Ultimate Veggie Pizza

As a vegetarian for over a decade, I’ve eaten quite a few veggie pizzas. Truly fantastic veggie pizzas are few and far between. So, I combined all…

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best veggie pizza recipe

As a vegetarian for over a decade, I’ve eaten quite a few veggie pizzas. Truly fantastic veggie pizzas are few and far between. So, I combined all of the elements I’ve enjoyed over the years to create my own “ultimate” veggie pizza pie. This is the best homemade veggie pizza I’ve ever had, and I hope you’ll say the same!

This vegetarian pizza recipe will delight vegetarians and carnivores alike. It’s fresh and full of flavor, featuring cherry tomatoes, artichoke, bell pepper, olives, red onion and some hidden (and optional) baby spinach. You’ll find a base of rich tomato sauce and golden, bubbling mozzarella underneath, of course.

veggie pizza ingredients

The trick with loaded veggie pizzas, as many pizza shops seem to forget, is that they require a few extra minutes in the oven to develop full flavor and structure. Don’t stop baking until the cheese is deeply golden in spots. Otherwise, you might end up with floppy pizza that doesn’t live up to its true potential.

Start with my easy whole wheat pizza dough, and this recipe is ready in about 45 minutes, start to finish. This veggie pizza is quicker and healthier than delivery!

Continue to the recipe...

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Spanish Paella Recipe

Here’s how to make a paella recipe…the Spanish way! This stunning one pan dinner features shrimp, vegetables and all the authentic flavors of this traditional dish. Here’s a stunning one pan dinner that’s made for celebrations: paella! This traditional Spanish rice dish has thousands of variations. but it’s always rice with an explosion of colorful toppings. This one is our best classic paella recipe, based on our travels through Spain! We’ve perfected the skills so you can try it at home. It stars saffron-scented rice, mixed colorful vegetables and shrimp, and it’s full of traditional flavor. Here’s everything you need to know to make paella at home! What paella types are there? Paella is a traditional Spanish dish with saffron-flavored rice topped with seafood, meat and/or vegetables and served in a shallow paella pan. There are varying sizes of paella pans: small pans for two people, and massive paella pans for a crowd. (Fun fact: the world’s largest paella was made in a pan big enough for 30,000 people!) What types of paella are there? Spaniards themselves differ on what is the most classic, authentic paella recipe. Alex and I have eaten paella in Valencia, Barcelona, and Madrid, and all […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make a paella recipe…the Spanish way! This stunning one pan dinner features shrimp, vegetables and all the authentic flavors of this traditional dish.

Paella Recipe

Here’s a stunning one pan dinner that’s made for celebrations: paella! This traditional Spanish rice dish has thousands of variations. but it’s always rice with an explosion of colorful toppings. This one is our best classic paella recipe, based on our travels through Spain! We’ve perfected the skills so you can try it at home. It stars saffron-scented rice, mixed colorful vegetables and shrimp, and it’s full of traditional flavor. Here’s everything you need to know to make paella at home!

What paella types are there?

Paella is a traditional Spanish dish with saffron-flavored rice topped with seafood, meat and/or vegetables and served in a shallow paella pan. There are varying sizes of paella pans: small pans for two people, and massive paella pans for a crowd. (Fun fact: the world’s largest paella was made in a pan big enough for 30,000 people!)

What types of paella are there? Spaniards themselves differ on what is the most classic, authentic paella recipe. Alex and I have eaten paella in Valencia, Barcelona, and Madrid, and all of them have been vastly different. There are four main types of paella:

  • Paella de mariscos: Seafood paella with shrimp, prawns, scallops or mussels
  • Paella mixta: A mixed paella with seafood, meat and vegetables
  • Valenican-style paella (paella Valenciana): Chicken, rabbit, garrofó (a variety of lima bean), saffron, and rosemary
  • Paella de verduras: vegetarian paella with vegetables only
Spanish paella recipe

Ingredients in this paella recipe

For our best paella recipe, we used the common elements in the paella recipes we’ve had in different regions in Spain. Here’s what’s featured in this paella:

  • Traditional paella pan: you can also use a skillet (see below)
  • Bomba rice: you can also use arborio
  • Tomato, onion and garlic to make a quick “sofrito”
  • Saffron and pimentón aka smoked paprika
  • Mixed vegetables like artichokes, red pepper and peas
  • Seafood: you can also make vegetarian paella (see below)
  • Lemon wedges: garnishing with lemon is the perfect bright finish
Best paella recipe

What is the best paella pan? Do you need to use one?

