I feel like spaghetti squash might be the new kale.
I forgot how cool it is to pull the tightly knit strands apart with a fork into a mess of veggie noodles in a bowl you can compost afterwards. If you're the sort who, like me, loves squash roasted with butter and eaten straight from its shell even when it's not Thanksgiving, let this serve as a reminder that spaghetti squash is easier to eat with one hand than any of its cousins. If I was a real-life Bridget Jones - single, working late and eating on the couch in my PJs, I imagine half a roasted spaghetti squash would be in heavy rotation. When I wasn't eating Nutella straight from the jar.
But look! Not only is it delicious as a vehicle for butter (and Parmesan cheese! oh yes), it can transport any number of pasta ingredients. Right now, the Pinteresty thing to do is turn it into a lasagna by spreading the bottom with ricotta and layering on a meaty tomato sauce and grated cheese. But you can’t really call it lasagna without the requisite flat noodles, can you? I wanted to do meatballs, but absentmindedly dumped the ground bison into the pan and broke it up with a spoon. And so after roasting the squash halves (scoop out the seeds, rub them with oil and sprinkle with salt and pepper, then roast at 375F for about half an hour – or just pop them in the microwave) I filled them with a chunky meat sauce – the type I’d normally pile on pasta.
Then covered the lot with grated cheese and slid them back into the oven to get all bubbly and melty. That’s it. No need for measurements here, so I won’t burden you with a recipe. Just pretend you have a shallow bowl of pasta and do with it what you will – then smother it with cheese and bake it.
And the cheese will help hold everything together on your fork while you eat it curled up with pillows on the couch in front of the TV. Even if you’re not Bridget Jones.