Spaghetti Squash and Sauce (and Flounder)

I wasn't planning to blog this, so everything will be sort of an inexact hodgepodge. I'm up at the lake, so I brought an aging spaghetti squash and of course, a grocery bag or more of other vegetables, Vegetable Freak that I am 😉

Cut the squash in half, scoop out the seeds and bake it in a covered pan at 350° for 30-45 minutes.  When it's cooled, fluff up the 'spaghetti' and put that in the bottom of a baking dish.

Meanwhile, make your sauce. I brought 3 tiny meatballs with me, so I started by slowly browning those in a dry pan, no oil or butter, and chopping them up as they thawed. I browned and deglazed them with a splash of water several times, to add the browning flavor to the sauce. Tossed in 1/2 of a small onion - finely chopped for flavor only - there wasn't enough to cut bigger for chunk and texture. 

Sprinkle with salt, pepper and some Old Bay Garlic and Herb seasoning. Then, half a can of chopped tomatoes jumped into the pan, along with, a big chopped carrot, 1/3 of a green pepper, a small-medium zucchini - chopped, and finally, a little cilantro and a clump of tired broccoli at the very end, just on top of the vegetables, to steam a couple minutes, while the sauce underneath simmered, then I shut everything off for 15 minutes.  It's now in the metal pan in the 'fridge, ready for the oven.

As it goes in the oven, I'll top it with 2 little flounder fillets that are thawing.  Bake at 325° oven for 20 minutes and serve.

Post dinner evaluation: It turned out well! I'm glad there are leftovers. . .Lin