On nights when you’re feeling a little less
saucy, toss your squash with a simple but delicious mixture of vegetables,
herbs, and cheese.
Growing up in an Italian household all I
ever ate was pasta, every variation you can think of… along with chicken
cutlets, eggplant Parmesan and all of the other stereotypically dishes that are
popping up in your head as you read this.
I guess it’s a blessing and a curse, but
because of my pasta overload as a child its something I most certainty don’t
look forward to eating. But, I’m a sucker for homemade sauce. The moment
spaghetti squash started trending a few years back, it became a game changer
for me. I all of a sudden I started eating “pasta” once a week again. Now as
you know there are so many ways you can eat this versatile bad boy!
This is exactly how I like to eat my most
of my veggies: tossed with sautéed garlic, fresh herbs, and a handful of grated
Parmesan cheese. The combination of delicate flavors and textures is hard to
keep the fork down.
I’m going to be bluntly honest with you
about spaghetti squash. It is not the easiest thing to cook. But once you get
that part down it’s all about tossing it in yummy goodness.
Ingredients:
1 medium spaghetti squash, halved and seeded
2 ½ tablespoons olive oil
2 cloves garlic, minced
1/2 cup fresh basil
1 ½ cups of grape tomatoes
2 cups of sliced baby Portobello mushrooms
¾ cup graded Parmesan cheese
Salt and
red hot pepper flakes
Instructions:
For the perfect spaghetti squash:
Cut the
squash in half lengthwise, scoop out
the seeds and fibers with a spoon. Place
on a greased baking sheet, cut side down and sprinkle with salt and
pepper. Bake at 375° about an
hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10
minutes. Using a fork, scrape
out the squash flesh a little at a time. It will separate into spaghetti-like
strands.
Sauce recipe:
