Here’s an easy and healthy recipe to help you procrastinate through your tasks! Your tastebuds will thank you!!
Vegetables that look like noodles are SUPER in right now! But one vegetable that’s been substituting pasta since before it was cool is the spaghetti squash! Spaghetti squash is a delicious winter squash that gets it’s name because when cooked, its edible insides look just like spaghetti!
But don’t be fooled: whoever claims that spaghetti squash “tastes just like real spaghetti” is a LIAR! It doesn’t taste anything like spaghetti, but instead has its own unique flavor and texture. Just be yourself squash- you’re perfect just the way you are!
Any ways, one of my favorite thing to do with noodle-shaped veggies is to mix it half and half with real noodles! It’s a super delicious and satisfying way to get in a serving veggies AND my most favorite carbs! Served with a colorful heirloom tomato sauce, this recipe will bring vibrancy to even the gloomiest of days!
1) Spaghetti Squash
2) Heirloom Tomatoes
3) Pasta of your choice (I recommend spaghetti or capellini)
5) Olive Oil
6) Salt and Pepper
All of the ingredients used in this recipe were purchased at Trader Joe’s.
Step 1: Cut your spaghetti squash lengthwise and scoop out the seeds and fibers in the middle. This is probably the hardest step in the entire recipe! If your spaghetti squash is too hard to cut, pop it in the microwave for 30 seconds or so to soften it slightly (but don’t cook it!).
Step 2: Place the spaghetti squash halves with the flat side up in a baking dish. Drizzle with olive oil and sprinkle with salt and pepper to your liking.
Step 3: Put your squash on the middle shelf of a NON-PREHEATED oven and turn the oven on to 450 degrees fahrenheit. Set a timer to check on your squash in 30 minutes to make sure it doesn’t burn, but it will typically take about 45 minutes to cook fully depending on the size of your squash (mine took 45 minutes).
Step 4: While your squash cooks, pick out a handful of heirloom tomatoes. I like to pick a variety of colors to maximize flavors and textures. Cut each tomato into 4 pieces or more (they should be small but not too small).
Step 5: Once there is about 15 minutes left in cook time for the squash, put a pot of water on the stove to boil. In another smaller saucepan, add a tablespoon of olive oil and a clove of minced garlic and cook over a low heat until the garlic begins to brown slightly.
Step 6: Add the heirloom tomatoes to the saucepan and turn up the heat to a medium low. Stir frequently and allow the flavors to develop together. Add salt and pepper to your liking.
Step 7: Once your water is boiling, add the pasta and cook according to the directions on the package. I used cappellini for this recipe because I like that the thickness of the noodles matches the spaghetti squash.
Step 8: Continue cooking the tomatoes until they just become soft (don’t overcook them) and the juices begin to thicken in the pan. Turn off the heat. Also, drain your pasta once it’s cooked and set aside.
Step 9: Once your spaghetti squash is cooked (it should be soft and easily scrapable with a fork), scrape out the strands using a fork so they appear like noodles.
Step 10: In a bowl, place the cooked pasta and an equal portion of spaghetti squash strands. You can place the squash on top or mix it together– I like it mixed with the pasta so I get some of each in every bite! Pour the heirloom tomato sauce over the top of the spaghetti[squash]. Mix it all together and ENJOY!
Special thanks to Chocolate Covered Katie for the spaghetti squash cooking instructions!