1ozpepperoni(I like to use Applegate turkey pepperoni)
2tablespoonsgrated Parmesan
2tablespoonschopped parsley
Instructions
Preheat your oven to 425 degrees F.
Cook the spaghetti squash in the microwave: wipe the skin clean, pierce it in a few places with a sharp knife, place on a microwave-safe plate, and microwave on high until tender, for about 5 minutes on each side.
Allow the cooked squash to rest for 10 minutes, until cool enough to handle. Cut it open with a sharp knife. Use a large spoon to discard the pulp and seeds. Rake a fork back and forth to create spaghetti-like strands, placing the strands in a large mixing bowl. Work carefully so that the shells remain intact, and leave some flesh in the shells.
Add the marinara sauce to the spaghetti squash strands. Mix well to coat. Mix in 2 oz of the mozzarella.
Sprinkle the inside of the squash shells with salt and pepper. Transfer the marinara-coated strands back into the shells. Arrange the pepperoni on top and sprinkle with the remaining mozzarella and with parmesan.
Place the stuffed shells in a square 8-inch baking dish, or any baking dish that will hold them snugly. Bake until the cheese is melted and lightly browned, about 15 minutes.
Remove the pan from the oven. Sprinkle the boats with parsley. Allow them to cool for about 5 minutes before serving.
Video
Notes
When you rake the flesh to create the strands, work carefully so that the shells remain intact, and leave some flesh in the shells.But if, despite all your best efforts, the shells get torn, do not despair. Simply bake the filling in a casserole dish such as a square 8-inch baking dish. It won't be as pretty, but it will be just as delicious!