January is the time of new diets and health kicks. As part of mine, I decided to make the plunge from using noodles to squash when having spaghetti. I thought I would just try it and see if it was good enough to have every once in awhile. Turns out it is super great. I think it would be going to far to say I don't care if I never have another noodle again, but I honestly am not missing them in this application. And since it makes for a completely vegetarian dish (vegan if you don't put parm on top) I have started to have this at least twice a week.
To cook the squash, you just need to halve and clean them, put them face down in a casserole dish with a little water, and cook for 45 min or so at 450. In the time it takes to make the sauce (see here or here for examples), the squash will be done. Take them out of the oven and scrape with a fork, and voila! This is a smash hit in my house, even with the kiddo. He can't get enough.
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