Friends, I love when I concoct a ridiculous recipe that comes out tasty.
What makes that experience even better?
When I am also using something that may or may not go bad in the refrigerator soon.
I bought some local veggies this week, including a fabulously large spaghetti squash. I understand that not everyone loves spaghetti squash like I do. I could really just eat the stuff plain with a little butter and black pepper.
Alas, this was a mighty large squash, and I knew realistically I had to enlist my husband and children to help me eat it. Which means I had to get creative with how I prepare it.
I looked up several recipes online and found some pleasant ideas about making a faux lasagna. That sounded tasty enough, so I concocted this lovely meal:
Spaghetti Squash “Pasta” Bake
1 spaghetti squash
1-2 cups tomato sauce
several cloves of garlic
1 tbsp dried basil
1.5 cups ricotta cheese
16 oz. frozen spinach, thawed and drained
2 cups shredded mozzarella
1/4 – 1/2 cup grated parmesan
Preheat oven to 400 degrees. Poke holes in the spaghetti squash with a fork and bake for 60 minutes. Remove from oven and let cool a little.
Cut spaghetti squash in half lengthwise, remove and discard seeds, then scrap squash flesh with a fork. Place squash in a bowl, then add garlic, tomato sauce, basil, and salt to taste. Combine.
Lower oven to 375 degrees.
In a separate bowl, combine ricotta cheese, spinach, parsley, eggs, and salt to taste. Place ricotta mixture in a 9×13 baking dish and spread evenly. Sprinkle the top with half of both the mozzarella and the parmesan. Then add the squash mixture on top. Top with the remaining cheese. Cover with foil and bake about 30 minutes.
This meal was a hit with my girls, whose philosophy on life is “Add cheese and it makes everything taste good”.
After having used up the mozzarella I was left with no food waste this week, for the win.