Hello Tablers! My apologies for being MIA this past week, between my day job, general life, and getting lasers shot in my eye, it’s been a pretty busy time around here. All those time constraints have led to me eating pretty poorly, a lot of breads, a lot of meats, and not a lot of veggies. For shame!
So this week I’m eating healthier, lighter, and getting back in the swing of things! It’s Springtime, isn’t that what we should all be doing anyway?
We’re going to start this week with a vegetable I get confused by: Spaghetti Squash.
People love it, and there is some that I’ve had that is delicious, but every time I have made it at home it turns out either undercooked or squishy, or not that tasty. There was a big pile of them staring me in the face at the market though, and I will not be deterred. If it can replace pasta every now and then and still give me the satisfaction, I’m all in.
Now, let’s talk tomato sauce. Is there any sauce that is more forgiving than a tomato sauce? I call this Make-It-Your-Own tomato sauce, because you can pretty much put in anything you might think will work. You can use different meats, different vegetables, different spices, make it your own! Of course you can serve it with regular pasta too!
Let’s start with the squash.
Look at that beauty. So yellow! So…oval. Ok well it’s a pretty yellow at least.
First thing you do is cut that baby in half, lengthwise, and scoop out the seeds.
Spaghetti squash is pretty tasteless, which is bad if you want to eat it on its own, but great if you want to cover it with something delicious. Add some salt, pepper, and drizzle some olive oil on both halves, and then put them face down on a baking sheet. Cover with foil.
Throw it in the oven for 30 minutes to an hour, checking after 30 minutes. You know it’s done when a knife slides into it easily.
Now while that’s cooking let’s talk about the sauce. Looking in my fridge, I had some Italian turkey sausage, some onions, and sweet peppers, so that’s what I used. But hey, you have some ground beef? Ground turkey? Chicken Sausage? Spinach? Broccoli? Use it! Whatever you feel like.
First cook the onions for a few minutes, then add your protein, in this case my delicious spicy turkey sausage.
After the turkey sausage is browned, add in the rest of the veggies, in this case the chopped sweet peppers I had. (If you’re using spinach or some other leafy green, don’t add it now, add it near the end).
Then add a can of whole tomatoes, crushing them with your hand as they go in, to really get all the juices out.
This is the point where you open up your spice cabinet and see what’s happening in there. In my kitchen I had some dried oregano, dried basil, garlic salt, red chili flakes, and cumin (why not?), so I put some of each in there, gave it all a stir, put a lid on it and let it cook until the squash was done. Oh also add some salt and pepper of course.
Speaking of, here’s the squash when it’s done:
Perfect. Now take a fork and carefully scrape the strands apart, basically moving from the skin side to the middle, like this:
Let’s check the sauce too. Sometimes you’ll have to mash the tomatoes up a little more with your spoon.
And when you add the two together, with a little parmesan, of course…
A satisfying, and healthy meal, that’s full of flavor! And it even looks like spaghetti! The miracle of nature.
1 2-3 pound spaghetti squash
1. Preheat oven to 400 degrees.
2. Cut squash in half, lengthwise. Scoop out the seeds.
3. Drizzle with olive oil and season with salt and pepper.
4. Place cut side down on a baking sheet, cover the sheet with foil.
5. Place in oven for 30 minutes to 1 hour. Check after 30 minutes. It’s done when a knife can slide into it easily.
6. Remove from oven and let cook for 5 minutes.
7. With a fork, gently scrape the squash away from the skin into strings. Place into a bowl.
8. Add your favorite topping and enjoy!
MAKE-IT-YOUR-OWN TOMATO SAUCE
1 28oz can whole tomatoes
1/2 pound protein (sausage, ground beef, turkey, etc).
Vegetables (peppers, broccoli, asparagus, zuchinni, whatever you like)
1. Heat 2 tablespoons of oil in a pot or deep pan over medium heat.
2. Add onion and cook for 4-5 minutes until just starting to brown.
3. Add your protein, and cook until browned.
4. Add your sturdy vegetables and cook 3 minutes.
5. Add tomatoes and liquid to the pot, crushing with your hand as you go.
6. Add spices (basil, oregano, garlic, fennel, chili, whatever else you might have in your cabinet!) and seasoning.
7. Reduce heat to low, cover, and let simmer 20-30 minutes.
8. Crush tomatoes a little more with your spoon. Salt and pepper to taste.
8*. If you have leafy greens, this is where you should put them in and cook a few minutes longer until they’re just wilted.
9. Serve over spaghetti squash, or regular pasta, with lots of parmesan cheese.