We have a snow day here in Massachusetts! Not just schools, but state offices and many businesses are canceled as well, with 11-14 inches of snow predicted to fall over the course of the day.  Man, I couldn’t be happier.  I still feel that childhood rush of excitement when a snow day arrives.  The entire world pauses and it feels like such a luxury to spend a full day lounging around the house.  

This is a perfect day for a pantry recipe as stores are closed and roads are too treacherous to head out for anything.  Spaghetti squash bowls seem to be popping up everywhere, and my thoughts for next time list is full of an impressive range of variations.  (Please send me more if you have your own and I’ll add it to the collection!)

As for the process with this dish, my mother taught me that microwaving spaghetti squash cooks it faster than the oven.  Originally I was hesitant to use this method, as my brain thought it was cheating, but boy was I wrong!  This method of cooking the squash is incredibly helpful when making a weeknight meal. Ten minutes in the microwave with a bit of water and the squash was ready to serve.

Ingredients:

• 1 15 oz can of crushed tomatoes
• 1 15 oz can of diced tomatoes
• 1 head of broccoli
• 2 handfuls of mini sweet peppers
• 2 cloves of garlic
• Butter
• Salt, pepper, and crushed red pepper
• Cheddar Cheese

Steps and Notes:

1. Cut the squash in half (be careful) length-wise and scoop out the seeds with a spoon.
   • Note: You can place the squash in the microwave for a few minutes to soften which makes it easier to cut in half.  Just be careful, you don’t want a squash explosion.  Thank you to The Kitchn for that tip.  
2. Place each half of the spaghetti squash face down in a dish with 1/2 inch of water and microwave for 10 minutes each.
3. While the squash is cooking, saute the vegetables in butter and garlic.
4. Add the tomatoes, crushed red pepper, salt, and pepper and simmer for 15 minutes.
5. Once the squash is cooked, use a fork to gently remove the squash from the skin and place it in a mixing bowl. Add butter, salt, pepper, and about 1/4 cup of the sauce to lightly coat the noodles.
6. Place the noodles back into each squash half and add the primavera on top.  Then, top with cheddar cheese.
7. Bake for 5 minutes in a toaster oven and serve warm with a runny fried egg on top!

Thoughts for Next Time:

• Buffalo Chicken Spaghetti Squash Boats
• Enchilada Spaghetti Squash Boats
• Chili stuffed Spaghetti Squash bowls
• Black bean chili in a squash bowl
• Spaghetti squash with kale and chickpeas – too good not to save with this list