I have a bad habit of picking up squash at the Farmer’s Market and then letting them languish on the counter for months. I exaggerate not.
One time, when my Husband and I were working in Cleveland, I bought a butternut squash with lavish plans of a soup and this poor squash sat around for 8 months. Eight months! It became the running joke. Who does that?
Several months ago I picked up a Delicata Squash because I thought it looked pretty, but I had no idea what to do with it.
And when I finally had to give up on the Delicata Squash I picked up some (yes, some!) spaghetti squash, because apparently I learned nothing from my previous wasteful experiences.
But fortunately Martha roasted spaghetti squash on Martha’s Cooking School, and I decided to tackle it. And that very same week Tieghan from Half Baked Harvest, she’s amazing, by the way, posted a Roasted Garlic Spaghetti Squash Lasagna Boats and I was sold.
This Twice Baked Spaghetti Squash is a guilt free way to eat two of my favorite things: red meat sauce [more on that unnatural obsession here] and cheese.
Mmmmm the melty, cheesy goodness.
And spaghetti squash is shockingly good! Seasoned simply with olive oil, salt, pepper and freshly ground nutmeg it had a nutty, comforting flavor that I found myself eating even without the accoutrements. And it only has 31 calories in a cup. Who can argue with that?
That means more dessert. No?
When my Husband was out of town last month I ate this every single night for a week.
Every. Single. Night.
So without further delay, pick up some spaghetti squash and whip up these healthy, delicious Twice Baked Spaghetti Squash.
FULL DISCLOSURE: There is another Butternut squash sitting on my counter that I picked up several weeks ago with a determination to finally make that butternut squash soup. Maybe divulging my problem will force me to actually MAKE IT! Here’s to hoping!