Tonight’s dinner was inspired by this recipe, since I didn’t have the exact ingredients. Normally I make spaghetti squash casserole pretty similarly to make other macaroni and cheese…using cheddar cheese, a little bit of butter a little milk. It is great, but I’m sorta tired of it.
This time, after cooking the squash and pulling out the “noodles”, I tossed them with some diced tomatoes, garlic, olive oil, and mozzarella cheese. Put it all in a casserole, covered with a little more mozzarella cheese, and popped in the oven until browned. Looks smells and tastes amazing!