I enjoy eating spaghetti squash in its own little boat, but when you’ve got lots of mix-ins, a casserole dish often works best. I flew by the seat of my pants with this recipe, not entirely sure what I was going with as I bought random items at the grocery store. Thankfully, it was worked well enough that we pretty much ate the entire thing in one sitting (alongside a protein, of course).
Start by getting your spaghetti squash ready to work with. Pierce it all over and microwave on high for 5-6 minutes (maybe more depending on how big it is). Once it’s cool enough to touch, cut it in half lengthwise and use a spoon to remove the seeds. Then use a fork to get out all the strands of flesh, setting it into a baking dish. Meanwhile, sauté some stuff that’ll get your kitchen smelling amazing: halved “sprinkles” tomatoes (the super teeny weeny ones), minced garlic (2 cloves), and minced shallots (1-2). When it’s super fragrant and the tomatoes are wrinkly, it’s good. It’ll almost make a very light sauce. Meanwhile, prep frozen spinach according to the package directions and wring out the excess moisture. Toss the tomato mixture and spinach with the spaghetti squash, along with salt and pepper. The fold in some herbed goat cheese. Finally, top with fresh mozzarella and stick in the oven until it all gels together – let’s say 350 for 20 min.
The tomatoes and goat cheese make this nice and tangy. The spinach may give it some earthiness, but overall it’s got spring vibes. If my broiler didn’t always set off the smoke alarm, I’d have gotten the mozz a little brown on top but c’est la vie.
Peaches to Apples 