Recipes: Spaghetti Squash Pasta
Spaghetti
1 large spaghetti squash
1-2 tbsp ghee or olive oil
salt & pepper, to taste
Preheat the oven to 375F. Poke the spaghetti squash with a fork around its circumference to allow steam to vent. Place the whole squash in the oven on a baking sheet. Cook for 40-50 minutes, or until soft but not burnt. Remove from oven and allow to cool for a few minutes before handling. Cut in half and scrape the seeds out with a spoon. Next, use to scrape the squash lengthwise to remove the cooked strands of “spaghetti” from the squash halves. Scrape directly into your serving bowl. Toss with a little ghee or olive oil and sprinkle lightly salt and pepper. Set aside until ready to serve.
Quick Tomato Sauce
2-3 tbsp olive oil
1 small yellow onion, diced
4 cloves garlic, minced
8-10 tomatoes, chopped
¼ cup fresh basil, chopped
1 tbsp dried oregano
½ tsp ground cumin
¼ tsp cayenne
salt & pepper, to taste
While the squash is cooking, heat a medium saucepan with olive oil. Add the onions and cook until translucent. Next, add the garlic, sprinkle with a pinch of salt and cook for another minute or two until lightly golden. Then, add 1/2 of the chopped tomatoes and cook for 3-5 minutes until the tomatoes start to break down into a sauce. Add the rest of the tomatoes, herbs and spices and continue to cook for another 5-10 minutes on a low simmer. Season with salt and pepper. When ready to eat, pour the mixture over the hot squash pasta and serve with fresh basil on top. I also love this pesto recipe with this pasta!
Makes 4 servings