'Tis the season for squash. I see squash everywhere I look. I have even been receiving squash-related recipes in my email inbox almost daily. As I stood in checkout lane number three at the grocery store last weekend (Elijah never lets me forget which lane we visit), I spotted a magazine with, gasp!, a squash on the cover! And ooooohhh, did it look delicious! I am not one to typically purchase magazines, but I swiped this one up and prepared the squash recipe a few days later. It turned out to be as delicious as it looked. I sat on the floor of our living room and ate it all by myself! Both halves!
So, if you are a squash lover like I am, give this recipe a try!
Purchase a spaghetti squash at the grocery store. If you don't know what a spaghetti squash looks like, it is long and yellow like the one in the photo below.
There are a couple different ways to cook spaghetti squash:
1. Cut squash in half lengthwise, remove seeds and bake for 45 minutes in preheated 350-degree (F) oven.
2. Poke holes into squash with a fork and microwave on high for ten minutes. Let cool for five minutes. Cut squash in half lengthwise and remove seeds with a spoon.
I am usually in a hurry, scurrying around with with two little ones at my ankles. Or, one at my ankles and one strapped to my chest. Anyhow, the faster, the better in my world, so I opt for microwaving.
While my beautiful yellow squash is being cooked in the microwave, I prepare a filling to go inside of it.
Mix together in a small bowl:
3/4 cup shredded mozzarella cheese
2 small chopped tomatoes
2 Tablespoons fresh basil, broken into pieces
3 Tablespoons parmesan cheese
When the spaghetti squash is finished cooking and cooling, scrape the insides with a fork to create strands.
Fill the insides of both squash halves with the prepared filling.
I used the squash "boat" as my bowl and dug in with a fork. I suppose a more refined individual might scoop everything out and put it on a plate? Whichever manner you choose to consume this tasty squash, enjoy!