I’ve always been intrigued by spaghetti squash, even as a kid. I thought it was pretty neat that a squash could turn into spaghetti-like strands. Back then I didn’t think much about the fact that it was good for me too, but now it’s one of the main reasons I like to cook spaghetti squash. It’s such a great low-carb, low-cal alternative to spaghetti.
It can be a nice side-dish or even your main course if you’re looking for something light. I loved adding cheese and sauce to the squash, like you would with spaghetti. I use the microwave to cook it, because it’s a lot faster than roasting it in the oven. I just broil it at the end to get the cheese all bubbly and golden.
THE WHINE CRITICS
Boy, Cole sure does not give thumbs-up very easily! He said he liked the sauce and cheese, but it was the spaghetti squash itself that he had a problem with. I guess he doesn’t share my fascination with spaghetti squash. Bennett didn’t seem that captivated either, but he liked it.
Cheesy Spaghetti Squash with Marinara Sauce
1 large spaghetti squash
1 cup cottage cheese
1 cup marinara sauce
1 cup shredded mozzarella cheese
1 tbsp fresh basil, diced
1 tbsp fresh oregano, diced
- Wash and cut spaghetti squash in half lengthwise.
- Scoop out the seeds.
- Place both halves in a microwavable baking dish with the cut side down.
- Fill the dish with about an inch of water.
- Cover the dish loosely with plastic wrap. Microwave on high for 7-10 minutes, until you can easily pierce the exterior with a fork.
- Using a fork, scrape the flesh into spaghetti-like strands.
- Cover each half with 1/2 cup cottage cheese, then 1/2 cup of marinara sauce, and sprinkle with 1/2 cup of mozzarella. Sprinkle each half with 1/2 tbsp of basil and oregano.
- Place squash on a baking sheet and cook under a broiler for 3-5 minutes, until the cheese begins to bubble and brown.
Makes approximately 4 small side servings.