Spaghetti Squash with Mussels and Marinara

Spaghetti Squash with Mussels and Marinara

If you are from the Midwest chances are you don’t have access to fresh seafood. You do however have access to great beef, pork, and chicken. As a result this what you probably end up eating for most dinners. Well, this weekend at Aldi (grocery store) I noticed out of the corner of my eye  boxed mussels. They were only two dollars or so and I decided to give them a go. They were already precooked and frozen so all I really had to do was heat them. They turned out really good and can be paired with almost any dish or side dishes you want. I decided to add them to my spaghetti squash with marinara one night.

Spaghetti Squash with Mussels and Marinara

The picture above is when the mussels are already cooked. (This is not how I bought them) 🙂

Anyways, the mussels had a  nice salty and brine flavor that I really enjoyed. I also enjoyed picking them up and slurping the mussel out of the shell and then the sauce on the shell. Although I won’t eat them often they are good for a nice treat and it was fun to do something different than beef, pork, or chicken.

Spaghetti Squash with Mussels and Marinara
Spaghetti Squash with Mussels and Marinara

Spaghetti Squash with Mussels and Marinara

Print

Spaghetti Squash with Mussels and Marinara

Ingredients

  • 1 whole spaghetti squash
  • Tomato sauce or pasta marinara sauce
  • Mussels I used a precooked and frozen variety
  • Fresh oregano coarsely chopped

Instructions

  1. Preheat oven to 350 degrees F
  2. Cut spaghetti squash in half longwise and then in half again going across depending upon the size of your squash.
  3. scoop out seeds with a spoon
  4. Line a pan with aluminum foil place the squash flesh side down in the pan
  5. bake for 45 min-1 hr or until tender
  6. remove from oven and let cool
  7. once cool to touch, spoon out flesh (may need to reheat later in pan or microwave)
  8. For the mussels: cook according to package directions. I just heated my in a covered saucepan for 5 minutes. I also think that they can cooked/steamed and when they open up they are ready.
  9. meanwhile heat up pasta sauce on stove
  10. drain mussels once finished cooking (shells should be open)
  11. toss with pasta sauce
  12. season with coarsely ground pepper
  13. Assemble by putting sauce with mussels over warm spaghetti squash noodles
  14. top with oregano

Recipe Notes

this recipe is very simple and there is always room for variations like adding other vegetables to you pasta sauce like mushrooms or using regular noodles instead of spaghetti squash ( I like the sweet squash with the salty mussels) You can even just eat the spaghetti squash with marinara sauce!

Spaghetti Squash with Mussels and Marinara

(Visited 95 times, 1 visits today)

Leave A Comment

Leave a Reply