spaghetti squash with home made tomato sauce

4 Mar

OKAY. lets talk about spaghetti squash. it is a type of squash that looks like spaghetti once its cooked. it is NOT spaghetti. it does NOT taste like spaghetti. the texture is NOT spaghetti like. that being said, its DELICIOUS. the squash has a really mild, sweet flavor that makes it a perfect vehicle for a great tomato sauce or a pesto. i find that it is just as satisfying to eat spaghetti squash as it is to eat spaghetti (most of the time 😉 ) so it is a great healthy swap. one note: please please please do not make spaghetti squash and top it with jarred marinara sauce–look in the mirror and repeat after me: “I AM BETTER THAN THAT”. now, proceed:

What You Need for Two Servings:

for the squash:

1 2 lb spaghetti squash

1/2 T of olive oil

salt and pepper

for the tomato sauce:

1.5 cups of small tomatoes sliced in half (cherry, grape etc. i use the little mixed box of orange, red, yellow and green varieties) but whatever you have on hand or is cheapest is fine!

1 T olive oil

2 garlic cloves, slivered into thin rounds

1/4 cup of Pomi boxed chopped tomatoes

1/2 yellow or white onion, diced

crushed red pepper, dried thyme, dried sage to taste.

fresh basil, chiffonaded

parmesan cheese (optional, for garnish)

 

How To Getchyo Spaghetti Squash On!:

preheat the oven to 375. using a SHARPPPPP knife. cut the spaghetti squash in half length wise and scoop out the seeds.

put 1/4 of a T of oil on each half, rub it around and then coat with salt and pepper.

lay it cut side UP (lots of recipes tell you cut side down but i have my own agenda here.) on a lined baking sheet and place it in the oven for likkeeee 25 mins. checking periodically to make sure that it’s not getting too brown (if it is, flip it over, if it’s not-let it do its thang) after 25-30 minutes, flip the squash over so it’s cut side down and continue baking about another 10 minutes. at that point you can (carefully, it’s hot) check how tender it feels and if needed put it in for another few minutes. it takes about 40-45 minutes total to roast the squash.

why do i do it cut side up? because i like to get the squash slightly caramelized and brown. it really enhances the flavor. if you roast it cut side down the entire time then the part you eat gets no happy color. and that is sad for my taste buds.

so, once it is ready–get the squash spaghetti-ing! using tongs to hold the squash in it’s place (its HOT HOT HOT) use your other hand to rake the squash lengthwise with a fork to pull out the spaghettis into a bowl.

YAY now you have your “spaghetti”.

 

so, while the squash is roasting you are going to make your sauce.

heat the tablespoon of olive oil in a small sauce pot over medium.

add in the onion, cook about 3 minutes until translucent. add in a good pinch of crushed red pepper, dried sage, dried thyme.

add in the sliced tomatoes and the slivered garlic.

stir to coat in the onions and spices, add a nice pinch of salt and let it cook about 5 minutes, until the tomatoes get soft. once the tomatoes are soft, use a wooden spoon or fork or whatever to mash up the tomatoes. you basically want to just break them all up so that their juices are released. then, add the chopped tomatoes, stir and let it simmer for a while as your squash continues to roast.

right before you eat it, stir in the chopped fresh basil and let it cook just for a minute.

 

garnish your dish with some parmesan and more fresh basil if desired!

confession: i didn’t have any basil OR any parmesan cheese 😦 but the dish would be prettier and yummier with both.

happy healthy eating!

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