I love this time of year. We are able to eat fresh from the garden and enjoy the fruits of our labor. My father gardens much more than we do here, and we often get to enjoy the fruits of his garden too. This year he had an abundance of spaghetti squash. In the past our family has tried to eat spaghetti squash but we just never enjoyed the taste of it. This year we tried it a couple of new ways and found that we love it prepared these ways. Here are the recipes.
Marinara Baked Spaghetti Squash
This is super easy and tasty. I baked the squash at 400 degrees until it was soft (about a hour). In the meantime I browned a lb of hamburger and added a jar of natural spaghetti sauce, some Italian seasonings (oregano, basil, a little garlic powder etc.). Let this simmer while the squash bakes. Remove the squash from oven and cut in half carefully it's HOT. Remove the seeds. Now you should have 2 hollowed out pieces of squash. Put the sauce in, top with cheese parmesan or mozzarella or both. Bake until bubbly. Pete and I both agree that we prefer this over regular spaghetti noodles. It was a hit with our children too.
Stir Fry and squash noodles
here we just made a traditional stir fry. We baked the squash and shred it into "noodles". Then we served the stir fry over the plain noodles. Another hit.
The think I like most about these recipes is that they are so healthy. They are a great way to get several servings of vegetables into our diet.