I introduced this veggie to my roommate in WI and it is her favorite thing now! It is great way to get your spaghetti and sauce fix without all the calories of real pasta!
1 large spaghetti squash, halved lengthwise
16 oz of your favorite marinara sauce
1 cup broccoli florets or peas or sautéed mushrooms or mixed vegetables (or all!)
1 cup part skim ricotta cheese
½ cup grated Romano cheese or grated Asiago cheese
1. Heat oven to 400 degrees. Bake squash, cut side down in a baking dish until fork pierces skin easily, about 35-40 minutes. (or you could nuke it on high for 15 or so minutes)
2. Heat sauce and vegetables in saucepan
3. When squash is cooked, use a fork to scrap out the flesh. It should string out in spaghetti like strands. Mix with sauce. If sauce becomes watery from the squash, simmer for 5-7 minutes until some water evaporates.
4. Mix in ricotta. Season with salt and pepper.
5. Spoon onto plates and top with Romano or Asiago cheese
ENJOY!!!
Yes! Love this! Suggested it to a couple friends also and now they cook spaghetti squash all the time
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