Spaghetti squash is one of our fave substitutes for traditional pasta and, when using a microwave, it cooks in the same amount of time. The prep for this meal is minimal (like, 10 minutes) and allows you time to do more important things while it bakes. Unwind with a glass of wine, perhaps? If your dining partner prefers something meaty, swap out the mushrooms for chicken sausage.
- 1/2 medium spaghetti squash ( cut lengthwise), seeds removed
- Butter, for pan
- Olive oil
- 1/3 onion, chopped
- 1 clove garlic, minced
- 1 pint sliced white mushrooms
- 1/2-3/4 cup tomato-based pasta sauce
- 1 egg, lightly whisked
- 1/3 cup 1-2 tablespoons grated Romano cheese
- 1/3 cup ricotta cheese
- Place spaghetti squash flesh-down in a microwave-safe dish with about 1/8 inch water. Heat on high for 5 minutes. Check and cook another 3 to 4 minutes, or until flesh is fork-tender. Set aside to cool.
- Preheat oven to 375 degrees and lightly butter a small oven-safe casserole dish (6-by-6 inches works great).
- Add a splash of olive oil to a skillet and heat over medium to high heat. Add onion and garlic, and cook until translucent, about 5 minutes.
- Add sliced mushrooms and cook another 3 to 4 minutes. Season with salt and pepper. Remove from heat and stir in pasta sauce.
- Use a fork to scrape out insides of cooled spaghetti squash into a medium bowl Mix in egg, 1/3 cup Romano cheese, a generous pinch of salt and pepper. Pour mixture into prepared baking dish and spread evenly. Bake for 15 minutes.
- Remove from oven and layer ricotta cheese in the center, leaving a bit of room around the edges. Top with mushroom and pasta sauce mixture. Return to oven and bake for another 40 minutes.
- Sprinkle remaining 1 to 2 tablespoons Romano on top and bake an additional 10 minutes, until browned and bubbly. Let cool 15 minutes before serving.