Tuesday, May 17, 2011

Spaghetti Squash in Red Sauce

In hopes of finding a healthy alternative to the scores of pasta this italian girl and her family eat every year I turned to spaghetti squash. At a farmers market last week I saw it and instantly knew my husband needed to try this. In the end - I picked an awfully small squash and let my husband eat the concoction while I ate leftovers. So you may want to try to get a larger size squash.

  • spaghetti squash (a big one)
  • onion
  • garlic
  • diced tomatoes
  • mushrooms
  • asparagus
  • basil

  1. Preheat oven to 375
  2. Prepare baking pan with a splash of evoo
  3. Cut squash into two halves and remove the seeds
  4. Place squash open side down on baking pan
  5. Place into oven and bake for about 30 minutes or until you can insert a sharp knife through the skin fairly easily
  6. Remove squash from oven and let it cool until its easy for you to hold it
  7. Sautee vegetables minus tomatoes in evoo on a skillet while you are waiting
  8. Scoop the stringy pulp going with the grains from the squash pulling strips out
  9. Mix squash pulp with vegetables and add the tomatoes
  10. Top with parm if you like and serve :)

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