Pasta is the best right? If I could live solely on pasta I probably would. Well, technically I could live solely on pasta–but I do care about my general health and well-being a little bit, so I try to moderate my pasta in take. (TRY is the key word there.) And this dish is one of those that helps with the whole pasta moderation thing. Spaghetti squash does not taste like pasta. Don’t let anybody fool you in to that bologna. BUT it does pair fantastically with pasta-perfect flavors like marinara sauce and meatballs. So you get the “pasta experience” when really you’re just shoving your face with squash (which is good for you right?) so really, it’s a win-win.
Get yourself a spaghetti squash and big-ole sharp knife. OR if you don’t have a big-ole sharp knife, get your weenie little dull-chopping knife and pray that you don’t hack off a finger in the process of getting this thing sliced. (And try to decide if you could walk yourself to the hospital across the street if you happened to hack said finger off–no? just me?)
Okay, now that we’ve got that thing in two and all of our fingers are still attached, throw some olive oil on there, sprinkle on some salt, pepper and garlic and roast ’em up for about 20 minutes in a 400 degree oven. Once it’s roasted, use a fork to shred it into pasta like strings.
Top with marinara sauce and a few frozen meat balls. Dump some more sauce on there and top with lots of mozzarella cheese. Top with a bit of Italian seasoning and bake for 20 more minutes.