Butternut Squash Spaghetti with Mozzarella & Parmesan

by Marika Roseberg
0 comment

Yields2 Servings
 1 medium butternut squash
 2 tbsp olive oil
 1 tsp dried oregano
 1 tbsp fresh basil, chopped
 120 g tomato passata
 2 garlic cloves
 125 g fresh mozarella, thinly sliced
 50 g parmesan for sprinkling
 ¼ bunch of fresh basil for garnish
 salt & pepper
1

Pre-heat oven to 200°C. Using a sharp knife cut the squash in half lengthwise and scrape out the seeds.

2

Drizzle the cut sides with olive oil and season with salt & pepper. Place the squash cut-side down on a baking tray and roast for 20 Minutes.

3

Flip the squash over and using a fork to scrape some of the squash up. Season with salt, pepper & herbs.

4

Top each half with tomato passata, minced garlic and mozarella slices. Sprinkle more herbs on top and bake for 15-20 Minutes or until cheese has turned golden and bubbly.

5

Once baked, sprinkle with grated parmesan and fresh herbs. Enjoy!

Ingredients

 1 medium butternut squash
 2 tbsp olive oil
 1 tsp dried oregano
 1 tbsp fresh basil, chopped
 120 g tomato passata
 2 garlic cloves
 125 g fresh mozarella, thinly sliced
 50 g parmesan for sprinkling
 ¼ bunch of fresh basil for garnish
 salt & pepper

Directions

1

Pre-heat oven to 200°C. Using a sharp knife cut the squash in half lengthwise and scrape out the seeds.

2

Drizzle the cut sides with olive oil and season with salt & pepper. Place the squash cut-side down on a baking tray and roast for 20 Minutes.

3

Flip the squash over and using a fork to scrape some of the squash up. Season with salt, pepper & herbs.

4

Top each half with tomato passata, minced garlic and mozarella slices. Sprinkle more herbs on top and bake for 15-20 Minutes or until cheese has turned golden and bubbly.

5

Once baked, sprinkle with grated parmesan and fresh herbs. Enjoy!

Butternut Squash Spaghetti with Mozzarella & Parmesan

You may also like

Leave a Comment