I took a 2 lb. spaghetti squash, stabbed it, set it on a paper towel, and microwaved it on high. Joy of Cooking said 15 minutes; somewhere after 10 it split open and I stopped the microwave. I let it cool, then pulled the spaghetti-like strands out into a bowl and threw away the seeds.
Then I put the bowl in the fridge for a few days, while we ate frozen pizza, refrigerated ravioli, and other last-minute things. Hello, I only post the successes (and occasional funny failures) here, the everyday "I don't WANNA cook I WANNA eat ice cream for dinner" I try to spare you.
So tonight, because we are not eating at restaurants/fast food restaurants/convenience stores this month but we still have to eat, I made a casserole.
From the bottom up:
Thin layer of sauce (it was a jar from the fridge, half Organic Ragu and half cheap jarred vodka sauce that really sucked, but the combo is awesome--makes good pizza sauce, too)
Half of the spaghetti squash strands
Salt and pepper
Half of 8 oz. of mushrooms, sliced and cooked in a skillet with a pinch of salt till they are very soft
Sauce to cover the squash/mushrooms
A sprinkle of Parmesan
Cover the top with shredded mozzarella or Italian-blend cheese
Bake at 400 degrees for 20 minutes, until bubbly. Rowan and I ate this with buttered toast.
Rowan LOVED this. In fact, you'd think I was starving the child, but I swear she had breakfast, lunch, dinner, and boobies today! Lots of boobies. In fact, Bear got her to sleep (he puts her in her crib and sings to her--it's amazing, she actually goes to sleep like that!), and when she woke up I nursed her and then he got her back to sleep.