Just had this request for my timeless, no real carb, heavenly Fall dish… Which we are now having for dinner! Yay.
To Cook Squash:
Slice the spaghetti squash in half (longwise). — It will be very difficult to split the squash. Be careful! I usually have Dean do it. He’s much stronger than I am. Physically speaking…
Scoop out and discard seeds.
Preheat oven to 350′
Rub olive oil all over the inside of the squash. Not the shell.
Grease rimmed pan with enough olive oil to make it shiny and lay the squash, insides down on the pan. Side by side. So they “steam” in the olive oil.
Bake uncovered for 45-65 mins or until pierced easily with a fork.
Take out and using oven mitts to hold one by one use the fork to scrape ut the spaghetti squash into a pretty bowl
Dress the squash strings with either lots butter, sea salt and Parmesan cheese OR with olive oil and pesto!
Serve immediately.
I’ve been looking for a reliable spaghetti squash recipe off and on for the past several months, so this is fortunate timing!
Tell me how it goes Sara? And i need your maple beans recipe.
This is my favorite recipe! So simple and yummy. And the squash went so great with the marinara sauce you sent me home with last winter… 🙂
I have a REALLY simple, yet relaly good recipe for Spahetti sauce.Start with 1 lb ground beef. Brown it in a skillet, drain most of the fat off and add it to a large pot. Leave the layer of fat in the skillet and saute a large white onion and a few cloves of garlic and some mushrooms. Add those to the pot with the beef. add one can of tomato puree and two small cans of tomato paste. Add about 1/2 tsp of salt, about 1 tbls parsley, about 1/2 tsp of pepper, and 2 bay leaves, I also add a little sugar too (about 1 tbls). Add 1/2 cup of water and stir together. (you can add more or less of the spices till it tastes right) Let it simmer for a few hours. Cook your spaghetti noodles and place some noodles on each plate and pour the sauce over the noodles.
THANK YOU! I will dog ear this for when it cools down…!
ITALIAN SPAGHETTI OR LASAGNA SAUCE 1/2 c. chopped onnois2 tbsp. salad oil1 lb. beef hamburger4 oz. mushrooms2 (8 oz.) cans tomato puree1 (7 oz.) can tomato paste4 c. tomato juice1 c. water1/4 c. chopped parsley1 tbsp. oregano1 tbsp. sugar1 tsp. saltDash of pepper1 tsp. accent1 bay leafIn skillet cook onion in oil until almost tender, add beef and brown lightly, add sliced mushrooms. Stir in remaining ingredients. Simmer uncovered 2 to 2 1/2 hours or until thick. Remove bay leaf. Serve with spaghetti or lasagna.