Week 22 and our son is 11 inches long. Time is flying by. We are at the size of a spaghetti squash! Now, spaghetti squash isn’t my favorite squash. It’s ok. I’ve tried substituting it for pasta and I didn’t think that was fun. Who wants crunchy juicy flavor-less squash strands when you can have pasta? So I really thought about what kind of recipe this squash could taste good in. I came across this idea of taking a roasted squash and mixing it with cheese and herbs and garlic and then smushing it flat on a baking sheet. Top that with more mozzarella and pop under the broiler to make a crispy melty top. Slice it up and dip it in marinara sauce. OK, this makes me love spaghetti squash now:)
Ingredients:
1 medium spaghetti squash, halved and seeds removed
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 cups shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarch
Pinch red pepper flakes
2 tsp freshly chopped parsley
Marinara sauce
Roast the squash:
Preheat the oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side-down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly.
Using a fork, break up squash strands. Using cheesecloth or a dish towel, wring excess moisture out of spaghetti squash. Increase oven temperature to 425°.
Mix it with the cheeses and herbs:
Transfer spaghetti squash to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
Bake the sticks:
Line a baking sheet with foil and grease with cooking spray. Transfer “dough” to baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
Finish it off:
Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more. Slice and serve with marinara.
