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.
Ingredients:
One spaghetti squash
Tomato sauce of your choice
Vegetables of your choice
Salt and pepper to taste
Grated cheese
(4 servings)
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.
The Seated Cook 