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Spaghetti squash is such a fun and nutritious vegetable. Once paired with any of our premium tomato sauces, you’ve created a dish that is out of this world delicious. The best part of this recipe is that it doesn’t take a long time to make a wonderful meal.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. With a sharp chef's knife, trim the very top and bottom of the squash. Then, cut it in half widthwise. This allows for a more spiral effect once fully cooked. Scoop out the seeds and stringy insides. I like to use a serrated grapefruit spoon for this task.
Drizzle each side with just a bit of olive oil, too much will make it soggy. Then sprinkle evenly with salt and pepper. Place halves face down on the baking sheet and roast for 30 - 40 minutes. The squash should be just fork-tender on the inside and lightly browned on the outside. The skin will give a little when pressed on the outside but be careful since it's going to be hot! Once done, remove from the oven and flip over.
Let cool for a minute or two so you can handle the squash. While the squash is cooling, warm your favorite Jule's Tomato Sauce over medium heat. Using a fork, scrape the squash into spaghetti-like strands. Add to a bowl, top with the warm sauce and grated parmesan cheese and serve.
Creamy tomato soup made easy, starting with a jar of Jule's Classic Vodka sauce. Ready in minutes, topped with buttery grilled cheese croutons for the coziest twist on a classic.
Mussels swimming in Jule's Classic Red isn't a stretch, it's Westside Avenue logic. A jar of our sauce and a pound of mussels get you a dish that tastes like it took all day and yet takes only twenty minutes. Folks still talk about this dish. This is why.
Recreate the legendary Jule’s Italian Restaurant lasagna at home! Get the official, secret recipe for the towering, decadent layers and slow-simmered sauce that defined a culinary era for 40 years. Perfect your Italian-American cooking with this authentic piece of history.
