Spaghetti Squash with Tomato Sauce and Mozzarella

I had picked up a baby spaghetti squash, not knowing what I'd do with it - I only bought it because it was so cute! Only about 6 inches long, and a nice bright yellow. Along with the spaghetti squash, I also picked up a baby acorn squash. Again, cute!

For size reference, that's a 9x9 dish:
















Last night I cut it in half, and roasted it at 375 until it was done. I shredded out the "spaghetti", and stuck it in the fridge.
















Today, I cooked up a quick tomato sauce, using crushed San Marzano tomatoes, a little garlic and onion, salt, pepper and red pepper flakes. I mixed the sauce into the squashy strands, placed half of it in a dish, sprinkled with basil, a layer of sliced fresh mozzarella, the rest of the squash, more basil, more mozzarella. Into the oven for about 30 minutes.
















Verdict? Thumbs up all around! Healthy, cheesy, tomatoey, a little crunchy from the squash. I don't think you'd fool anyone into thinking this is spaghetti, but it's delicious in its own right.