This posting is inspired by a dish I've had many times now at True Food Kitchen. Their Spaghetti Squash Casserole. First of all, I've never cooked with a spaghetti squash before. It is a little on the weird side how after it is boiled or roasted, the meat becomes shreds when you go at it with a fork. Just weird. I like this dish for its simplicity and taste. On top of that, minus all the carbs you would get in a regular spaghetti dish.
|That tool thingamijiga in the top right was perfect for making long strands|
|So far three ingredients!|
Toss the vegetable strands with tomato sauce of choice, put in a casserole dish, cover with mozzarella cheese and toss in the over for a good 45 minutes at 350degrees. This time I used fresh mozzarella cheese in a roll. Next time, mozzarella pearls or shredded cheese.
And ding! It's done. The spaghetti squash is naturally sweet after roasting which is good because it can counterbalance the acidity in the tomato sauce. I used Lucini Brand again but it is not as salty or tomato-ey like other brands.
|Perfect winter meal but in summertime hahahaha|
Would I make this dish again? Of course! It is very cost effective and require minimal prep work. This is a dish even Joseph can help me with. I think you can probably even sneak in some strands of carrots or eggplants. :) Until then, enjoy :)