Spaghetti squash is really nothing like pasta other than how it looks, but it’s still good. It needs to be served with something a little substantial, though. A light marinara sauce will leave you feeling hungry and unsatisfied.

Topping the squash is a quick beef ragu – ground beef, onion, crushed tomatoes and basil. I cheated a bit and used some ground beef I had left over from making sliders. It had some chopped bacon mixed in with it – not a bad thing.

We loved this. The ragu is pretty versatile, and can be used over pasta as well as squash, or in a wrap with avocado (everything is better in a wrap, with avocado).

• Beef Ragu over Spaghetti Squash (Fine Cooking #101, October/November 2009, p. 89)