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.



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