Saturday, March 22, 2014


A long time ago, I posted a spaghetti squash recipe, and I wanted to post an updated version with slightly better pictures. Spaghetti squash is a good pasta substitute, and goes well with any toppings you'd put on normal spaghetti. I've had it with pesto and parmesan, and good old hearty meat sauce. Meat sauce is a relatively easy and cheap thing to make (and freeze, if you're into large batches like me).

For the squash:
Cut into quarters and scrape out the seeds. Place into a baking pan with about a quarter inch of water. Roast in a 425 degree oven for an hour (up to ninety minutes if you like it really soft). Giving it a little rub-down with olive oil and salt and pepper will quicken the cooking process somewhat, but I don't like to add the calories or sodium, so I just do it plain.

When there's about 30 minutes left to go, start the meat sauce.
For the sauce:
Season, brown and drain your meat (I use beef, but turkey is fine). Pour in 1-2 jars of your favorite tomato sauce. I buy whatever is on sale, and use 2 jars so I can freeze half the batch. Add 1 tablespoon tomato paste for richness.* (also, a heaping tablespoon of brown sugar if you're really crazy)

Allow to simmer covered until the squash is done.

Take the squash out of the oven, and using oven mitts (it will be very hot), scrape the stringy squash out of the outer shell. Top with sauce and cheese (mozzarella and parmesan are perfect), and enjoy!
*A tip about tomato paste. Most recipes never call for more than a tablespoon or two of it, and I end up wasting the rest of the can. I started dividing the rest of the paste into plastic baggies and freezing it for later use, and I've never wasted a can since! You can toss the frozen ball into your recipe and just let it melt.

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