Cooking for One

JC is currently in Wickenburg doing the whole rural medicine thing. That leaves me home alone to attempt to cook for one. To make things even more difficult, I'm without a car, so I'm on house arrest. Solution: make one big dish that I can eat over and over again.

I had pick up a spaghetti squash last week and figured it would be perfect. This is another copycat dish from True Food Kitchen. One of my favorite dishes is the Spaghetti Squash Casserole. It's a simple mix of spaghetti squash, zucchini, marinara, and cheese. Of course I could make this at home. This is super easy and also very healthy (depending on how much cheese you put in). Spaghetti squash is a great alternative to pasta with less calories.

Spaghetti Squash Casserole
inspired by True Food Kitchen

• One spaghetti squash
• One jar of your favorite marinara sauce
• 1 lb mozzarella, grated
• 3/4 c. parmesan cheese, grated

1. Preheat oven to 375 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds/stringy stuff. Place spaghetti squash, cut side down, on a rimmed baking sheet. Add a few tablespoons of water to the baking sheet. Bake the squash for 30-40 mins or unti the strands come out easily with a fork. 

2. Remove the insides of the spaghetti squash with a fork. Mix with the jar of marinara sauce. I also added some red pepper flakes to give it a little kick.

3. In a large casserole dish, lay half of the spaghetti squash to cover the bottom. Sprinkle half the mozzarella and parmesan on top. Then layer the rest of the spaghetti squash with another layer of the cheeses. 

4. Decrease the oven to 350. Place the casserole in the oven and bake for 30-40 mins, or until the cheese is bubbling. Remove from oven and enjoy!