Hello Hungry Folks!
This is a recipe that my mom gave to me just a few years ago. It is easy, quick, healthy, and with very little cleanup necessary.
Cook Time: 1 hour 15 minutes mostly unattended (depending on how long your squash takes)
Serves: 2 hungry people, but we usually buy a small spaghetti squash.
- 1 Spaghetti Squash
- 1-2 small onions (red or yellow)
- 1 clove of garlic
- 1 Cup your choice of tomato sauce
- oil or butter
- Fresh parmesan or Pecorino Romano
- Salt and Pepper to taste
- plus any additional vegetables that you would like to add. The joy of this recipe is the variations are endless: carrots, broccoli, sausages, brussel sprouts)
Fun Fact: My mom likes to use salsa instead of tomato sauce! This will definitely add an extra kick!
Step 1: Preheat Oven to 400 degrees.
Step 2: Cut spaghetti squash in two, scoop out as much as the innards as you can, and bake face up for 30-45 minutes (check with fork for softness). Once baked, take out and set aside.
Step 3: Prepare vegetables to cook. I chose to do the onion in long slices and cut slivers for the garlic. (this step you can do while the squash is baking)
Step 4: Cook your choice of vegetables with oil or butter (your choice) over medium heat until close to-but not all the way- cooked.
Step 5: By this point the squash will have cooled enough for you to scoop it and add it to the pan. Cook all together for 1 minute until combined
Step 6: Add 1 cup of tomato sauce, or to taste. Make sure heat is not too high or the sauce will bubble and burn. Cook together for 2 minutes
Step 7: Add grated cheese (maybe 1/4 of a cup, I usually add hella cheese y’all) and cook for 1 more minute
Step 8: Serve up and add some more cheese right on top!
Here is what my serving looked like (YUMMM!)
Here is what Steve’s serving looked like (DOUBLE YUMM!)
This is what Fricso’s serving looked like: