image.jpegSpaghetti squash seems to be all the rage these days. I have enjoyed this unusual squash for years. It’s only recently that I’ve ventured out to make it in a variety of ways. The basic recipe is a simple roast, lightly seasoned. Now…it’s WOW for this spaghetti fruit. The recipes are endless and ingenius too, I might add. I recently ordered it in a restaurant. Yeah, it was on a restaurant menu. I was so happy.  It was roasted served  in the “shell” as a half squash but the spaghetti part was tossed in a meat tomato sauce and covered with a hefty amount of  riccotta salada (a fresh solid ricotta cheese). That was a memorable dish. 

Tonight I made it with Moroccan seasoned tomato sauce. 

Ingredients:

Spaghetti squash 

2 small eggplants

1 can of whole San Marzano tomatoes 

olive oil 

1 garlic clove

1 cup mini peppers 

2 cups spinach 

spices:

cinnamon, cumin, red pepper, cardamon, coriander , ginger, paprika, tumeric, sea salt. 

1 tbsp Earth balance butter (vegan) 

Roast spaghetti sqaush whole in a 400 degree oven for about an hour. I give it a light rub with oil as to not have it burn in oven while roasting.

Dice eggplant and sauté in a hot pan.  Cook the eggplant dry until it gets a roasted looked. Then add salt and spices, garlic. Slice the peppers and add to pot. Cook until peppers are slightly tender then toss in the spinach.  Open tomatoes pour into a bowl and hand crush. Add the crushed tomatoes and season again with salt and pepper. Stir in the tablespoon of Earth Balance butter. Now cook on the stove top at a low simmer for about 20 minutes  

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Remove  cooked squash from oven and slice lengthwise. It may be very hot so use pot holders to handle the squash. Scoop out seeds and use a fork to pull the squash into spaghetti like strands. Plate the squash, drizzle with olive oil, season with sea salt and some cracked pepper. Pile the cooked eggplant/ tomato sauce on top. 

Vegan, gluten-free and delicious!  That’s rare, lol.  

Oh, and BTW, Botanically speaking squash is a fruit.Technically any plant that flowers and produces something that contains the seeds with which to continue the species is considered a fruit. So technically, tomatoes, bell peppers, all squash, beans, peas, etc. are fruits.

Live, eat, share, gluten-free  and FODMAPish.