Last night I made one of my all-time favorite meals that I thought I would share. This happens to be a recipe I just randomly threw together one night on a whim and it actually worked!! I do not have a name for it yet so be sure to throw out some recommendations if you try it! (or if it exists already let me know so I can compare!!)
Last fall Heath and I decided we were going to branch out and start experimenting with foods we had never tried before. First on that list was Spaghetti Squash! For those of you who have never tried this incredible squash you are really and I mean REALLY missing out! Soo easy and so delicious or as Heath would say "good and good for you" in his yoda voice. ;)
First of all don't be intimidated, this squash is super easy to prepare and what makes it most amazing is that it can be substituted for just about any noodle. I actually have a great lasagna recipe using spaghetti squash that I will be sure to share on here. So for those of you looking to cut out the carb in your pasta addiction this may just be the thing!!
To start off cut the Spaghetti Squash length wise and remove the seeds with a spoon. These guys are tough so be sure to use a sharp knife, a lot of elbow grease, and a flat surface. Once you have the seeds removed place each half face down on a baking sheet or stone (I most always use baking stones, they seem to cook faster and more thoroughly for me) and place in the oven at 350F for about an hour or until a fork can poke through easily.
About 15-20 minutes in between prepare the saute. Cut up 2 to 3 onions and an entire package of mushrooms (we prefer baby bella if they are on sale). Also mince 4-6 cloves of garlic and place in a large saucepan on low heat with 1-2 tbl EVOO (extra virgin olive oil). Add one 12.5 oz can of diced tomatoes (or 3-4 fresh roma tomatoes diced up) with the juice. I typically add pepper, paprika, and italian seasoning to taste) Simmer for 20+ minutes.
Once the spaghetti squash is done (fork easily pokes through) remove it from the oven and turn bottom side up (turn over). The next thing you will need to do is to shed the squash into spaghetti with a fork. ***Be sure to let the squash cool before you attempt this!
Take the spaghetti squash over your simmering saute and shred the squash out of the shell with a fork into your large saucepan. The squash should easily shred like spaghetti into your pan....if you are struggling the squash needs to cook longer in the oven.
Allow the spaghetti squash to simmer for another 5-10 minutes until well mixed and serve! (If you notice that during your simmer it is beginning to get dry add 1/4-1/2 cup vegetable or chicken broth and continue to simmer)
We always eat this as a main dish however it would also make a great side dish! Make sure to try this easy and delicious recipe and let me know what you think.
Enjoy!!
<3
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