I used to be a little wary of spaghetti squash. Its “diet food” reputation made me hesitate to view it as something to enjoy eating. Fortunately my desire to eat everything overcame my skepticism, because as it turns out, this squash can be really tasty. I started cooking it this way ages ago, on recommendation of one of the earliest posts of Edible Perspective, and never looked back.
Contrary to popular “diet” “wisdom” (yes, in this case I felt the need for two separate sets of sarcasm quotes), a marinara-topped bowl of spaghetti squash does not make an adequate meal. Sure, those are some nutritious ingredients to eat, but they’re lacking in calories. If that’s all you’re eating, you’ll be running on fumes before the meal is even over. In this dish, we have a foundation of vegetables with the welcome addition of whole-grain bread and cheese for substance. It’s not something I eat to lose weight, but it’s a really tasty dinner made from real ingredients. Basically, it’s my kind of health food.
Spaghetti squash is really easy to cook in the microwave; just don’t forget to stab it a few times so it doesn’t blow up. Sometimes I prefer to roast the halved squash in the oven for extra flavor, but I find that in this dish it’s not worth the extra effort/dishes/electricity. Just nuke the thing!
This is a “one-pot wonder,” so to speak, and it’s great as a meal on its own. However, if you’re the kind of person with a stash of meatballs in your freezer… this wouldn’t be the worst time to bust them out.