One of the great things about winter squash is that it keeps for a long time without any care other than storing it in a cool place. I’ve got a handful of butternut and spaghetti squash in my laundry room–since it seems to be the coolest room in the house right now. The other night I prepared a quick meal with one of the spaghetti squash and a jar of my homemade spaghetti sauce.
First, I cut the squash in half lengthwise and put the halves cut side down in a half-inch or so of water and cooked them in the microwave until they were tender.
Then, I divided the squash among four oven-safe dishes (I love my Fiesta ware! It’s pretty and oven safe!) and spooned some homemade spaghetti sauce evenly over each of the dishes.
Finally, I added grated mozzarella cheese and put all of the dishes on a large cookie sheet for easy transport to and from the oven. I popped them in at 350 degrees until the cheese was melted and bubbling.
This makes a great meal one night and, since I cooked four of them, lunch the next day. Well, unless we are super hungry and consume it all at supper. This is a simple, delicious, and healthy meal that is reminiscent of the summer garden. You can’t ask for much more than that!