Stuffed Spaghetti Squash [Recipe]

Sometimes it’s the little changes you make that add up and create a bigger impact on your life – i.e. substituting one ingredient for a healthier alterative. One of my favorite ingredient swaps is to use roasted spaghetti squash in place of pasta.

One of the biggest benefits of eating spaghetti squash is that it contains 9% of the recommended daily intake of dietary fiber, while also delivering a range of nutrients, including vitamins C and A, Potassium & Calcium. It also contains folate, which supports the formation and development of new cells and helps prevent birth defects, making this squash an ideal food for pregnant women.

Spaghetti squash is super easy to prepare. Basically you just cut it in half, remove the seeds and roast for about an hour until tender at 400*F. From there, the possibilities are endless. I like to stay pretty simple and stuff my spaghetti squash with my favorite spaghetti sauce. It creates a meal that I can prepare pretty easily on a weeknight. Let’s face it, after a long day of work, the easier your supper comes together, the less likely you are to indulge in junk foods or takeout.

It’s almost embarrassing how easy this recipe is. To be honest, I wouldn’t even call it a recipe, more like a rough guide. Give it a shot though and let me know what you think!


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Stuffed Spaghetti Squash
Course Main Dishes
Servings
2 people
Ingredients
  • 1 spaghetti squash
  • olive oil
  • salt & pepper to taste
  • 1/2 cup cheese divided
  • 3 cups spaghetti sauce * see notes
Course Main Dishes
Servings
2 people
Ingredients
  • 1 spaghetti squash
  • olive oil
  • salt & pepper to taste
  • 1/2 cup cheese divided
  • 3 cups spaghetti sauce * see notes
Instructions
  1. Preheat your oven to 400*F. While your oven is preheating, carefully slice your spaghetti squash in half lengthwise. Scoop out the seeds, leaving just the flesh. Rub a little bit of olive oil into the flesh, then salt & pepper the cavity.
  2. Place the spaghetti squash, cut side down, on a baking sheet. Bake for about an hour or until the flesh is tender.
  3. While your spaghetti squash is cooking, prepare your spaghetti sauce. If you make your spaghetti sauce from scratch, you can control the amount of salt and sugar used. I like to add cooked onions and browned hot Italian sausage to my sauce.
  4. Once your spaghetti squash is cooked, fill the cavity with your sauce. Top each half with 1/4 cup of cheese and cook until cheese is melted, about 10 minutes.
Recipe Notes

3 cups of spaghetti sauce is equal to one regular jar of sauce. That doesn't include any add-ins such as ground beef, beans, or anything else of the sort. If you have left over sauce after stuffing your squash, save it for another day or simply spoon it over your squash when you serve it.

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Granny’s Old-Fashioned Multi-layer Cake with Boiled Chocolate Frosting

I still remember the first time my mother and I attempted my granny’s 16-layer chocolate cake even though it has been almost 20 years now. We had worked all afternoon on it, carefully cooking each paper thin layer of cake, guarding the fudge-like frosting as it cooked away on the stove so that it wouldn’t burn, and finally, assembling it. Pleased with ourselves, we stepped out of the kitchen until a loud splat brought us running back. Our beautiful cake was now in bits and pieces all over the floor – we had assembled it while it had been too warm and the layers had slid apart. I looked at my mom and did the only thing that I could do at the moment. I sat on the floor and started eating.

It was delicious.

That’s the kind of magic that my granny’s cake had. I can’t think of the holidays without picturing her chocolate cake, sitting modestly on top of the freezer in the backroom, though it should have been issued a place of honor at the main table. Every time we gathered at her house, for Thanksgiving, for Christmas, for birthdays, the cake would be waiting for us. We all had to pass through the backroom to enter our house (no one ever used the front door) so we all would feel a glimmer of excitement when we spotted that cake sitting there.

Even when arthritis crippled her hands, she pressed on, switching from homemade cake batter to one out of a box. She faithfully made her icing the same way, though at times my grandfather had to take over for her (under her watchful eye of course). Sometimes the cake would have 14 layers, sometimes closer to 19. It was always a game to see who could come the closest to guessing the number of layers before we counted, peeling off each layer to eat, line by line.

