Spaghetti Squash with Chunky Homemade Al Fresco Tomato Sauce

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Today, I decided to give cooking spaghetti squash a try, and it turned out marvelous!  I also had on hand some beautiful fresh tomatoes out of my friend Vivica’s garden.  (Thanks Vivica and Sasha!)

Preheat Oven to 375 F.  Get big @$& knife (or hatchet or whatever means necessary).  Cut (or hack)spaghetti squash in half length wise.  This process takes serious muscles, perseverance, and a good knife.  Scoop out seeds and stringy stuff and discard.  (Think similar to a pumpkin.)  Put halves on sheet pan, cut side up.  Dollop tablespoon of Earth Balance in each half.  Salt and Pepper each half.  Bake for about an hour.

While spaghetti squash is baking get out large skillet.  Use a garlic press to press about 4 cloves of garlic (peeling cloves first, of course).  Cut up a lot of fresh tomatoes (I think I used about 8 to 10 medium sized ones).  In heated large skillet add canola oil, pressed garlic, fresh tomatoes, garlic powder, onion powder, dried basil, dried oregano, salt, and pepper.  I did not measure.  I just added seasoning until it tasted right.  Simmer chunky tomato concoction until tomatoes break down.  I cooked mine on low to 2 or 3 simmering until the spaghetti squash was done, which gave it plenty of time for the water to cook out and the flavors to fuse.  (This sauce would be wonderful to add some fresh basil to toward the end of the cooking process.)

Once the spaghetti squash is done baking use oven gloves to remove pan, and so you can hold onto the squash halves.  Use fork to gently string the spaghetti squash from the peel, incorporating the Earth Balance, salt and pepper.  Divide spaghetti squash into  2 bowls.  Spoon on sauce.  Voila!  Serve.  This is great with a glass of red wine.

For kids (and picky husbands), I would recommend boiling up some whole grain pasta in salted water.  Give them a mix of half pasta and half spaghetti squash with the above sauce.  Chris and I both ate this sans pasta and it was lovely and flavorful.

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About Living Well

I am a vegan who loves food and loves life. Why am I vegan? Vegan living seemed to be a holistic way to live. Choosing to live as a vegan is helping me to live more environmentally conscious, more ethically, and more healthy. That said, I still wanted to be able to have foods that I loved. This site will be a place that I share ideas on living well and share vegan recipes. Some recipes are naturally vegan; other recipes I will take and veganize them. My influences in cooking are from my Granny (who is now 96 years old) who taught me how to make homemade buttermilk biscuits, syrup cookies, okra, and other southern comfort favorites; my mom, who knows how to host, and from living in places like London, Spain, and Costa Rica. When I am not cooking I am a professional artist. Cooking is just one more way I get to be creative. May these recipes inspire you, and may they always be delicious! P.S. If you want to check out my art, you can visit my website at: www.GraceWorksStudio.org.

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