And that's why it's called spaghetti squash...

I tried a recipe using spaghetti squash recently, but after I posted it, a lot of people suggested I try it as the noodles in spaghetti (hence: spaghetti squash. Who knew?). So, I made up a sauce recipe last night, and we enjoyed some spaghetti squash spaghetti. 

By the way, my husband calls the meatless grounds "feet" for "fake meat," but I put some in the sauce, and he really liked it. I think I just have to use it in recipes that call for a lot of other ingredients so he can't tell the difference. I'm sneaky.

Sauce Ingredients:

2 jars spaghetti sauce (I just use Kroger brand)

1 tomato, diced

1 green bell pepper, chopped

1/2 onion, chopped

1/2 jar marinated artichoke hearts, chopped

1 tbsp capers

1/2 bag Quorn meatless grounds (or you could use ground beef or ground turkey)

Oregano, basil, fennel, sea salt, crushed red pepper and pepper to taste

4 oz. fat free cream cheese

In a medium skillet, cook the grounds as directed. In a large saucepan, combine all other ingredients, adding grounds when they're cooked. Cook sauce on medium heat while squash is cooking.

Squash:

1 lar spaghetti squash

Big, burly muscles to cut it in half

Cut in half and roast on a cookie sheet at 375 for about 40 minutes. Remove from oven and shred with a fork. 

Asparagus:

1 bunch asparagus

1 tomato, sliced

1 tbsp olive oil

2 tbsp balsamic vinegar (I used vanilla)

sea salt

grated parmesan

Cut ends off asparagus. Layer in a baking dish. top with olive oil, balsamic, tomatoes, cheese and salt. Bake at 375 for about 10-15 minutes.