I roasted the spaghetti squash (along with some other squashes & peppers), made the sauce, and carmelized some onions for pizazz. While “forking” the squash (I made my 17 year old son watch), we were both sort of amazed at the stringy stuff that was coming out. He asked what it tasted like, I shrugged, and we both tasted it. I told him he could have some pasta if he wanted, and he said, “What the heck, it’s already made. I’ll have this.” (Proud mama moment, eh?)
I’ve gotta say I’ve been missing some of my Italian meat sauces the last couple of months since I’ve been watching my starches. Quick, easy and tasty dishes like this remind me that I like vegetables ;-) This one’s a keeper!