Sunday, October 25, 2009

Spaghetti Squash

I love me some spaghetti squash! It's healthy, it's yummy, and it's easy. (It just takes too damn long!) Anyhoo, this was another throw-together recipe. The only thing that takes time is the squash in the oven, which requires no effort on your part. Here's what I did:
1 small spaghetti squash
1 can of tomato paste
1 can of sliced mushrooms
minced garlic, as much as you can handle
Italian seasoning, to taste (oregano, basil, whatever)
salt & pepper to taste
hemp hearts for sprinkling
cocont oil, for frying
1) Cut spaghetti squash lengthwise. Put halves flesh side down in a baking pan, and fill with about an inch of water. Bake at 350 degrees for 50 mins to an hour, until tender.
2) About 10 mins before removing squash from the oven, heat oil in a pot on the stove. Let garlic and mushrooms saute. After about 5 mins, add tomato paste, and slowly add water until it reaches a desired consistency for you. It depends on how thick you like your sauce. Season with salt, pepper, or whatever you decide you want.
3) When cooked, removed spaghetti squash from oven. Allow to cool for 10 mins, and then scrape out flesh with a fork. It should produce long, spaghetti-like strands. (It SHOULD, but mine never does :P)
4) Put squash in a bowl/on a plate, top with sauce, and sprinkle on the hemp hearts. Yum yum :)

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