This.
Give it a try.
Although, I found that spaghetti squash wasn’t really very much different from actually using spaghetti. Just a little bit different.
I cooked up a veggie mixture of lentils, quinoa, chopped tomatoes, herbs and spices (cumin, garlic, italian seasoning, onion, whatever), and discovered that it made fine spaghetti sauce, and hence, fine spaghetti squash sauce.
(I’ll leave it as an exercise for the reader to figure out the amounts of everything and other cooking instructions, just like I did. I never made it quite the same way twice anyway.)
Such good ideas! I ended up with a sort of meatball casserole, lasagna-type. It was really good but I was the only one who ate it. The kids had gone out with their Dad and had ice cream whilst I was slaving away over my…well, mostly-pre-made dinner.
I guess my friend and her kids will have the rest for dinner tonight, so it’s all good. Now I want stuffed peppers and lentil-tomato sauce! And brown rice. Mmmmm.
I once recycled meatballs (when I heard the family say, “Oh no, not spaghetti AGAIN!”) - I had a dozen in sauce in a pot, so I picked them out of the sauce (there was quite a bit of tomato sauce, which I saved and froze in a baggie), gave them a quick rinse in the colander, heated up in brown gravy, and served over mashed potatoes. They loved it!
Bachelor chow? Either over mashed taters or egg noodles is one of my daughter’s favorite meals. Prep the meatballs ahead of time and it is a quick family dinner.
Even though this would not sound like my type of recipe (don’t like ditalini, sweet peppers in soup, cream added at the end, etc) I made this today. I followed the recipe pretty closely except for adding a can of red beans (because I add beans to everything).
Mmmm! Good soup! Thanks for the link and inspiration!
When I make spaghetti sauce in our house, it almost invariably goes on ravioli or tortellini instead of actual spaghetti. Just thoughts. You can get some pretty decent ones in both the refrigerated and frozen section at the grocery store.