|Photo from Taste and Tell Blog|
Spaghetti squash is one that we hadn't tried much, but there are some great ways to use it. Our local supermarket has spaghetti squash for 79¢ per pound this fall, so it's a great buy right now. I recently tried a recipe which we really, really liked, so I am passing it on to you! It's from Taste and Tell Blog and is for a meatless main dish -- Spinach Artichoke Spaghetti Squash. It has the wonderful flavors of spinach artichoke dip in a much healthier format. This sauce is wonderful mixed in with the tender, pasta-like strands of spaghetti squash.
I should add that I didn't serve the squash in the shell as directed in the recipe and as pictured here. I made the sauce in a large skillet and then just scraped out the squash strands and added them to the skillet, stirred it together well, sprinkled mozzarella cheese on top and heated through, covered, so the cheese would melt. Also, I didn't microwave the squash, but baked it (cut in half, seeds removed, placed cut sides down in a baking dish with a little water added) for about an hour, which was just perfect.
I served this with a colorful medley of roasted vegetables on the side. I used sweet potatoes, yellow potatoes, red pepper, yellow pepper, and onion.
We're having this for supper again tonight! Maybe you would like to try this yourself for an autumn supper. I recommend it highly!