Italian Spaghetti Squash
March 24th, 2008
It’s definitely my favorite way to eat spaghetti squash, probably my favorite way to eat any kind of squash. I like to simply smother it with homemade marinara sauce and eat it like spaghetti. Even better, I like to have actual spaghetti noodles with it and eat it all together. This is the best way to disguise your squash if you are less than thrilled by it. Most squashes are not bad, they just don’t have much flavor and in our world of hot sauce, jalapeños, Oreos, and Coca-Cola, we don’t have much room left in our diets for foods with little flavor. Use this recipe and give squash a fighting chance.
We can’t ignore the health benefits of wholesome foods such as squash and other vegetables, bland as they may be. We can learn to appreciate these foods and give them a little zing with lots of herbs and spices, though. Adding some basil, salt, pepper, and lemon can really add some life to your spaghetti squash and zucchini. My husband and daughter often just want salt, pepper, and butter to their squash — that might be just your thing. But if you can’t prevent your nose from wrinkling when you think of squash, try this:
Italian Spaghetti Squash
serves 6-8
I spaghetti squash
1 c. or more of water
1 can of tomato paste
1 can of diced tomatoes
1/2 to 1 c. water
2 T. sugar
1 t. salt
1/4 t. pepper
1/2 t. basil
1/2 t. oregano
1/2 t. rosemary
1 T. olive oil
1 t. minced garlic
(for the adventurous, a small amount of anchovy paste can be added to the sauce)
Cooked spaghetti noodles
Parmesan cheese
First, cut the squash lengthwise and scoop out the center portion with the seeds in it. Place cut side down in a baking dish. Pour water in the bottom of this dish so that the squash won’t dry out while baking. Place in a 350 oven for one hour. Plan ahead so that the squash is done about 15 minutes before you are ready to serve dinner.
Meanwhile, (you are not in a hurry, since the squash will take a while) prepare the sauce. In a saucepan over low heat, combine the paste, tomatoes, and water with a wisk. Add the seasonings, herbs, oil, and garlic. Combine all of this and warm it until it bubbles. You may need to turn it off or very low to avoid splattering.
Next, prepare the noodles according to the package directions. Set aside. Remember, if you let hot noodles set too long, they will get gummy and sticky. It’s best to have them done just as you are ready to serve the meal, or rinse them under cool water so they don’t get sticky.
When the squash is done and out of the oven, turn it over and “shred” it apart with a fork. This will be very easy, since spaghetti squash is stringy and wants to be shredded in just this manner.
I usually serve everything separately so we can all decide how much sauce, squash, and spaghetti we want underneath our Parmesan cheese.
ENJOY!
Entry Filed under: Recipes