This recipe is one of those visually tricky dishes that make you think you’re eating pasta, when you’re really not. Unfortunately, my noodle-head of a daughter wasn’t fooled the first time I served it so when I make this dish for the family, I still have to make traditional noodles for her.
If you haven’t prepared spaghetti squash before, be forewarned, it’s a bit weird at first. Admittedly, it took me a few tries to get the level of cooking tenderness down to a science, but once I did, I discovered that I really enjoyed making it.
You can prepare this recipe completely vegetarian by using a jarred marinara sauce from the store, or if you happened to recently make the ‘Braciole with Meat Sauce’ recipe from my post on June 16th and had sauce left over, this would be a great opportunity to use some of that sauce!
To see that recipe, click here.