One last post about my favorite fall food. Spaghetti squash is not as sweet as butternut or acorn, and as the name suggests the meat of the squash looks like spaghetti.
This is a very simple recipe and only uses a few ingredients which I usually have on hand. Squash can last a long time in a refrigerator, a lady at the farmers market told me that the squash they sell in stores in the spring were actually harvested in the fall. Once a month I go to the farmers market and stock up on squash. They come in handy when I want to make a low maintenance meal. Also this meal is really inexpensive to make, under $20, and can serve 4.
You will need:
1 Spaghetti Squash, cut in half with seeds removed
Pesto (I use reduced fat)
2 cups chopped Tomatoes
1/2 cup sliced Mozzarella
Brush the inside of the squash with pesto. Place inside facing down on a baking sheet at 350 degrees.
After 30 minutes take the squash out of the oven and flip over. Put 1 cup of tomatoes (or whatever fits) in the middle of the squash. Top the tomatoes with a tablespoon of pesto. Return to the oven.
After the squash have cooked for another 15 minutes top the tomatoes with the mozzarella. Return to oven for 15 minutes.
Take the squash out of the oven. Scoop the tomato/pesto/mozzarella from the center and into a large bowl. Then take a fork and scrape the inside of the squash from top to bottom. This is when the squash looks like spaghetti. Scoop the squash spaghetti into the bowl. Once all of the meat of the squash has been removed mix the squash spaghetti, tomatoes, pesto, and mozzarella together and serve.