Do you know what this is?
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Surprise!!! It's NOT pasta!
Nope, it's a crazy vegetable that likes to pretend it's a pasta!
We're big fans of this winter squash. It's often found on our dinner table, simply salted and/or buttered, or sprinkled with a little Parmesan cheese. We ended up with two sitting on the counter, so we decided it was the perfect time to experiment a little.
Here it is raw... once cooked, the insides take on a thread-like texture.
If spaghetti squash is going to pose as a pasta, why not treat it like a pasta?
1 spaghetti squash
1 onion, chopped
2 tablespoons minced garlic
1 can (28 ounce) stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon (we used an equivalent amount of chicken stock)
Black pepper
1 can black olives (optional)
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
- Halve spaghetti squash and remove seeds. Place face-down in a baking dish with a little bit of water. Microwave for 8 - 10 minutes.
- Saute onion and garlic over medium heat. Stir in tomatoes, basil, bouillon/stock, and black pepper. Cook for about 15 minutes, until sauce thickens a little.
- Remove squash "strands" from the shell. Cover bottom of oven-safe dish with squash. Cover this layer with sauce and mozzarella cheese (and olives, if you'd like...). Lay down another squash layer. Then cheese. Make a 3rd layer if you still have ingredients. Top with Parmesan cheese.
- Bake in oven at 325 F, until Parmesan cheese melts. Turn on the broiler for a minute or two if you'd like a crispier topping.
p.s. For more spaghetti squash info, check out Fabulous Foods.
