Fall Recipe: Spaghetti Squash

One of my brother’s favorite fall dishes is spaghetti squash.  Every season he begs me to make it for him!  I spent my Sunday night making my favorite brother his favorite dish (I’m such a good sister!!).  It came out so good that I decided to share with you. J  Keep in mind, I NEVER measure ingredients.  I measure by eye and by taste so everything listed below is an estimate.  (Italiano much?)  That being said, have some fun and experiment! 

See, it's the healthier alternative to spaghetti!  Great for us vegans and vegetarians!

Spaghetti Squash:

1 Large Spaghetti Squash

Cheaters Version:

Take a really sharp knife and puncture the squash several times throughout the entire vegetable.  Then place the squash on a microwaveable dish.  Microwave on one side for 8 minutes, turn it around, and then microwave for another 8 minutes.  BE CAREFUL, this sucker is going to be incredibly hot!  Take it out of the microwave and cut in half.  Spoon out the seeds and pulp.  Then with a fork, scrape out the insides so the flesh comes out in spaghetti like texture.  Put the vegetable in a strainer and hold on the side.

Healthy Version:

For those of us severely concerned with the radiation of a microwave (I once dated a guy whose mother didn’t even OWN a microwave.  She was convinced they were a product of the devil and a huge contributor to all the disease in today’s society.  She’s probably right!), preheat your oven to 375 degrees.  Cut the squash in half and bake for about an hour or until the inside is soft.  Keep a close eye on your squash because sometimes they cook much quicker.  Then repeat the same process as above with forking out the insides.

Sauce:

Olive Oil ß Don’t be stingy!!

1 Large Yellow Onion

2 Cloves Garlic

1 Package of Baby Bella Mushrooms  ß Yum!!

1 Can Italian Style Plum Tomatoes

1 Cup Water

½ Can Tomato paste

4 Leaves Fresh Basil

Seasoning ß I throw in whatever I got.  Usually some oregano, parsley, garlic powder, red pepper flakes, salt, and pepper.

Dice the onion and smash the garlic.  In a large skillet heat up about half a cup of olive oil, then brown the onions and garlic.  After about 5 minutes, put the stove on high heat and add the mushrooms.  Cook them until all the water is released from the vegetable and the water is cooked halfway down.  Add all the other ingredients and bring everything to a boil.  Once it is boiled, put the stove on low and let the sauce simmer for about an hour or until the sauce gets thick.

Since the tomatoes are usually in halves or thirds, I serve by putting the squash on the bottom and spooning the sauce on top.  I usually serve with a scoop of ricotta and some parmesan cheese to taste.

Enjoy, it’s delicious!!!!  Let me know how it comes out.

-LMF