The fall weather has finally started here and that makes me way more happy than I should be. I try to wait until the first day of fall before I break out the squash and pumpkin, but I just couldn’t resist it when I woke up to cold temperatures yesterday morning. I know I may get yelled at for saying this, but I’ve been done with summer for a month now and couldn’t be happier about this change…although winter is a much different story.
I figured yesterday morning was the perfect time to roast a squash while I was eating breakfast and getting some school stuff done. Yep, I was roasting a squash at 5am…it actually sounds kind of funny typing it, but this just shows you how badly I wanted this squash! I knew I would be at school late again and would not have the patience to wait for it to roast when I came home, so, given that squash requires no real effort, I decided to reduce my cooking time after school by getting the long part of this recipe over with.
don’t refuse to get up this early or don’t have the time in the morning, then of course you can be a normal person and roast the squash around dinner time. You could also roast it the night before while preparing dinner and then cover and refrigerate it until ready to use the next day. The only down-side to spaghetti squash is that it takes a while to cook BUT if you plan it and roast it during a time when you’re already in the kitchen, or when you’re just hanging around the house, you can enjoy as much of it as you’d like!
I would have to say this is my favourite way to eat spaghetti squash, mainly because it’s a creamy sauce that doesn’t drown the squash, so you still get to taste its flavour. Also, the creaminess comes from the parmesan rather than a milk/milk-alternative, which lightens up the creaminess. I ate this with some homemade seitan (recipe to come!), but this would pair well with just about any protein choice.
1 medium spaghetti squash
1/2 cup oil-packed sun-dried tomatoes, chopped
4 garlic cloves, minced
1 cup chicken or veggie broth
1/2 cup parmesan cheese
1. Preheat oven to 375F.
2. Cut spaghetti squash in half lengthwise and scrape out seeds with a spoon.
3. Place squash halves cut side down on a foil-lined baking sheet and bake for 35-45 minutes, or until you can easily poke through it with a knife.
4. Let cool for 15-20 minutes, then using a fork, scrape the inside of the squash to remove the spaghetti-like strands. Set aside.
5. Add 1/4 cup of broth to a large skillet and bring to a light boil over med-high heat. Stir in garlic and tomatoes and boil 2 minutes to soften tomatoes.
6. Add remaining broth and stir in parmesan cheese. Add spaghetti squash strands and cook, covered, for 5 minutes.
7. Reduce heat to medium-low and cook, uncovered, for 10 minutes, stirring occasionally, or until sauce slightly thickens.
8. Serve warm.
NOTE: If you want to make this a one pot meal just stir in some chopped tofu or chicken breast when adding the tomatoes.
Have a great day!