I hope you’re adjusting the the time change. I had a day or two of extra fatigue but we all seem to be catching on now. It’s Wednesday, which usually means something food related.
Nearly every week, I’ve been picking up a spaghetti squash, acorn squash and butternut squash at Trader Joes, regardless of what I put on my meal plan. I can’t say no!
Plus, I discovered that my 4 yo will eat roasted pumpkin seeds. They are full of healthy fat, protein, zinc, potassium and many more nutrients. (Did you know if you roast them for 15-20 minutes at a lower heat (170 degrees or so) you can minimize damage of their healthy oils?)
So I’ve been experimenting and improvising a bit. This squash bake was a way to use up leftovers last week: sauce and cheese from our pizza night and pork from our pulled pork dinner.
You could easily substitute any meat (or beans) for protein and any variety of cheese. It’s simple and versatile.
Easy Spaghetti Squash Pizza Bake
- 1 small spaghetti squash
- 1 – 1/2 c. tomato sauce (I mashed one small can of tomatoes in a small saucepan with 1/2 tsp each dried parsley, oregano and basil + a pinch of salt and honey)
- 1-2 c. chopped pork, chicken, steak or black beans
- enough cheese to cover all
Roast or boil spaghetti squash and remove squash “noodles.” (This can be done in advance.)
Layer the bottom of a 8×8 pan with squash, tomatoes and pork. Sprinkle cheese over all.
Bake at 400 for 20 minutes or until cheese is melted and lightly brown.
For more squash recipes, check out these posts:
What’s your favorite type of squash?
Do you like to be spontaneous in the kitchen or follow a recipe?