I finally cooked spaghetti squash for the first time this fall, and it is a tasty, healthy substitute for pasta. I had some vegetables left over from quesadillas I had recently made, so decided to toss those in with the sauce.
One spaghetti squash
Tomato sauce of your choice
Vegetables of your choice
Salt and pepper to taste
Roast the spaghetti squash: cut it in half lengthwise and scoop out the seeds, lightly coat with olive oil and roast on baking tray at 375 degrees. I had read instructions for cooking squash cut side up and cut side down- I think I started cut side up, and flipped it down after about 1/2 an hour so it would roast more quickly, baking it for another 15 minutes or so. After squash is cool enough to handle, scrape out the flesh with a fork- when it’s done, it should come out nice and stringy!
While the squash is roasting, heat up the tomato sauce & vegetables, and then mix them in with the cooked squash. Top with grated cheese and any seasonings you would like. My left-over quesadilla mix had zucchini, yellow squash, mushrooms, and spinach in it, which went quite well with the spaghetti squash.