More About This Recipe
Let’s face it. Most veggies in the store can be a bit boring. Nobody gets excited about broccoli or celery.
Even the more exotic looking veggies (different colored radishes, for example) are still pretty standard. Don’t get me wrong. I eat all of these delicious veggies and love them. But I’m not sure that I would describe them as fun.
Enter spaghetti squash, hands down the most fun gourd on the market. It’s seriously a magical thing. I dare you to make one and not smile when you start shredding the squash flesh and it somehow turns into spaghetti strands.
It’s just cool.
I’ve cooked spaghetti squash a lot of different ways over the years (because it’s fun) but this spaghetti squash casserole is one of my favorite ways to prepare it.
Talking about the casserole now though is getting a bit ahead. First you have to master the art of cutting one of these things in half!
This is always kind of awkward, but this is seriously the hardest part of the recipe so just work through it.
The easiest way I’ve found to cut one in half is to start with my biggest knife (10 inch chef’s knife) right in the center. Push down on the knife so it stabs into the squash. Then, once the knife is all the way into the squash, push it down and it will slice half of the squash open.
Repeat on the other side and you should be done.
Once your squash is halved, bake it (skin-side up) for about 60 minutes at 350 degrees.
After it comes out of the oven, let it cool until you can handle it. Then scrape out the seeds and use a fork to start lightly shredding the flesh.
This is the fun part!
You could use cottage cheese instead of ricotta without a problem for this recipe.
There’s nothing especially hard about this recipe, but the end result is a pretty impressive casserole. People will think it’s some kind of crazy baked pasta dish until they try it. The squash actually makes it a much lighter dish.
It’s fun, reasonably healthy and just plain tasty.
Next time you see a spaghetti squash, grab it!