Spaghetti Squash Skillet

A Fowler family favorite.. even baby Avery loves spaghetti squash - and ya’ll know how I love easy flavor! Tonight I went vegetarian - but you could easily add grilled or roasted chicken!

-1 medium spaghetti squash - seasoned, roasted, and scraped

-salt and pepper to taste

-1 small yellow onion -diced

-2 garlic cloves - minced

-2 anchovies - finely chopped (if you omit these, maybe add capers!)

-1 cup tomatoes - I used cherry, halved

-1/4 cup kalamata olives

-12-16 ounces sauce - I used basil pesto alfredo that I had left over with a little water. You could use plain alfredo, make your own cream sauce, or like a cream of ‘’ something soup!

-1/2 teaspoon chili flakes

-14 oz can artichoke hearts

-1/4 cup parsley - save some for garnish

-2 tablespoons basil

-1 1/2 - 2 cups shredded mozzarella - this depends on your skillet… I incorporated a little cheese mixed into dish, and then covered skillet before broiling

-ricotta -amount up to you!

-heat cast iron over medium heat and swirl olive oil

-add onions, season with salt and pepper and let cook for a few minutes, until starting to become translucent

-add garlic and cook for 3 minutes (again, you might have to adjust your heat here as cast irons distribute differently)

-enter: anchovies, stir, let cook for a few minutes

-add in tomatoes and olives, stir

-add in sauce, chili flakes, spaghetti squash, artichoke hearts, parsley, and basil and stir to combine. Let sauce come up to heat - watch for little bubbles. Stir to incorporate again, taste for salt -add if needed! 

-add in a bit of your mozzarella, stir to combine

-turn off heat, top with remaining mozzarella to cover skillet

-dollop with little gemstones of ricotta

-broil 3-5 minutes or until you see those golden delicious bubbles start to appear

-garnish with small sprinkling of parsley