I've had spaghetti squash a couple of times, only at restaurants. It is an amazing vegetarian dish; incredibly tasty and aesthetically pleasing. There's just something whimsical about noodles coming from a squash.
And it's easy! All we did was bake a punctured spaghetti squash in a 375 degree oven for an hour. While it was baking, I concocted the marinara we use on everything. Just process 2 garlic cloves and half an onion until very fine. Add it to hot olive oil and sauté.
Purée a can of crushed tomatoes and add whatever veggies you want (tonight we added green bell pepper because it needed to be used) along with red and gold cherry tomatoes.
Add a pinch of salt and simmer.
After an hour, we removed the squash and cut it in half. Separating the seeds from the pulp, we raked the spaghetti looking pieces with a fork:
After putting it on a plate, we added the marinara (Matt added grilled chicken), blanched asparagus and fresh Parmesan. For the love of God, toss out that green can of processed "cheese" you keep on your fridge. After using the fresh stuff you'll never go back. And I promise you, it's not a huge price change, yet quite a step up in quality.
Matt's with chicken
All veggies :)
I hope you get a chance to try this meal. It's scrumptious and a change of pace. Something different to spice up the usual menu.
Until next time,
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