Yes folks, more squash being cooked over here!
This dinner was soooo soooo good…. It was simple to make and healthy too-boot! Spaghetti squash in a vibrantly flavored homemade marinara sauce. I let the cooked squash swim around in the sauce for awhile to soak up all the wonderful flavors. I added minced basil and a teeny bit of Daiya mozzerella shreds. The cheese became melty and delicious all around the strands of squash. Crushed red pepper kicked the flavors up a notch, just perfectly. It reminded me of the wonderful flavors of pizza, so I call it Pizza Squash.
How to cook
1. Preheat the oven to 375°F.
Cut the squash in half lengthwise with a sharp knife.
Be careful & go slow.
2. Scoop out and discard the seeds.
3. Place squash halves cut side up on a heavy-bottomed
roasting pan. Brush with olive oil and season with salt & pepper.
4. Roast for about 45 to 50 minutes, or until a fork punctures the
flesh of the squash easily. If the squash seems to be drying
out while baking, brush with an additional tablespoon of olive oil.
5. Remove squash from the oven and allow it to cool just enough so you
can handle it, about 3 to 4 minutes. Scrape the flesh from the squash into wonderful, stringy “noodles” with a sturdy fork and place in a small serving bowl. If some of the strands clump or gather together, simply separate them using your hands.
I used a relatively small squash so this made enough for 2 large servings or 4 small servings. If serving more, use a large squash or two small squash and increase the amount of everything else to have more sauce.
cooked flesh from one small spaghetti squash
1 lb. of fresh plum tomatoes
1 garlic clove, minced
1/4 cup broth
1/2 tsp red pepper flakes
5-10 basil leaves, chopped finely
1/4 cup shredded mozzarella cheese (optional – I like Daiya brand)
To get a nice smooth sauce, I peel the skins off of my tomatoes. Its really easy to do! I make crosses at the bottom & top of the tomatoes with a small knife. I drop them into boiling water for one minute. Carefully remove the tomatoes with a slotted spoon and allow to cool until comfortable enough to handle. Peel and discard all the skins. Roughly chop the tomatoes and add to a pan with a “glug” or two of olive oil. Add minced garlic, red pepper flakes & broth. Let simmer for 20 minutes on medium-low heat stirring and breaking up the tomatoes as they cook. Add the cooked spaghetti squash so it can soak up all the flavors of the sauce. Cover and allow it to cook for another 10-15 minutes or so. You can add the chopped basil, (and cheese if you like, until melted. Mix well.) and a sprinkle of salt & pepper. Serve and enjoy!