[Magdalen] what-you-do-with....spaghetti squash

[Jay Weigel]

I am not a fan of spaghetti squash. Let me say that right up front. As a
substitute for pasta, it just hasn't worked at all for me. The texture is
wrong, and the sauce slides right off the strands. However, for a number of
reasons, pasta is mostly off the table in our household, though brown rice
noodles are allowed on occasion. Not long ago, a spaghetti squash appeared
in the "bounty share" box we get from our online grocery, and I was faced
with the dilemma of what to do with it. One recipe I had previously
used had been moderately successful but needed tweaking, so I made some
additions and subtractions and this is what I came up with. I didn't
measure anything because I tend to cook by "eyeballing". Sorry about that!

Cut one medium-sized spaghetti squash in half around the equator (not
lengthwise) and scrape out the seeds and strings. Set them cut side down on
a plate and nuke them in the microwave for 8-9 minutes. Test for doneness
by scraping the inside of one with a spoon; if it "strings" it's done, if
not, nuke for another minute.
Beat one egg in a bowl and add just enough parmesan cheese to make it a
little thick. Add one carton (15 oz.) ricotta cheese and mix thoroughly.
Add a handful of parsley flakes and salt and pepper to taste Scrape the
insides of the squash into the egg and cheese mixture and mix thoroughly.
Grease an 8x8 pan and put half the squash mixture in it. Spread shredded
mozzarella cheese over the top. (At this point I dotted it with basil pesto
mix from a jar, but that's purely optional; I only did it because I had
it.) Top with the remaining squash mixture, more mozzarella, (and more
pesto) and about half a jar of marinara sauce. Sprinkle with parmesan
cheese if desired. Bake at 375F for an hour.

This came out as a custardy sort of dish that was very satisfying in the
way mac and cheese or lasagne or things of that sort are. It was filling
without being heavy and S/O has requested a repeat. There are enough
leftovers for another meal for us and I think it will reheat in the
microwave all right. I'm contemplating the possibility of a "mac and
cheese" type varation using cottage cheese and perhaps a mild cheddar
(shredded).