Simple Spaghetti Squash Spaghetti
With costs of groceries increasing, Organic Winter Squash is valuable for many reasons. Long Shelf Life, Versatile, High Yield per Portion- and healthy!
We all know that traditional Spaghetti is a cost saving meal-but not all of us love the carbs! Spaghetti Squash is great alternative- hence the name.
Do not be intimated by the Hard Winter Squash! Baking and serving this squash is
Ingredients:
Organic Spaghetti Squash
Pasta/Spaghetti Squash
Choice Of Vegetables (my favorites are below)
- Zucchini
- Red Onions
- White Onions
- Roma Tomatoes
- Mushrooms
- Garlic
- Red Pepper
- Celery
- Shallots
- Salt & Pepper
- Olive Oil
- Rosemary
- Thyme
Optional: Ground Beef or Meatballs!
Directions:
As always- I start by baking my hard Squash. This makes the Squash easy to handle! While the Squash is baking in the oven, I begin my veggie prep! I dice each veggie, in big chunks. This just cuts down on time.
I throw all the veggies in the bottom of a heated pot, with olive oil. I season with salt, pepper, and thrown in some diced rosemary and time. I add the vegetables in the order listed above, based on texture preference and cook time.
After the vegetables are sautéed brown, I add my sauce. At this time, I pull out my spaghetti squash, and slice it half. I usually scoop out the seeds, and put the squash back into the oven.
I let the sauce simmer, and add a touch of water. I also love to toast flatbread, with butter, garlic and parmesan cheese on top!
Build your Spaghetti right in the Squash, and enjoy on a plate!
