open pantry spaghetti squash bake

the pile of squash

from the now-frozen garden

slowly gets smaller

6 servings

1 large spaghetti squash, halved and roasted at 425 F with bouillon paste or miso, maple syrup, and olive oil, removed from rind when cooked; 1 sauteed onion, 1 can artichoke hearts, drained; 1 small can tomato paste, 1 can diced tomatoes, Italian seasoning, cheese or vegan cheese

oil a cast-iron pan, spread squash in the bottom, followed by veggies, tomatoes and paste, spices, cheese; 425 F until top is brown

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