Wednesday, October 3, 2012

Spaghetti Squash Bake

We are trying eating less meat around our house, which is a big deal.  Every meal we have has involved some sorta meat.  So after watching many documentaries, we decided to cut our meat intake.  We haven’t totally gone vegetarian but we are noticing that we feel better when we don’t have so much meat in our diet.  Also our clothes are getting bigger and thats always a plus.  My only problem is finding stuff to cook.  Im so used to having meat as our main staple that finding ways to make a satisfying meal is a challenge.  Also trying to find food my kids will eat is hard to say the least.

So I had a spaghetti squash staring at me for a few days and was clueless as to what to do with it.  I guess I could have searched online for a recipe, but I get distracted when online and an hour has gone by without me doing what I planned on doing.  So spaghetti squash.  I searched in my cupboards, which is easy since I have moved into a house with a much smaller kitchen and no pantry.  Another challenge I will go into another day.

I located a bottle of pasta sauce and some mozzarella cheese.  I am also challenging myself to not use the micro so much, which is why I cooked the squash in the oven.


~Spaghetti Squash, get size that works for your family.
~1 jar of your favorite spaghetti squash
~Fresh Mozzerella, sliced or favorite cheese
~Olive Oil
~Celery Salt
~Spices to taste
~Italian Breadcrumbs


~Cut squash in half and clean our the seeds.  

~Put squash in a baking dish or a cookie sheet with a lip, add 1/4” water.  Bake @375 until tender, about 35-40 minutes.

~Use a fork to separate the squash meat in to spaghetti.

~Put the spaghetti in a bowl and add 1-2 tablespoons of Olive Oil (you can also use a flavored oil if you have it), salt and pepper.

~Add your favorite sauce and as much as your family likes.  Remember that spaghetti squash is sweet, so watch which sauce you use.  I have used tomato sauce, pesto sauce and Alfredo sauce.  They are all good.

~Now is the time to doctor it up.  If you are a spice adder then go for it, if not then I suggest tasting it and adding more salt and pepper if needed.  Also add some celery salt and basil.

~Spray baking dish with non-sticking spray and add half of the spaghetti.

~Put a layer of cheese.  Use what you have or like.  Mozzarella is what I had on hand, but I will use some parmesan and maybe ricotta next time.

~Add the rest of the spaghetti.

~Top it off with more cheese and sprinkle some Italian flavored breadcrumbs.

~Bake @375 for 20 minutes then turn on the broiler.

~Broil until cheese is a beautiful, delicious golden bubbly brown.

I hope you enjoy it as much as we all did.  This was a hit for the adults and kids.  So now I have another spaghetti squash staring at me again.