A paella pan is a large round, shallow pan with handles used for cooking paella. The shallow shape lets rice cook consistently and lets it dry out more than it can in a skillet. If you have a paella pan or want one, now’s the time to use it! This recipe is for a 15-inch paella pan that serves 4 people. If you’re looking for one, here’s a link to purchase a 4-person paella pan.

Don’t have a paella pan? Don’t worry! Make this paella in your largest skillet. The larger the better! You may need to adjust the cook time slightly if you are using a skillet.

Paella pan care instructions: Paella pans are made of carbon steel and can rust. Make sure to dry the pan completely after cleaning it, and rub it with a bit of vegetable oil to prevent rusting.

Paella rice

What’s the best rice to use in paella?

The most authentic paella rice type is called bomba rice. Bomba rice is a white short grain rice. You can also use Arborio rice, which is easier to find but can result in a gummier texture than bomba. Either work! For this recipe we tried bomba and felt like it had more consistent results. You can find bomba rice online. Order it: Bomba rice

The secret spices: saffron and pimentón

This is an authentic style paella recipe, so it uses two special spices to get that traditional flavor. Here’s what to know:

  • Saffron brings an earthy flavor and a beautiful color to the dish. It’s an expensive spice, but it’s worth the splurge. What can you substitute for saffron? If you can’t find it or don’t want to splurge, use 1/2 teaspoon turmeric.
  • Smoked paprika: Called pimentón or Spanish smoked paprika, this bright red spice gives the dish more color and a smoky undertone. It’s easy to find and you’ll find it in many of our recipes here. (Here are our 20 best smoked paprika recipes.)
Easy paella recipe

Do not stir this paella recipe!

Once all the ingredients are added to the pan in paella, here’s what to do…or really, what not to do. Don’t stir it! Please repeat: no stirring allowed. The broth and spices boil through the rice, leaving everything perfectly flavored and cooked.

Traditionally, it’s good to get a brown crust on the bottom of the rice (perfectly brown, without burning it). The Spanish call this socarrat. It’s difficult to achieve the perfect socarrat because so much depends on the exact timing. It’s also a little harder to get it if you’re using a skillet. But never fear! Each time you cook this recipe, you’ll learn new things about perfecting your paella technique.

Paella variations

Variation: vegan and vegetarian paella

Don’t want to make a shrimp paella recipe? No problem. We love making vegan and vegetarian paella as well. (Or go to this Simple Vegetarian Paella.) Here’s what to do to customize this recipe:

  • Omit the shrimp! Obviously.
  • Add 1 15-ounce can chickpeas (1 1/2 cups cooked). Drain and rinse them, then add them when you add the vegetable broth.
  • Increase the salt by 1/4 teaspoon. You’ll need it to flavor the chickpeas.

This paella recipe is…

Gluten-free, pescatarian, and dairy-free. For vegetarian, plant-based, and dairy-free, see the section above.

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Paella Recipe

Spanish Paella Recipe


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

Here’s how to make a paella recipe…the Spanish way! This stunning one pan dinner features shrimp, vegetables and all the authentic flavors of this traditional dish.


Ingredients

  • 1 medium yellow onion
  • 6 garlic cloves
  • 2 to 3 roma or plum tomatoes (1 1/2 cups finely chopped)
  • 1/4 cup olive oil, divided
  • 1/2 pound shrimp, peel and deveined*
  • 1 1/2 teaspoons smoked paprika, divided
  • 1/4 teaspoon red pepper flakes
  • 1 large pinch saffron
  • 1 1/2 teaspoons kosher salt, divided
  • 3 cups seafood stock or vegetable stock 
  • 1 1/2 cups short grain Bomba rice or arborio rice
  • 1/4 cup frozen peas, thawed under water
  • 1/2 cup artichoke hearts, quartered
  • Lemon wedges from 1/2 lemon
  • Chopped parsley, for garnish

Instructions

  1. Prep the vegetables: Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices.
  2. Measure out the ingredients: Measure out all the remaining ingredients before you start. The cooking process goes fast!
  3. Cook the shrimp: Dry the shrimp and add it to a bowl with 1/2 teaspoon smoked paprika and 1/4 teaspoon kosher salt. In your largest skillet or a 4-serving paella pan, heat 1 tablespoon olive oil over medium heat. Add the shrimp and saute until it is just barely opaque, about 1 to 2 minutes per side. Remove the shrimp and set it aside.
  4. Cook the paella: In the same pan, heat 3 tablespoons olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the remaining 1 teaspoon smoked paprika and red pepper flakes, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, saffron and 1 1/4 teaspoon kosher salt. Sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet).
  5. Adjust the heat as necessary: If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
  6. Add the artichokes and peas: When the top of the rice is beginning to show through the liquid (about 10 minutes into the cook time), press the artichokes and peas lightly into the rice.
  7. Assess whether the paella is done: In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you’ll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice — you shouldn’t see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
  8. Add the shrimp and serve: When the paella is done, add the shrimp to top of paella and squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.

