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.
So here’s my first foray into the realm of spaghetti squash.
Halve, de-seed, brush with olive oil and roast the squash, cut side down, for about 45 minutes at 400 degrees. While the squash cools, saute some chopped onions, minced garlic and a can of peeled and diced tomatoes in a touch of love oil. Add your desired herbs, and salt and pepper to taste. Run a fork along the inside of the cooled squash to get the strings of squash flesh. Mound on a plate or in a bowl and spoon the tomato mixture on top.
For the salad, de-seed and dice three bell peppers (one each of red, orange and yellow… throw in a green one if you are so inclined). Add a handful of grape or cherry tomatoes, halved, as well as a handful of chopped basil and a half-cup of mozzarella pearlinis. Drizzle with olive oil, add salt and pepper to taste, and toss gently.
We enjoyed garlic bread on the side.