My co-workers are a great source of inspiration in many ways but when it comes to food…look out waistline!
First it was the cheesecake, then the purple potato loaded with butter and now some yummy roasted spaghetti squash! True that the spaghetti squash is not new to me. You can see my previous post on this wonder-veggie here.
But she did get me thinking about the many ways to serve it and of course covered in red sauce and cheese immediately came to mind!
But first the roasting…
I actually roast mine totally plain. I simply cut it down the middle (careful!) and place it cut face down on a parchment lined cookie sheet. No oil, no salt, no pepper.
The steam from the moist squash innards will cook it perfectly. I like to go about 30-40 minutes in a 400 degree oven until it’s just tender, preferring to under-cook it a bit since it usually gets cooked again in the full recipe.
Now the tender squash strings are ready for anything you want to throw at them! Butter and fresh herbs perhaps? Maybe a cream sauce? Or as I did recently with red sauce, cheese and yes some meatballs!!
This made for an easy, make-ahead dish that could hang out in the oven till everybody was ready to eat! It could just as easily been wrapped and frozen at this point for another more busy night!
No matter how you serve it, you are sure to win the crowd over. Even the husbands who don’t usually eat vegetables!