Notes

*Vegetarian and vegan variation: Remove the shrimp. Add 1 15-ounce can chickpeas (or 1 1/2 cups cooked) when you add the veggie broth. Increase the salt by 1/4 teaspoon.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Spanish

Keywords: Paella Recipe, Paella

More paella recipes

Love paella? Here are a few more options to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Crispy Orzo with Artichokes and Lemon.

It’s here!! This crispy orzo pot, a flavor explosion, is fiiiinally here. Crispy orzo with artichokes and creamy goat cheese and zesty lemon and crunchy prosciutto. Doesn’t that sound like the best party in your mouth? Come watch me make it on instagram today! Gosh I just love anything with artichokes. Okay so I promise […]

The post Crispy Orzo with Artichokes and Lemon. appeared first on How Sweet Eats.

It’s here!! This crispy orzo pot, a flavor explosion, is fiiiinally here.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

Crispy orzo with artichokes and creamy goat cheese and zesty lemon and crunchy prosciutto. Doesn’t that sound like the best party in your mouth?

Come watch me make it on instagram today!

crispy orzo

Gosh I just love anything with artichokes.

Okay so I promise I’m not turning into a pasta blog. This is another dish that I made waaaay before our quarantine, but it works out well if you have a few pantry ingredients! You can sub rice or even couscous for the orzo, so there’s that.

I’m such a seasonal cook so coming up with meals that can be made with ingredients in our pantry right now has been HARD. I want to cook all the fresh asparagus and spring produce and prepare delicious Easter dishes!

Luckily, this one fits the quarantine bill. You may need to skip an ingredient or two if you don’t have it, but that’s totally okay!

crispy prosciutto

So let’s do it. 

You have to cook the orzo first (and you can totally do this ahead of time) but once it’s cooked? It comes together quickly!

The other thing you want to do is crisp up some prosciutto. This is my FAVORITE part. One of my favorite salads ever is a simple greens salad with tons of lemon, parmesan and crispy prosciutto.

Besides being delicious, obviously, one of the main reasons I love this prosciutto is because once it’s crisped up (pan fried like bacon), it becomes so delicately crisp that it literally crumbles at the touch. This means that you can easily crumble it over salads and pastas. It’s much thinner than bacon or pancetta, so it truly SHATTERS.

Yes, shattered prosciutto pasta. We should make that a thing!

artichoke

And the other great thing – because the prosciutto is so thin, it doesn’t get soft and gross in the fridge. Meaning leftovers of this are INCREDIBLE. Super good with possibly even more flavor? 

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

ANYWAY.

After the cooking of the orzo and the crumbling of the prosciutto, it comes together.

The most important part is to crisp up the orzo! Considering this is a crispy orzo dish, that part is important. Take a big old pan or skillet, add some olive oil and toss in the cooked orzo. Almost as if you’re making fried rice. You want to alternate between stirring occasionally and flattening the orzo against the pan, allowing it to cook a few minutes before tossing. 

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

There will be bits of crispy orzo, some chunks will stick together and some pieces will remain soft, which makes this a texture lover’s dream. 

Like me! That’s me. Give me alllll the texture. 

You’re going to add canned/jarred artichoke hearts, a bunch of fresh lemon zest, goat cheese (or feta, or parm, or whatever you have on hand), and a few mint leaves. Spring in a dish, if I do say so myself.

Oh and don’t be freaked by the mint! It adds this refreshing bite that works so well. If you don’t have it right now, any other herb that you enjoy will work.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

I know that Easter celebrations with friends and family are up in the air for most of us. Either way, this would make a fantastic side dish. But in the meantime, it makes an incredible dinner for you, tonight!

And let’s be real – the crispy orzo can be the base for just about ANY flavor. Whatever you have in your pantry or fridge, add it in. 

