Call me odd, but I actually enjoy peaking into the fridge or pantry then creating a meal with what I find. Granted, using a bit of this and that is easier when cooking for one, but along the way I’ve managed to create some, I think, inspired dishes that are worth scaling up to feed more than just my growling tummy.

This morning was one such occasion.

I craved a fried egg which I usually serve on a thin slice of multigrain bread with a bit of sun-dried tomato for added flavor. This morning, however, I didn’t want the extra calories or carbs of the toast. What to do? Looking in the fridge I found my answer. Cooked spaghetti squash might be a perfect bed for my fried egg, like an Asian rice bowl, but lower carb.

It all came together quickly. While I prepared my over-easy fried egg, a cup of previously roasted spaghetti squash warmed in the microwave. Adding a spoonful of sun-dried tomatoes and a sprinkle of fresh basil, my breakfast was served. If I’d had some feta or goat cheese I might have added a bit of that as well, but it really wasn’t needed.

You’ve never made spaghetti squash or it is always too mushy? Then give this recipe a try and let me know what you think. The roasted garlic added a nice touch of flavor to the mild squash.

Roasted Spaghetti Squash with Garlic (adapted from Love and Lemons website)

Preheat oven to 400 degree Fahrenheit
Cut 1 spaghetti squash in half, (top to bottom, not around the middle) scrape out the seeds and poke a knife into the skin side of each half in 3 or 4 places. Place parchment paper or tinfoil on a baking sheet. Brush the cut sides of the squash with olive oil. Place the squash on the baking sheet, cut sides down, with two good sized peeled cloves of garlic tucked under each half. Bake for 30-40 minutes depending upon the size of your squash. You want it fully cooked, it will yield a bit when touched, like a baked potato, but definitely not over cooked. Remove from the oven and let cool before using a fork to scrape the strands out to enjoy.

I’d love to know if you try this and what you think of it.

Happy Cooking!