Seriously though, buy one at the grocery store or farmers market this week. It's tasty and also super healthy.Maybe you haven't tried spaghetti squash yet simply because you're not sure how to cook one. Any kind of squash can be a little intimidating if you've never roasted one before. Here's what to do. Get a spaghetti squash and use a good knife to cut it in half. This can be a little difficult, so be sure to use a sharp knife and work slowly. Scoop out the seeds and insides (much like a pumpkin, if you've ever done that). Brush a few tablespoons of olive oil over the insides. Place in a baking pan, cut sides up. Bake at 375°F for 45-50 minutes. Allow to cool enough for you to handle. Then, use a fork to shred the insides out of the shell. This will be easy as the squash will be soft. You can eat this with just a little salt + pepper (or maybe some feta if you're feeling a little fancy). Or, you can make easy tomato sauce. I mean, it makes sense, right? It's the all veggie version of traditional spaghetti. Easy Tomato Sauce, makes about 4 cups.
1 large can stewed whole tomatoes
1 tablespoon olive oil
1/2 yellow onion
2 cloves garlic
2-3 fresh basil leaves
salt + pepper
First cut an onion in half, remove the outside skin. Cut the garlic cloves in half as well. Heat the oil over medium heat and add the onion (cut side down) and garlic pieces. Cook for a minute or two. Add the can of tomatoes (with the juices) and the basil leaves. Cook over low/medium heat for 30 minutes. Remove the onion, garlic and basil leaves. Use a wooden spoon or immersion blender to mash up the tomatoes into a sauce. Season with salt and pepper. This is great on regular spaghetti, spaghetti sauce or gnocchi.Serve warm spaghetti squash topped with hot tomato suace and parmesean cheese. Yum! Enjoy. xo. Emma