Make.it.your.own.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

Crispy Orzo with Artichokes and Lemon

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Crispy Orzo with Artichokes and Lemon

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 as a meal, 4 as a side dish
Author How Sweet Eats

Ingredients

  • 3 cups cooked orzo
  • 4 ounces prosciutto
  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 2 12 ounce jars artichoke hearts, drained (and chopped if you wish)
  • 1 lemon, zest grated and juiced
  • salt and pepper, to taste
  • 3 to 4 ounces goat cheese, crumbled
  • fresh mint or herbs for garnish

Instructions

  • If you haven’t cooked the orzo yet, bring a pot of salted water to a boil and cook 1 ½ cups according to the package directions. This is usually to boil for 8 to 10 minutes.
  • Heat a large skillet over medium heat. Add the prosciutto and cook until crisp and golden, about 5 to 6 minutes. Remove the prosciutto and place it on a paper towel to cool. Prosciutto does not render as much fat as bacon, so you will most likely need olive oil here. If you use bacon instead, there may be enough fat in the skillet to cook the orzo. Ideally you want about 2 tablespoons.
  • In the same skillet over medium heat, add the olive oil. Add in the shallots and the garlic with a pinch of salt and stir. Cook for 5 minutes, until softened. Add in the orzo and toss well. Press the orzo into an even layer in the pan so it covers the entire bottom. Let it cook and crispy for a few minutes, then toss and repeat the process, pressing it into the bottom of the pan to cook. You want to do this a few times over, until the orzo is a bit crisp and golden in color.
  • Once the orzo is finished, add in the artichoke hearts. Stir in the lemon zest and juice. Taste and season with salt and pepper. Turn off heat.
  • Crumble the goat cheese into the orzo and toss. Stir in the fresh mint. Crumble the prosciutto on top and serve immediately.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

Crunch crunch crunch.

The post Crispy Orzo with Artichokes and Lemon. appeared first on How Sweet Eats.

Spaghetti Squash Casserole

This cheesy baked spaghetti squash casserole is a winner! It stars Italian style flavors: pesto, artichoke, mozzarella, and Parmesan cheese. Are you a spaghetti squash fan? But really: who wouldn’t be a fan of those long, nature-made noodles? Spaghetti squash is making it into all sorts of dishes that squash wouldn’t be caught dead in decades earlier. Spaghetti squash mac and cheese. Spaghetti squash pad Thai. And here in Alex and my latest creation: spaghetti squash casserole! This casserole is an Italian style spin on the traditional, featuring basil pesto, sundried tomatoes, mozzarella cheese, and Parmesan cheese. It’s seriously hearty and satisfying. (Our 2 year old was all over it!) Ready to get started? Spaghetti squash casserole: Italian style! There are all sorts of spins on spaghetti squash casserole: this version uses Italian flavors to make a tangy, savory and cheesy version. Here are the major features: Basil pesto is swirled into the squash noodles, which brings an overall garlicky savoriness. Fresh mozzarella cheese creates gooey pockets and grated Parmesan cheese brings texture and even more savory flavor. Artichoke hearts and sundried tomatoes bring in a tangy Italian-style element. Is it a main or a side dish? One important question […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This cheesy baked spaghetti squash casserole is a winner! It stars Italian style flavors: pesto, artichoke, mozzarella, and Parmesan cheese.

Spaghetti squash casserole

Are you a spaghetti squash fan? But really: who wouldn’t be a fan of those long, nature-made noodles? Spaghetti squash is making it into all sorts of dishes that squash wouldn’t be caught dead in decades earlier. Spaghetti squash mac and cheese. Spaghetti squash pad Thai. And here in Alex and my latest creation: spaghetti squash casserole! This casserole is an Italian style spin on the traditional, featuring basil pesto, sundried tomatoes, mozzarella cheese, and Parmesan cheese. It’s seriously hearty and satisfying. (Our 2 year old was all over it!) Ready to get started?

Spaghetti squash casserole

Spaghetti squash casserole: Italian style!

There are all sorts of spins on spaghetti squash casserole: this version uses Italian flavors to make a tangy, savory and cheesy version. Here are the major features:

  • Basil pesto is swirled into the squash noodles, which brings an overall garlicky savoriness.
  • Fresh mozzarella cheese creates gooey pockets and grated Parmesan cheese brings texture and even more savory flavor.
  • Artichoke hearts and sundried tomatoes bring in a tangy Italian-style element.
Spaghetti squash casserole

Is it a main or a side dish?

