Spaghetti Squash With Tomatoes
"Squash" is not just a verb, it's a noun. A vegetable, actually! And it's best enjoyed when called "squaRsh."
What? You don't say it that way??
Obviously you need to get out more. To the rural Midwest.
But that squash!
Spaghetti squash is particularly fun in that when cooked, it creates spaghetti-like strands. Hence the name, "squash."
And if you think you might slip it off as spaghetti noodles to your kids? You've obviously not been around youngsters long enough. At least not *my* kids, who spend their entire pre-meal prayer time scrutinizing their plates for all things gross and detestable.
But that squash!
It's actually a lovely vegetable, and makes a great substitute for a flour-free "pasta." And I suppose any time that you can substitute a veggie for a refined white carb is a good day.
Enjoy your squarsh. And maybe have a seed-spitting contest when yer done.
Spaghetti Squash With Tomatoes
1 1/2 pounds spaghetti squash
1 medium onion, chopped
1 small green pepper
1 clove garlic, finely chopped
2 tablespoons olive oil
4 medium tomatoes (about 4 cups) - or 2 (15 oz each) cans diced tomatoes
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon fennel seed, crushed
1/8 teaspoon pepper
2 tablespoons butter or margarine
1/4 cup grated Parmesan cheese, optional
Prepare and cook squash (see options below). Meanwhile, cook onion, green pepper, and garlic in oil in saucepan over medium heat about 5 minutes, stirring occasionally, until onion is tender. Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer uncovered, stirring occasionally, 5 minutes. Take the cooked squash, and remove the seeds and fibrous strings (if you haven't already). Using two forks, remove squash in spaghetti-like strands; toss with butter and Parmesan cheese if desired. Spoon tomato mixture over squash. 6 servings.
To cook squash in crock pot (my preferred, energy saving way): Dice squash so that it fits in the crock; cover with water and sprinkle with salt. Cook on HIGH for 4 hours or on LOW for 8 hours.
To bake in oven: Place squash halves or pieces, cut side up, in an ungreased rectangular baking dish. Sprinkle with salt and pepper. Dot with butter or margarine. Pour water into dish until 1/4" deep. Cover and bake in 400 degree oven 40-60 minutes or until tender.
To boil: Add slices or cubes, cover with water and boil for 15-20 minutes or until tender.
What? You don't say it that way??
Obviously you need to get out more. To the rural Midwest.
But that squash!
Spaghetti squash is particularly fun in that when cooked, it creates spaghetti-like strands. Hence the name, "squash."
And if you think you might slip it off as spaghetti noodles to your kids? You've obviously not been around youngsters long enough. At least not *my* kids, who spend their entire pre-meal prayer time scrutinizing their plates for all things gross and detestable.
But that squash!
It's actually a lovely vegetable, and makes a great substitute for a flour-free "pasta." And I suppose any time that you can substitute a veggie for a refined white carb is a good day.
Enjoy your squarsh. And maybe have a seed-spitting contest when yer done.
Spaghetti Squash With Tomatoes
1 1/2 pounds spaghetti squash
1 medium onion, chopped
1 small green pepper
1 clove garlic, finely chopped
2 tablespoons olive oil
4 medium tomatoes (about 4 cups) - or 2 (15 oz each) cans diced tomatoes
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon fennel seed, crushed
1/8 teaspoon pepper
2 tablespoons butter or margarine
1/4 cup grated Parmesan cheese, optional
Prepare and cook squash (see options below). Meanwhile, cook onion, green pepper, and garlic in oil in saucepan over medium heat about 5 minutes, stirring occasionally, until onion is tender. Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer uncovered, stirring occasionally, 5 minutes. Take the cooked squash, and remove the seeds and fibrous strings (if you haven't already). Using two forks, remove squash in spaghetti-like strands; toss with butter and Parmesan cheese if desired. Spoon tomato mixture over squash. 6 servings.
To cook squash in crock pot (my preferred, energy saving way): Dice squash so that it fits in the crock; cover with water and sprinkle with salt. Cook on HIGH for 4 hours or on LOW for 8 hours.
To bake in oven: Place squash halves or pieces, cut side up, in an ungreased rectangular baking dish. Sprinkle with salt and pepper. Dot with butter or margarine. Pour water into dish until 1/4" deep. Cover and bake in 400 degree oven 40-60 minutes or until tender.
To boil: Add slices or cubes, cover with water and boil for 15-20 minutes or until tender.
4 comments:
I am printing this recipe. I love spaghetti squash and fresh tomates.
MMMM! I like spaghetti squash. I use it with a mock alfredo sauce and it is so yummy. Thanks for sharing this recipe.
We finally had spaghetti for the first time this fall. It was soooo good! I'll have to try this recipe, since I've long forgotten what recipe I used.
Deborah
Late making my rounds. Sounds delicious! Do stop by. I'll save you a plate of my Just Peachy Cobbler. :D
For your daily dose of vintage goodness & a bit of silliness, stop by Confessions of an Apron Queen, the home of Vintage Thingies Thursdays
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