A quality spaghetti sauce can take hours to simmer down and obtain the flavors it deserves, so I turn to the jar in a pinch and spruce it up with my own seasonings from the pantry and extra garlic!
Spaghetti squash is one of my favorite vegetables! it’s truly amazing because it’s delicious, healthy, and can be used anywhere you would use pasta.
Carefully cut the squash in half lengthwise ( Ask someone in the vegetable department at your market if they would cut the squash for you in in back…I have done it. ) It is a bit of challenge to cut. Scoop out and discard seeds.
Rub 1 teaspoon of you favorite olive oil all over the squash and on the surface of the cut sides. I was introduce to Ancient Olive Trees this summer and love it’s taste. Sprinkle the cut sides with 1/2 teaspoon salt and 1/4 teaspoon of pepper.
Place the halves cut side down on a baking dish and pop into a 375 degree oven for about one hour ( it depends how large your squash is ). Poke with a folk it should be very soft and tender.
Use a fork to loosen the strings of noodles from the squash and transfer to a serving bowl. Top you spaghetti squash with a marinara sauce or even a pesto topping. Spaghetti squash is just fabulous alone as a side dish too. Get creative with you squash and tell me what you came up with.
Enjoy!
No comments
Post a Comment