I absolutely love this meal. I hate the way I feel after a big bowl of pasta, but I do it anyway because I just love eating it. With this variation I can have the best of both worlds, the feeling of eating spaghetti and the comfortable feeling of only having had vegetables for dinner.
Spaghetti squash is just so fun to eat, not to mention the fact that winter squash provides an excellent source of carotenes, vitamins B1, B6 and C, fiber and potassium. I could seriously eat this every night and not get bored.
My husband sliced the squash in half, sprinkled it with oil and set it face down on a pan in the oven. Once cooked he scraped out the strings of squash with a fork and placed them on a bed of baby spinach. A dollop of butter and yummy tomato sauce covered this golden tangle of noodles and a sprinkling of green onion, herbs, salt and shavings of aged gouda finished it off.
I just wish I could start over.