The wife had a hankering for spaghetti squash and came up with this recipe. She also cooks many of the recipes on this blog and comes up with numerous yummy meals for us to try.
You'll need:
One 2-3 lb. spaghetti squash.
Two cans of diced tomatoes, drained.
Dried Parmesan cheese.
About a tbsp of dried Italian seasoning.
2-4 tbsp of melted butter.
Preheat your oven to 350 degrees.
Carefully cut the squash in half and scrape out the seeds with a teaspoon. Taking a casserole dish that's large enough to hold the squash halves, add about a half inch of water to the dish and place the squash face down in the water. Place on the middle oven rack and bake for about two hours.(Check about every half hour and add extra water if the water appears to be evaporating excessively.)
Remove from oven and take out the squash and dump the water. Use a fork to scrape the spaghetti squash meat into the casserole dish. Even the squash out and drizzle the melted butter on top. Add the diced, drained tomatoes. Sprinkle the Italian seasoning on top of the tomatoes. Top with about a quarter inch of dried Parmesan cheese. Place back in the oven on the second rack from the top and cook for about 30 minutes at 350 degrees.
Our son is not a big veggie fan, but he enjoyed this dish. Cost for the squash, the two cans of diced tomatoes, butter, seasoning and Parm was about $6.00. Serves 4-6 people.
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