How’s that for a recipe title? This was an emergency food dinner – the sort where I hadn’t planned ahead, didn’t see anything convenient to eat on hand, and had to make do with the big yellow squash that had been playing decoration on the counter for nearly a week.
Turns out, this is going to be one of my favorite regular meals. It’s flexible to sauce ingredients, easy to sneak in lots of vegetables, and the spaghetti squash has such a lovely flavor on it’s own.
Please don’t think less of me when I tell you this … I microwaved the spaghetti squash. Whole. It’s just that I needed to eat in the shortest amount of time and it’s just stupid hot at dinner time in the summer and it is nonsense to turn on the oven for more than an hour then.
I used a ragu meat sauce I’d saved in the freezer, but bottled sauce or simply some crushed tomatoes would work well too.
Spaghetti Squash Squash Spaghetti
1 spaghetti squash
8 cups marinara sauce, meat sauce, or crushed tomatoes
2 Tbs coconut or olive oil
1 medium zucchini, quartered lengthwise and diced
1 onion, halved and then finely sliced
5 cloves garlic, minced
salt and pepper to taste
Wash the spaghetti squash, dry it well, and use a strong, sharp knife to pierce the squash all over, about 6 times. Wrap the squash in parchment or wax paper, put on a plate, and microwave for 20-30 minutes, turning the squash every 10 minutes. You’ll know the squash is done when a knife will pierce through easily. Smaller squash will of course need less time.
Meanwhile, in a large skillet on the stove, saute the onions in the coconut oil for 5 minutes. Add the garlic, zucchini, salt and pepper and let it cook over medium heat until the onions are translucent and the zucchini is tender and starting to brown a bit. This could take about 15 minutes. Make sure you stir it often. Now add your marinara, meat, or tomato sauce and bring to a simmer. Reduce the heat to low and cover until your squash is ready to go.
Once the squash is cooked, remove it from the microwave and unwrap the parchment around it. Let the whole thing cool for 10-15 minutes before cutting it in half lengthwise. Scoop out and discard the seeds. Use a regular fork to scrape out the squash into a serving bowl. It helps to hold the squash up vertically over the bowl and run the fork down the length of the squash. The squash will seem shredded and noodle like, hence the name!
To serve, heap a cup of squash onto a plate and top with a cup of the zucchini tomato sauce. Sprinkle on a bit of parmesean if that sounds perfect to you. Both the squash and sauce will store very well separately for a few days, so consider lunch covered and enjoy!