Saturday, February 22, 2014

Roasted Spaghetti Squash Two Ways

This was a homegrown spaghetti squash project that's been lingering for a while. David grew about ten of them this year and they are so good with just olive oil, salt and pepper, roasted in the oven until the tops turn brown and the rind peels away. A little Parmesan cheese or quick tomato sauce over spaghetti squash makes a fast dinner!

These last three squashes were smallish ones, so we par-cooked them in the microwave and then finished them in the oven while the sauce cooked. If you have small ones like we did you can serve it right out of the shell.

To prepare each spaghetti squash for cooking, cut off the top and bottom, slice in half lengthwise and scrape out the seeds.

1 or more spaghetti squash, prepared as above
Olive oil
One small or half a large sweet yellow onion, diced
Four cloves garlic, chopped
Four ripe tomatoes, diced
Parmesan cheese for serving

Preheat the oven to 375.

If par-cooking the spaghetti squash, cook the halves in the microwave on high for 4-8 minutes, depending on size, while dicing the remaining vegetables.

Drizzle the squash halves with olive oil and season generously with salt and pepper. Place on a baking sheet in the oven cut side up and roast at 375 until the tops begin to brown and the skins are soft, or pierced easily with a knife.

While the squashes are cooking, make the tomato sauce. Heat olive oil in a sauté pan over medium heat and when hot, add the onion and cook, stirring, until translucent. Add the chopped garlic and cook for one minute. Add the diced tomatoes and juice and cook for ten minutes over medium heat, until the tomatoes are soft. Season to taste with salt and pepper or fresh Italian herbs if you have them (basil, oregano or thyme).

When squash is cooked remove from oven. With a fork, scrape the squash from the rind. Spoon tomato sauce over one half, grate Parmesan cheese and sprinkle over the other half.

Healthy, easy and delicious! Enjoy.

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