This time of year squash is in abundance. Does your family like squash? There are so many varieties and so many different ways to prepare it, we like to experiment with squash.
One of our favorite squash varieties all year round is spaghetti squash. It is so easy to cook and fun to eat. Last night we took one of our favorite old recipes for spaghetti pie and substituted spaghetti squash for the noodles. It was delicious, and so much healthier too. We wanted to share this easy recipe with you.
Spaghetti Squash Bake
1 spaghetti squash
2 tablespoons olive oil
3 eggs, well beaten
1/2 cup Parmesan cheese
1 container ricotta cheese (about 15 ounces)
1 1/2 cups spaghetti sauce
3/4 cup shredded mozzarella cheese
Preheat oven to 400.
Cut spaghetti squash in half lengthwise and remove seeds (as you would a pumpkin). Put the squash in a pan and bake at 400 for 1 hour.
Remove and let cool for a few minutes before using a fork to remove the meat of the squash into a large bowl. When you use a fork and scrape it against the grain of the cooked squash it will come out in strings and look very similar to spaghetti noodles.
Add the olive oil to the squash and toss.
In a small bowl mix the well beaten eggs with the Parmesan cheese. Pour into the squash and toss to coat well.
Spray a metal pie pan or a rectangular pan (as shown) with non stick cooking spray. Put the squash mixture into the pan and use a fork to flatten it out to form a crust.
Spread the ricotta cheese over the crust, keeping it about 1″ from the outer edge.
Spoon the spaghetti sauce on top.
Bake at 350 degrees for 25 minutes, uncovered.
Add the shredded mozzarella cheese to the top and bake for another 5 minutes.
Allow to cool for 10 minutes and enjoy.
