Guess what I did with the leftover tomato sauce from my Chicken Cacciatore dinner? I used it on top of spaghetti squash! It was delicious! This was the first time I had made spaghetti squash and I still can't believe how simple it is to make and how tasty it is. Especially with tomato sauce. Here are some ways to cook the squash:
If you decide to cup it up before it is cooked let me tell you it is tough. That is the way I did it. I didn't realize at the time you can cook it whole. (Duh). It took alot of muscle to get this sucker cut but I did it. Make sure to cut it lengthwise in half or in quarters. Just remember not to cut it too small or you will have short strands. Remember to scrape out the seeds and pulp like you would with any squash or pumpkin. You then bake it with the rind side up for about 30 or 40 minutes. I put mine on a nonstick baking pan with a little water and cooked it at 375 degrees. When it's done you just separate the strands by running a fork through in the stem to stem direction.
If you decide to cook it whole it will take a little longer and you'll need to watch out for burns when removing the pulp and seeds. Remember to pierce the squash several times with a sharp knife so you don't have an explosion in the oven. You also bake it at 375 degrees.
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