I love pasta. Always have. But I rarely enjoy the heavy feeling it leaves behind. So I started mastering spaghetti squash. My favorite way to eat it is with a fresh tomato sauce, preferably made with organic grape tomatoes. I developed this "pasta" dish this past winter when I found myself with mounds of leftover spaghetti squash. You could also use any leftovers and make a "pasta" frittata, or pasta cake the next day by adding a beaten egg and some parmesan cheese to your leftovers and frying it all in a cast iron skillet in olive oil. until crispy around the edges. <br /> <br />

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