My granny passed away this past January, only a few brief months before I would find out that I’m pregnant with my first child. I’m looking forward to sharing the magic of this cake with my own child as he grows. Even though I might have learned my lesson to let the layers cool before assembling the cake, who knows, maybe I’ll let him help me and start a tradition of eating cake off of the floor.

Trust me, it’s worth it.

Even though my granny started using a box cake mix in her later years, I went with her original recipe. When Robb saw me unloading not just butter but margarine for this cake, he said that it HAD to be good with all of that fat in there.

The key is nice, thin layers. I made my layers just a little too thick but my body was just exhausted. Being 8 months pregnant would do that to you!

There is an ingredient in the frosting that doesn’t normally appear in most other boiled frosting recipes, an ingredient that I think turns this into an almost foolproof recipe – marshmallows. I’ve done a little digging around and it seems that adding in marshmallows became a thing in a few areas of the country back in the 1960’s. When I called my mom to ask if she remembered including marshmallows during our initial fateful recreation years ago, she said that it didn’t seem familiar to her but perhaps that was why her attempt failed.

After letting your frosting cool for just a few minutes – and be careful because it will be hot – start stacking your cake, pouring the frosting over layer by layer. Making this cake requires a tremendous amount of patience.  If you try to hurry through it, your layers will start to slip and slide just like ours did.

The worst part about making this cake is even after you get it all assembled – you still have to wait. Wait for it to harden and solidify. It’ll be well worth the wait, trust me.


Print Recipe
Granny's Old-Fashioned Multi-layer Cake with Boiled Chocolate Frosting
Don’t be ashamed if your first couple of attempts at making this cake come out less than spectacular. It took my granny years to perfect her cake and even then, she would occasionally put out a product that was, in her mind, “sub-par”. I simply called it rustic.
Course Dessert
Servings
1 12-layer(ish) cake
Ingredients
Cake
  • 1 stick margarine room temperature
  • 1 stick butter room temperature
  • 2 c. white cane sugar
  • 4 eggs
  • 3 c. self-rising flour
  • 2 tsp. vanilla extract
  • 1 1/2 c. whole milk
Frosting
  • 1 1/2 c. unsweetened cocoa powder
  • 4 1/2 c. white cane sugar
  • 2 1/4 c. evaporated milk
  • 2 tsp. vanilla extract
  • 1 stick margarine
  • 12 large marshmallows
Course Dessert
Servings
1 12-layer(ish) cake
Ingredients
Cake
  • 1 stick margarine room temperature
  • 1 stick butter room temperature
  • 2 c. white cane sugar
  • 4 eggs
  • 3 c. self-rising flour
  • 2 tsp. vanilla extract
  • 1 1/2 c. whole milk
Frosting
  • 1 1/2 c. unsweetened cocoa powder
  • 4 1/2 c. white cane sugar
  • 2 1/4 c. evaporated milk
  • 2 tsp. vanilla extract
  • 1 stick margarine
  • 12 large marshmallows
Instructions
Cake
  1. Preheat your oven to 350°F.
  2. Grease and flour your 9” baking pans (I used shortening and flour).
  3. Beat butter, margarine, and sugar together with an electric mixer until creamy.
  4. Add in your eggs, vanilla, milk, and flour, mixing until well combined.
  5. Using a measuring cup, measuring out just over ¼ of a cup of batter in each of your baking tins. Smooth out the batter using the back of a spoon.
  6. Bake each layer for 8-10 minutes until done - depending on the amount of batter you add to each tin will dictate how long it will take to cook. You’ll want the cake to spring back when touching lightly in the center. Remove from pans to the cooling racks.
  7. Wipe out cake pans, grease and flour the again, and bake the remaining cake layers as directed.
Frosting
  1. In a large heavy saucepan, melt the cocoa powder, sugar, evaporated milk, vanilla extract, margarine, and marshmallows over medium-low heat until the sugar is dissolved.
  2. Bring to a rolling boil and cook for 8 minutes, stirring constantly. Be careful as the liquid will be hot.
  3. Remove from heat and allow to cool for 5 minutes.
  4. Assemble your cake, pouring your frosting over each layer.
  5. Let sit for a and enjoy!
Recipe Notes

Don’t be in a rush. If you notice that your cake is starting to slide after you begin frosting it, secure it with a few wooden dowels or skewers. Since the layers are so thin on this cake, you will notice that you can see the ridges through the frosting. That is okay!

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