Spaghetti Squash

This isn't a recipe so much as it is an idea- and not even a new idea at that! To be completely honest with you, I'm posting this out of sheer excitement that my girls finally ate dinner last night without complaining... AND there was squash involved! SHHHHH! I told them it was spaghetti that we grew in our garden. Mike, my anti-health-food-nut told me it was a dirty trick but it worked. They all ate their food. They put their own sauce and cheese on their "spaghetti" and they even used some "green salt" (green salt is basil, but they like salt so that's the word I use...) And yes, notice that this was served on pink plates... whatever it takes, right?

Low-Carb Spaghetti

1 large spaghetti squash
4 cups spaghetti sauce with meat
1 cup mozzarella cheese

Preheat oven to 350 degrees F. To prepare squash, wash outside of squash and chop the top off as if you were carving a pumpkin. Remove seeds and discard (or save them for roasting) and discard stem. Place cut-side down onto a large square of aluminum foil. Fold foil up the sides of the squash and place up-right in the oven. Bake for about 1 hour or until outside skin looks darkened and wrinkly.
About 10-15 minutes prior to serving time, warm sauce on the stove. When squash is cooked, scoop the meat of the squash away from the skin with a metal spoon. Dish directly onto plates or into a serving bowl.

*For a lasagna-type dish, combine squash and spaghetti sauce with 2 cups small-curd cottage cheese in 2-qt casserole dish. Top with mozzarella cheese and bake at 375 degrees F until cheese is browned and bubbly.