I have been eating spaghetti squash like a madwoman the last couple of weeks since it gives me the same satisfaction of eating pasta, only I don’t feel like a big heavy dough ball afterward. Not that feeling like a dough ball has ever stopped me from eating anything, but it’s nice actually walk to bed at night instead of having to roll there on my protruding belly. At least, that’s how it feels.
But, it would be far too easy for me to just eat that and be happy, right? Of course I had to go pile on a bunch of cheese.
BTW – my mantra in life has become, “When in doubt, just add cheese.”
Or maybe it’s “Champagne is appropriate at any time”.
It could also be “Nutella makes everything better”.
This is probably how T-shirt companies get started, right?
How about: “Spaghetti squash: Pasta that you can eat and not feel like a fatty, unless you put a bunch of cheese on it, but melted mozzarella is totally worth the extra calories and shouldn’t bum you out.”
Okay, I’m gonna work on that one. But in the meantime, get on this.
Italian Baked Spaghetti Squash
1 spaghetti squash
1 jar marinara sauce
6 oz mozzarella cheese
Preheat the oven to 475 degrees F. Pierce the spaghetti squash with a fork in a few places and lay on a baking sheet. Bake for 1 hour, then allow to cool slightly. Turn the oven down to 375 degrees.
Cut the squash in half and scoop out all of the slimy seeds in the center. Take a fork and drag it across the flesh, which will come apart into little spaghetti strings. Transfer the strings to a baking dish. The size of the dish could vary depending on how large your squash is.
Pour marinara sauce over the squash and toss. Lay slices of mozzarella cheese across the top of the squash and bake for 30 minutes, or until the cheese is gooey and bubbly. Scoop out and enjoy. Eat seconds, so you can get some more of your vegetables in.