I still think spaghetti squash is amazing and cool and fun to eat. I used to do the hand-burning drudgery of scooping out the spaghetti strands from the scorching hot skin, but now I just serve each side stuffed. It’s cooled off enough to handle and looks spectacular. Enjoy!
You will need:
A small spaghetti squash (I just think these ones must taste better than the huge ones, but you can decide for yourself).
any delicious tomato based sauce of your choice. Or use mine (recipe follows)
Rinse, dry and slice the spaghetti squash in half. Scrape out the seeds and place cut side down on a large cookie sheet. Bake 350 degrees F for 40-45 minutes. It’s done when you can easily pierce the skin with a sharp knife.
Meanwhile make the sauce:
2 Tablespoons olive oil
1/2 small yellow onion diced
2 cloves garlic, crushed
1 green onion sliced in rounds
3-4 artichoke hearts, sliced
1/2 can whole stewed tomatoes, cut up
3 sun dried tomatoes
1/2 cup while beans
5-8 black olives (Greek ones are really tasty in this)
fresh basil and parsley to taste
1/2 teaspoon dried oregano
1 Tablespoon pine nuts
1 teaspoon red pepper flakes
In a large pan, sautée the onion for 3-5 minutes then add the garlic and green onion.
Add all the other ingredients and cook on a low heat for about 15 minutes.
When the squash is done, carefully remove it from pan and place cut side up on a plate, fill with sauce and serve!
Makes 2 servings.