Lots of leftover spaghetti squash last night, but only a little bit of tomato sauce. What to do? What to do?
Here’s an easy fix: cook up a little pasta (we used tricolor rotini), mix it up with the leftover squash and tomato sauce, throw in some extra herbs and other cooked veggies, and put it all in a shallow oven-safe dish. Top with some plain breadcrumbs, grated parmesan cheese and a sprinkling of parsley and basil. Heat under a broiler until the topping is lightly toasted. Serve with salad or a cup of soup on the side.