Happy November 1! Can you believe it? As of today, the holiday season is officially under way, and before you know it, 2013 will be over.
I am very excited about that. The holiday season, that is.
really……..I am….don’t look at me like that…..
This truly is my favorite time of year. Decorating the house, baking, cooking, family, friends…….lots of things to be thankful for.
Especially the food part.
One year ago: Homemade Biscoff Cookies
Baked Spaghetti Squash Gratin – adapted from the kitchen is my playground
- 1 (4) lb. spaghetti squash
- 1 large jar marinara sauce
- 1 (15 oz.) container part-skim ricotta cheese
- 1/2 c. freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tsp. dried oregano
Pierce squash several times with a fork and place on a baking sheet. Bake at 400 degrees for about 1 1/2 hours, or until tender. Cool. Cut squash in half lengthwise and scrape out seeds. Use a fork to scrape the inside flesh of the squash into spaghetti-like strands. You should end up with about 6 cups of strands.
Place spaghetti squash ‘noodles’ in a baking dish sprayed with cooking spray. Pour sauce evenly over squash. Place cheese mixture on top of sauce and spread it with the back of a spoon to evenly cover the sauce.