Let’s start the year with a super healthy recipe for all of you who swore to only eat vegetables and give up carbs for ever this year. (I didn’t. My new years resolutions are: Eat all the chocolate! Maybe move a bit more, maybe not. Create more, care less.) But we had this spaghetti squash for quite some time (it came in a veg box before Christmas), and it was maybe time to cook it? If you’ve never encountered a spaghetti squash before- it’s an absolutely magical vegetable. You can make it into a spaghetti like dish without any fancy tools. It just grows that way! You just cook it and then scrape it out of its shell with a fork and voila- fake pasta! My father has been growing these for ages and one of my favourite things to do as a child was tricking my non-vegetable eating friends into eating it. (I was a weird kid… )
So here’s how I prepare it (but there’s other ways of cooking it, like boiling or using a microwave oven)
Preheat the oven to 200 °C. Cut the squash in half and spoon out the seeds. Line a baking tray with parchment paper and place the squash on it, skin side up. Pour a bit of water into the tray (1/3 of a cup). Bake for 35-45 minutes- This depends on the size of the squash, usually they are ready in about 40 minutes. You know its done when the next step is possible (if it’s too hard for it, bake some more). Take a fork and start scraping out the squash meat sidewise. Spaghetti are supposed to form. They won’t be super long, but if you’re careful enough, they should look like pasta.
Serve with any sauce you like, but here’s a recipe for a tasty quick vegetable marinara.
- While the squash is in the oven, prepare the sauce.
- Chop the onion, carrots and celery into small piece. heat a spoon of olive oil and saute the vegetables on medium heat for 10 minutes.
- Chop the garlic, add to vegetables and saute for 30 more seconds.
- Add the tomatoes. wash out the can with some water and add 1/2 of cup of tomato water to the sauce. Cook for 20 minutes on medium heat.
- Add a handful of any fresh herbs you have lying around (preferably basil or parsley) and blend. Season with salt and pepper to taste. Serve over the squash or regular pasta.
- Dober tek!