Spaghetti with a Twist

My husband is a very picky eater, lately I have noticed that it seems to be rubbing off on Landon. I have decided to put my foot down and make my family eat better! I love spaghetti but was looking for a way to make it a bit healthier, my cousin gave me a great idea and we tried it out tonight. Instead of using pasta noodles, we used spaghetti squash. It is actually really simple and doesn't taste much different than using spaghetti noodles. The best part was that I was able to make a big pot of sauce, cook up some noodles and make two dishes of Pizza Pasta to put into the freezer for another night. Here are the instructions for both the Squash Spaghetti and the Pizza Pasta (it can be frozen for later or made fresh for the night). Spaghetti Squash 1. Cut a spaghetti squash in half and place into a microwave safe bowl, place 1/4 of an inch of water in the bottom of the bowl and cover. Cook in the microwave for 12 minutes. 2. Scrape the squash with a fork (it comes out looking like spaghetti noodles). 3. Make a big pot of spaghetti sauce (or heat 2 jars of pre-made sauce). 4. Dish up squash and cover with sauce, Enjoy!

Pizza Pasta 1. Boil a large package of Rotini Noodles. 2. Use left over sauce (from Spaghetti Squash) and mix sauce, noodles and 3 cups of mozzarella cheese (I also added pepperoni). 3. Pour pasta into a greased 9x13 pan. 4. Cover pasta with 2 cups of mozzarella cheese and pepperonis. 5. Bake at 350 degrees for 25-30 minutes or cover the pans with aluminum foil and freeze (when ready to eat, thaw and cook at 350 degrees for 35-40 minutes).