I never thought I would find a decent replacement for pasta….enter: Spaghetti Squash. I had it for the first time on Friday night and again tonight for dinner.
It’s super easy to prepare too, the most difficult thing about it is cutting the damn thing open!
Start with a whole squash, I think this is considered a small-medium sized squash, and it served two (large servings).
Cut it open, we had to use a cleaver, and by we I mean T.
Scoop out the inside–kinda like scooping out a pumpkin, and drizzle with olive oil, salt, and pepper. Let it soak in for a few minutes.
Line a pan with foil, place squash pieces upside down, and roast at 400 degrees for 40 minutes.
After it’s finished roasting let it cool for a few minutes.
Then take a fork and scoop out the “spaghetti”!
We topped our squash with a homemade sauce that T came up with–shredded carrots, onions, celery, a can of crushed tomatoes, fresh sage and rosemary (from my garden!!), and splash of the wine (red) we were drinking on Friday night. It makes enough for several servings, and freezes well. As for the amounts of the ingredients, just do what you think looks good.
Top the squash with the sauce and a little pit of parmesan cheese and enjoy!
I found the spaghetti sauce to be filling but not overly-filling like I feel after eating pasta. T and I both enjoyed this very much and see many meals with spaghetti squash in our future!