Davida and her friend, Chava, made dinner for themselves this week.  They looked around the kitchen and found a spaghetti squash sitting on the counter.  They roasted it, scraped it, filled it with sauce and cheese and then rebaked it just until the cheese melted.

It was a simple and delicious meal, gluten free and kosher for Passover.  I think it will be one of my new favorites, too.  Thanks, Davida and Chava!

INGREDIENTS

spaghetti squash
olive oil
salt
pepper
garlic, fresh or powder

sauce
shredded cheese

 

DIRECTIONS

Rinse spaghetti squash and cut in half. Drizzle olive oil on each half and season with salt, pepper and garlic. Roast flesh-side down on baking sheet at 425 degrees F for 40 minutes.

Remove seeds from spaghetti squash halves. Spread a thin layer of sauce and then sprinkle with shredded cheese.

Roast in the oven for 15 minutes more until cheese is melted and bubbly.

 

VARIATIONS

Scrape out the spaghetti from each half and place in a ramekin or baking pan. Spread sauce and cheese and bake at 425 F for 15-20 minutes.

 

RECIPE AND PHOTO CREDITS TO DAVIDA RESPLER AND CHAVA SEGAL