If you are looking for something different to do with vegetables, Sharon, a long time OFL, has contributed this recipe for baked spaghetti squash. I don't know why, but I almost never this of this versatile vegetable, but there is a lot you can do with it!
Spaghetti Squash, Tomato and Basil Casserole
1 microwaved spaghetti squash
2 Roma tomatoes
8-10 fresh basil leaves
2 large cloves garlic
4 Tbsp butter
6 Tbsp grated cheddar cheese
6 Tbsp grated mozzarella
Salt and pepper to taste
1. Take one spaghetti squash, cut off the ends, stab it 15-20 times with a sharp chef's knife, put it in the microwave (on a microwaveable plate) for 10 minutes, turn it over and put it back for another 5-8 minutes or until the peel is soft. Turn off the microwave and leave the spaghetti squash in it for five minutes.
2. Meanwhile, cut the Roma tomatoes into tiny cubes with a small sharp knife (I got about 100 cubes per tomato); chop the basil leaves rather coarsely; cut up the garlic cloves really finely or put them through a press; and put all that into a large mixing bowl.
3. Take the spaghetti squash out of the oven; scoop out and discard seeds; scoop pulp into mixing bowl on top of tomato-basil mixture.
4. Cut butter into about 20 pieces; add butter and cheeses* to spaghetti squash; mix everything very thoroughly and add salt and pepper to taste.
If you make this in a lasagne dish, which I did not, reserve 1 Tbsp of each cheese to put on top.
5. Butter-spray a 3-quart Pyrex with a cover, or a lasagne dish. Put the mixture in, cover (if you are using a covered dish) and bake for about 30 minutes at 375 degrees. (I did not use a lasagne dish; I assume it would cook faster, but I have no idea of how much faster.)
6. Stand back and watch the stampede!
Note: A friend has suggested stirring in 1-2 Tbsp of almond flour before baking, because it is just a bit juicy when served. I like it juicy and have not tried with the almond flour.