Of course I cooked him dinner to thank him for putting together my new furniture. And I did help! I had to hold things up, keep pieces steady, and even put in some of the screws! Go me! The fun part was accessorizing. Now all of my cookbooks have a home!
Baked Veggie Spaghetti Squash
1 whole spaghetti squash 1 tbsp olive oil 1 tsp garlic, minced 1 cup baby bella mushrooms 1 cup spinach ~10 grape tomatoes, halved 1 1/2 cups tomato sauce (I used one labeled “garden” that also had onions, carrots and tomatoes) parmesan cheese, shredded Bread crumbs (mine were homemade from Challah!)
Preheat the oven to 350 degrees.Poke the spaghetti squash with your fork and microwave on high for about 10 minutes. You can also cut it in half and roast in the oven for 45 minutes at 400 degrees, but microwaving is easier and a lot faster.
While your squash is cooking, add the olive oil, garlic, mushrooms, spinach and tomatoes to a pan and cook over medium heat. Sautee the veggies until they are nice and tender and then remove from the heat.
When the squash is done, cut it open and scoop out all of the seeds and any part of the inside that appears mushy or a darker color than the rest. Scrape the rest of the spaghetti-like strands out and into a shallow glass casserole dish. Stir in the tomato sauce and vegetables and mix well. Generously sprinkle with parmesan cheese and then cover the entire top with the breadcrumbs. Bake for 40-45 minutes.