One important question before we start: is this spaghetti squash casserole a main or a side? It’s the same question as mac and cheese, really. This casserole would make a stand-out side dish for entertaining. We could imagine it on the table at a pitch in or potluck with other hearty sides. It would be perfect for holiday meals like Thanksgiving or Christmas dinner, but it really works anytime that spaghetti squash is in season. It’s a great vegetarian and gluten free casserole option that works for various diets.

However: this casserole does take quite a while to prepare. The full prep time is almost an hour and a half. We’ll be honest: Alex and I don’t spend this much time on a side dish if we’re not entertaining. So, if we were making it just for us, we’d serve it as a main dish! Add a green salad and green beans and suddenly it’s a vegetarian main dish.

This casserole could also be a hearty savory brunch option! It would be perfect for brunch for holiday entertaining, or a baby shower or bridal shower brunch.

Spaghetti squash casserole

Can you speed up prep time on spaghetti squash casserole?

You can! There are some make ahead tips and short cuts we have in mind. Here’s what we’d suggest if you’re running low on time:

  • Make the spaghetti squash in advance. One idea to speed up prep time is to make the spaghetti squash in advance! If you meal prep, roast or pressure cook the spaghetti squash up to 2 days in advance. Refrigerate, then assemble the casserole. Just bake it a little longer until the squash is warmed through.
  • Pressure cook the spaghetti squash. Got an Instant Pot? If so, our Instant Pot spaghetti squash takes just 30 minutes from start to finish. It’s a big time saver versus roasting it!
Roasted spaghetti squash

How to cut spaghetti squash

What involves the most technique in this spaghetti squash casserole? Cutting the squash! Our trick for getting the longest noddles is to cut the squash in half width-wise instead of lengthwise. The strands of the squash actually run around the width of the squash, not the length. It’s also easier to cut this way so the knife doesn’t slip. Here are the basic steps of how to cut a spaghetti squash (and see the video below!):

  1. Find a small sharp paring knife. This sounds counter-intuitive! But it’s the safest method because it helps to prevent the slippage that can happen with a large knife.
  2. Cut the squash around the middle, width-wise. To cut, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half. This makes the longest strands or “noodles”.
  3. Remove the seeds. Use the knife to cut around the seeds, then scoop out the seeds with a spoon.

Ways to make it a meal!

This spaghetti squash casserole can be served as a main dish or a side dish. As we mentioned above, with the prep time (1 hour 30 minutes) we’d use it as a side for entertaining. To make it into a vegetarian dinner recipe, here are a few side dishes you could pair with it!

Spaghetti squash casserole

This spaghetti squash casserole recipe is…

Vegetarian and gluten-free.

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Spaghetti squash casserole

Spaghetti Squash Casserole


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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 as a side, 4 as a main

Description

This cheesy baked spaghetti squash casserole is a winner! It stars Italian style flavors: pesto, artichoke, mozzarella, and Parmesan cheese.


Ingredients

  • 1 medium spaghetti squash
  • 1 teaspoon olive oil
  • 2 cups baby spinach
  • 1 14-ounce can quartered artichoke hearts, chopped
  • 1/4 cup sun dried tomatoes, chopped
  • 1/4 cup basil pesto
  • 1 teaspoon kosher salt
  • 4 ounces fresh mozzarella, torn into pieces
  • 1/2 cup grated Parmesan cheese,  plus additional for sprinkling

Instructions

  1. Cook the spaghetti squash: Roasted Spaghetti Squash (takes about 1 hour total) or Instant Pot Spaghetti Squash (takes 30 minutes total). You can cook the spaghetti squash in advance and refrigerate until preparing: just bake it longer in the final step until fully warmed through.
  2. Let the spaghetti squash drain for 10 minutes, as instructed in the cooking method above. (This makes sure that the casserole does not have extra liquid.)
  3. Preheat the oven to 400 degrees Fahrenheit (if not already roasting the squash).
  4. While the spaghetti squash cooks, roughly chop the spinach, artichoke hearts, and sun dried tomatoes.
  5. In a large bowl, combine the warm squash strands, spinach, artichokes, sun dried tomatoes, pesto, salt, mozzarella, and the Parmesan cheese. Stir until thoroughly combined and transfer to a medium casserole dish. Sprinkle the top with additional Parmesan cheese. Bake at 10 to 12 minutes until the mozzarella cheese is melted. Serve immediately.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: Italian Inspired

Keywords: Spaghetti Squash Casserole

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes