Peas and Cheese Spaghetti Squash

Here's what is fabulous about this recipe - it only has five ingredients! I was a bit worried serving Andrew a vegetarian meal but he really liked it. Score! If you've never tried spaghetti squash before, Andrew thought it tasted just like al dente, or firmly cooked, noodles. For the most part, it is super easy to make too. The only part I found difficult was actually cutting the squash in half. I tried two different knives, a cleaver and finally a hammer was used before Andrew and I finally got the stupid thing opened. There must be an easier way though!

Peas and Cheese Spaghetti Squash
adapted from Rachael Ray magazine

1 large spaghetti squash, cut in half lengthwise and seeds removed

8-12 oz spaghetti sauce (depending on how saucy you like it)

1/2 c frozen green peas

1 c ricotta cheese

1/2 c parmesan cheese

Preheat the oven to 350 degrees. Grease a baking dish. Place squash halves face down in dish and fill with 1 1/2 c of water. Bake for 30 minutes or until the flesh is easily pierced with a knife. Set aside to cool so that is can be handled.

In a saucepan over medium-low heat, combine spaghetti sauce and peas (or whatever other vegetables you may be adding or substituting). Stir frequently and continue cooking until sauce and veggies are heated through.

Using a fork, shred the meat of the squash halves and place the 'noodles' into the sauce. Stir to combine. Remove from heat and stir in the ricotta cheese. Sprinkle parmesan on top and serve!