I made spaghetti squash for dinner last night for the first time. I’ve been excited to make it because I’ve read a lot of recipes for spaghetti squash that looked wonderful, but I tend to get intimidated when I cook with new foods. I cut the squash in half lengthwise and was nervous because I was under the impression that it was supposed to already have the appearance of spaghetti, but after I roasted it the noodle shape took form and I breathed a sigh of relief. I served it with marinara sauce and some Gardein cutlets… it was a hearty vegan meal and best of all, NOT A LOT OF CARBS!
Preheat oven to 400 degrees, cut spaghetti squash in half lengthwise. Scoop out the seeds and drizzle the inside with olive oil and sprinkle with sea salt and pepper. Place the squash, flesh side down, on a baking pan and roast for 40 minutes. I also poked holes on the outside to let in the heat. Once the timer went off I pulled the squash out of the oven and scooped out the noodly insides once the squash was cool enough to handle.
I chopped up some zucchini, red onion, garlic, and tomatoes and sauteed them in olive oil until they vegetables became a little translucent. I added some sun dried tomatoes and a jar of marinara sauce. The sauce was a little thick so I added about ¾ of a cup of water.
I scooped the sauce on the squash and devoured the whole plate. Monty was sitting right there hoping he could get any food that fell on the floor, to no avail. Better luck next time, Monty!