Posts tagged Vegetable

Spicy Sandy Spaghetti Squash

While patiently awaiting for the arrival of tropical storm Sandy in the New York area what else was there for a Jewish mother to do besides cook away all of the nerves? So cook I did!
While Brooklyn was beyond kamopped (is that even a word?) I do have to thank Sandy for one thing, had it not been for her I would probably not be writing this post. Thank you Sandy for giving me the time to sit and do this…
But in all seriousness it is beyond cray cray out there!

Spaghetti Squash is insanely healthy, and if you’ve never cooked it before you should know it makes a fun way to eat a pasta textured dish with way more nutrients! Packed with Omega 3 which is crucial for brain function and Omega 6 which prevents cancer, inflammation and heart disease. Additionally, Spaghetti Squash is loaded with Vitamins A, Viamin C, Pholate, Potassium and Choline (just to name a few).
So go ahead and switch up your boring dinners! Have Fun with this recipe! You can really use any sauce for the “Spaghetti” I was homebound and bored due to #Sandy so I figured I’d make a sauce from scratch but no pressure for that.

Spicy Spaghetti Squash

Take your squash and cut it in half, lengthwise. Scoop out the seeds and place with the inside facing down on baking sheet on parchment paper sprayed with some oil spray. Bake for about 45 minutes to an hour on 375. Keep an eye on it.

While your squash is cooking prepare your sauce.
What you’ll need:
1/2 red onion
3-4 cloves garlic crushed
1 plum tomato chopped
1 28 oz. can of organic crushed tomatoes
2 teaspoons of hot sauce (you can leave this out if you don’t like spicy)
1 1/2 teaspoon of crushed red pepper flakes
Salt and pepper to taste

In a large saucepan sauté your red onion in olive oil, once translucent add in the garlic, make sure not to let it brown. Next add in the chopped fresh tomato. Let this mixture cook together so the flavors enrich. After a few minutes add in the crushed tomatoes, hot sauce, red pepper flakes, salt, pepper. Cover, and cook about 30 minutes, the flavors will really come together.

When the squash is finished you’re ready to make your spaghetti.

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Using a fork lightly begin to peel away the squash from the outer skin. Try and do this step as gently as possible so that you can save the outer skin to re-stuff it with the spaghetti when you’re ready to serve (makes for a much prettier presentation).
When you’ve finished scooping out your spaghetti, place in a large mixing bowl.

When the sauce is finished, pour it over your spaghetti squash and gently combine so you don’t end up with mashed squash. You don’t need to use all the sauce, I had about 1 cup of extra sauce.
Take your combined spaghetti and sauce mixture and re-stuff it into the scooped out squash skin. I topped mine with fresh pesto for some extra color but you can top it with fresh basil or extra red pepper flakes. Whatever you like!

Serve and Enjoy your deliciously healthy meal!
P.S My meat and potato eating husband devoured this and said, “This needs to be a weekly dinner”.

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