Pizza Baked Spaghetti Squash + Radicchio Salad
- Gluten Free
Why we love it:
- 2 pounds Spaghetti Squash (you may need just 1 squash, or if you can find the small ones, get 2 so each person can have their own boat)
- 2 Tablespoons Extra Virgin Olive Oil (divided)
- 2 teaspoons Kosher Salt (divided)
- 1 15-ounce can Crushed Tomatoes
- 1 teaspoon Dried Oregano
- 1⁄2 teaspoon Garlic Powder
- 1⁄4 teaspoon Black Pepper
- 1⁄2 teaspoon Red Pepper Flakes (optional)
- 1⁄4 cup Parmesan Cheese (grated, divided)
- 2 cups Mozzarella (shredded)
- 1 head Radicchio
- 1 teaspoon Balsamic Vinegar
- 1⁄2 teaspoon Honey
- 1⁄2 teaspoon Dijon Mustard
- 1 Tablespoon Water
1. PREHEAT THE OVEN TO 400 DEGREES
You can do the oven method, which is hands off and helps concentrate the flavors of the squash, but will take about 30 minutes to cook the squash, 40 total for the meal. Or, use the microwave which will only take about 12 - 15 minutes.
Cut the squash in half and use a large metal spoon to scoop out the seeds.
Drizzle the insides with a little bit of oil and sprinkle with a pinch of salt. Place the squash halves cut-side down on a baking sheet or casserole dish and place into the oven. Roast for about 30 minutes or until the halves are very tender and you can easily pierce with a knife.
Place the unseasoned halves cut side down in a glass casserole dish that is small enough to spin on your microwave pedestal (a 9 x 9 usually works well for us). Fill the dish with about 1 inch of water, enough to submerge the edges of the squash halves. Power on high for 12 minutes. Check if they’re soft after this time, and add another 2 - 5 minutes as needed.
Meanwhile, open the tomatoes and stir in the oregano, 1 teaspoon of salt, garlic powder, black pepper, and red pepper flakes if you like a little heat. Set aside.
Grate the parmesan and mozzarella if needed. Set aside.
Turn the halves of squash cut side up. Use a fork to stir up the inside fibers a little bit. You don’t have to completely scrape the skins, but a little twisting and turning will help the sauce and flavors permeate. Drizzle with about 1 teaspoon of olive oil and another pinch of salt.
Fill the cavities evenly with tomato sauce then top with the mozzarella. Add about ½ of the parmesan.
Return to the oven and bake for 5 - 6 minutes or until the sauce is hot and the cheese is fully melted and little browned.
Meanwhile, slice the radicchio in ½ and remove the core. Slice into strips or squares for a salad.
In a small bowl, or in a small mason jar, combine the remaining salt (about ½ teaspoon), the vinegar, honey, and dijon. Shake or whisk this up. Then add about 1 Tablespoon of olive oil and the water. Shake or whisk until it’s well combined. Toss the dressing with the radicchio. Unlike lettuce, it’s best if this sits for a few minutes (and up to 30) since the radicchio is bitter.
Serve a squash boat per plate unless they are really huge, then you can either slice them into halves or thirds, or use a spoon to scoop out the insides and sauce per plate. Garnish with the rest of the parmesan. Serve the salad on the side.