It’s 61 degrees today in Brooklyn. In January. Ummm, oookaaaay. My apartment is a tad bit warm from roasting the spaghetti squash and then baking the “pasta” dish. But, hey, my dinner is done and I just need to reheat it later on this evening. I love it when a plan comes together. Also, I realized that there is a better way to cook spaghetti squash. My friend, Molly and I were just talking yesterday about struggling to cut the squash in half and how comical it was. Newsflash: pierce squash all over with a fork and cook in the microwave for 12-15 minutes, or, in a baking dish in the oven at 400 degrees for 60 minutes. SO. Much. Easier this way! Also, I used my favorite jarred Muir Glen pasta sauce because it’s Sunday and I’m feeling a little lazy.
- 1 cooked spaghetti squash
- 1/2 the jar of pasta sauce
- 1/2C panko bread crumbs
- 1/2C (or more) of grated pecorino
- Italian herb blend
- Crushed red pepper
Let the cooked squash cool (or be a doofus and burn your hand like I did earlier), then use a spoon to scoop out the innards and seeds, discard those. Then, use a fork to scrape out the squash, add it to a large mixing bowl. Add the sauce and stir until combined. Add mixture to an 8×8 baking dish. Combine the breadcrumbs, cheese and herbs, sprinkle on top of the spaghetti squash mixture. I added a bit more pecorino romanao cheese too Bake at 375 degrees for 20 minutes, or, until the topping is browned and bit crispy.