Saturday, September 26, 2009


Yesterday I Made:

Cooking the spaghetti squash is more of a technique.
-Preheat oven to 400.
-Wash and dry the squash.
-Poke holes using a skewer all over squash and place in a roasting pan (to catch any liquid that might leek ).
-Roast for 1 hour or until tender and cool enough to be able to grab with both hands.
-Cut in half lengthwise and with a fork starting from the top to bottom, scrape off strands and place in a bowl.

And now its ready to eat!
Use whatever sauce you like or add a little bit of agave and eat as a dessert.

I topped ours with my homemade ARRABBIATA SAUCE.

For the sauce, you will need:
-1 28oz can crushed or diced Fire-Roasted tomatoes.
-olive oil
-crushed red chili peppers... as much as you like
-2 cloves minced garlic
-salt and pepper to taste

-Heat a small amount of olive oil over low heat and add the crushed red peppers and cook until fragrant (important not to let the chili flakes burn or else the sauce will taste bitter).
-Add minced garlic and stir for 30 seconds.
-Raise heat to medium and add tomatoes,salt and pepper and cook until the sauce has reduced (about 20 minutes). Stirring often.

Both my husband and I were a little disappointed by the size if the strands.
They were so short, almost falling apart.
Does anyone have experience with Spaghetti Squash?

Overall it was tasty and much healthier than using actual spaghetti.


Sal said...

I've never seen a spaghetti squash in the shops here but it looks awesome.

chow vegan said...

Looks delicious! I've tried spaghetti squash before and that's kinda how it is. Short strands, not like spaghetti pasta noodles but still good in their own way. :-)