Spaghetti (squash) Night!

I have always been a vegetable lover, but the same was not true for one of my brothers. One of the ways that my mom cleverly snuck them in was with spaghetti squash and meatballs. With all of the flavors going on, it never dawned on us that we were greedily gobbling up veggies.
With some ground lamb from the farmers market, I made a more grown up version of this childhood favorite.

The sauce:
1) Saute 1 diced onion in some butter in a medium saucepan
2) Add 1 bay leaf and some fresh rosemary
3) Crumble 1 lb ground lamb into the pan and stir until it is well broken up and browned (other meat would do just fine here and the dish would also work just fine vegetarian)
4) Core 1.5 lbs tomatoes (In this case 3 hefty heirlooms; one red, one green and one purple) and then squish the tomatoes into pieces over the saucepan - a genuine tactile pleasure! For the non-squishers among us, dicing with a knife also works.
5) Bring sauce to a boil then reduce to a simmer for about 20 minutes.
6) My sauce ended up being a bit too runny. To fix this I added in small crumbs of bread that I had bought at the market that day. It ended up being a delicious addition that really added to the heartiness of the whole dish.


Easy Spaghetti Squash
1) Cut in half
2) Scoop out seeds
3) Put 1 inch of water in the bottom of a 9x9 glass baking dish and put one half of the squash in it, cut side up
4) Cover tightly with plastic wrap
5) Microwave on high for 8 minutes give or take
6) Once it cools enough to handle, use a fork to scrape the inside of the squash. Out will fall a torrent of spaghetti-esque strands.