Sometimes I throw things in a pan and they end up in the trash. Sometimes I throw things in a pan and then end up on Facebook. Here's an example of the latter that you just have to try - especially if you're one of those Resolutionaries like myself. This year marked my 15th anniversary of making the same resolution. I love being predictable.
• 1 spaghetti squash
• 1 tbsp butter or olive oil
• 3 cloves of garlic, minced
• 1 cup cherry tomatoes, sliced in half
• 1 cup shredded mozzarella cheese, salt & pepper to taste
Preheat oven to 350. Slice spaghetti squash in half lengthwise and lie face down on a baking sheet. Line it with aluminum and I'll show you a trick later that makes scooping this thing out pretty easy. Bake for about 45 minutes, then remove and let it rest for about a half hour...unless you want to burn the crap out of yourself. Using a fork, scrape the squash in spaghetti strands onto the aluminum. When you're done, just pick up the aluminum, and transfer to the skillet, or into an airtight container if you're going to save it for later. (Hint: I baked the squash the day before, which made the prep on this dish fast and easy. Who loves being fast and easy? I do! Don't tell my husband. Thank you.)
In a large skillet, melt butter or olive oil. For better taste and fewer calories, use reduced-calorie margarine. For fewer calories and less guilt about clogging your heart, use olive oil. Add garlic and sautee for a few minutes, until garlic is fragrant but not brown. Add spaghetti squash and sautee for another couple of minutes. Again, this is a fast and easy process. If you're making this as a side dish, save this for last. Add salt and pepper and tomatoes. Sautee for another minute to let the tomatoes soften. Remove from heat and add mozzarella, folding it in until it's melted. You can always add more cheese, which makes it super delish but not so low-cal. ;)
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