First, a PSA regarding tomato paste. It annoys me to no end when I open a can of tomato paste and then a recipe only calls for a teaspoon or a tablespoon. What are you supposed to do with the whole rest of the can? So I read somewhere you can freeze it in ice cube trays, which I think is a great idea…I just don’t have that kind of real estate in my freezer. It’s like Manahattan in there. Space is precious and it is crowded!
So this is what I do with my leftover tomato paste. I freeze it in 1 tablespoon sized splotches (for lack of a better word!) in a Ziploc bag. Then I lay it flat in the freezer, usually on top of a pile of other stuff. It looks like this:
Now for the main event:
I got this recipe from one of my favorite bloggers. If I were a real grown up with a real grown up blog it would look like hers!! I used chicken sausage, shredded Italian Cheese and ricotta. I didn’t change anything so here is the link:
This was really yummy! Spaghetti squash doesn’t sit in your stomach like a ball of heavy carbs. We have been eating it a lot lately!