A friend posted a picture of her dinner on Facebook that looked healthy and delectable. The caption read: "spaghetti squash with tomato and mozzarella." We thought that was a clever nickname she gave the dish because she topped the squash like pasta. But lo and behold, there is such a thing as spaghetti squash! It got its name because, rather than mushing like a potato, the squash (when roasted) actually flakes away from its skin in strands that look just like spaghetti!
Inspired by the name, we decide to jazz it up by stuffing the roasted squash halves with a mixture of ricotta cheese, sun-dried tomatoes, a bit of tomato paste and Italian seasoning. Sprinkled with a bit of mozarella cheese on top, it made a tasty vegetarian meal.
And if we hadn't told you otherwise, wouldn't you think this is spaghetti?!
The end result was tasty, but we realized that the strands of squash deeper below the stuffing didn't have much sauce or filling to go with them. So with the other spaghetti squash we bought, we made a casserole. We roasted the squash halves, and then pulled all the strands away from the skin. We then treated the strands like pasta and mixed them with a cheese sauce (almond milk, shredded cheese, ricotta cheese, and seasoning mixed together over heat until properly saucy). Spread throughout a baking dish, sprinkled with a topping of mozzarella cheese, and baked 'till bubbly -- it's like a mac and cheese remix! :)
Before
After
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