Recipe: Spaghetti Squash With Herbs

Try this Market District fall recipe!


  • 1 Medium Spaghetti Squash
  • 2 Tbsp Olive Oil
  • 1/4 Cup Onion, Chopped
  • 2 Cloves Garlic, Chopped
  • 1/2 Cup Market District Chicken Stock
  • 2 Tbsp Fresh Parsley, Chopped
  • 1 Tbsp Fresh Oregano, Chopped
  • 2 Tbsp Fresh Basil, Chopped
  • 1 Ball of Market District Fresh Mozzarella, Diced
  • Salt and Pepper to Taste

Instructions: Cut squash in half length-wise and remove the seeds.  Place cut-side down on a sheet tray with high sides or a roasting pan.  Roast in a 400-degree oven until squash is tender and skin is golden.  Let cool slightly. Using a fork, shred flesh into a bowl; discard skin.  In a skillet over medium heat, add olive oil.  When oil is hot, add garlic and onion and cook until soft, about 5 minutes.  Add spaghetti squash, stock, and herbs to skillet and cook for 5 minutes until flavors combine. Toss in cheese and season to taste with salt and pepper.




Comments are closed.

More From CBS Pittsburgh

Play It
Get The All New CBS Local App

Watch & Listen LIVE