In hopes of finding a healthy alternative to the scores of pasta this italian girl and her family eat every year I turned to spaghetti squash. At a farmers market last week I saw it and instantly knew my husband needed to try this. In the end - I picked an awfully small squash and let my husband eat the concoction while I ate leftovers. So you may want to try to get a larger size squash.
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- Preheat oven to 375
- Prepare baking pan with a splash of evoo
- Cut squash into two halves and remove the seeds
- Place squash open side down on baking pan
- Place into oven and bake for about 30 minutes or until you can insert a sharp knife through the skin fairly easily
- Remove squash from oven and let it cool until its easy for you to hold it
- Sautee vegetables minus tomatoes in evoo on a skillet while you are waiting
- Scoop the stringy pulp going with the grains from the squash pulling strips out
- Mix squash pulp with vegetables and add the tomatoes
- Top with parm if you like and serve :)
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