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Cheesy Spaghetti Squash Bake with Bev Weidner | Mom Wins

Spaghetti Squash Bake is an ultra cheesy, meatless meal! 😍 Love this #MomWins dinner, Bev! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3kVsglL There’s rarely a dull moment in Bev Weidner's kitchen. She show us the go-to recipes, tips and hacks that keep her family happy and healthy. This isn’t insta-perfect parenthood – Mom Wins pulls back the curtain on all the challenges, laughter and delicious messes of real life. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Spaghetti Squash Tomato Bake RECIPE COURTESY OF BEV WEIDNER Level: Easy Total: 1 hr 30 min Active: 15 min Yield: 4 servings Ingredients One 3-pound spaghetti squash 4 teaspoons extra-virgin olive oil Coarse salt Half a 24-ounce jar tomato-basil sauce, such as Classico® Organic Tomato & Basil Sauce Half an 8-ounce block mozzarella, shredded (or 1 cup shredded mozzarella) Freshly torn basil leaves, for garnish Directions Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Drizzle 2 teaspoons extra-virgin in each of the squash halves and sprinkle with salt. Place them flesh-side down on a baking sheet. Roast until you can fluff the squash easily with a fork, 45 to 50 minutes. Flip the squash halves and fluff the "spaghetti" strands with a fork, then season with salt. Pour 2/3 cup sauce over each of the squash halves, and top each with 1/2 cup shredded mozzarella. Bake until the cheese is browned and bubbly, another 25 minutes. (You can flip the oven to the broiler at the last minute for extra cheese browning!) Garnish with basil and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #MomWins #FoodNetwork #SpaghettiSquashTomatoBake Cheesy Spaghetti Squash Bake with Bev Weidner | Mom Wins | Food Network https://youtu.be/jrtLv7febnY

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visibility 5,913 views thumb_up 189 comment 7 schedule 2:41 2019 7 years ago
Spaghetti Squash Bake is an ultra cheesy, meatless meal! 😍 Love this #MomWins dinner, Bev! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3kVsglL There’s rarely a dull moment in Bev Weidner's kitchen. She show us the go-to recipes, tips and hacks that keep her family happy and healthy. This isn’t insta-perfect parenthood – Mom Wins pulls back the curtain on all the challenges, laughter and delicious messes of real life. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Spaghetti Squash Tomato Bake RECIPE COURTESY OF BEV WEIDNER Level: Easy Total: 1 hr 30 min Active: 15 min Yield: 4 servings Ingredients One 3-pound spaghetti squash 4 teaspoons extra-virgin olive oil Coarse salt Half a 24-ounce jar tomato-basil sauce, such as Classico® Organic Tomato & Basil Sauce Half an 8-ounce block mozzarella, shredded (or 1 cup shredded mozzarella) Freshly torn basil leaves, for garnish Directions Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Drizzle 2 teaspoons extra-virgin in each of the squash halves and sprinkle with salt. Place them flesh-side down on a baking sheet. Roast until you can fluff the squash easily with a fork, 45 to 50 minutes. Flip the squash halves and fluff the "spaghetti" strands with a fork, then season with salt. Pour 2/3 cup sauce over each of the squash halves, and top each with 1/2 cup shredded mozzarella. Bake until the cheese is browned and bubbly, another 25 minutes. (You can flip the oven to the broiler at the last minute for extra cheese browning!) Garnish with basil and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #MomWins #FoodNetwork #SpaghettiSquashTomatoBake Cheesy Spaghetti Squash Bake with Bev Weidner | Mom Wins | Food Network https://youtu.be/jrtLv7febnY