There’s an excitement about fall. The long shadows, the crisp air, the justified scarf-wearing, but most importantly, the squash.
My dear winter squash, it’s so good to have you back. Summer squash was really just a fling – it has nothing on your simple, grounding flesh that leaves me feeling all warm inside. Whenever I hear someone using you in a recipe, I’m instantly attracted. You’re that good.
There are so many types of winter squash, and I love them all. One kind that’s especially versatile in the kitchen is spaghetti squash. What’s so exciting about spaghetti squash in particular is the way it functions perfectly as the starchy element we crave out of a pasta dish, yet at the same time offers all the whole food nutrition of a root vegetable. And of course, it’s profoundly easy to prepare.
Below is a basic method to making spaghetti squash. Feeling adventurous? Try it with my 3-Step Gourmet Herbed Marinara. Yes, you should!
Basic spaghetti squash preparation:
Cut the squash in half, lengthwise. Place face down in a baking pan, and fill pan with a half inch of water. Bake at 350 degrees for 40 minutes.
When the squash is finished baking, remove from the oven and allow to cool for 2-3 minutes. Flip the squash over, and scrape the flesh with a fork to extract the angel-hair like strands from the shell. Done.
Spaghetti Squash with 3-Step Gourmet Herbed Marinara:
Trade in that nutrient-void pasta slopped with a jar of some name-brand red stuff for this fresh and flavorful natural meal. Mesquite and the sweet herb stevia lend a mild sweetness to balance out the acid undertones from the tomatoes, and plentiful fresh herbs bring this dish into the limelight. Served with spaghetti squash, this is a feel-good delicious dinner through and through.
2 lbs spaghetti squash (about one medium)
1 cups chopped onion
3 medium cloves garlic, minced
2 Tbsp coconut oil
3 cups deseeded and chopped tomatoes (about 5 medium)
¼ cup red wine
1/8 tsp green stevia,* or ½ tsp agave nectar
½ tsp mesquite powder (optional)
3 Tbsp chopped fresh oregano
2 Tbsp parsley, plus 2 Tbsp extra for garnish
¼ tsp sea salt
½ tsp black pepper
Prepare the squash:
Cut the squash in half, lengthwise. Place face down in a baking pan, and fill pan with a half inch of water. Bake at 350 degrees for 40 minutes.
While squash is cooking, make the 3 step sauce:
1. In a large sauce pan, sauté the onions and the garlic for about 5 minutes, or until the onions begin to become translucent.
2. Stir in all the other ingredients and bring to a boil. Reduce heat to low, and simmer for 20 minutes.
3. Place the sauce in a blender and puree until fairly smooth. Return the sauce to the pan, and keep at a low simmer until ready to be served.
When the squash has finished baking:
Remove from the oven and allow to cool for a couple minutes. Flip the squash over, and scrape the flesh with a fork to extract the angel-hair like strands from the shell.
To serve:
Place a mound of spaghetti squash on a plate and top with sauce as well as extra chopped fresh parsley for garnish. Or, combine the squash with the sauce directly in the pan and sauté for a couple minutes to reheat and remove any excess moisture.
Serves 2-3 as a delicious entrée.
*Do NOT substitute white stevia for the green in this recipe 1:1. White stevia is much sweeter than green. If you choose to use white stevia, add only a tiny touch to avoid over sweetening.
