Thursday, November 17, 2011

Spaghetti Squash Spaghetti. Your body will thank you.

Spaghetti squash spaghetti is one of my FAVORITE things to cook: healthy, easy, and sneaky.  It makes me feel clever as well, which is a lot to get out of a vegetable.

I had the chance to stop by the Shreveport Farmer's Market this past Saturday and found some lovely spaghetti squash.  For those of you local, the last market of the season is this saturday, so check it out if you have time, 8-12.  There are great produce items, meats, jams/jellies, and you could see yours truly selling some Zombee Candles for my bestie over at Hesson Haus. Hope to see you there!

Anyhoo, back to the squash.  In the past I've always baked it in the oven, but I came across a great post on Steamy Kitchen about microwaving so I decided to give it a whirl.  I'm happy to report that this method was easier and quicker and I will never go back!

Spaghetti Squash is great for satisfying the craving for italian while also bypassing the carby goodness.  Sometimes you feel like a carb, sometimes you don't.  I basically use the same ingredients I would for spaghetti, and bammo, you've got a delicious meal.

Spaghetti Squash Spaghetti
1 spaghetti squash
1/2 tbsp olive oil
2 cloves garlic, chopped
1/2 onion, diced
8 ounces baby bella mushrooms, diced
1 small bell pepper, diced
dried oregano
dried thyme
salt and pepper
1/2 cup tomato sauce (I used Ragu this time, whichever one had lowest sodium)
1/4 cup red wine
parmesan cheese
pepperocini peppers

Stab spaghetti squash repeatedly.  Use this as a good time to take out any aggressions.  Be careful, as your squash will have the tendency to roll.  Microwave on high for 12-15 minutes, until tender and easy to insert a knife.  Let cool for 10ish minutes.

Begin sauce.  Heat olive oil to low and add garlic.  Saute for a few minutes and add onion.  Cook until translucent then add bell pepper and mushrooms and cook until veggies are tender.  Salt and pepper at this stage: light on the salt because of the lovely parmesan you'll add at the end.  Add the tomato sauce and stir to warm.  Season at will with thyme and oregano.  Add red wine and let simmer.

Carefully slice open spaghetti squash and remove seeds. Use a fork or spoon to remove all the spaghetti squash.  Add squash to sauce dish and stir to cover.  Sprinkle parmesan on top and serve with pepperocinis on the side for added spice.

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