Baked Spaghetti Squash

Have You Ever Seen a Yellow Eggplant?

I haven’t either. But during a visit to the downtown Indianapolis Farmers’ Market, I found a large yellow vegetable in a basket labeled “Eggplant.” I said to the farmer, “I’ve never seen a yellow eggplant.”

He laughed at me and replied, “Oops, wrong basket. That’s a spaghetti squash.” He then went on to tell me it’s one of his favorite meals. Baked, plain and simple. So I bought it, baked it, and it was simply delicious. Here’s the recipe I used to make it into a hearty and healthy meal for two.

P.S. A variety of yellow eggplant does in fact exist, but I haven’t seen one.

Baked Spaghetti Squash

(Makes 2 servings)

• 1 spaghetti squash
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 clove garlic, finely chopped
• 1 cup low-fat cottage cheese (or low-fat ricotta cheese)

Preheat oven to 375 F. Slice squash in half, lengthwise. Scoop out seeds and pulp. Drizzle flesh with olive oil. Sprinkle with oregano and garlic. (Note: Use fingertips or back of spoon to rub seasonings into flesh.) Place each half flesh-side down on baking sheet. Bake for 45 to 50 minutes, until insides are tender. Allow to cool for several minutes. Top each half with 1/2 cup cottage or ricotta cheese. Serve with a side salad or roasted vegetables. (I threw some carrots in the oven for 20 to 25 minutes while the squash was baking.)

Enjoy!