The weather is starting to cool and the leaves are changing color. This means our diets usually shift to items more hearty. During the fall we begin to crave soups, chilis, pastas, and of course the autumn standard: Squash! This week we would like to share a favorite healthy and low carb main dish! Spaghetti squash is a type of squash, whose insides resemble pasta! This is a fun dish to make with kids (although you might want to hold the red pepper) and will be a family favorite. Also, spaghetti squash can be used as a replacement in dishes that require pasta, rice, or potatoes, if you are trying to manage your carb intake. This is the season for all things squash, so head to your local farmer’s market or grocer and pick up yours today!
Spicy Spaghetti Squash
Prep Time: 15 minutes Cook Time: 1 hour 10minutes
1 Spaghetti Squash (see pictures below)
2 Tbls of Olive Oil
1 Small Onion, chopped
2 Garlic Cloves, chopped
2 Tbls of Tomato Paste
2 Pounds of Ripe Plum Tomatoes or 1 28oz can of tomatoes, drained and chopped
2 Tbls Dry Red Wine
1/2 tsp Red Pepper Flakes
1/2 tsp of Oregano
1/4 Cup of Fresh Basil
Salt and Pepper to taste
First preheat the oven to 375 and poke many small holes in the squash. Place the squash on a cookie sheet or tray and cook for 1 hour. About a half an hour into the baking, heat the olive oil in a large skillet. Add the onions and garlic and cook for about 5 minutes or until onions are soft. Stir in the tomato paste, tomatoes, wine, red pepper, oregano, salt, and pepper. Let the mixture simmer on the stove for about 15-20 minutes, stirring occasionally.
By this time the squash should be ready. Take it out of the oven and when it is cool enough to touch, split it lengthwise in half with a serrated knife. Next with a a large spoon scoop out the seeds from the center of the squash. With a fork, gently scrape the hearty party of the squash, this will cause it to break up in strings, resembling pasta. Scoop the now stringy squash into a large mixing bowl (you may not need all the squash depending on the size you get) pour the mixture from earlier and the fresh basil. Toss and serve! Trust us this is a great fall recipe and a wonderful new classic dish! If you are feeling risky, try mixing in other veggies such as artichokes, olives, bell peppers, and zucchini!