I’m really into spaghetti squash lately. I found this recipe from UpRoot Kitchen and made it with a couple of changes. Robbie even liked it. I want to eat delicious cheesy, saucy, spaghetti squash everyday so this recipe is a major winner in my book.
Look at that – mmmmmmm.
I omitted the egg, grape tomatoes, and crushed red pepper. Recipes with ricotta love to tell you to throw an egg in there. I just don’t and there are no consequences, as far as I can tell. The grape tomatoes and crushed red pepper were less “omitted” and more “forgotten in hunger”. I used a block of part skim Mozzarella instead of the shredded variety. I like that I can cut or peel off small pieces which melt beautifully.
Melty Mozzarella pieces
Here’s a view from the side right out of the oven!