It’s Spaghetti Squash Time!

It’s Spaghetti Squash Time!

 

 

It’s officially fall. The days are getting shorter, the light has changed and the air smells different. It’s a noticeable shift. So I happen to live in a place where we experience “Indian Summer” meaning our fall days are often quite warm and sunny. Even with Indian Summer though the air has changed and the light has shifted. It’s often quite cool as soon as the sun beings to dip below the horizon. My tastebuds and cravings change. I want more comfort in my food. For me Spaghetti Squash is the perfect transit from summer to fall. It’s still light enough that if you just want to bake with a little olive oil and S&P it satisfies that yearning for comfort yet it is still light and healthy enough that you won’t feel guilty eating as much as you want!

My son loves spaghetti squash too, but he wants his “spaghetti style” with lots of cheese and tomato sauce and sometimes meatballs or bolognese.

Last night we made “Meatless Monday” squash. That is just baked squash with a simple tomato sauce and some fresh mozzarella and parmesan cheese. It was the perfect dinner. I did buy 2 large squash (squashes? Squish? LOl) so later in the week I may do another one with chicken and pesto or some such…

So I usually bake my spaghetti squash. I know some people like to do it in the Microwave but I don’t.

When baking you can either cut your squash in half and scoop out the seeds and then bake cut side down in a hot oven or you can cut into rings and bake that way and then just pull the spaghetti like strands out when done.

The hardest thing about making spaghetti squash is cutting the squash in half to begin. So over the years I’ve tried different methods. The thing that works best for me is to parboil the squash and then cut it. This is what your squash will look like once you parboil and cut in half:

Ingredients:

  • 1 large Spaghetti Squash
  • 1 16oz jar or can crushed San Marzano Tomatoes
  • 3-4 small Garlic Cloves
  • Olive Oil
  • S&P
  • White Wine (optional)
  • Fresh Buffalo Mozzarella
  • Fresh grated Parmesan Cheese

Directions:

Squash:

Preheat oven to 425

Fill a large stock pot with salted water and add squash. Bring to a boil and cover. Let boil for about 5 mins. You want the squash to be easy to cut into with a sharp knife.

Once squash has boiled enough remove from the water and place on a cutting board. I let mine cool for a couple  of minutes so it is easier to handle.

Slice open halve wise and scrape out and remove seeds and stringy stuff until you have  2 squash shells. Drizzle with olive oil and liberally salt and pepper. Place cut side down on a parchment or foil lined baking sheet. Rub the outside with olive oil. Place in the oven and bake for about 40 mins.

Sauce:

You can make whatever simple tomato sauce you prefer. Last night I just did a simple garlicky marinara.

Put some olive oil in a sauce pan and heat up. Slice your garlic cloves, I used 4 small ones, and add to the hot pan. As soon as the garlic starts turning brown pour in your crushed tomatoes. Add S&P and a splash (or 2) of whatever wine you have open (optional).

Assembly:

Once the squash has been baking for 40 mins remove from oven. with a fork scrape the spaghetti like strands and make a spaghetti nest in your squash. Mix in tomato sauce and mix well. Rip up some mozzarella and sprinkle it over the top. Sprinkle with grated parmesan cheese. Place bake in oven and bake for another 10 mins until cheese is bubbling. Then turn on broiler and broil for a minute to brown cheese. Enjoy!!

The perfect Fall Comfort Food

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