Spaghetti Squash Recipe

November 21, 2011

It's fall. We like warm food. We love pasta, but it sits in the belly like a bowl of glue. Three good reasons to make spaghetti squash a staple for dinner this season:

Chop the spaghetti squash in half, remove the seeds, and lay cut side-down in a pan with ½ inch of water. Throw it in the oven at 350° for 30-40 min until the flesh is soft and can be scraped out like spaghetti.

In the meantime, chop up and sautee an onion in a bit of water* until softened.

Add: marinara sauce (we blended 5 medium tomatoes with 2 garlic cloves on super low for a few seconds), herbs (dried or fresh; we used fresh oregano, basil, and parsley), optionals (we used a variety of sun-dried tomatoes plus olives), and sea salt and black pepper to taste.

Let simmer until flavors blend, 5-10 minutes. Turn off the heat.
When squash is ready, scrape out the flesh and add it to your sauce. Reheat.

Top each bowl with a good dollop of raw olive oil and nutritional yeast.



Note: This dish passes the child-friendly-taste-test with flying colors!

*We prefer using water to sautee and to add olive oil after the heat is turned off—right before we eat—so we avoid eating cooked, rancid oils. More on that here.

 

Pages