10 minutes, or until the cheese is bubbly and browned.
⏱️ 10 min•🌡️ 400 - 14
Remove from the oven and serve hot. Enjoy!
⏱️ 1 min