Discover Spaghetti Squash Two Ways with Fountain Avenue Kitchen

Cooking can be many things. It can be a stress-relieving endeavor that provides a creative outlet and sense of accomplishment. Pour a glass of wine, light a candle, and savor the fruits of your labor, perhaps with someone who graciously raves after the first bite.

Preparing a meal can also be a source of stress. Finding time to cook a meal amidst a busy day when everyone claims to be starving is often anything but fun. When our efforts don’t feel appreciated and then we turn around to face a sink full of dishes, we may question why we bother!

Meet Ann Fulton, the recipe developer and cook behind The Fountain Avenue Kitchen where she has been sharing time-tested recipes for the last 12 years.

For these reasons and more, choices are a good thing. Choosing the right recipe at the right time has the power to reduce the friction at dinnertime and increase the likelihood of sitting down around the table and enjoying time with family or friends.

The following recipes, which showcase an economical, nutritious seasonal vegetable—with a little fun factor for good measure—offer two such examples.

Spaghetti Squash Lasagna

Spaghetti Squash Lasagna is a twist on traditional lasagna that uses spaghetti squash in place of noodles. Like traditional lasagna, the recipe takes a little time. The prep, however, can be done in stages or completely in advance. Family, friends, and Fountain Avenue Kitchen readers have given this recipe high marks—even kids who claim not to like squash (my younger son included!). Once made, the lasagna keeps for about five days in the refrigerator and the flavor improves over time. For added value, the recipe makes a generous amount and can be frozen.

Ingredient List

• 1 (3¼ – 3½ pounds) spaghetti squash, halved lengthwise, seeded*
• 1 (5-ounce) package baby spinach, roughly chopped
• Olive oil
• 1 pound ground turkey breast**
• 2-3 cloves garlic, minced
• Kosher salt and freshly ground pepper
• 1 large egg
• 1 (15-ounce) container whole milk or 2% ricotta cheese
• ½ teaspoon each onion powder and dried oregano
• 1½ cups (6 ounces) shredded mozzarella (or Italian blend cheese), divided use
• 1 (24-ounce) jar marinara sauce, divided use
• ¼ cup (20 grams) grated Parmesan cheese

For the full recipe, visit The Fountain Avenue Kitchen.

Spaghetti Squash Pizza Boats

Spaghetti Squash Pizza Boats are quicker to prep and have been a consistent hit with kids and adults alike. I even chose this meal for a cooking seminar for 40 middle school girls and boys, where they made the recipe and ate if for lunch. The choice felt a little risky, and I was delighted when the dish was universally enjoyed. Introducing a familiar theme (pizza is often a good one) in context with a new or questionable food (in this case, spaghetti squash) tends to be a good way to increase buy-in and general appeal. A meal that comes with a built-in bowl offers a certain fun factor as well. (One mom I know cleverly riffed on the boat reference with her young children, using a chopstick and a cut tortilla to fashion a sail!)

Ingredient List

• 1 small-medium sized spaghetti squash (about 1-3/4 to 2 pounds)
• Extra virgin olive oil
• Salt and pepper
• 1 cup pizza sauce*
• 1 cup shredded mozzarella or Italian blend cheese*
• Optional toppings: pepperoni, black olives, ham, cooked sausage, peppers, sautéed mushrooms, crushed red pepper flakes, etc.

For the full recipe, visit The Fountain Avenue Kitchen.

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