This is my mid-stride down my hallway on the way to the dinner table photo while thinking, “hmm, this actually looks pretty good. Perhaps I should take a photo for Whipped and share my first experience with spaghetti squash.”

Once again, my weekly organic produce delivery provided me with a new, healthy experience. One of the recipes provided with the fresh produce was for Spaghetti Squash with Pomodoro Sauce. I asjusted the recipe slightly based on what I had in the pantry and tossed in some chicken sausauge for added protein.

Was it good? you may be wondering. Well, to the tell the truth, I would take carb-filled regular pasta any day. But, as a healthy alternative and a way to eat more veggies, this was pretty satisfying. And, the delightful experience of removing the squash once cooked was more fun than eating the dish. This stuff is like a shape-shifter in squash form. It looks like other squash… until you run your fork over the cooked flesh and the delicate strings of squash fall out. I don’t have any kids but I feel like if you let them “harvest” this squash out of the cooked shell, they may be so delighted they would be more likely to eat their veggies.

Spaghetti Squash with Pomodoro Sauce
1 spaghetti squash (about 1 1/2lbs)
Vegetable oil cooking spray
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 tsp olive oil
1 can diced plum tomatoes
3 Tbsp tomato paste
1 tsp white wine vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
Fresh Basil
Parmesan or Asiago Cheese
A few links of sausage (optional)

Preheat oven to 375 degrees. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray. Lay halves, flesh side down, on the sheet and bake for 35 minutes or until you can easily pierce shell. While squash bakes, saute garlic and onion in oil over medium heat for about 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occaisionally for 30 minutes. Lower heat if sauce is boiling. Remove squash from oven and scrape crosswise to pull strands from shell. Place on plates and cover with sauce. Garnish with basil and shredded cheese.
Meat Option: Slice italian or chicken sausage and saute in pan to heat. Top each dish with meat as well.

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9 Responses to “Spaghetti Squash with Pomodoro Sauce and Chicken Sausage”

  1. rachel Says:

    I think I like the idea of spaghetti squash more than I actually enjoy eating it. I find it is sort of bland and cooks unevenly, although what you made looks pretty good!

  2. almost vegetarian Says:

    I adore spaghetti squash but, you know, I never think to make it any differently than I have made it hundreds of times before. Namely, cooked, then tossed with butter and freshly ground black pepper and a good sprinkle of parmesian-reggiano. Your recipe is nice. It shakes my boat a little and gives me ideas. Specifically, for dinner tomorrow! So thanks.


  3. The Secret Ingredient Says:

    I was JUST talking about spaghetti squash with one of my friends this morning—-how fun to see your post tonight! We are always trying to come up with interesting foods that our young kids (we both have 3 & 5 yr olds) will actually eat. This is a good one and I’m definitely making it this weekend. YUM.

  4. mary Says:

    I love spaghetti squash. I’ve tried it this way, but I don’t think the tomato sauce does anything for it. I like it better if you think of it as the insides of squash ravioli – make a brown butter and sage sauce with a touch of brown sugar (or a smidgen of crushed amaretti cookies) and pile on the parmesan and black pepper. It’s not even 8 am and now I’m hungry for this. Guess I’ll have to go to the store later.

  5. Caroline Says:

    Mary – I LOVE that idea. And, I have my sage plant still alive and well and looking for a home in luscious dishes!

  6. Terry L. Says:

    I’ve recently had butternut squash with a brown sugar and butter sauce that was just delicious but cannot seem to find a recipe for it. Can you help me? Thank you.

  7. Terry L. Says:

    I’ve recently had butternut sqush RAVIOLI with a brown sugar and butter sauce that was just delicious but cannot find a recipe for it. CAN YOU HELP? Thank you.

  8. Carlyn Says:

    what size can of tomatoes did you use?

  9. Mary Wagner Says:

    Used spaghetti squash for years. Made it when I was on Weight Watchers. Really tastes
    Great with spag. Sauce and parmisan and great for any diet. Tastes so good you dont
    Feel like your on a diet. Real help.

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