We gobbled this up before I could take a photo. Now that spaghetti squash is in season, I love to us it instead of pasta. It's sweet and so yummy - easy too and easy on the carbs!
I make homemade sauce while the squash is cooking. Then I mix together and it's delish!
1 large spaghetti squash (cut in half lengthwise, scoop out seeds and goop)
1 chopped onions
3-4 minced garlic cloves
1 large can plum tomatoes with basil
olive oil
oregano, basil, s & p
1. Preheat oven to 375. Place prepared squash on cookie sheet lined with foil face up. Bake for 30 minutes, then flip squash - bake 30 more minutes or until tender. Let cool.
2. While the squash cooks I make a simple sauce. Sautee onions and garlic in olive oil until fragrent, then add in the plum tomatoes, squeezing each to break apart. Add in spices then let simmer for the hour. I added in frozen turkey meatballs while it simmered.
3. Once squash is cooled, scoop out all the stringy pieces and place into a large bowl. Mix a little butter. Add sauce and top with fresh parm cheese.
This is brilliant! I just had spaghetti squash at a restaurant last night – and I couldn’t think of how they cooked it so well! This must be how! So glad to have read this – perfect timing! Techlazy.com Crazyask.com Howmate.com
ReplyDeleteLooks so delicious Val! I love how butternut squash adapts to sweet and savory dishes!UpdateLand
ReplyDeleteI love cooking with my kids. We typically make cookies or muffins but my oldest daughter (11yrs) has begun to help me with making dinner. She loves chopping vegetables.
ReplyDeleteHarold Burton
what a great post! i’ll have to check out that yogurt recipe, i’ve been looking for a good one. i am all about making a whole bunch of dumplings, freezing them, and then steaming or panfrying them whenever i need just one or a few. they usually don’t last very long though .
ReplyDeleteJoseph Donahue
Great recipe, very yummy! Any suggestions for other ways to use the left over Miso paste? Marinade? Make into another type of sauce? Ideas??? It’s too good to not use up!
ReplyDeleteKelly Hubbard