Today’s weekly recipe takes on a seasonal flair. Though they’re available year round, I never cook squash until the fall. It’s too bad because I’m missing out on a lot of fun recipes with high nutritional value. My recent discoveries have been using spaghetti squash. Cooking Light’s is a winner.
Spaghetti squash of itself has a delightful, slightly sweet, slight vanilla-scented taste. For this recipe, I make it in an 8″ x 8″ baking dish. Enough for two. While the recipe calls for fresh oregano, oregano is one spice I prefer dried. Add to taste. Likewise, despite the light emphasis, fat-free ricotta does work for me. I opt for a compromise between fat free and whole milk.
If you don’t want to use the oven, spaghetti squash can be easily prepared in the microwave. Figure about 15 minutes on high, pierced several times and placed in a baking dish with about one-half inch of water. I don’t think the flavor suffers at all.
The squash has a nice texture. The whole tomatoes add more and give the recipe great mouth feel. Because the recipe calls for whole tomatoes, I added a teaspoon of sugar to offset any bitterness. Bon appetit!
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