Let’s cook!

Spaghetti Squash

1 – 3lb spaghetti squash

1 medium onion, chopped

3 garlic cloves, minced

2 tablespoons olive oil

2 cups fresh spinach

2 large eggs beaten

1 can diced tomatoes

1/2 cup dry breadcrumbs

1/2 cup fresh grated Parmesan cheese

1 tablespoon fresh basil, chopped

1 tablespoon Italian seasoning

Prick the squash with a fork.

Place in the microwave on high for 1 minute. Using a VERY sharp chopping knife, place in the center of the squash lengthwise.

Cut the squash in half and discard the seeds.

Place squash in a dutch oven, cover with water and bring to a boil.

Reduce heat, cover and simmer for 20 minutes.

Saute onion and garlic in 1 tablespoon of olive oil in a large skillet over medium heat.

Once the onions become tender, add tomatoes and basil.

Reduce heat to low and let cook for 10 minutes. The squash should be done about now. Using a fork, remove spagehetti-like strands into a bowl (leave 1/4 inch thick in the shells).

Add the squash to the skillet.

Add spinach.

Preheat oven to 350. Cook for 5 minutes and mix well. Add beaten eggs.

Mix well again then add, bread crumbs, Parmesan and Italian seasoning.

Mix well and let cook for 2-3 minutes. Place the reserved squash shells into a baking dish.

Spoon squash mixture into the shells and bake for 45 minutes.

The shells are a great way to present the dish. Here is how I presented the dish without the shell:

Here is the close-up:

So for those of you that order spaghetti squash at your favorite resturant now you can see if you can beat the chef!  Spaghetti squash is a great alternative to pasta in a dish, especially for those of you are are avoiding the carbs these days.

Tomorrow I am going to post a lunch. Yep you are reading this correctly, a lunch post so be sure to check it out.

Happy Cooking!