It is very easy to cook, it has a delightful crunch, it doesn't have a "squashy" taste, and it is guilt-free at only 42 calories per cup with 10 grams of carbs, 2 grams of fiber and even a gram of protein.
I know fall is rolling around when the spaghetti squash start arriving in my box. I also had some tomatoes on the verge of going bad, so I was planning to make salsa...why not combine them?
Ingredients
1 spaghetti squash
good olive oil
salt and pepper
4 ripe tomatoes - whole
2 - 4 hot chili peppers (your choice)
1 small garlic bulb - washed but not peeled
1 medium onion (any kind is fine) - washed but not peeled, cut in half.
1 t of sugar
Directions
Set oven to 450 degrees.
Wash and split a Spaghetti Squash. Scoop out the seeds (reserve and soak if you want some squash seed snacks for later). Place the squash halves on a pan (meat side up) and drizzle olive oil over the top, salt and pepper. Put in the oven.
On another roasting pan, place tomatoes, onion, peppers and garlic. Drizzle these with olive oil also and place in the oven beside the squash.
After 30 minutes your tomatoes should have collapsed and your garlic should be tender. (if not, let it roast a little longer). Remove the sheet with the tomatoes and cover with tin foil for 10 minutes or so. (This steams the veggies, so they are easy to peel.)
At 45 minutes, remove the squash -- it should be tender and able to be shredded with a fork.
Shred the squash with a fork into a bowl and set aside. You should have "pasta-like" ribbons.
Remove the skin from the tomatoes, onion and peppers. Put them in a food processor or blender. Squeeze the garlic from the bulb (you'll want about 1 teaspoon). Add salt and a teaspoon of sugar to cut the acidity. Process until smooth.
You can serve this dish hot or cold...but the salsa will always be better in the days that follow. I like to reheat the squash with a little extra olive oil, salt and pepper and then add a dallop of cold salsa. Mixed together it has vibrant flavors that meld the tang of the tomato, sweet of the squash and heat of the peppers. It's a really satisfying, yet light meal. For a heartier meal, add a roasted chicken breast or white fish filet.
What other sauces are good on Spaghetti Sauce? I saw this recipe for Mint Salmoriglio Sauce on Giada this week -- I bet this would be GREAT on spaghetti squash:
Sauce:
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh lemon juice (from 2 large lemons)
- 2 lemons, zested
- 3 cloves garlic, smashed or finely minced
- 1/2 cup chopped fresh mint
- 1/3 cup chopped fresh flat-leaf Italian parsley
- Salt and freshly ground black pepper
Directions
In a small saucepan, bring the olive oil, lemon juice, lemon zest, and garlic to a simmer over medium-low heat. Cook for 5 minutes. Remove the pan from the heat and stir in the mint and parsley.
Pour the sauce over the cooked orzo, toss until coated, and season with salt and pepper, to taste.
Pour the sauce over the cooked orzo, toss until coated, and season with salt and pepper, to taste.
