Only recently have I started experimenting with spaghetti squash. After cooking it for the first time, I was amazed at how much it looks like spaghetti. Yes, I know it is called spaghetti squash. I am still experimenting with different ideas for this vegetable, but the possibilities are endless. I’ve made a “pasta” bake in the past with spaghetti squash, marinara sauce and crumbled Italian sausage. I mixed it all together, sprinkled mozzarella cheese over the top, and baked it in the oven. It was delicious! I didn’t even miss the pasta. For this recipe, I wanted the squash to be a side dish and not a main dish. All I did was throw in items I had around the kitchen/garden.
- 1 spaghetti squash
- 1 bell pepper (I used brown because that’s what I had in my garden)
- Butter (2-3 T) or more to taste
- Parmesan cheese, freshly grated
- Oregano, fresh and chopped (can use dried if no fresh)
- salt and pepper to taste