Market District Chef Ben D’Amico stopped by PTL to show off some delicious spaghetti squash recipes!

Spaghetti Squash “Florentine Style”
Compliments of Market District Chef Benjamin D’Amico

Serves: 2-4 Prep Time: 15 min Cook Time: 15 minutes

Ingredients:

  • 1 large Spaghetti Squash
  • 4 oz Baby Spinach
  • ½ cup Grape Tomatoes, halved
  • 2 oz Butter
  • 1 tbsp Olive Oil
  • 1 tsp Lemon Juice
  • 2 tbsp White Wine
  • 1 ½ tbsp Garlic, fresh, minced
  • 1 tbsp Parsley, fresh, minced
  • 2 tbsp Parmesan Cheese, shaved or grated.
  • Pinch Crushed Red Pepper Flakes
  • ¼ tsp Ground Black Pepper
  • ¼ tsp Kosher Salt

Directions:

Preparing the Squash (Microwave version)
1. Use a fork to poke holes all over the entire squash.
2. Place the squash into a microwave safe container.
3. Microwave the squash for 5 minutes and 30 seconds.
4. Remove the squash from the bowl and cut in half.
5. Cut the squash in half lengthwise, with a sharp knife.
6. Use a spoon to remove the seeds and insides.
7. Place the squash cut-side down into the microwave bowl.
8. Add about ½ cup of water, and microwave for an additional 5 minutes 20 seconds.
9. Allow squash to cool for slightly before handling. (be careful the squash will be extremely hot, I recommend using a dish towel when handling).
10. Use a fork to shred the spaghetti squash away from the outer shell of the squash.

Florentine Style

1. In a large sauté pan melt the butter and olive oil together.
2. Add in the red pepper flakes and garlic.
3. Add in the spaghetti squash and sauté for 2 minutes.
4. Squeeze in some lemon juice and white wine, and stir for 30 seconds.
5. Add in the baby spinach and grape tomatoes, sauté for an additional 1 minutes.
6. Season with salt & pepper.
7. Garnish with fresh parsley and parmesan cheese.
8. If desired, top with sautéed shrimp, grilled chicken, or fresh fish.

Baked Spaghetti Squash “Lasagna”
Compliments of Market District Chef Benjamin D’Amico

Serves: 2 Prep Time: 15 min Cook Time: 1 hour

Ingredients:

  • 1 medium Spaghetti Squash
  • 1 cup Marinara Sauce
  • ½ cup Mozzarella Cheese
  • ½ cup Ricotta Cheese (Seasoned if desired)
  • 2 tbsp Parmesan Cheese, grated
  • 1 tbsp Olive Oil
  • ½ tbsp Parsley, fresh, minced
  • ¼ tsp Ground Black Pepper
  • ¼ tsp Kosher Salt

Directions:

Preparing the Squash (Oven version)

1. Line a baking pan with aluminum foil.
2. Cut the spaghetti squash directly in half lengthwise, scoop out all the seeds.
3. Drizzle the squash interior with a small amount of olive oil and season with salt & pepper.
4. Place the squash cut side down on the baking pan. (spray the pan with non-stick pan spray if desired).
5. Roast the squash in a 375F oven for approximately 1 hour or until tender.
6. Allow squash to cool for slightly before handling.
7. Use a fork to shred the spaghetti squash away from the outer shell of the squash.
8. Leave the spaghetti squash inside the shell.
9. Fill the squash with a few scoops of seasoned ricotta cheese and parmesan and gently mix with a fork.
10. Top the ricotta with a few spoonfuls of marinara sauce. (Meat sauce or the addition of fully cooked ground beef, sausage, bacon, etc can also be added at this time).
11. Top with lots of shredded mozzarella cheese.
12. Place the squash back in the oven and bake for another 15 minutes, until cheese melts and starts to turn golden brown.
13. Garnish with fresh parsley.

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