Spaghetti Squash

 

 

Hello, cafe friends!

We are getting away for another weekend “up north”. This time, we are spending some time at the Lake Michigan town of South Haven.  We found a charming barn style cottage that was tucked into the woods along the bike trail. Very cute, and fully renovated.

I thought I’d share a recipe I made this week. Easy and delicious! The spaghetti squash came from my farm subscription this week.

Stuffed Spaghetti Squash

You will need:

1 spaghetti squash

Meatballs

Spaghetti sauce

Diced canned tomatoes

Herbs, salt, pepper

Parmesan cheese

1 spaghetti squash, cut in half lengthwise. Scoop out seeds and place cut side up on baking sheet. Coat with 1-2 T olive oil, salt and pepper, and roast in 400 oven for about an hour, until softened. With a fork, shred the squash a bit to make noodles. Set aside.

In a pan, sauté about 12-18 meatballs (I used premade from Aldi) until browned. Add fresh spinach, a cup of spaghetti sauce, and about a half a can of diced tomatoes. Season with fresh herbs. Place the topping into each squash and top with freshly grated parmesan. Enjoy!